How Do You Organize Utensils in a Commercial Kitchen?

How Do You Organize Utensils in a Commercial Kitchen?

Whether you operate a large, bustling restaurant or a tiny corner pub, the kitchen is the beating heart of your business. It is also one of your most significant investments, necessitating weekly cleaning and equipment maintenance. One way to make the most of your space is to organize it logically and efficiently. Customers are especially concern about the cleanliness and organization of the environment wherein their food is prepare, particularly in the era of the coronavirus. If you’re wondering how to arrange your commercial kitchen, keep the following suggestions in mind. But where should you begin? Fortunately, we have some basic  Commercial Kitchen Equipment suggestions to assist you.

Keep Small Gadgets in Reach

Hang all your kitchen gadgets in different areas of your kitchen. This eliminates the need for your cooks to rummage through closets or shelves for small items. You should probably hang the following utensils or cookware:

  • Spatulas
  • Tongs
  • Spoons
  • Whisks
  • Ladles
  • Strainers
  • Cups and spoons for measuring
  • Small pans and pots

This is also important when organizing your bar. Consider the area as a mini-kitchen in your establishment. Everything from cocktail napkins and straws to corkscrews and rimmers should be easily accessible on a shelf beneath the counter. This not only makes the process of preparing drinks more efficient, but it also speeds up the delivery of beverages to customers.

Use Shelves and Racks

Rather than using close cabinets & pantries, opt for open shelving and racks. Whether you choose ceiling or self-contained Custom Kitchen Remodel, keep your essentials within easy reach. Take into account decided to dedicate storage by particular groups of things when deciding what goes where.

For example, dedicate an entire shelf to spices and dry ingredients. Ensure each jar is marked to avoid confusion while preparing food or food. Bread, canned goods, oils & condiments, and non-refrigerated produce can all be stashed similarly. You could also have an entire shelving unit or shelf to organize your cookware besides type, height, and frequency of use.

Ingredient Bins

Even in the best of circumstances, handling flour mixture can be a messy chore. However, a straightforward piece can make it a bit easier: an ingredient bin.

Ingredient bin bags come in many different shapes and sizes. An ingredient basket is essential for businesses that employ a lot of flour mixture like flour, such as bakeries.

Many dry ingredients are package in bags. Attempting to use the goods directly from the source bag can lead to a messy situation. Furthermore, heavy bags are a disaster to move around and maybe inconceivable for some employees.

Organize Your Refrigerator

This tip has several advantages. For starters, keeping your refrigerator organize will save you time making your process more efficient. However, it can save money since a clutter refrigerator could be wasting energy for various reasons. First, this same door may be left open for extend periods as employees seek what they require. On the other hand, a cluttered or overfilled refrigerator restricts airflow, causing your unit to work even more challenging. Consequently, more electricity is consumed.

Knife Storage

Knife safety is a difficult task in a commercial kitchen. Various individuals are running approximately, usually in a hurry, and need to pay more attention. When you mix in sharp, pointy objects, you have a recipe for failure.

Knives are a must-have item in most kitchens. So you must pay attention to them. However, there are some items you can do to make dealing with them more manageable and safer.

A utensil strip is one suggestion. This allows knives to be store in a readily available but safe and out location, even in the busiest kitchens. It also saves drawer room and may be safer because reaching into a clutter knife drawer can result in a cut.


This is likely a no-brainer, and you are likely already use to shelves in your business in some capacity. However, you can maximize the use of your shelving to create a more productive and structure commercial kitchen.

When most people think of shelving, they think of floor prototypes and wire shelves. These are the staples of the shelving industry. They are utilize for storage in the kitchen, walk-ins, and even the front of the house. They can be found almost anywhere.

Label All of Your Kitchen Storage Units and Pantry Shelves

If you have trouble remembering what’s what or when things expire, this tip is really for you. The best commercial kitchen organization tip is to label it all in your fridge, freezer, and pantry.

The most effective method is to label every item with what it was when you bought or open it and the date it expires. This allows you to quickly identify critical information while going fast and keeps you organize even when you still need to put everything properly.

Dry goods such as rice, sugar, & flour could be store securely in ingredient bins in bulk. This is a simple and convenient solution that not only organizes your pantry but also keeps the ingredients from becoming saturated or contaminated.

These bins come in various sizes, with many holding over a pound of canned goods. Large-capacity units typically have caster wheels that allow you to move the products where they are needed quickly. Without casters, units could be place on racks for easy access.

Wrapping Up

You can continuously improve your commercial kitchen with a little organization, no matter how bad it is. Organizing your kitchen can be a simple undertaking. As you’ll see, even a few small steps can yield significant results.