Facility Layout & Design

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According to the U.S. Census Bureau, approximately 61 million people in the United States have some form of disability. This means that a significant portion of the population relies on restaurants to provide accessible facilities and services. By adhering to ADA guidelines, all types of restaurants can create an inclusive environment that caters to a wider pool of customers, regardless of their physical capabilities. We'll provide a breakdown of the most important accommodations that restaurant owners need to enforce to stay compliant. Click below to learn about restaurant ADA compliance: Accessible Communication Parking Lots Entrance Ramps Accessible Doorways Dining Room Seating Accessible Restrooms ADA Compliance FAQ What Is the ADA? The Americans with Disabilities Act (ADA) is a federal law that prohibits discrimination against individuals with disabilities. It was enacted in 1990 and is designed to ensure equal opportunities and access for people with disabilities in various aspects of public life, including employment, transportation, and public accommodations. For the restaurant industry, ADA compliance is essential to ensure that individuals with disabilities have the same opportunities and experiences as everyone else. Restaurants must comply with the ADA's accessibility requirements to provide equal access to their facilities and services. Who Regulates ADA Compliance for Restaurants? ADA requirements for restaurants are enforced by the Department of Justice (DOJ). The DOJ has the authority to investigate complaints, conduct compliance reviews, and initiate legal actions against businesses that fail to meet ADA standards. They also provide guidance and technical assistance to help businesses understand and implement ADA requirements. Non-compliance with ADA regulations can result in serious consequences for businesses. Restaurants that fail to meet ADA requirements may face legal action, fines, and damage to their reputation. Please Note: Restaurant owners and operators should familiarize themselves with both federal and local regulations to ensure compliance and provide equal opportunities for individuals with disabilities. Visit the ADA website for the most complete and up-to-date information regarding ADA requirements for restaurants. What Are the 1991 Standards and the 2010 Standards? In 1991, the ADA Standards for Accessible Design were established, and these standards were updated in 2010 to further enhance accessibility in public spaces, including restaurants. One of the key differences between the 1991 standards and the 2010 standards lies in the scope of coverage. While the 1991 standards applied to new construction and alterations, the 2010 standards extend coverage to existing facilities. This means that even if your restaurant was built before 1991, you are still required to comply with the 2010 standards if you make any alterations or renovations. The 2010 standards are now the prevailing guidelines, but some states and local jurisdictions may still adhere to the 1991 standards. It is crucial to consult with local authorities and familiarize yourself with any specific requirements that may apply to your restaurant's location. ADA Restaurant Requirements Accessibility issues for disabled persons can take the form of architectural barriers or communication barriers. Businesses open to the public must address both of these components to provide reasonable accommodations. 1. Communication When you think of ADA compliance, you probably picture handicapped parking spots and wheelchair-accessible ramps. Those accommodations are very important, but you might be forgetting about the communication aspect of the disabilities act. Individuals with hearing or vision impairments should be provided with auxiliary aids and services so they can access your goods and services. Here are some examples of what communication accessibility looks like for the hospitality industry: Braille and Large Print Menus: Restaurants can offer menus in Braille and large print formats to cater to customers with visual impairments. A Braille menu allows vision-impaired customers to enjoy the dining experience independently. But, if you don't have this type of menu available, servers should be prepared to assist their customers by reading the menu to them. Sign Language Interpretation: Restaurants should be prepared to provide sign language interpretation services for customers who are deaf or hard of hearing. This can be done by hiring professional sign language interpreters or using video relay services. By offering sign language interpretation, restaurants can facilitate effective communication between staff and customers, ensuring that everyone can understand and be understood. If you are unable to provide this type of service, a reasonable accommodation would be to train your staff to communicate with hearing-impaired customers by writing notes. Communication Apps: Mobile apps offer an economical method to assist individuals with hearing or visual impairments. These communication apps are designed to convert speech to text, allowing individuals with hearing impairments to read what others are saying in real-time. There are also text-to-speech apps that can convert written information into audible speech for individuals with visual impairments. By making these tools available, restaurants can facilitate effective communication between staff and customers with disabilities. Proper Training: Training your server staff to be alert and attentive to the needs of persons with disabilities is one of the most important things you can do to welcome all guests to your establishment. 2. Parking Accessibility Your parking lot should be built and maintained to provide equal access for individuals with disabilities. Here are the key compliance requirements for parking lots according to the ADA: Accessible Parking Spaces: Per the ADA, one accessible parking space is required for every 25 spaces. Accessible parking spaces should be marked with signs and located as close as possible to the accessible entrance of the restaurant. Small businesses with four or fewer spaces must provide at least one accessible parking space but are exempt from the signage requirement. Size and Dimensions: The minimum width for an accessible parking space is 8 feet, while the minimum width for a van-accessible space is 11 feet. The space should also have a minimum length of 18 feet to accommodate vehicles with wheelchair lifts or ramps. Access aisles adjacent to accessible spaces should be at least 5 feet wide to provide sufficient space for individuals using mobility devices. Accessible Route: The route between an accessible parking space and the entrance of the building should be a quick, easy path. It should be free of obstacles and barriers, such as curbs or steps, and should be at least 36 inches wide to accommodate wheelchair users. A firm and stable surface ensures a smooth passage for individuals with mobility impairments. Slope and Cross Slope: According to the 2010 ADA Standards, parking lots must have a slope no steeper than 1:48 (or 2.08%) in all directions. This means that for every inch of rise, there must be at least 48 inches of run. This requirement applies to accessible parking spaces, accessible routes to and from the parking spaces, and accessible routes to the building entrance. Signage and Markings: Accessible parking spaces should be marked with the International Symbol of Accessibility (ISA) and the words "van-accessible" if applicable. Signage should be placed at a height of at least 60 inches to ensure visibility. The parking lot should also have proper markings, such as crosswalks and curb ramps, to guide individuals with disabilities and make the parking lot more accessible. 3. Entrance Ramps For individuals with mobility impairments, steps and stairs can pose significant challenges when trying to enter a restaurant. Entrance ramps eliminate these obstacles by providing a smooth and gradual slope that allows individuals using wheelchairs, walkers, or other mobility aids to enter the establishment effortlessly. By installing entrance ramps, restaurants can eliminate physical barriers and create a welcoming environment for all customers. Slope: Entrance ramps must have a maximum slope of 1:12. This means that for every inch of rise, there should be no more than 12 inches of ramp length. This slope ensures that individuals with mobility aids, such as wheelchairs or walkers, can safely navigate the ramp without encountering excessive difficulty or risk of tipping over. Width: Entrance ramps should have a minimum width of 36 inches. This width allows individuals using mobility aids to comfortably maneuver up and down the ramp. It also provides enough space for two people to pass each other, promoting a smooth flow of foot traffic. Handrails: Handrails are a crucial component of entrance ramps. According to ADA guidelines, ramps with a rise greater than 6 inches or a horizontal projection greater than 72 inches must have handrails on both sides. The height of the handrails should be between 34 and 38 inches, and they should extend at least 12 inches beyond the top and bottom of the ramp. Landings: Landings are platforms located at the top and bottom of the ramp, plus any intermediate points where the ramp changes direction. These platforms provide a resting place for individuals using mobility aids and ensure a smooth transition between the ramp and the adjacent surface. The minimum landing size must be 60 inches long and at least as wide as the ramp. Any change in direction should have a landing of at least 60 inches by 60 inches. Back to Top 4. Accessible Doorways To help all your guests navigate your business safely, there are some ADA requirements related specifically to doorways. Familiarize yourself with these doorway accessibility rules: Number of Doors: Businesses open to the public must have at least one accessible entrance. Width: The ADA requires that doorways have a minimum clear width of 32 inches. This width ensures that individuals using mobility aids, such as wheelchairs or walkers, can comfortably navigate through the entrance without any obstructions. Thresholds: The threshold is a connecting piece of floor material at the bottom of the doorway. These strips of material can cause an issue for mobility devices or even become a trip hazard. To stay ADA compliant, thresholds should be level or have a maximum height of 1/2 inch. Door Hardware: Door handles or pulls should be easy to grasp and operate with one hand, without tight grasping, pinching, or twisting of the wrist. Lever handles are often preferred because they are easier to operate for individuals with limited hand strength or dexterity. Opening Force: The force required to open an exterior door should not exceed 8 pounds. This ensures that individuals with limited upper body strength or mobility can easily access the restaurant without struggling to open heavy doors. 5. Dining Room Seating ADA requirements for tables and seating allow individuals with disabilities to dine with their friends and family in a comfortable and inclusive environment, without feeling excluded or limited by physical barriers. Your restaurant layout should be designed with accessibility in mind. Clear Floor Space: The ADA mandates that restaurants must provide clear floor space at each dining table to accommodate individuals who use wheelchairs or mobility devices. This clear floor space should have a minimum width of 30 inches and a minimum depth of 48 inches. It allows individuals to easily maneuver their wheelchairs and transfer to and from the table. Table Height: To ensure accessibility, the ADA specifies that at least 5% of the dining surfaces in a restaurant must have a height between 28 inches and 34 inches. This range accommodates individuals who use wheelchairs or have limited mobility, allowing them to comfortably sit at the table and dine without any obstructions. Aisles and Pathways: Restaurants must maintain clear aisles and pathways throughout the dining area. The ADA specifies that these pathways should have a minimum width of 36 inches. Wheelchair-Accessible Routes: Restaurants should provide wheelchair-accessible routes from the entrance to the dining area and throughout the establishment. These routes should be wide enough to accommodate wheelchairs and should not have any steps or barriers that impede accessibility. In addition, any ramps or slopes present should meet specific ADA requirements to ensure safe and convenient access. 6. Accessible Restrooms An ADA-compliant restroom provides equal access to individuals with disabilities and allows them to use the facility independently. These are some of the standards outlined by the ADA: Restroom Stalls: Restrooms should provide at least one accessible bathroom stall, with a minimum width of 60 inches and a depth of 56 inches. The door to the stall must be at least 32 inches wide and equipped with a handle that can be easily operated with one hand. Toilet Fixtures: Accessible stalls should be equipped with toilet seats that are at a height of 17 to 19 inches from the floor. They should provide grab bars on both sides of the toilet that are mounted at a height of 33 to 36 inches above the floor and extend at least 54 inches in length. Bathroom Sinks: The rim of a bathroom sink should be no higher than 34 inches from the floor. The sink should also have clear knee space underneath, with a minimum height of 27 inches. ADA Compliance FAQ There's a lot of information to unpack when it comes to ADA compliance. We've covered the restaurant basics, but keep reading if you still have questions. What Does Accessibility Mean? Accessibility, as defined by the ADA, refers to the design and construction of buildings and facilities in a way that allows individuals with disabilities to access and use them. What Types of Businesses are Covered by the ADA? The ADA applies to all businesses that are considered places of public accommodation. This includes restaurants, hotels, retail stores, theaters, and other establishments that offer goods and services to the public. Even if your business operates online, you may still need to comply with certain accessibility guidelines. What Is an Architectural Barrier? Architectural barriers refer to physical features in a restaurant or any other commercial space that impede accessibility for individuals with disabilities. These barriers can prevent people with disabilities from entering, using, or navigating a restaurant independently. The Americans with Disabilities Act (ADA) was enacted to ensure that individuals with disabilities have equal access to public places, including restaurants. What Is Safe Harbor? Safe Harbor is the name given to a type of provision under the ADA that allows an exemption to businesses on a case-by-case basis. There are two sets of requirements created by the ADA - the 1991 Standards and the 2010 Standards. If a business made architectural changes or a new business was built to meet the 1991 Standards, further changes to meet the 2010 Standards may not be required. Refer to the ADA website for more information on Safe Harbor. Back to Top ADA compliance is not only a legal requirement, but it also makes good business sense for restaurants. By ensuring that your establishment is accessible to all individuals, you are not only opening your doors to a larger customer base but also creating a welcoming and inclusive environment for everyone.

