Kitchen Evaluation #2 - Coolers & Freezers

Most everyone reading this knows about this topic, but it is often wise to write about it from time to time to keep on top of the problem. So, here goes. I can tell within a few minutes what type of company you have by just walking into your coolers and freezers and taking a “mind-photo” of what I see… and don’t see.

Remember, I already reminded you that you already know about this. In my view, a walk-in box has three phases of existence – the beginning of a workday, the workday itself, and the end of the workday. We’re talking about something that can get away from all order, logic, and management rules in an instant or from a series of small incidents that just build and build during the crazy pace of production into pure chaos.

When it comes to order and logic in a caterer’s boxes, there is only the right way and the wrong way – at least in my view. Foods and other stuff are either stored and organized correctly, or not. Flats of strawberries for example, are either in one logical spot or spread out around the box with flats and pints here and there with no order whatsoever.

As everyone knows, when a chef takes stuff from the coolers or freezers, they either return unused or new products back to the original spot they got it from – at least that is what is supposed to happen. Unless “like” foods are kept together, one has no chance of following the “first in, first out” concept.  In the real world, most culinary people when returning stuff usually put it in the first open spot they see as close to the entry door as possible. The logic is, “we will organize it latter after the rush”.

It seldom happens. People are just people. It’s usually not laziness – it’s really just the rush and need to get back to their workstations that cause a neat and organized box to become screwed up. Profit is lost when boxes are not organized in ways that protect foods and make it easy to use the first in food instead of whatever is closest to the door.

There are three elements to the boxes – shelves, floor, and door. The door must be kept closed and boxes should be kept off the floor, especially if they are blocking passage of the culinary team. Walk-in boxes are not supposed to be “reach” in boxes. You know what I mean… a chef holds onto the doorframe and tries to lean in to reach or place something.

During the rush seasons, consider having a part-time staff person on hand to just keep “order” in your walk-in coolers and freezers. I have witnessed larger caterers who actually have a “live” and parka wearing person sitting in the cooler permanently to insure that everyone works to keep saneness in the boxes!