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How to Use a Meat Slicer

Meat slicers, also called deli slicers, are common appliances found in butcher shops, grocery stores, and sandwich shops. They create uniform slices of meat, cheese, vegetables, and other deli products with speed and precision, allowing you to quickly prepare ingredients and fulfill orders. While they may seem simple to operate, it's essential to make sure you and your staff know how to use a meat slicer correctly. By doing so, you can ensure high-quality slices and avoid the risk of serious workplace injury. Shop All Meat Slicers Meat Slice Thickness When using a meat slicer, you must know how to achieve the right meat slice thickness. Thickness plays a significant role in the texture of your slices, and each customer will have different preferences. Additionally, the desired thickness will affect how you use your slicer, impacting the number of slices you make and the time it takes to do so. Consider offering a visual guide for guests at your meat counter outlining slice types to improve their ordering experience. Meat slice thickness can vary from shaved to thick, each lending itself to different culinary uses. We'll outline each slice below: Shaved: Shaved slices are less than 1/16" thick, making them paper-thin. These slices are ideal for applications where a light and delicate texture is desired, such as for slicing prosciutto or garnishing. Thin: Thin-sliced meat falls between 1/16” and 1/8” in thickness. These slices are slightly more substantial than shaved, offering a bit more bite and texture while remaining relatively thin. Medium: Medium-sliced meat, also known as sandwich cut, ranges from 1/8” to 3/16” in thickness. These slices strike a balance between thin and thick, providing a sturdier texture compared to their counterparts. Medium slices are commonly used in sandwiches and wraps. Thick: Thick-sliced meat, also referred to as dinner cut, includes any slices greater than 3/16” thick. These slices are substantial and robust, making them suitable for entrees and main dishes. Meat Slicer Instructions Using a meat slicer properly ensures the best possible results while slicing foods. Consistent, even slices not only improve the presentation of your offerings but also impact the overall taste and texture of the final product. Follow the steps below to use your meat slicer the right way. Remember that only authorized employees should use a meat slicer, and you should check with your local government to verify labor laws and safety regulations. Prioritize safety: Make sure you wear appropriate gear and take proper safety precautions before you start slicing. Use food-safe, cut-resistant gloves to protect your hands from potential injuries during the slicing process. Never operate the unit with bare hands. Place food in the unit: Begin by opening the carriage and placing the food you intend to slice inside. To make even cuts, use the end weight provided with the slicer. Check that everything is in place by verifying the food is positioned correctly, the end weight is secure, and all safety features are engaged. Adjust thickness: To set the unit to your desired thickness, locate the adjustable thickness knob on the slicer. On most units, turning the knob counterclockwise will result in larger cuts, while turning it clockwise will result in thinner slices. Turn the unit on: Once powered on, the blade will start spinning. Always pay close attention to the blade to promote safe and efficient slicing. Start slicing: Working at a consistent pace and pushing the sliding tray forward while cutting will help allow for precision and uniformity in your slices. Make swift, steady cuts and allow the food to fall directly into the receiving area. Do not try to catch the food with your hand as it falls. Turn the unit off: Shut off the unit as soon as you finish using it to prevent accidental injuries. Once the slicer is turned off, clean and sanitize the unit. Remove any food particles or residue left behind from slicing meat, and pay close attention to the blade and guard. Meat Slicer Safety When operating a meat slicer, safety should always be the top priority. Because of their sharp, spinning blades, these appliances can cause serious injury if they are not used correctly. Keep the following safety tips in mind before using a meat slicer: Never operate a meat slicer with bare hands: Wear cut-resistant gloves to protect your hands during operation. Always use a food holder or guard for extra protection. Keep your workspace free of clutter: Make sure there are no obstacles that could cause you to trip or lose balance while using the slicer. Additionally, verify that there are no objects that could get caught in the blade. Focus on the blade: Avoid distractions and maintain full concentration on the slicing task at hand. Never reach across the slicer: If you need to adjust or retrieve something, turn off the slicer and wait for the blade to come to a complete stop before reaching across the machine. Lock the blade when not in use: This will prevent accidental contact with the blade and ensure the safety of anyone near the machine. Clean with caution: Unplug the machine before cleaning and use proper cleaning tools to avoid injuries. Follow the manufacturer's instructions for cleaning and maintenance to keep the slicer in top condition. Meat slicers play a pivotal role in a wide range of foodservice settings. Whether you're preparing to-go orders for guests at your deli counter or slicing meat for use on your signature sandwiches, it's essential to educate yourself on how they work. By learning the right way to use a meat slicer, you can achieve professional-looking results that will impress your customers and enhance the quality of your offerings.