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The layout of a restaurant kitchen plays a crucial role in an establishment's overall efficiency and success. A well-designed kitchen layout can significantly enhance the workflow, minimize bottlenecks, and improve the staff's production. Below, we’ll outline the factors you need to consider to create a kitchen layout that maximizes productivity and ensures a smooth operation for all. Components of a Commercial Kitchen Most people hear "commercial kitchen" and think of ranges, grills, and fryers. That may be the case, but the true commercial kitchen is much more than just the equipment or personnel found in it. A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Additionally, some restaurants may set up their kitchen a certain way to match their establishment's concept or design. Regardless of the style or layout, all commercial kitchens will have these components: Cleaning/Washing The cleaning and washing section of a commercial kitchen includes appliances and products like sinks, warewashing machines, and drying racks, among others. Three-compartment sinks are necessary for washing utensils, while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly find clean dishes. Storage The storage area can be split into non-food storage, cold storage, and dry storage. The non-food storage area can be split further into a section for disposable products, a section for cleaning supplies, and a section for the clean dishes from your cleaning/washing area. Remember, in order to avoid contamination, cleaning and sanitation chemicals cannot be stored above food, food equipment, utensils, dishes, or disposables. Cold storage is where you keep anything that needs to be refrigerated or frozen, while dry storage includes all nonperishables and other consumables. This area might also contain a receiving area for inventory shipments, shortening the distance new stock has to travel through your restaurant. Food Preparation The food preparation area has sinks for washing produce, cutting areas, and mixing areas. Typically, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly. Meal Cooking The meal cooking area is where main dishes are finished, so here you will have large pieces of equipment like ranges, ovens, and fryers. Like the food preparation area, the meal cooking area can be broken down into smaller sections like a baking station, grilling station, and frying station. Because meals are finished here, the meal cooking area should be near the front of the kitchen next to the service area. Service The service area is the final section of a commercial kitchen. If you have a serving staff, this is where they will pick up finished dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten the distance between completed meals and customers. Commercial Kitchen Layout There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively. Island-Style Kitchen Layout The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the kitchen, while other sections of the kitchen are placed on the perimeter walls in the proper order to preserve a circular flow (any section can be the “island” depending on what best suits your needs). This layout is very open and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning. This layout works best in a large kitchen that is square in shape, but can certainly be modified to fit other shapes and sizes. Zone-Style Kitchen Layout The zone-style layout has the kitchen set up in blocks with the major equipment located along the walls. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open. Assembly Line Kitchen Layout The assembly-line configuration is ideal for kitchens that need to serve a large quantity of people quickly, like cafeterias or correctional facilities. This layout may work better for establishments with a limited menu that serve large quantities of the same foods, like a sandwich or pizza shop, but it is viable for any type of kitchen. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. The cleaning/washing and storage/receiving areas can be located behind the assembly line to keep them out of the way. This creates supreme efficiency, and keeps the kitchen open for excellent communication and flow. Often, kitchen equipment can be linked together, further eliminating wasted space. Commercial Kitchen Design When it comes to designing a commercial kitchen, there are several design aspects such as ergonomics and flexibility that you need to consider. A well-designed commercial kitchen not only enhances the overall functionality of the space but also plays a crucial role in the success of any food service establishment. We’ve outlined the key features your kitchen should possess in order to ensure efficiency and productivity is maximized: Ergonomics - By strategically placing equipment and workstations, such as prep areas, cooking stations, and storage spaces, the design can optimize workflow and reduce unnecessary movement. This not only improves productivity but also reduces the risk of accidents and injuries. Flexibility - A flexible kitchen layout allows for easy reconfiguration and adaptation to changes in menu offerings, business growth, and operational needs. By incorporating modular equipment and versatile storage solutions, the kitchen can easily accommodate different cooking methods and styles, making it more adaptable to evolving culinary trends. Sanitation - A well-designed kitchen layout should facilitate proper cleaning and maintenance to meet stringent sanitation standards. This includes incorporating smooth, easy-to-clean surfaces, adequate drainage systems, and proper ventilation to minimize the risk of cross contamination and the buildup of harmful bacteria. Compliance with Health Codes - The layout should adhere to local health department codes and guidelines to ensure food safety and hygiene. This includes considerations such as proper separation of raw and cooked food areas, appropriate handwashing stations, and the installation of commercial-grade equipment that meets industry standards. Efficiency - A well-designed layout minimizes wasted time and energy by optimizing the flow of ingredients, equipment, and staff. This includes strategically placing workstations in a logical sequence, ensuring easy access to necessary tools and ingredients, and minimizing unnecessary movement or backtracking. Supervision - A commercial kitchen should provide clear lines of sight for supervisors and managers to oversee kitchen operations and monitor staff performance. This can be achieved by incorporating open kitchen designs, strategically placed observation points, and clear communication channels between different areas of the kitchen. Commercial Kitchen Planning When it comes to designing a restaurant kitchen, careful planning is essential to ensure maximum efficiency and productivity. A well-thought-out kitchen layout can streamline operations, optimize workflow, and ultimately contribute to the success of your establishment. Discover some fo the most important aspects of a commercial kitchen you should consider when planning your kitchen’s design: Lighting Lighting plays a crucial role in any kitchen setting, and commercial kitchens are no exception. Adequate lighting is essential to ensure the safety of your staff and the quality of your food. Bright and well-distributed restaurant lighting helps prevent accidents and enables chefs to accurately assess the color, texture, and freshness of ingredients. It is recommended to use energy-efficient LED lights, which provide excellent illumination and have a longer lifespan compared to traditional incandescent or fluorescent bulbs. Spacing Space optimization is a fundamental aspect of commercial kitchen planning. The layout should be designed to maximize efficiency and minimize unnecessary movement. The cooking area should be equipped with the necessary appliances and have ample space for chefs to work comfortably. The preparation area should be located close to the cooking area, allowing for easy transfer of ingredients and reducing the time spent on food preparation. Finally, the storage area should be conveniently located near the cooking and preparation areas to facilitate quick access to ingredients and supplies. Flooring The flooring material of a commercial kitchen should be durable, slip-resistant, and easy to clean. Given the high traffic and constant exposure to spills, grease, and heat, it is crucial to select a flooring material that can withstand these challenges. Common options for commercial kitchen flooring include quarry tile, epoxy resin, and vinyl composite tile. Restaurant kitchen layouts are an essential aspect of any food service establishment. A well-designed restaurant kitchen layout is essential for any food service establishment's smooth and efficient operation. By considering factors such as flow, equipment positioning, space utilization, and safety, restaurant owners can create a workspace that promotes productivity and enhances the overall dining experience for their customers.

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While most restauranteurs dedicate time and attention to designing their dining room layout, how you organize your restaurant storeroom is equally important. A well-organized foodservice storeroom aids in inventory management, reduces food waste, and improves cleanliness. Keep reading to learn how to organize your stock and control environmental factors in your storeroom. Shop All Restaurant & Commercial Shelving FIFO Inventory Method Use our video tutorial to learn how to integrate the FIFO inventory method in your foodservice establishment. Restaurant Storeroom Organization Tips Implement these foodservice storeroom organization tips at your restaurant to cut back on food waste and uphold sanitation standards. 1. Apply the Rule of First In, First Out Depending on how your storeroom is organized, using ingredients before they expire can be one of the biggest challenges for your kitchen. To ensure that your food doesn’t go bad before you can use it, try arranging your storeroom by the first-in, first-out rule. This rule, also known as “FIFO,” means that every time you get fresh supplies in, you place the new products behind your existing stock to make sure that older items get used first. When your employees go to the storeroom to pick up ingredients, they will retrieve the older stock because it is readily accessible. As a result, you can reduce food waste in your restaurant. This method of organization may be tedious when you are stocking a new delivery, but it can save you money long-term. Here is how to perform the FIFO method: Locate the line of stock that you are replenishing on the shelf in your dry storage or walk-in. If you need to, slide over or remove your line of stock, but make sure it stays in the same order. Add your new stock to the back of the line of the current stock. Replace all of your old stock in front of the new stock, ensuring that it stays in the same order in which you removed it. This is a great time to check the expiration dates on those, too. 2. Label All of Your Storeroom Ingredients and Supplies When arranging ingredients in your storage space, treat your storeroom like a supermarket. Create a standardized labeling system for all of your stock so your employees can find what they are looking for, even if they are in a rush. To avoid confusion, put all of your labels either above or below each product on the shelves, or directly on the food storage containers. Not only do these labels help your staff members find things, but they also act as reminders of what your kitchen needs when you are re-ordering supplies. 3. Use Restaurant Shelving To make the most of your restaurant storage space, it is best to find shelving made from durable materials that will stay sanitary in your storeroom. These units get your food supplies off of the floor, which is a necessity for following health code requirements. Shelving units also make your ingredients easier to find. Choose easy-to-clean shelving, like drop mat shelving, which features removable shelves you can place right in the dishwasher. Also, instead of building out shelving horizontally, try vertically. Add wall-mounted shelves to your kitchen to free up space while still providing more storage and organization. While it is easy to overlook them as an important feature in your establishment, shelves can help or hinder the functionality of your storeroom. Before you outfit your storeroom, be sure to learn about all the different types of restaurant shelving that are available to you. 4. Organize Your Restaurant Supplies by Category Once you have selected the proper shelving for your storeroom, it is important to think about how you will position your supplies. Arrange your ingredients by their use or type to help your employees easily locate them during busy meal services. Separate tools only used for dinner entrees from the equipment you need during your breakfast service. Keep cleaning and sanitizing supplies away from ingredients that they could contaminate. Also, consider putting valuable equipment and ingredients in a locked cabinet or separate storeroom that is only accessible to certain employees. This is helpful with bar supplies. You can help prevent theft by storing your liquor, mixes, and garnish supplies behind a locked door or security shelf instead of under your open bar space. 5. Find the Best Layout for Your Restaurant Storeroom While grouping your supplies by category is a great way to get organized, it is also important to consider the overall layout of your space to optimize flow and ease of access. For example, making your shelves accessible from both front and back can help when loading new stock in the FIFO system. In the same way, you should not store heavy equipment and ingredients that are frequently used at the back of your space. Before you set up your storeroom, think about what your kitchen staff will retrieve the most often, and prioritize those items’ positions in your layout. If your restaurant offers carry-out meals, put your takeout containers near the door so you are always prepared to package your customers’ food. Make a Map of Your Restaurant Storeroom Once you’ve found the best layout for your storeroom, draw up a map and put it somewhere where everyone can access it, like the door. This is helpful if you have a large storage space. When an employee wants to get in and out quickly, they can consult the map before searching the shelves. New employees will also appreciate this guide because it could save them the hassle of asking another staff member where an item is when they are having trouble finding it. 6. Train Your Restaurant Staff Because your storeroom is a space that many, if not all, of your restaurant staff will use, it is imperative to walk all new hires through the area. Ensuring that all your staff knows where to put new stock can save you trouble if a delivery comes when you are unable to be at the restaurant. Assigning delivery management to your cooks helps them know what is being delivered. 7. Control Temperature, Light, and Moisture in Your Storeroom Temperature, light, and moisture are three of the biggest factors in keeping food from spoiling in your storeroom. Below, we explain how these conditions can affect your supplies and how you can control them in your storage space. Ideal Storeroom Temperature Conditions The ideal temperature for a storeroom containing dry goods is between 50 and 70 degrees Fahrenheit. The hotter your space is, the faster your foods can spoil, especially canned goods. Heat-sensitive chocolate must be stored at temperatures ranging between 65 and 68 degrees Fahrenheit to prevent the aesthetic damage known as chocolate bloom. It is beneficial to keep a thermometer in your storeroom so you can always monitor the temperature and prevent spoiling. Ideal Storeroom Light Conditions Light not only impacts temperature, but it also can oxidize foods. Oxidization largely impacts fats and pigments. When fat oxidizes, the food's nutritional value breaks down and the food eventually becomes rancid. When pigment oxidizes, foods can lose their natural color and look faded or tinted gray. This can ruin the appearance of your food and may cause customers to be displeased with their meals. As a result, it is best to keep your storeroom dark. Ideally, food and drink storage rooms should be free of windows and have artificial lights that are only on when an employee is present in the room to avoid spoiling products. Ideal Storeroom Moisture Conditions Moisture can create environments where mold and bacteria flourish. Since both of these can be harmful to your ingredients and supplies, it is best to keep the moisture levels of your storeroom under control. In some cases, moisture can even cause your shelves to rust and damage the food they hold. Use a dehumidifying system if your storeroom has excess moisture, and be sure to empty and clean your dehumidifier regularly. Remember to label all of your supplies, prioritize the locations of frequently used items, control environmental conditions, and use older stock first. When you find the best layout for your storeroom, staying clean and organized can help your restaurant save both time and money.

