As the festive season gets underway, many pubs and restaurants are bracing themselves for their busiest time of year. There are menus to plan, supplies to order, rotas to organise, and much more, which usually means that organising the cupboards and fridge drops to the bottom of the “to-do” list.
It almost seems like a no-brainer to save this task for spring cleaning, but failing to tackle the commercial fridge could actually cost your business time and ultimately money in this peak season. A poorly organised fridge or freezer not only works harder – making its life expectancy shorter and its energy consumption greater – but it also costs staff precious time in terms of looking for things, not following correct rotation procedures, and consequently having to throw away more food.
It might sound simple or even unnecessary, but labelling shelves is a good place to start. It gives an immediate, visual indication of where to find something in what is likely to be a very full space. In addition, it helps staff know straight away where to put something back so the next person knows where to find it. Of course, there are also food safety implications.
Give It Some Space
The three-inch rule is important with commercial refrigeration, and it’s especially crucial when things are busy. Air needs space to circulate. Allowing three inches on each side means food can cool equally and at a consistent speed.
Online businesses such as www.fridgefreezerdirect.co.uk have a range of units designed to make separating food easier, which can help with cleanliness and food safety.
Go Low With Meat Products
Meat must be kept on the lowest shelf in the fridge for food safety reasons. After all, thawing meat can drip juices that could contaminate any food sitting beneath it.
First In, First Out
Rotation is very important at any time, but this is especially true during busy periods. People sometimes think that because turnover is quick, it’s okay to relax processes, but it can be even more important so products are not wasted after being stuck at the back. The process is simple: new food should go into the back of the fridge, and workers should take the older products from the front.
Instituting some simple processes can help the festive period run smoothly for your business.