A Startup Operator's Guide to Restaurant Storage

When you imagine your new restaurant, you likely don't have any problem visualizing your dining area or kitchen. That's where the action is, and a lot of time and effort goes into planning to maximize their space and utility.

We think hard about the cooking line because it is the engine for driving revenue, and we pay lots of attention to workstations and seating areas because people spend a fair bit of time in them, and we want them to return.

Storage is one of those things that doesn't get much consideration during the restaurant design process. If it gets any thought at all, storage is simply relegated to that room in the basement or near the back door; we put some shelving in it and consider our design work done.

If you're like many restauranteurs - particularly first-timers - what you don't think about is where you are going to put your "stuff". And the list of "stuff" can be exhaustive. Food and liquor inventory, service and kitchenware, paper products, business and employee records, decor, linens, recyclable items, catering and banquet gear, and the list goes on. Storage can also be a security question, particularly for expensive items and materials that you do not want to "walk away".

No, the topic of storage is not sexy, but it is vital to the smooth operation of your business. Without ample and organized storage, you might find yourself having to rent space off-site, lose track of what you have, and not be able to find what you need when you need it.