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Parking lots are an essential component of any commercial property, providing a safe and convenient area for customers to park their vehicles while they shop at your business. Over time, parking lots can deteriorate due to environmental factors such as sunlight, surface water, oil leakage, and repeated contact with heavy vehicles. Whether you’re just starting a restaurant or have operated your business for several years, maintaining your parking lot is important to preserve an attractive appearance and safe parking for customers. Discover the basic elements of parking lot maintenance, and the tasks you must complete to ensure customers have a clean and secure location to park. Shop All Parking Lot Signs & Posts Use these links to learn more about different aspects of parking lot maintenance: What Is Parking Lot Maintenance? Parking Lot Repairs Parking Lot Cleaning Parts of a Parking Lot What Makes a Good Parking Lot? What Is Parking Lot Maintenance? Parking lot maintenance is upkeep intended to extend the lifespan of a parking area. Maintaining a functional parking lot involves repairing problems as they arise, as well as completing regular cleaning. Undergoing regular parking lot maintenance will keep your parking area visually appealing and ensure that the vicinity is safe for customers and their vehicles. Parking Lot Repairs Parking lot repairs involve fixing damage to your parking lot that can threaten the safety of customers and their vehicles. Over time, asphalt ages, which can result in cracks and potholes. Your parking lot may be further harmed by water damage and oxidation, leading to an unappealing and unsafe parking area. Ensure your parking area is fully repaired and maintained by addressing some of the most common problems parking lots face: 1. Water Damage Over time, water seeps into pavement through cracks, causing significant damage. Even more damage can occur if water freezes and expands, leading to further cracking and deterioration. To help prevent water damage ensure that water drains are clear of any debris they may prevent drainage. You may also want to install extra drains to siphon out excess water. 2. Cracks Cracks occur due to the natural aging process, heavy traffic, and freeze-thaw cycles. If not repaired quickly, cracks expand and lead to more damage to your parking lot. To repair cracks apply specialized crack fillers and sealants to the affected area. 3. Potholes Potholes form when water seeps into the pavement and weakens the underlying layers. Repairing potholes is one of the more difficult forms of parking lot maintenance, as you may need to apply extensive repairs for a complete fix. To ensure a pothole is completely repaired remove the damaged area, compact the sub-base, and apply new asphalt or concrete. 4. Uneven Depressions Uneven depressions form due to poor parking lot planning and heavy-vehicle traffic. These depressions collect water, creating a breeding ground for pests like mosquitos and causing further damage to the pavement. To repair uneven depressions, the affected area is typically milled or stripped, and new asphalt or concrete is applied to level the surface. 5. Oxidation Oxidation is a natural process that occurs over time and causes the parking lot surface to fade and lose its original color. This not only affects the aesthetic appeal of the parking lot but also makes it more susceptible to other forms of damage, such as water infiltration. To restore the appearance and protect the pavement, a sealcoat can be applied. Sealcoating creates a protective layer that helps prevent oxidation, UV damage, and water penetration. Parking Lot Cleaning Keeping your parking lot clean and well-maintained is essential for creating a positive impression on your customers and ensuring their safety. Regular parking lot cleaning not only enhances the appearance of your business but also helps to prevent accidents and maintain the longevity of your parking lot. Make the most out of your parking lot by undergoing regular maintenance and cleaning such as: Clearing Debris Debris such as leaves, trash, and dirt can accumulate and not only makes your parking lot look unkempt but also poses a safety hazard. Fallen leaves and trash can become slippery when wet, increasing the risk of slips and falls. Additionally, debris can clog drains, leading to water pooling and potential damage to the parking lot surface. Regularly scheduling debris clearing as part of your parking lot maintenance routine will help keep your lot clean and safe for both pedestrians and vehicles. Snow Removal During the winter months, snow and ice create hazardous conditions in your parking lot, making it difficult for customers to access your business safely. Proper snow removal is crucial to ensure the uninterrupted flow of traffic and reduce the risk of accidents. Investing in snow removal equipment and supplies, such as snow blowers and ice melt, will enable you to efficiently and effectively remove snow from your parking lot. It is important to prepare for winter weather and have a plan in place for snow removal, including designated areas for snow storage and a clear schedule for when and how snow will be removed. Sweeping Regular sweeping of your parking lot is essential to remove dirt, dust, and other small debris that can accumulate over time. Using a reliable parking lot sweeper or a push broom with stiff bristles will effectively remove dirt and debris from the surface. Pay particular attention to corners, edges, and areas around landscaping features or structures, as these are often prone to debris buildup. Regular sweeping, along with debris clearing, should be included in your parking lot maintenance routine to ensure a clean and well-maintained parking lot. Parking Lot Maintenance Costs Maintaining a well-kept parking lot is essential for businesses to create a positive first impression and ensure the safety of their customers and employees. However, it's important to understand the various costs associated with parking lot maintenance to effectively budget for these expenses. Consider the following costs when preparing to undergo parking lot maintenance: Repainting - Repainting parking lines is necessary to ensure proper parking space allocation, traffic flow, and compliance with ADA regulations. Although the cost varies depending on factors such as the quality of paint and the complexity of the parking lines, repainting services usually cost between $0.15 and $0.25 per square foot. Resealing - Resealing a parking lot is an important maintenance task that helps protect the asphalt surface from the damaging effects of sunlight, water, and chemicals. On average, businesses can expect to spend between $0.15 and $0.25 per square foot for resealing services. Sweeping & Cleaning - Regular sweeping and cleaning of a parking lot is crucial for maintaining its appearance and preventing the buildup of debris, leaves, and trash. The cost of professional parking lot sweeping services typically ranges from $50 to $150 per sweep, depending on the size of the lot and the frequency of service. Parts of a Parking Lot By understanding the various parts of a parking lot, businesses can effectively maintain and optimize their parking facilities. Quality parking lots usually include a variety of areas, signs, and features that make the parking experience as convenient as possible for customers. Discover the main areas you should focus on when planning your parking lot maintenance: Flow Control - Flow control refers to the organization and management of traffic flow within the parking lot. This includes the design and layout of the parking spaces, as well as the installation of directional signage and pavement markings. Safety Features - Safety features are items designed to reduce the threat of vehicle accidents occurring in a parking lot. Some examples of parking lot safety features include speed bumps, traffic signs, and reflective pavement markings. Some examples of parking lot safety features include speed bumps, traffic signs, and reflective pavement markings. ADA Compliance - ADA compliance involves providing accessible parking spaces and features for individuals with disabilities. This includes the installation of designated handicap-accessible parking spaces as well as accessible routes and curb ramps to provide easy access for individuals with disabilities. Walkways - Walkways should be well-maintained and clearly marked to provide safe and convenient pedestrian access. Properly designed and maintained walkways help to prevent accidents and ensure that customers can safely navigate the parking lot on foot. What Makes a Good Parking Lot? Whether it's a retail store, restaurant, or office building, a well-designed and well-maintained parking lot can enhance the overall experience for both customers and employees. There are several qualities that make a great parking lot, all of which revolve around safe and convenient parking for customers. Discover the features your parking lot needs to have in order to best serve your customers: Efficiency - A well-organized layout and design can maximize the number of parking spaces available, ensuring that customers and employees can easily find a spot to park their vehicles. Safety - Parking lots should prioritize the safety of their users by implementing proper lighting, clear signage, and well-defined pedestrian walkways. As an owner of a commercial parking lot, you must reduce the risk of accidents and collisions as much as possible. Proximity - Good parking lots should be conveniently located near the entrance of the establishment, minimizing the distance customers must travel from their vehicles to the building. The convenience of a close parking lot can significantly impact customer satisfaction and can even influence their decision to visit a particular establishment. Aesthetic - A well-maintained parking lot with clean lines, fresh paint, and properly maintained landscaping can enhance the overall appearance of a property. A visually appealing parking lot signals to customers that the business cares about its image and attention to detail, which can positively influence their perception of the establishment as a whole. As a business owner, taking care of your parking lot is an essential aspect of maintaining a professional image and ensuring the safety of your customers and employees. From cleaning and sweeping to seal coating and striping, there are various parking lot maintenance tasks that you should consider for your business. Inspecting your parking lot regularly and addressing any issues promptly, avoids potential hazards and liability concerns. By prioritizing parking lot maintenance, you can create a positive first impression for your business and ultimately increase customer satisfaction.

Thanks to its variety of flavors, textures, and colors, bubble tea continues to spread across markets. Whether you are opening a bubble tea shop or you're looking to add bubble tea to your coffee or tea shop, this boba tea supplies list will go over the essential tools, equipment, and ingredients ne

A charger plate is a large, decorative plate that acts as a base for other dinnerware. Also known as service plates, under plates, or chop plates, charger plates are purely ornamental and aren't safe for direct food contact. They create attractive table presentations at weddings, corporate parties, and banquets, making them an essential item on catering supplies checklists for formal events. They're also a key feature at fine dining establishments. From how to use a charger plate to the different types of charger plates available, we explain everything you need to know about service plates. Shop All Charger Plates Skip ahead to the charger plate information that interests you: What Is a Charger Plate Used For? How to Use Charger Plates How to Set a Table with Charger Plates Types of Charger Plates Charger Plate Materials Charger Plate FAQ What Is a Charger Plate Used For? Charger plates serve both aesthetic and practical purposes. Visually, charger plates provide elegance and enhance table decor. Practically, they protect the table and tablecloth from becoming dirty during service and help retain heat in dinnerware. Fine dining establishments use charger plates to serve full-course meals by presenting each course in a separate bowl or plate atop the charger. Discover the classic and creative uses for charger plates below. Use charger plates as a base for dinnerware. Charger plates retain heat in dinnerware, so placing your bowls of soup and dinner plates atop them preserves food temperature. Charger plates protect tables and tablecloths. Use charger plates as a tray or platter to pass around small appetizers or desserts, but make sure to place a doily or linen napkin on top of the charger so food isn't resting atop it. Group pillar candles together atop charger plates to create elegant centerpieces. Use charger plates as color bases for floral centerpieces. How to Use a Charger Plate Since charger plates are used as decorative table pieces in upscale settings, there are certain formalities that you should follow when you use service plates. Follow these fine dining etiquette rules when using charger plates at your upscale catered event, wedding, white tablecloth restaurant, or dinner party: Prepare in advance. Charger plates should be dressed and ready when guests arrive. Follow proper placement guidelines. For perfect alignment, place charger plates 1 inch away from the bottom edge of the table. Avoid direct food contact. Never serve food directly on top of a charger plate, unless it is coated in a food-safe material. Wait for guests to finish eating. Chargers are always removed from the table after all guests are finished eating the main entree. Chargers should then be taken away with the dinner plate still on top, as this clears the table and leaves it ready for dessert to be served. How to Set a Table with Charger Plates Follow the instruction below to properly set a table with charger plates. Choose a charger plate. Select a charger plate that complements the decor of your dining table and adds visual interest to your event’s overall feel. Take into consideration the other tabletop elements that will be placed directly beside the charger plates. Set the table. Place a charger at each guest's place setting. Chargers should be 2 feet from one another to give guests enough elbow room. Set it on top of the tablecloth or placemat, in between the arranged flatware, and below the beverage glasses. Coordinate table accessories. Align menu cards, napkins with napkin rings, or name cards in the middle of the charger plate for use before the dinner service. Serve your guests. When you serve each course, place soup bowls, salad plates, and dinner entrees directly on top of the charger. Clean your charger plate: After each course, charger plates should be wiped clean or replaced to maintain the purity of the table. Back to Top Types of Charger Plates Charger plates come in many different sizes, styles, and materials. When it comes to picking the right charger plate for your dining area, there are a few common features to consider. Check out the different types of charger plates below to decide which service plate style works best for you. Dishwasher-Safe Charger Plates - Opt for dishwasher-safe charger plates for faster clean-up at the end of service. Environmentally Friendly Charger Plates - Choosing eco-friendly charger plates made from sustainable materials makes a positive impact on the environment. Interestingly Shaped Charger Plates - Charger plates are available in a variety of shapes, allowing you to find the best shape for your table. Charger Plate Materials WebstaurantStore features charger plates in a variety of materials, including the ones listed below. You may use the links directly below the images to navigate to our selection of chargers in that particular material. Acrylic Metal Faux Wood Glass Melamine Plastic Porcelain Rattan Stainless Steel Charger Plate FAQ We answer frequently asked questions about charger plates below. Why Is It Called a Charger Plate? The term charger plate is derived from the Old English word chargeour which describes any method of carrying heavy items. Chargoeur plates, the early ancestors of modern charger plates, became popular between 1274 and 1325 in England. The Latin root of the word chargoeur is carricane, meaning “to load". The original chargoeur plates were much larger than the ones you’ll see in restaurants today; they were used to carry whole roasted pigs to the tables. As this is no longer a common fine dining practice, charger plates have evolved with the times to accommodate elegant plated service. Why Are Charger Plates Not Safe for Food? Most charger plates are not safe for food because they have decorative coatings and paints that aren’t safe to eat off. Toxins from the decorative paints can seep into food and pose health hazards. If you want to serve food directly off your charger plate, choose service plates that specifically say they are safe for food contact. Are Charger Plates Out of Style? While fine dining isn’t as popular as it used to be, charger plates themselves are not out of style. On any occasion where caterers and restaurants want to create an elegant table setting, charger plates are useful tools. They’re still a key feature of fine dining, banquets, and weddings. Do You Use Chargers with Placemats? Yes, you can use chargers with placemats. When you set your table, place the charger plate atop your placemat beneath the beverage glassware, sandwiched between the arranged flatware. However, you don't have to use a placemat with a service plate and can place the charger directly on the tablecloth. Whether you use a placemat or not, always arrange your charger plates 2 feet from each other to provide guests with ample elbow space. Do You Use Charger Plates for Buffet? Charger plates prevent tables from looking bare at buffets. Your guests will likely grab a plate at the buffet line, so dressing your table with the charger plate in advance creates an elegant presentation at each place setting. Make sure guests understand the chargers are not their actual plates and they must not eat off of them. Back to Top Whether you're hosting a formal get-together, catering a wedding, or planning a reunion, charger plates are an important part of bringing a table together. No matter what formal event you're planning, use the information above to adhere to the proper use, etiquette, and presentation of charger plates.

Automation is transforming the warehousing industry. The responsibilities of workers have evolved, error rates are falling, and workplace layouts have changed to adapt to emerging technologies. Whether you're starting a new warehouse or already managing one, staying educated on the topic of automation is essential. In this article, we’ll investigate what warehouse automation is, the different forms it takes, and current warehouse automation trends. Click any of the links below to skip to the type of warehouse automation that matches your needs: Pick to Light Systems Warehouse Robotics Warehouse Drones Voice Picking Systems Goods to Person Automation Sortation Systems What Is Warehouse Automation? Warehouse automation is the process of replacing labor-intensive and time-consuming responsibilities in a warehouse with automated systems. No matter what type of warehouse you manage, automation allows your employees to prioritize essential tasks over repetitive ones. Warehouse Automation Benefits Below are some common benefits associated with warehouse automation: Reduced costs: Automated technologies can complete many tasks faster than humans. They allow you to streamline your production process and reduce waste, keeping your expenses down. Increased safety: Automation allows you to limit hazards and promote warehouse safety. Sustainability: Some automation systems are designed for energy efficiency. With them, you can reduce wasteful energy consumption. Increased employee efficiency: By automating tedious or repetitive tasks, your staff can allocate their time to areas of the warehouse that need it more. Spatial utilization: Automated technologies do not require as much space as human workers, allowing you to optimize your warehouse layout. Warehouse Automation Systems In general, there are six different types of warehouse automation. Continue reading to learn about each type, the benefits associated with them, and how much they cost. 1. Pick to Light Systems A pick-to-light system, sometimes shortened as PTL system, is a type of automated order-picking technology utilized in modern warehouses. This type of automated technology utilizes LED lights on pallet racks, shelves, and select warehouse surfaces to indicate where order pickers can find a product. A pick-to-light system starts working when an employee scans a barcode. The system signals an item's location by activating a light in a designated part of the warehouse. The employee then navigates to that location and retrieves the item. It’s important to note that in some cases, the employee must confirm that they received the item by pressing a button or inputting data into a computer. Pick to Light System Benefits Pick-to-light systems offer a variety of unique benefits for your workplace. Below, we've listed two of the most prominent: Accessibility: Pick-to-light systems are easy to use, facilitating a simple training process. Faster picking times: Pick-to-light systems decrease the time employees spend searching for an item. Pick to Light System Cost Individual light modules for a pick-to-light system can cost anywhere from $150-250, but the software and equipment needed to make the system work are considerably more expensive. The size of your warehouse can also impact how much you spend. While PTL systems have a high initial cost, they can pay off in the long run. 2. Warehouse Robotics The term warehouse robots is a blanket term for any machine that works collaboratively with human employees. These single-purpose machines support human labor by assisting with particular tasks throughout the warehouse. We’ve listed some common examples of warehouse robots below: Automated guided vehicles: Also known as AGVs, these machines transport materials with minimal human oversight. They navigate warehouse floors and reach their destination by following guided paths made from wires, magnetic strips, or sensors embedded in the floor. Automated storage and retrieval systems: Often shortened as AS/RS, automated storage and retrieval systems have simplified inventory management. They typically look like cranes or shuttles and run on a fixed track. Collaborative robots: Commonly known as cobots, collaborative robots work hand-in-hand with your staff to accomplish goals. Some collaborative robots take the form of a mobile storage bin, while others give workers directions to goods. Articulated robot arms: These machines are automated arms that are used to move, turn, and maneuver items throughout the workplace. They can be used in packing stations, as a tool in storage areas, and even aid in pallet racking. Automated Guided Vehicle Cost The cost of an automated guided vehicle can range from $15,000 to $80,000. You'll also have to invest in batteries, job control software, and sensors to help the vehicles function correctly. Automated Storage and Retrieval System Cost Automated storage and retrieval systems can cost anywhere between $70,000 to $1,500,000. This price is determined by the type of AS/RS you choose. For example, a mini-load AS/RS typically starts at $750,000 while a unit-load AS/RS starts at $1,000,000. Collaborative Robot Cost The price of a collaborative robot ranges from $10,000 to $50,000. Cobots can also be fitted with accessories such as sanders, grippers, and measuring sensors, each of which can impact the final price of the unit. Articulated Robotic Arm Cost The cost of an articulated robotic arm can range from $25,000 to $400,000. You may have to invest in sensors, controllers, or power sources to help your arm work, which can increase the total price of the unit. Benefits of Warehouse Robotics While warehouse robots come in many forms, they share several benefits. We've listed two of the most important benefits below: Improved order fulfillment: Warehouse robots allow your staff to fulfill orders with speed and accuracy. Improved inventory management: By using robots in your warehouse, you’ll be able to manage inventory with ease and keep your stock counts up to date. 3. Warehouse Drones Warehouse drones make inventory management efficient. They can perform inventory audits, count cycles, and even find stock from the air. These drones function autonomously, flying above your warehouse and capturing images that human employees can't. Most warehouse drones come in the form of a quadcopter, a type of unmanned helicopter that features four rotors. Warehouse Drone Cost A typical quadcopter warehouse drone can cost up to $1,000. This price can vary depending on the size of your warehouse and the frequency you plan on using the drone. Benefits of Using Drones in Warehouses Continue reading to learn how drones can benefit your warehouse: Hazard management: Workers will no longer have to climb ladders or work at dangerous heights during inspections. Fewer restrictions: Drones can move with more freedom than humans and reach areas that aren’t accessible to your staff. 4. Voice Picking Systems A voice picking system utilizes speech recognition software to make the order-picking process more efficient. These hands-free systems provide employees with voice prompts, directing them throughout your warehouse and giving instructions on what to do. This feedback is typically received through a headset. Employees can communicate with the system by repeating reference codes into the headset to verify the information. Voice Picking System Benefits Below, we'll investigate how voice picking systems can improve your warehouse: Reduced training times: Employees will learn the layout of your facility as the voice picking system guides them through it. Convenience: Voice picking systems are relatively simple to use, and their hands-free design decreases the burden on employees. Voice Picking System Cost In general, a voice picking system can cost between $4,000 and $5,000. It’s important to note that along with voice picking equipment, you’ll have to purchase software to help it run. 5. Goods to Person Automation Goods-to-person systems, sometimes referred to as GTP systems, represent a modern order fulfillment strategy. GTP systems combine automatic storage and retrieval methods with an efficient picking process to transport goods directly to your employees. These systems often work in conjunction with a variety of other automated technologies. Goods-to-person technologies utilize stacker cranes, shuttle systems, and roller conveyors to achieve the best results. The GTP system operator sits at a pick station, where they can pick the units indicated by their warehouse control system. Goods to Person System Benefits Below, we've listed some common ways that goods-to-person technologies can change your workplace for the better: Decreased possibility of accidents: Employees will be stationed at the same place throughout the GTP process, significantly reducing the risk of a workplace accident. Less human error: With an automated system, the chances that an employee selects the wrong item are reduced. Goods to Person Cost A goods-to-person automation system can cost between $500,000 and $1,000,000. If the system is utilized correctly, it will provide a return on investment relatively quickly. 6. Sortation Systems Automated sortation systems identify individual items in your warehouse and transport them to the correct location. They typically utilize a conveyor system and are an excellent way to improve the flow of products through your workplace. In general, there are two different types of automated sortation systems: Case sorters: These systems handle completed orders and boxed goods. Case sorters come in many forms including pusher sorters, paddle sorters, and crossbelt sorters. Unit sorters: A unit sorter transports individual units rather than entire packages. The most common type of unit sorter is a loop sorter, where items rotate on a closed circular loop. Sortation System Benefits We've listed some of the key benefits of using a sortation system below: Accuracy: Sortation systems ensure that each product arrives at its desired location. Quick transportation: Automated sortation systems facilitate the quick transportation of goods from one part of your warehouse to another. Sortation System Cost A typical warehouse sortation system costs between $5 million and $10 million. Costs can vary depending on the number of products you plan on sorting and how large you want the system to be. Warehouse Automation Trends As warehouse automation has grown in popularity, several trends have emerged. These trends represent a combination of innovation, convenience, and personal preferences. In this section, we’ll introduce common warehouse automation trends and how they relate to your workplace. Autonomy Warehouse managers have shown an interest in using autonomous robots to complete simple, tedious, or repetitive tasks. Autonomous machines take many forms in the warehouse, such as AGVs, autonomous mobile robots (AMRs), and various other devices. The shift towards autonomous machines rather than traditional warehouse machines represents the need to focus on high-priority tasks rather than repetitive, time-consuming tasks. By utilizing these types of automation, warehouse managers can transform their workplace and improve productivity. Wearable Technology Sometimes called wearables, wearable technology is quickly gaining popularity. By integrating warehouse devices in a wearable format, your employees will complete tasks with increased efficiency. Many of these devices can connect to the internet, providing up-to-the-minute data to analyze. Examples of wearables include the following devices: Smart glasses Hand-mounted barcode scanners Finger-trigger gloves GPS tracking bracelets Industrial Internet of Things The industrial internet of things, often shortened as IIoT, isn’t a single type of technology. Rather, it is a system that connects all of the automated devices in your warehouse. Beyond that, the industrial internet of things is enabled by cybersecurity, cloud computing, cognitive computing, and a variety of other innovations. This interconnectivity allows data to be collected, analyzed, and exchanged without interruption. Warehouse Automation FAQ Warehouse automation can be a complicated subject, and there are many questions to be answered about it. We’ll answer some of the most popular questions below: How Does Warehouse Automation Reduce Costs? Warehouse automation reduces costs by eliminating select responsibilities in the workplace and ensuring accuracy. As a result, workers can focus on different tasks, waste is reduced, and your warehouse can operate efficiently. How Are Warehouse Jobs Changing with Automation? Warehouse jobs have become easier since the introduction of automation. Workers have more time to focus on specialized tasks and generally work in safer environments than they did before. Beyond that, many warehouse workers report that the quality of their jobs has improved. Back to Top Just as restaurant automation has changed the foodservice industry, the introduction of automated technologies is revolutionizing the warehousing industry. Costs have been cut, tasks are completed faster, and the priorities of workers have shifted. By introducing the technologies above, you can position your warehouse for success.

Implementing a solid process for managing warehouse inventory is imperative for any business that sells tangible goods. It helps you not over-buy or over-produce, while also ensuring you always have enough stock on hand to meet orders quickly. Warehouses are set up to optimize order fulfillment, but it’s your job to make sure there is stock to distribute. Best Practices for Managing Warehouse Inventory Below are processes to implement when managing warehouse inventory. 1. Track Inventory and Control Stock To have the best handle on your warehouse inventory, you must keep a log that tracks your inventory’s stock. Controlling your stock mitigates over-purchasing or under-delivering on products, which can both lose you money. The best way to track inventory and control stock is to use software or an app that specifically manages inventory. Not only do these tools track your inventory, but they usually have other special features, such as optimizing inventory levels, creating inventory reports, and even forecasting inventory demands. Below are popular inventory management software tools to try: Cin7 - Overall favorited software Lightspeed Restaurant - Best for restaurants Ordoro - Best for multichannel e-commerce sellers inFlow - Best for B2B and/or wholesale companies Katana and Megaventory - Best for manufacturers monday.com - Best free software 2. Prioritize Warehouse Slotting Warehouse slotting is a layout optimization practice. This simplifies gathering inventory as it’s based on storing the most frequently purchased items near each other for quick picking and packing. Warehouse slotting can also be organized by stocking inventory based on characteristics such as size, weight, product type, and order history. However, the most common way to organize slotting is by placing the most frequently purchased items near the packing tables so your business can achieve quick order fulfillment. 3. Invest in a Warehouse Management System If you want to determine how your operations are performing in your warehouse, then invest in a warehouse management system (WMS). Having this operations performance report gives you great insight into what’s happening day to day within your order fulfillment processes: if your packing stations are incorrectly packing, if orders are shipped on time, and even the rate at which your employees fulfill orders hourly. Additionally, recording hourly order fulfillment allows you to staff accordingly for future months based on how many orders you plan to fulfill. 4. Choose a Picking and Packing Process Pick and pack is a warehouse term for picking the items that are in a customer’s order and then packing those items efficiently for shipping. This step is crucial in order fulfillment as it not only involves getting your customer’s order right but ensuring it is sent out quickly to gain or sustain customer satisfaction. There are a few different picking and packing processes you can implement in your warehouse: Discrete Picking - This is the most common process as it’s the most simple to understand. Discrete picking is when one person picks every item in an order and completes one order at a time. While easy to implement and understand, this can also be one of the most time-consuming processes. Zone Picking - Zone picking is when a picker is designated to one area of the picking stations and picks the items in that station to complete an order. This way, pickers can become fluent in their picking station, taking less time to find items and reducing miss-picks. Wave Picking - Wave picking is like discrete picking but is a schedule-based process. Orders are scheduled for picking at certain times of the day, taking into account ship dates, delivery times, and carrier pick-ups. This benefits employee labor and shipping times. Batch Picking - Batch picking, also known as cluster picking, is when a picker retrieves multiple SKUs at once instead of several pickers retrieving that item multiple different times. As long as you have the data right, this cuts down trips for your employees. 5. Conduct Control Checks Conducting control checks of your inventory now and again is vital to quality. Items can break, expire, or be recalled. Inventory control checks are vital if you are shipping food, even more so with perishable foods. Doing this helps you have a better understanding of your current inventory and also will keep your customers satisfied when ensuring no expired or broken items are being sent to them. 6. Encourage Employees Lastly, make sure to check in with your warehouse employees. A good manager asks for feedback to improve their employees' quality of life while at work to be more comfortable getting the job done. Also, ask them if they have noticed any ways to improve efficiency and order fulfillment accuracy. Who knows this better than the people who do it every day? If you want your business to succeed, implementing inventory warehouse management best practices is crucial to not over-buying, under-distributing, and ensuring that orders are met efficiently and accurately. Whether it's a big box store or a small business shipping its goods, there are many different best practices to implement for order fulfillment.

Finding the right commercial vent hood for your kitchen is essential for maintaining air quality, keeping the room temperature at a comfortable level, and preventing fire hazards. Which type of hood your restaurant needs will depend on the type of equipment your kitchen has and your local commercial

A warehouse packing station consolidates the fulfillment process into a single location, simplifying the procedure and making it more manageable for employees. Whether you're just starting a warehouse or looking to improve the efficiency of an already-existing industrial location, adding a packing station will increase the speed at which your orders are shipped. Below we outline how to establish your own warehouse packing station as well as how packing stations help eliminate shipping errors and improve overall shipping quality. Shop All Industrial Packing Tables Packing In Warehouse The packing process involves preparing inventory for shipment after it has been picked for an order. There are several steps in the packing process, as items need to be protected and labeled. Below, we’ve outlined the typical warehouse packing process and the common steps that occur at warehouse packing stations: Printing - The first step of the packing process is printing the shipping label that lists all the items that need to be packed. Wrapping - Next, items are wrapped in protective packaging to ensure no damage occurs during transit. Boxing - Items are then packaged in shipping boxes, adding an extra layer of protection and making them easier to ship. Labeling - To finish, shipping labels are attached to the items’ boxes, readying the items for shipment. What Is a Packing Station? A warehouse packing station is a designated area where items are packed for shipping. At a packing station, goods are checked, packed, and labeled before being shipped to customers. Quality warehouse packing stations can provide a huge boost to your order fulfillment process, allowing staff to quickly check that orders are packed and labeled correctly. Packing stations not only expedite the shipping process but also ensure that mistakes during the packing and shipping process are limited. What Is Pick and Pack? Pick and pack is a common order fulfillment system utilized by shipping warehouses. The procedure involves workers picking orders direct from warehouse shelves and packing them into small individual orders. Efficiency and organization are required for a warehouse to utilize a pick-and-pack fulfillment system, making quality warehouse packing stations vital in these environments. Warehouse Packing Station Layout The most important factors in a successful warehouse packing station are its layout and design. In order to maximize your packing station’s efficiency and effectiveness, you need to design it in a way that staff can fill orders fast. This layout should be tailored to your warehouse's specifics, allowing staff to pack and ship goods in a quick and easy manner. 1. Products One of the most important things to consider when constructing your packing station layout is the type of items that are being packed. Some warehouses may ship heavy items that require strong and durable workbenches, while others may ship products such as baked goods that require specific packaging to be stored nearby. You want to design your packing station with your product selection in mind, ensuring it is built to the specifications required by the items you ship. Failing to consider the types of items packed and shipped can lead to accidents, disrupting workflow and endangering workers. 2. Equipment The equipment required to pack and ship the items in your warehouse is another important consideration to take in when designing your packing station layout. Will your station need a designated area for large shipping boxes? Are there important electronic devices that need to be set up and installed in the packing station? Before finalizing a layout, ensure you know what type of equipment your station needs to be outfitted with. 3. Ergonomics When creating your packing station layout, consider the ergonomics of the station for your staff. Small ergonomic additions such as comfortable seating and adjustable workbench heights do a great deal in lessening the strain on employees and reducing the risk of injury. Warehouse jobs can be demanding, so it’s important to make working conditions as ergonomic as possible. Doing so helps improve morale and allows your workers to be more productive. Organizing Shipping Supplies In order to get the most out of your packing station, you need to organize your shipping supplies. Organized shipping supplies make it easy for employees to check, pack, and label items with minimal errors. Here are some of the most common tools you can outfit your warehouse packing station with to organize shipping supplies and improve the overall efficiency of your station: Roll Holders - Roll holders allow staff to access shipping equipment like packaging paper with ease. Label Printers - Print out and organize shipping labels with label printers. Monitor Mount - Monitor mounts ensure that devices like laptops and tablets are accessible for packers, allowing staff to scan items. Tool Holder - Place equipment like tape guns and product scanners in a convenient location with tool holders. Packing Station Design Packing station design varies in different locations due to the types of items being packed. Some items might have features that require specific equipment, while other items may be larger and require a bigger space. With that in mind, there are a few elements of a packing station you’ll have to include regardless of what type of warehouse you operate. Here are some of the most important packing station design aspects to consider: Workbench - Workbenches are the most important part of your packing station design because it is where the majority of packing and labeling will occur. Packing station workbenches need to be large and durable, providing workers with enough space to pack. Shelves - Supplies and equipment can be stored on shelves attached to the workbench, allowing workers to access them with ease. Uprights - Workbench uprights are a great ergonomic option that allows for easy attachment of workbench accessories. Lighting - Proper warehouse lighting around packing stations is important. Workers need visibility of their surroundings when packaging shipments, and proper lighting helps cut down on mistakes. Packing Station Benefits A well-designed packing station improves the efficiency of your warehouse and makes tasks easier for your warehouse staff. Not only can these stations improve the quality of your warehouse shipping, but they also can make jobs safer and easier for your employees. Here are some of the most commonly cited advantages of having a packing station in your warehouse: Increased Productivity - Establishing a packing station improves workflow patterns, allowing workers to be more productive and complete tasks more efficiently. Organization - Anchoring shipping supplies in one location will make tracking and monitoring shipments and their contents easy. Ergonomics - Packing stations can be optimized to minimize strain on workers packing products, lowering the risk of injury and improving overall warehouse safety. Cost-effective - Warehouse packing stations allow you to expand your shipping operations, allowing your warehouse to package a large number of products effectively. In today’s business climate, shipping online orders is a vital part of the success of a business. Warehouse packing stations have a lot of value in industrial settings, enhancing your order fulfillment process. By consolidating your shipping materials and equipment into one location, it is much easier for employees to pick and pack orders quickly. The end result is an expedited shipping process that allows your warehouse to ship items out to customers on time.

Proper lighting is essential in any workspace to ensure your workers and the public are kept safe from any potential hazards. Since most construction worksites do not have a fixed light source, it is necessary to purchase portable work lights to illuminate the space. This guide will go over the type

Whether you’re opening your own warehouse or looking to improve your distribution process, being able to identify the different types of loading docks is essential. Choosing the wrong dock can limit your staff’s efficiency and cause disruptions in the shipping and receiving process. In this article, we’ll investigate what a loading dock is, the different types of docks you can choose from, and what sets them apart. Click any of the links below to skip to the type of loading dock that most interests you: Flush Loading Docks Enclosed Loading Docks Sawtooth Loading Docks Depressed Loading Dock Open Loading Docks What Is a Loading Dock? A loading dock, sometimes referred to as a loading bay, is an area in a warehouse, manufacturing plant, or distribution center where goods are loaded and unloaded. Loading docks ease the burden on carriers and provide a convenient space for moving goods. They are a key part of a business’s infrastructure and play a significant role in the transportation of products. Loading Dock Parts Loading docks are complex areas that require several different types of equipment to function effectively. For that reason, it’s best to familiarize yourself with each component. Below, we’ve listed some of the most common loading dock parts and what they are used for: Shop All Loading Dock Equipment Access points: When a vehicle arrives, the driver is required to enter your facility and drop off paperwork. An access point provides them with a convenient way in and out. Bumpers: Bumpers are designed to protect the structure of your building and prevent vehicle damage. They create a buffer between vehicle and wall, ensuring against costly collisions. Leveler: A dock leveler helps maintain the height difference between a loading dock and a trailer. It allows forklifts and other types of warehouse equipment to maneuver with ease and protects against trips, falls, and other accidents. Lift: The dock lift improves accessibility. It serves a similar function as a dock leveler, helping to bridge the gap between dock and truck. Lights: Dock lights keep your workplace lit, reducing the risk of damage and ensuring an optimum working environment. Overhead door: Overhead doors offer additional protection from the elements and are designed to keep up with a fast-paced work environment. They keep goods and equipment safe and must be maintained regularly to ensure efficiency. Restraints: Restraints keep a vehicle from moving while it is attached to your loading dock. Shelters and seals: Shelters and seals create an air-tight barrier around the back of a vehicle when it arrives. They keep rain, snow, and extreme temperatures from affecting your loading dock, maintaining a climate-controlled environment. Warehouse Loading Docks In general, there are five different types of warehouse loading docks. Though every dock is intended to serve the same purpose, each variation functions differently from the next. Each type of dock also comes with its own set of advantages and disadvantages. For that reason, you should choose the type of loading dock that best fits your warehouse concept. The different types of loading docks are as follows: 1. Flush Dock A flush dock, sometimes referred to as a standard dock, is one of the most popular types of loading docks. These docks are designed to fit perfectly within your loading zone. They feature large, individual entryways and allow trucks to seamlessly attach for loading. In many cases, flush docks are designed with shock-absorbing bumpers to prevent structural damage to the facility. Since flush docks do not protrude from your building, they allow you to make the most of your warehouse space. Flush docks are typically used in commercial shipping and are a convenient option for transporting large objects. They are also the most popular choice for small businesses. It’s important to note that since flush docks are built into your facility, you’ll be able to store goods inside and keep them protected from the elements. Back to Top 2. Enclosed Dock An enclosed loading dock allows an entire vehicle to park in a garage-like environment. Since they are indoors, enclosed docks offer complete protection from the elements and are ideal for handling temperature-sensitive goods. They also allow for increased security compared to other docks. Though they are relatively rare in the warehousing industry, enclosed docks are typically used by companies overseeing large fleets of trucks. Though enclosed loading docks offer advanced security and weather protection, there are several considerations one must take into account when building their own. These include: Space: Be sure that you have enough space for vehicles to park and maneuver. An enclosed dock should also have enough space for forklifts and other necessary equipment to move without obstructions. Ventilation: Any vehicle or motorized equipment in your enclosed dock will give off exhaust. Because of this, you must have a functional ventilation system in place to keep you and your employees safe. Layout: Be sure that your enclosed dock space is simple and organized. Since multiple vehicles may be parked at a time, a simple layout makes it easier for employees to find what they’re looking for. Back to Top 3. Sawtooth Loading Dock A sawtooth loading dock consists of several smaller docks, with each dock positioned at an angle. This helps to save space outside of your facility, allowing you to load more vehicles at a time. These docks also allow you to simplify your roadway and yard approaches, allowing vehicles to navigate tight or narrow spaces with ease. Sawtooth docks are typically used in large-scale manufacturing operations or by warehouses with ample storage space. While sawtooth loading docks can save space outside, their angled layout limits the indoor space of your facility. Without proper planning, this can restrict your staff's room to work, decreasing productivity. For that reason, you must be mindful of the space available to you to ensure a convenient loading dock layout. Back to Top 4. Depressed Loading Dock A depressed loading dock, sometimes referred to as a declining loading dock, functions similarly to a flush dock. The key difference between the two is that a depressed dock features a sloped driveway. Depressed docks are often used by facilities with basement loading areas or separate dock levels. When using a depressed loading dock, vehicles are instructed to back in at an angle determined by the decline of the driveway. When designing a depressed loading dock, there are multiple factors to take into account. These include: Decline angle: The angle of your driveway should not exceed 10%. Failure to do this can increase the risk of accidents. Weather conditions: Snow, rain, and other hazards can make it difficult for trucks to operate, as they can experience traction problems on a decline. Vehicle damage: Be sure to design a loading area that minimized the risk of damage while vehicles maneuver your dock. Back to Top 5. Open Dock Open loading docks consist of an outdoor platform with space to store goods. In most cases these platforms feature an overhead canopy, leaving the rest of the dock exposed. It's important to note that of the five different types of loading docks, open docks are the least recommended. This is due to a variety of different factors that can impact safety and working conditions. Because of this, open docks have grown increasingly rare and are typically only used under certain circumstances. Open Loading Dock Pros and Cons Though open loading docks aren’t popular, they do come with certain advantages. The two main advantages associated with open loading docks are as follows: Flexibility: The lack of walls or barriers of any kind provides easy access for your staff and allows them the flexibility to work as they see fit, saving valuable time in the workplace. Organization: Their open design also gives you the freedom to organize and reorganize your dock as needed. Despite their advantages, open loading docks are prone to several weaknesses, which is why they aren't recommended in the industry. Some key disadvantages associated with open loading docks include: Vandalism: Because of their design, open loading docks are prone to theft and provide minimal security. Lack of temperature control: Open loading docks cannot be heated or cooled efficiently, posing a risk to temperature-sensitive products and resulting in uncomfortable working conditions for your employees. Lack of protection from the elements: Many open loading docks are vulnerable to flooding, freezing, strong winds, and other hazards. This can create an unsafe working environment, damage your goods, and impact productivity in the workplace. Back to Top Loading Dock Design Although loading docks can vary significantly in style, each dock must be designed with certain factors in mind. These factors can dictate your loading dock’s layout and can disrupt your business if ignored. As you design your loading dock, keep the following aspects in mind: Roadway approach: Roadway approach is the path vehicles take as they enter or exit your facility from the main road. Design your roadway approach so that vehicles can drive in rather than have to back in. Yard approach: Yard approach is the path vehicles take to enter your loading dock once they’ve turned off the road and into your facility. Since it’s easiest for truck drivers to make left-hand turns, plan your yard approach to allow for counter-clockwise traffic. Apron space: Apron space is the area between your loading platform and the nearest obstruction. It should be planned around trailer movement to ensure each vehicle has enough space to maneuver. Landing strip: In high heat, truck landing gears can sink into asphalt when lowered. This can result in damage to the vehicle and decrease productivity. To prevent this, a concrete landing strip should be positioned at each dock to reinforce your parking area. Waiting area: If your loading dock is busy, some vehicles may need to wait their turn to dock. To prevent confusion and ease traffic, provide them with a waiting area. Back to Top Loading docks are an essential part of the distribution process. They can be found in most warehouses or distribution centers and come in five distinct forms. By adhering to the information above, you’ll be able to make an educated decision on which type of loading dock best fits your needs.

Refrigerated prep tables are essential pieces of restaurant equipment for any foodservice business. They combine the necessity of a refrigerator with a convenient cutting board so you can quickly and easily assemble your ingredients to create signature dishes. They come in a variety of sizes and sty

Set the stage for each and every dining experience by selecting the perfect table tops and bases for your establishment. From upscale eateries and bars to fast casual restaurants and cafeteria service, the tables you use not only provide a place for dining, but also contribute to your establishment'

If you operate a warehouse, you’ll know that implementing a strong organization method is imperative for running a successful business. A pallet racking system is a great way to help with just that by organizing stock, carrying out orders succesfully, and maximizing space in your warehouse setup. Shop All Pallet Racks Use the following links to learn more about pallet racking: Types of Pallet Racking Installing Pallet Racking Pallet Racking FAQs What Is Pallet Racking? Pallet racking is a storage system method that organizes palletized materials. The racks are set up horizontally and on multiple levels to utilize vertical space in buildings such as warehouses. Additionally, they are organized in such a way that forklifts and other material handling equipment can easily access the racks. Types of Pallet Racking There are many different types of pallet racking systems to integrate into the flow of your warehouse. Below are a few you can use: 1. Selective Pallet Racking Selective pallet racking is the most common type of pallet racking. It is versatile and can hold a wide range of products varying in size and weight. This pallet racking system is a single deep design, so there is high accessibility to every pallet. Selective Pallet Racking Benefits Low install cost Does not need special equipment such as forklifts Perfect for a variety of product sizes Stock is easily accessible Selective Pallet Racking Drawbacks Does not hold as much storage as other pallet racking systems 2. Cantilever Racking Cantilever racking is a type of pallet racking that’s especially strong, heavy-duty, and made for storing long and/or bulky items. These materials include steel piping, lumber, and plasterboard which is great for furniture, motorcycles, and boats. Cantilever Racking Benefits Low install cost Stores oversized and oddly-shaped products Cantilever Racking Drawbacks Requires the use of forklifts Needs wide aisles to accommodate forklifts 3. Drive-In Pallet Racking Drive-in pallet racking is ideal for inventory with similar-sized dimensions that shift regularly. This system is configured so the forklift truck can operate within the rack and does not require separate lanes between rows as selective pallet racking requires. This configuration also allows for high-density storage and denser arrangement of products, so the same amount of storage can be had in a tighter arrangement, saving valuable space in your warehouse. Drive-In Pallet Racking Benefits Able to store a good amount of product Ideal for warehouses that utilize Last In/First Out (LIFO) Drive-In Pallet Racking Drawbacks Cannot accommodate a wide variety of pallet sizes Increased risk of impact between forklift and racking 4. Push-Back Pallet Racking Push-back pallet racking is ideal for warehouses that use the LIFO system. The configuration has pallets loaded on trays that are being pushed along the rails of the rack frame, and the other pallets push back when a new pallet is loaded and pushed along the rails. In other words, the pallet is loaded at the front of the line and picked up from the front of the line. Push-back pallet racking can store a large number of varying-sized pallets that are easily accessible. Push-Back Pallet Racking Benefits Able to store a good amount of product Ideal for warehouses that utilize LIFO Push-Back Pallet Racking Drawbacks Costly storage option 5. Pallet Flow Pallet Racking Pallet flow pallet racking is similar to push-back pallet racking, but instead utilizes First In/First Out (FIFO) instead of LIFO. Similar to a FIFO system in a kitchen, new products are loaded onto rails from the back of a conveyor belt, being pushed along with gravity as a pallet at the front of the line is taken. Pallet Flow Pallet Racking Benefits High-density storage solution Ideal for warehouses that utilize FIFO Pallet Flow Pallet Racking Drawbacks Utilizes a lot of warehouse space Can require maintenance if conveyor belt breaks down Back to Top Installing Pallet Racking Your pallet racking system should fit seamlessly into your layout, so it’s important to accurately determine the measurements, obstacles, and operation of your space. Below is how you should install your pallet racking: Measure the Warehouse - Understand exactly how much square footage that’s available. This means taking into account structural obstacles such as columns, beams, etc. that could possibly get in your way. Note Sizes of Your Pallets - Measure the length, width, depth, and weight of the largest pallet you handle. Keep this number to identify how big your pallet rack will need to be to accommodate your biggest pallets. Calculate Pallet Rack Frame Depth - To determine how big your pallet rack’s frame depth should be, take the depth measurement of your biggest pallet and subtract 6 inches from it. The pallet rack is supposed to have 3 inches of overhand on the front end and back end of the pallet. Determine Pallet Rack Beam Sizes - When calculating your pallet rack beam sizes, take the width of your largest-sized pallet and how many pallets you will store side-by-side to find the number of inches you’ll need the beams to be. Also remember that you are required to have 3 inches of space between the pallet and the upright frames, as well as 4 inches of space between each pallet. Measure for Pallet Rack Height - To calculate the pallet rack height, take your pallet load height in inches, largest pallet height in inches, the number of pallets stored high, the beam height in inches, and the beam load clearance in inches (which is recommended to be at least 3 inches if not more). You can use an online pallet rack height calculator to find these measurements and numbers for you to determine the height. Once you have that number, take into consideration, for fire safety, the fact that you will need 18 to 24 inches of space between your highest pallet and the ceiling. Pallet Racking Parts As you familiarize yourself with your pallet racks, it’s best to get to know all the parts that make up the racking system. Below are pallet racking parts you should know: Baseplates - Baseplates are the pallet rack’s anchoring system that keeps it securely on the floor. It also helps prevent the pallet rack from tipping. Braces - The series of struts that are between the front and rear columns, usually bolted in or welded. Clips - Pallet racking clips secure your beams to the frame to prevent accidental dislodging during loading and unloading. Crossbars - Distribute weight more evenly and take extra weight off of the pallet rack beams. Horizontal Beams - The beams that are mounted horizontally to the front and back of the pallet rack. Upright Frames - The vertical posts that horizontal beams are connected to. This gives the shape and frame to the pallet rack. Back to Top Benefits of Pallet Racking Implementing a pallet racking system into your warehouse maximizes storage potential and creates an organization system to maintain stock and fulfill orders more quickly. Below are the many benefits of pallet racking: Utilizes vertical space in warehouse Allows you to manage stock more easily Prioritizes quick order fulfillment Creates an easy way to retrieve stacked pallets Keeps product off the ground and away from possible pest infestation, water damage, and from becoming a walkway hazard for employees Which Pallet Racking System Is Best? The most popular pallet racking system is selective pallet racking. Its versatility allows for many different types of items to be stored on its rack, optimizes the most amount of space compared to the other types of pallet racking, and has easy access so employees can load their forklifts safely. How Much Weight Can Pallet Racking Hold? Pallet racks can hold anywhere between 10,000 lb. to 30,000 lb. depending on the size and density of the pallet. Back to Top As you work on creating your pallet racking system in your warehouse, keep in mind the safety of your warehouse employees and take into account what types of PPE they will need while on the job.

Fire safety is a critical concept for any restaurant to grasp because doing so can prevent thousands of dollars of damages and serious injuries. Unfortunately, the majority of commercial fires occur in restaurants due to the variety of flammable objects found in active kitchens. Understanding how to prevent restaurant fires and what to do when an uncontrollable fire breaks out helps mitigate damages and potentially saves lives. Preparing your restaurant for fire prevention and response can be tricky, so if you’re looking for tips to improve your restaurant's safety, check out this comprehensive guide on restaurant fire safety. Looking for fire safety supplies for your restaurant? Click below. Shop All Fire Safety Equipment Use these links to learn more about the different aspects of restaurant fire safety. Fire Safety Training Fire Safety Checklist Restaurant Fire Codes Restaurant Kitchen Hood Exhaust System Kitchen Fire Extinguishers Grease Fire Safety Class K Fires Restaurant Fire Evacuation Plan Fire Safety Training One of the most important aspects of restaurant fire safety is ensuring your establishment has thorough fire safety training. Employees should be instructed on fire safety protocols, learning steps they can take to prevent fires and the common fire hazards to avoid. Additionally, it is critical that employees are well-trained in fire response, allowing them to react to fires safely. To develop a thorough fire safety course, include the following in your establishment's training: Fire Safety Equipment - All staff should know how to handle and use fire safety equipment and emergency supplies such as fire extinguishers. Power Sources - Kitchen staff should be aware of various power source locations and how to turn them off to prevent fueling a fire. Crisis Response - Train employees on how to respond calmly to emergencies such as fires, preventing panic and fear. Types of Fires - Instruct staff on the different types of fires that can occur in the kitchen, and how to respond to them. Chemical Safety - Teach employees how to safely handle dangerous chemicals and other flammable objects. Refresher Courses - Provide employees with frequent fire safety refresher courses to ensure information stays fresh in their minds. Fire Safety Checklist To keep your restaurant safe from fires, your establishment should be equipped with a variety of tools and plans. When you have the right safety measures in place, not only can you respond to fires better, you can even prevent them altogether. When outfitting your restaurant for fire safety, here is a checklist of the most important aspects to cover: Exit signs should be installed and visible above all exits, and employees should be aware of emergency exits at all times. A fire exit should be mapped out, posted on walls, and taught to employees. All exits should be kept open and free of debris so evacuation can take place quickly. Appliances and other equipment should be inspected and maintained on a routine basis to reduce the risk of catching fire. All flammable objects such as liquids and chemicals should be stored as intended to prevent catching fire. Fire extinguishers should be placed around the establishment, especially in areas where fires are more likely to occur. Restaurant Fire Codes Restaurant fire codes dictate that some type of fire protection is required for all restaurants. Legal requirements may differ based on the size and location of your restaurant, meaning some restaurants are legally required to have more fire protection than others. Be sure to double-check your local and state laws to ensure that your restaurant’s fire prevention systems are up to code. Fire Alarm Systems Fire alarm systems are an important defense against fire damage, allowing occupants to be warned of fire danger. A fire alarm system is required to be equipped with clearly visible signals or a voice announcement, making it clear to all occupants that a fire is happening. To activate a fire alarm system it needs to be initiated either manually via a lever or automatically through the detection of smoke and heat. Fire Sprinkler Systems A fire sprinkler system is a fire protection method that consists of a water supply, a water distribution system, and sprinkler heads that allow for discharge. There are four different types of fire sprinkler systems, but wet pipe sprinklers are the most common type found in kitchens. Water isn’t always the best in dealing with grease and chemical fires that are commonly found in kitchens, so it’s recommended that you have some other form of fire suppression to complement your sprinkler system. Fire Suppression Systems Unlike fire sprinkler systems, fire suppression systems do not use water and instead use a variety of other agents. A fire suppression system is engineered to detect fire through heat and smoke, discharging chemical agents to control the fire either manually or automatically. Most restaurant fire suppression systems use wet chemicals to deal with common kitchen fires like grease fires and class K fires. Restaurant Kitchen Hood Exhaust Systems Kitchen hood exhaust systems are another important part of kitchen fire safety, providing ventilation and removing hazardous particles from the environment. When a kitchen hood is installed, it can help reduce the build-up of smoke and grease, helping to prevent fires. You should routinely inspect and clean your kitchen hood exhaust systems, as a dirty ventilation hood can build up grease and become fire hazards. For more information about kitchen hood exhaust systems and how they can make your kitchen a safer place, check out our guide to kitchen hood code requirements. Kitchen Fire Extinguishers Fire extinguishers are one of your restaurant’s main tools in stopping fires once they break out of control. When used, a fire extinguisher will discharge an agent that is designed to suppress fires. Typically, fire extinguishers are used as a last resort, as fire prevention and other forms of fire safety are usually enough to get the job done. In the event of a serious fire, all employees should know how to use a fire extinguisher to stop a fire if necessary. Grease Fire Safety Grease fires are one of the most common types of kitchen fires, making it imperative that you and your staff know how to avoid them. With proper training and knowledge preventing grease fires becomes a much easier task. If mistakes do happen and a grease fire starts, knowing how to handle one can keep the event to a small fire rather than a full-blown disaster. How Do Grease Fires Start? Grease fires start when cooking oil becomes too hot, often because it is left unattended. During cooking, oils will begin boiling before they start to smoke and eventually catch fire. These signals give staff plenty of warning signs to react and turn down the heat or take the pot off the burner. As long as your staff is attentive and focused grease fires are avoidable, but sometimes kitchens get hectic during peak times and accidents happen. How to Put Out a Grease Fire If a grease fire does occur in your establishment’s kitchen, your staff should know how to mitigate its spread. Instruct your staff to do the following in the event of a grease fire: Turn off Heat - The heat source should be turned off immediately, and the pot should be covered with a lid, starving the fire of heat and oxygen. Pour Baking Soda - For small grease fires, pour baking soda to extinguish. Use a Fire Extinguisher - If a large grease fire breaks out, a fire extinguisher should be used to limit it from spreading and put it out. Common Grease Fire Mistakes Although there is a set way to respond to grease fires, there are still many misconceptions and myths surrounding how to deal with one. Many of these misconceptions make grease fires worse and spiral out of control. Here are some of the most common grease fire mistakes that your staff should know to avoid: Flour on Grease Fire - Flour is easily ignitable, quickly making a fire worse. Water on Grease Fire - Water and oil do not mix, meaning that water will only cause the oil to splash and the fire to spread faster. Baking Powder on Grease Fire - Many people confuse baking soda with baking powder, but the two are not chemically the same. Much like flour, baking powder will make a grease fire much worse. Class K Fires Another common type of restaurant fire your staff might encounter is class K fires. Commercial kitchens are the most common location for class K fires to occur, so your staff should be well-educated on the topic. Your kitchen should also be outfitted with specific equipment dedicated to responding to class K fires. What is a Class K Fire? A class K fire is a fire that is caused and fueled by flammable cooking liquids such as vegetable oils. Cooking with flammable liquids can be precarious because class K fires are known to spread fast and cause lots of damage. Vegetable oils burn at hotter temperatures than animal fat, which creates scorching hot fires that are difficult to extinguish. Staff should keep a close eye when cooking with flammable liquids, and equipment designed to deal with class K fires should never be far off. Class K Fire Extinguisher Class K fire extinguishers are a type of fire extinguisher that is specifically designed to handle cooking fires. These fire extinguishers use wet chemical agents that are designed to starve a fire from the fuel it requires. Only class K fire extinguishers are effective at dealing with class K fires, as dry chemical agents aren’t enough to deal with the volatility of this type of fire. You should never use anything else to handle class K fires, as pouring items such as water over the fire will only cause it to spread faster. Restaurant Fire Evacuation Plan Even when preventative measures are taken and your restaurant is equipped to deal with a fire, unforeseen scenarios involving an out-of-control fire can still take place. Your restaurant must have an evacuation plan in place to make sure all employees and customers make it out of the building in the event of an uncontrollable fire. To ensure that everyone within your restaurant stays safe, here are some steps you need to take: Create an Actionable Plan - Have a written actionable emergency plan in place and require that every employee is trained to know it. Designate an Evacuation Manager - Every shift, assign a designated staff member that is responsible for calling emergency services and overseeing a safe evacuation. Follow Fire Routes - Employees should know the restaurant’s emergency fire routes and are responsible for instructing customers and making sure they get out safely. There are many aspects of restaurant fire safety that your establishment needs to understand to minimize the risk of a dangerous kitchen fire. Although establishing fire safety in your restaurant is extensive work and requires a lot of effort, it is well worth it. When you take the necessary steps for fire safety, you create a safer environment that helps protect your property, employees, and customers from disaster.

If you've outgrown your current space, starting your own warehouse could be the next logical step in storing and selling your company’s products online. Or it could be a profitable new venture to create a warehouse and rent out your space to other businesses. No matter what your business goals are, setting up a warehouse from scratch requires some careful planning. The layout and allocation of your space need to be mapped out early on. We’ve created this warehouse layout guide to help you set up any type of warehouse for maximum efficiency. Shop All Industrial Supplies Click below to learn more about basic warehouse design: Inbound Loading Dock Receiving Storage and Putaway Picking Shipping Outbound Loading Dock Other Warehouse Spaces Common Warehouse Layouts Warehouse Layout Before you being laying out the schematic of your warehouse, you should be familiar with the essential functions of a fulfillment center and the equipment used to handle materials. Goods come in, they get put away in storage, and they get picked for shipping. To make this happen, the goods flow from one section of the warehouse to the next. Your warehouse setup will be the most successful if you provide space for the following locations: 1. Inbound Loading Dock The loading dock, also called a receiving dock or loading bay, is the entry point where inbound trucks deliver goods to your warehouse. On the exterior of the building, a large parking area provides room for trucks to back up to the building. The dock floor is built to be flush with the truck beds so workers inside the building can enter the trailer with forklifts and pallet jacks. Loading Dock Layout Tips The parking area outside the dock should provide enough room for the largest trucks to turn around and back up to the loading bay. Dock height should be based on the bed height of the most common delivery vehicle used. Consider the number of pallets you'll be unloading during peak delivery times and allocate space for the goods and the loading dock equipment. 2. Receiving The receiving process begins as soon as goods are unloaded on the dock. Shipments are inspected, invoices are checked, and permanent storage locations are assigned for each item. By allocating a holding space for these tasks to be performed, you avoid bottlenecks when multiple shipments arrive at once. A successful receiving area should be located right next to the inbound loading dock. You’ll need space for pallets and boxes to be unloaded and a temporary space for receiving tasks to be performed. The receiving manager needs a home base to work from, which might include a permanent desk with outlets for a computer and room for filing cabinets if you use paper invoices. Receiving Area Layout Tips You can make your receiving process more efficient by including space for temporary holding locations where goods can be staged before putaway. Allow space for performing a thorough quality control check before goods are put in storage. Catching any defects or damage now will help you in the long run. 3. Storage and Putaway Most of the square footage in your warehouse will be dedicated to storage space. When you look at your warehouse space in terms of cubic feet, your storage area should take up between 22% to 27% of the total warehouse space. That percentage may sound small, but it’s because cubic feet accounts for all the vertical space in between the floor and ceiling, not just floor space. For maximum efficiency, you’ll need to take advantage of the clear height of your warehouse. What Is Clear Height in a Warehouse? Clear height is the maximum usable vertical space in your warehouse where goods can be stored. The clear height in your building will be lower than the ceiling height and must account for sprinkler systems or ductwork. Storage Area Layout Tips Take advantage of the available clear height by using pallet racks and industrial shelving to store goods vertically. Using warehouse management system software helps you to maximize your storage space and assign locations. Aisles in your storage area need to be wide enough to accommodate pallet jacks (4' to 5' wide) and/or forklifts (12' to 13' wide) Don't forget to install the proper lighting in your storage area so that goods are visible to order pickers. 4. Picking Picking is the process of retrieving goods from storage to fulfill customer orders. The warehouse employees that perform this task are called pickers. Your picking area is the home base for order pickers — it's the place where they receive their list of items and where they bring orders that are fulfilled. Picking should be located very close to the storage area and may even share some square footage. The picking area should have enough room to store picking equipment like forklifts and pallet jacks. You'll also need space for the picking manager's desk and computers for accessing the warehouse management system. Picking Area Layout Tips Add space in your layout for roller conveyors to carry fulfilled orders from picking to shipping. If your warehouse is small and you don't store items on pallets, shopping carts and shopping baskets can be used to collect smaller items during picking. 5. Shipping After orders have been picked, they are sent to the shipping and packaging area to be boxed up for fulfillment. The shipping area should be close to your storage and picking locations so that goods flow efficiently from one area to the next. Make space in your shipping area for shipping stations — work tables that are set up with all the shipping supplies your workers need to package goods. Shipping Area Layout Tips Besides shipping stations and packing tables, you’ll need space to store your backup inventory of shipping boxes and supplies. It can be helpful to add space for order staging, or organizing shipments by carrier so they are ready to be loaded onto outbound trucks. 6. Outbound Loading Dock The outbound loading dock is the end of the line for your products. It's the exit point where goods are loaded onto trucks for shipping. Just like the inbound loading bay, the outbound bay area should be the same height as the truck beds that back up to the dock. Pallets that are staged in the shipping area can be quickly moved onto trucks and then onto their final destination. Creating two loading bays (inbound and outbound) in your warehouse is necessary for a couple of reasons. For efficiency, goods should always be flowing forward in your warehouse. If you use the same dock for shipping and receiving, you will have goods moving both ways, which creates space issues and confusion. You also have to consider the truck yard and how many trucks are coming and going from your warehouse. Separating the inbound and outbound traffic helps alleviate bottlenecks. Outbound Loading Dock Layout Tips Include plans for proper ventilation on your loading dock because idling trucks create a lot of exhaust fumes. Organizing outbound shipments by carrier type helps to make shipping more efficient. Provide enough space for your outbound loading equipment like pallet wrap machines, pallet jacks, and dock ramps. Other Warehouse Spaces There are other warehouse spaces you'll need to include in your building layout. These locations aren't related to the product cycle but are necessary for business operations. Returns No one wants to think about their products being returned, but it's a fact of life that returns will happen, and they need to be processed the right way. A separate space for processing returns helps to keep those items segregated from the other products in your warehouse. Returns require their own receiving, inspection, and putaway process. Offices In smaller warehouses environments where you are the owner and operations manager all-in-one, you might not need a dedicated office space. Sometimes a desk on the floor of the warehouse or a mezzanine will do. But in other cases, where you have a diversified team of managers and supervisors, it's useful to have office spaces for conducting phone calls, meetings, and administrative duties. Breakrooms Your employees need a place to take breaks, eat their lunch, and store their personal belongings. Designing a space for your workers to unwind when they are off the clock is important for job satisfaction and employee retention. Restrooms Restrooms are essential for any business. You'll need to base the number of restrooms in your warehouse on the size of your workforce. If you have under 15 employees, one restroom might be sufficient. OSHA provides guidance on their restroom and sanitation requirements page. Maintenance and Parts Outside of the storage space needed to hold your products, you'll need a space to store all the parts and replacements that keep your warehouse running. Items like lightbulbs, hardware for industrial equipment, and tools for performing maintenance should all have an organized home in your warehouse. Types of Warehouse Layouts If you are building a warehouse from the ground up, there are three popular layouts that you can rely on when you plan your schematic. These designs all feature a universal rule — keep the inbound and outbound docks separated. U-Shaped Warehouse U-shaped warehouses are very common. The layout is similar to a semi-circle, with the inbound loading dock on one side and the outbound dock on the opposite side. Storage and picking are usually stationed in the center. Products are delivered on one side of the U and flow in one direction to the other side. I-Shaped Warehouse In the I-shaped layout, also called a through-flow layout, the warehouse is shaped like a large rectangle. The inbound dock is positioned at one end of the rectangle with the outbound dock on the opposite side. Storage is located in the middle of the rectangle. L-Shaped Warehouse The L-shaped warehouse also positions the inbound and outbound docks on opposite sides. The flow of traffic and goods move from one side of the L to the far side, with storage located in the "corner". With the increase of consumer online ordering and e-commerce fulfillment, warehouse space has become very valuable. If your business is outgrowing a garage or stock room, it might be time to think about building your own warehouse space to store and distribute goods. Keep all the essential warehouse functions in mind when you create a layout and don't forget to account for future growth.

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Commissaries are rentable commercial kitchens where foodservice operators can prepare and store their food. Many commissary kitchens provide food trucks and mobile vendors with overnight parking and equipment storage. While rentable commercial kitchens often provide additional services for food trucks, they’re used by a variety of off premise dining operations. Click any of the sections below to learn about the aspect of renting a commercial kitchen that interests you: How Do Commissary Kitchens Work? Who Uses Commissary Kitchens? Types of Rentable Commercial Kitchens How Much Does It Cost to Rent a Commercial Kitchen? Are Food Trucks Required to Use a Commissary? Pros and Cons of Commissary Kitchens How to Rent a Commercial Kitchen How Do Commissary Kitchens Work? The owner of a commissary creates a commercial kitchen that adheres to local health and safety regulations and pays for required permits. Premiseless dining businesses such as food trucks, ghost kitchens, and caterers rent and/or lease the commissary from its owner. Occasionally, restaurants, bakeries, and social clubs rent out their up-to-code kitchen spaces as commissaries for extra income. Commissary owners convert commercial kitchen space into a rentable service, a business model you will often hear referred to as KaaS (kitchen as a service). Just like any tenant/landlord relationship, the tenant expects certain kitchen supplies and amenities from their landlord, who expects their tenants to abide by the rules and code requirements of their space. Who Uses Commissary Kitchens? Food Trucks Ghost Kitchens Restaurants (as digital makelines for takeaway/delivery orders) Caterers Concession Stands Pop-up Restaurants Types of Rentable Commercial Kitchens We break down the four main types of rentable commercial kitchens, so you can find one that matches your needs and price point: Shared Commercial Kitchen – The owner rents their commissary kitchen to multiple food trucks, caterers, and pop-up chefs at once. They typically assign renters to storage spaces and time slots when they can use the kitchen. Renters both share the space and the fees, making this an affordable option. Private Commercial Kitchen – Private commissary kitchens are the most expensive option because you take on the whole lease yourself. However, you’ll have exclusive access to a space that only contains the equipment and ingredients you need. Private commissaries are ideal for popular virtual restaurants that need commercial kitchen space during normal business hours. A mobile vending concept with multiple vehicles may need a private commissary to create a central hub. Renting a Restaurant’s Kitchen – Another option is to rent a restaurant’s kitchen. If you rent a restaurant’s kitchen during their off hours, you will have the entire space to yourself without paying for a private commissary. Since most restaurants have consistent schedules, you’ll know exactly when you can use the kitchen. Some restaurants are integrating virtual franchising opportunities and preparing a ghost kitchen’s menu alongside their own. Renting a restaurant kitchen may not be an option for food trucks since they likely won’t provide parking. Non-Traditional Commercial Kitchens – Churches, social clubs, schools, and retirement communities all have up-to-code kitchens with commercial-grade equipment, and they may rent out their space. These non-traditional locations are a great way to save on rent while gaining access to an appliance-stocked commercial kitchen. However, non-traditional commercial kitchens won’t offer as many amenities and niche cooking tools as a standard commissary kitchen, and they are harder to find. Back to Top How Much Does It Cost to Rent a Commercial Kitchen? Depending on the type of commissary you’re renting and its location, it costs between $15-$40 dollars an hour to rent a commercial kitchen. Renting by the hour is often the least cost-effective option for your foodservice business. It’s usually cheaper to rent kitchen space based on how many times a month or week you will use it. Average monthly commissary rates range between $250-$750 a month. If you operate in a city like Manhattan or L.A. where real estate and parking go at a premium, expect to pay between $1000-$1250 a month. Hourly Commercial Kitchen Rental Cost = $15-$40 Monthly Commercial Kitchen Rental Cost = $250-$1250 Non-Traditional Commercial Kitchen Rental Cost = How much a private business will charge you to use their commercial kitchen varies case-by-case. Check average commissary rates in your area before negotiating a price. Always consider the future and outline how much revenue you will make per month. If you are outgrowing the space, it may be time to build your own commercial kitchen. Are Food Trucks Required to Use a Commissary? For food trucks, commissaries aren’t just a convenient option, they’re often required by local laws. Most cities don’t allow food trucks to sell residentially prepared food, forcing operators to use a commercial kitchen to prep their meal ingredients. If you aren't operating in a food truck friendly city, you may not be allowed to cook in your vehicle and must use a commissary for all your cooking needs. If you live in a city that requires food trucks to park at a commissary overnight, you’ll lose the opportunity to use most non-traditional commissary kitchens. Check with your local laws and ordinances to find food truck commissary requirements near you. Food Truck Commissary Benefits Some local laws force food truck operators to use commissary kitchens, but many operators choose to use them even if they aren’t required. Here are a few additional benefits of using a commissary kitchen: Increased Space – With more space comes more room for equipment. Most food trucks can only fit a few pieces of equipment in the kitchen, but commissary kitchens provide access to a variety of kitchen appliances and gadgets. Centralized Location – If you have multiple food trucks or carts, a commissary kitchen can provide a central location to prep your food and divide it for each truck. Look for a commissary kitchen near your customers and/or close to highways and main roads. Amenities – Some commissary kitchens will provide special amenities for your food truck, such as water and grease disposal, which are essential for meeting health code regulations. Equipment – Food trucks have limited space, but commissary kitchens have access to a variety of commercial equipment pieces. If your food truck needs specialized tools like waffle makers, smokers, or woks, make sure the kitchen has what you need before signing a contract. Parking – Commissary kitchens that offer overnight parking are valuable, especially in cities that require it. If the kitchen offers parking, check to see if it’s covered or open and how secure it is. Storage – No matter how well you layout your food truck, you’ll have limited space. Before you decide on a commissary, ask how much storage space you get, including refrigerated space. This is especially critical when looking for a shared kitchen because they split the storage space among several parties. Compliance – Some cities require food trucks to prepare their food and/or park their food truck overnight at a commissary kitchen. Most major cities have laws and regulations for food trucks, so check with your local ordinances to comply with the rules in your area. Additional Benefits – Some commissary kitchens have a mechanic on-hand to perform truck maintenance, which is great if you’re not skilled with tools. Others might have a manager who can help you fill out the forms to get your truck inspected and up to code. Commissary kitchens can also provide vital networking opportunities for getting hired for parties and events. Back to Top Pros and Cons of Commissary Kitchens If you’re new to the foodservice industry, have an off-premise dining business, or want a separate kitchen space to prepare your restaurant’s delivery orders, commissary kitchens are a viable solution for your needs. We break down the pros and cons of renting a commercial kitchen below. Fully Equipped – Commissary kitchens come fully equipped, reducing upfront costs. Less Maintenance – The responsibility of up-keeping licenses and appliances falls on the commissary owner. Short-Term Savings – Renting a commissary kitchen is cheaper in the short term than building your own up-to-code commercial kitchen space. Long-Term Costs – While commissary kitchens offer short-term savings, they may not be a worthwhile long-term investment. Commissary kitchen rates depend on the location, but costs typically range between $15-$35 an hour, and rents may increase with time. Remote Locations – Many commissary kitchens are outside city centers where real estate is cheaper, and they can provide a larger space. While this reduces rental costs, it also increases your gas expenses and adds commuting time. Scheduling Conflicts – If you share a commissary with other businesses, you’ll have to rework your schedule to provide everyone with equal access. How to Rent a Commercial Kitchen If you’re required to rent a commissary to conduct your business, or decide it is the most convenient and affordable option, follow the steps below to find and secure the right commissary kitchen for your needs. Make a list of the equipment/storage space you require – Not every commissary space offers the same pieces of equipment. If you know you need specialized tools to create your menu, have a list of items to vet potential commissaries against. Find commissaries in your area – Several online resources offer databases of commissary kitchens which you can filter for cities or states. You can also reach out to non-traditional commercial kitchens like community centers to see if they would let you rent their commercial kitchen for less. Availability – Once you’ve formed a list of commercial kitchens in your area, check their time slot availability and see if it meets your needs. Vet your options – As you examine your remaining options, be sure to check the following: health and safety inspection ratings, if they include cleaning facilities, if they require insurance/what kind of insurance, and note any additional benefits the commercial kitchen offers such as a mechanic, classes, or marketing assistance. Contract signing – We recommend having a legal professional review the contract before signing a commissary contract. Back to Top Commissary kitchens rose in popularity to accommodate the surge of food truck entrepreneurs since 2008 when the modern food truck craze began. Commercial kitchens serve as hubs for a variety of businesses ranging from ghost kitchens to concession stands. Use our guide to determine whether you should rent a commercial kitchen, and how to find the best commissary kitchen for your business.

Whether you live in warmth all year long or you’re looking to take advantage of the summer sunshine, consider transforming your unused or wintry outdoor space into a profitable patio destination. Outdoor dining areas range from simple sidewalk space to lavish poolside bars. To make the most of the beautiful weather, revamp your current patio to provide guests with outdoor dining options. Take into account the following restaurant patio ideas and considerations to transform your space into a profitable addition for your bar or cafe. Shop All Restaurant Patio Furniture Use these links to learn more about individual aspects of creating a profitable patio space: Check Restaurant Patio Laws and Regulations Designing a Patio Layout Prepare for Inclement Weather Prevent Pests from Invading Your Patio Space Choosing Patio Furniture and Decor Advertise Your Patio Space 1. Check Restaurant Patio Laws and Regulations Before you begin designing your dream patio destination, it’s imperative you take into consideration any local, state, or federal regulations regarding patios at restaurants or bars. Since permits and guidelines can vary by state or county, be sure to get in contact with your local township to learn what permits you must receive before you begin service.Here are a few regulatory issues to learn more about when opening your patio: Can you make your outdoor patio dog-friendly? Is smoking allowed? Can you serve alcohol or offer guests BYOB service? What permits do you need to add electric and plumbing to your outdoor patio? What are the noise ordinances in your area? Outdoor Dining During Coronavirus If you're starting to reopen your restaurant after the coronavirus quarantine, using your outdoor space can be a great way to get your customers back to your business. Be sure to check with your local jurisdiction about their outdoor dining rules and permits before you create an outdoor patio dining area. While COVID-19 is still a threat, here are some ways you can keep your customers and staff safe while they are using your patio: Section off the area to separate the space from passing pedestrians Position tables 6 feet apart Provide your staff with PPE supplies Stock up on coronavirus supplies to keep your space clean and staff protected Use paper menus and disposables Offer clear directions to bathrooms and hand-wash stations that customers can use while they dine Sanitize tables between each diner 2. Designing a Patio Layout Before you can design a patio and buy furniture, you'll need to account for how you want to use the space. Your restaurant patio can be strictly for seating and dining, or you can get creative with additions designed to make an inviting and interactive atmosphere. You could transform part of your patio into a cozy lounge with fire pits and couches. If you’re looking to offer live entertainment under the stars, you’ll need to designate a space for hosting house bands, DJs, or open mic nights. While adding atmospheric elements to your patio reduces the number of people you can seat, it can create a memorable experience so guests will want to visit often. A smaller seating section also creates exclusivity. This can build demand and excite guests looking to enjoy the warm weather outdoors. Implement a Full-Service Patio Bar Create an outdoor bar station to offer full bar service to patrons dining on your patio. While this may also take away from seating, cocktails can be a high-profit menu item, perfect for enjoying on a warm summer night. If you don’t have the staffing or space for a full bar, create a station to pour and serve several beers, ciders, or wines on tap. Placing a bar directly on your patio eliminates the need for guests to break away from the ambiance every time they want to order a drink inside. When customers are able to watch bartenders produce hand-crafted cocktails for other patrons, it can boost impulse sales and encourage guests to stay longer. Outdoor Patio Cooking If you have the room for it, bring outdoor cooking equipment like grills, pizza ovens, and outdoor smokehouse onto your patio. The enticing smell of barbecue on the grill or margarita pizza fresh from the oven will attract customers walking by and encourage patrons to spend more on food. Cooking in front of guests also encourages food transparency, an ongoing trend designed to bridge the gap between food sourcing, preparing, marketing, and serving. Guests can see their entrees prepared right in front of them, providing visual confirmation that what they’re getting is fresh and contains wholesome ingredients. 3. Prepare for Inclement Weather No location is immune to inclement weather. Here are a few tips to prepare your patio for weather that may not be conducive to outdoor dining: Wipe down tables and chairs right after a rainstorm Equip your patio with heaters for chilly summer nights or to extend your outdoor dining season Offer plenty of shade by using umbrellas or deck covers Place fans along the roofline to boost airflow and keep guests cool Prepare an evacuation plan in case of dangerous or extreme weather The weather can be difficult to predict in the spring and summer months, so if you’re offering outdoor seating, you should be prepared for every situation. 4. Prevent Pests from Invading Your Patio Space Pests can be detrimental to your business, so it’s important to prevent, prepare, and react quickly to avoid dangerous or unsanitary situations. Unlike your indoor dining area, you must be wary of more than just mice and ants when seating guests outdoors. Common outdoor pests include the following: birds flying insects gnats squirrels stray or wild animals Bugs are attracted to sugars and sweets, which can make your outdoor bar especially susceptible to an invasion. Stay diligent with your cleaning routine when it comes to spilled drinks or ingredients. Ensure fresh fruit is stored away in containers with secure lids, and keep juices covered when possible. If that’s not enough, equip your bar with the proper bug zappers or sprays to rid your patio of bees, wasps, mosquitoes, and flies. Animals may be attracted to the smell of food, whether it’s being cooked outside or simply served to a guest. Be quick to clear away uneaten food after guests have gone and sweep the floors for fallen debris. If animals become a continuous problem, call a reputable pest control company to discuss your options. 5. Choose Patio Furniture and Decor Use furniture, shading, and lighting to capture the ambiance of your restaurant patio design. Do you want to use rustic wooden picnic tables and benches, or do you prefer a charming setup with metal chairs and seat cushions? Whatever furniture you decide on, keep it in line with the concept of your restaurant. Here are a few tips for creating the right atmosphere for your patio: Create a secluded, private space by separating your patio from the public with portable fences, planters, or dividers Keep your patio dining area away from crowded areas to create a quieter, more intimate setting Attract customers from the street with brightly colored flowers, canopies, and other visible decor Make your patio noticeable at night with stringed lights or lighted signage Ensure the ground is level or choose furniture to compensate for slight variations Store furniture cushions in a dry, secure space overnight or during rain 6. Advertise Your Patio Space Your patio space is only profitable if you can get people to come and enjoy it. Right before warm weather hits your area, start to ramp up your marketing online and in-person to get customers excited about your outdoor space. One of the easiest ways to advertise your patio is to attract diners with an outdoor sign. If your patio is next to the street or on the sidewalk, it'll be easier to draw in customer attention with signs and decorations. Place signs and lights on the sidewalk outside your business, at your entrance, or even inside your restaurant so guests waiting to be seated will know there's an outdoor dining option. If you plan it right, an outdoor bar or restaurant space can bring in new customers during the warmer months. Opening an existing patio bar or starting a new one will also boost your profits with extra drink sales. Remember to give guests a fun, comfortable atmosphere, and pair it with delicious food and drinks. The combination will keep customers coming back all summer long.