How to Temper Chocolate

If you are looking to elevate the dessert offerings served out of your commercial kitchen, mastering the art of tempering chocolate is a must. By carefully controlling the temperature of melted chocolate, you can achieve a shiny finish, that classic snap, and a longer shelf life for your chocolate c

Blender Parts and Accessories Guide

In the fast-paced environment of a bar or foodservice establishment, being familiar with the common replacement parts and accessories for your commercial blender can make a significant difference in the efficiency of your operations. When you know what to look for, you can inspect your unit regularl

Types of Air Conditoners

Air conditioners are essential components in various commercial settings, providing comfort and temperature control for employees, customers, and equipment. Understanding the different types of air conditioners available is crucial for businesses looking to invest in a cooling system that meets thei

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How to Cut Green Onions

From soups and salads to stir-fries and garnishes, green onions add a fresh and vibrant flavor to many recipes. While cutting green onions may seem like a simple task, there are several factors that you should take into account to ensure that you achieve the desired results. We'll walk you through the proper way to cut green onions below. How to Cut Green Onions Video Watch the video below for a step-by-step breakdown of the different ways to cut green onions: What Are Green Onions? Green onions, also known as scallions, are young onions harvested before they fully mature. As a result, they have an underdeveloped bulb and long, green leaves. One of the defining characteristics of green onions is their mild flavor compared to other types of onions. Their taste is less pungent and sharp, and they can be used for a wide range of culinary applications. Green onions enhance the visual appeal of your signature dishes and can be sauteed, grilled, and roasted. It's important to note that they are a relatively inexpensive ingredient, making them accessible to commercial kitchens with different budgets. What Part of the Green Onion Do You Use? Although every part of a green onion is edible, most recipes call for the white and pale green portion. The dark green portion is usually reserved for garnishing purposes. It's worth noting that most grocery stores sell green onions without the bulb attached. How to Cut a Green Onion The way you cut green onions can impact the texture and flavor of your final dish, so you should always read your recipe before cutting. Follow these steps to cut green onions the right way and get the best results: Clean the onions: Begin by cleaning your green onions. Rinse them thoroughly under cold water and pat them dry with a paper towel before proceeding. Trim the onions: Remove the root ends of the green onions, as they can be stringy and tough to chew. Next, trim the tips of the green leaves to make sure your onions are uniform. Be sure to remove any layers that seem unsightly or wilted. Cut the onions: The types of cuts you make will vary depending on the recipes you are preparing. Some recipes may call for the onions finely chopped, which you can achieve by holding them together with one hand while using the other hand to make even, small cuts. Other recipes call for diagonal cuts, which you can perform by positioning the knife at a 45-degree angle. Some recipes may also call for thick slices, which require you to hold the trimmed onions together and make perpendicular cuts. How to Store Green Onions When it comes to storing green onions, there are two main methods to keep them ready for use: in the refrigerator and the freezer. Each method has its own steps and considerations, and you should use the method that best fits your culinary needs. Storing green onions in the refrigerator: When stored properly in the refrigerator, green onions can last up to 5 days. Cut them in advance and place them in an airtight container to maintain freshness and prevent the onions from wilting quickly. For the best results, separate the whites and greens of the green onions before storing them. Storing green onions in the freezer: Green onions can last up to 4 months in the freezer. Before freezing, wash the green onions thoroughly and allow them to completely dry to prevent them from becoming mushy or developing freezer burn. Once dry, you can freeze them whole or chop them into smaller pieces depending on preference. Place them in an airtight container to prevent freezer burn and unwanted odors from seeping in. How to Keep Green Onions Fresh There are several methods you can use to keep green onions fresh. Not only does this ensure a better product, but it also allows you to reduce food costs. Use the tips outlined below to ensure proper storage conditions and reduce the risk of damage or spoilage. Transport with care: Green onions can easily be damaged if not handled gently. Avoid placing heavy items on top of the green onions or overcrowding them during transportation. Keep the roots intact: It's crucial to keep roots intact until you are ready to use them. The root is essential for drawing moisture and nutrients into the plant, which helps to keep the leaves crisp and vibrant. It's also important to trim any brown or wilted leaves before storage. Maintain moisture: To keep the leaves from drying out, place the green onions in a container with a damp paper towel or wrap them loosely in a damp cloth. Doing so retains moisture and keeps the leaves firm and fresh during storage. Keep bulbs damp: In addition to keeping the leaves hydrated, ensure that the bulbs remain damp. If the bulbs dry out, your onions may lose flavor and texture. Green Onion Substitute If your recipe calls for green onions but you don't have any on hand, there are a few substitutes you can use. These substitutes will vary in flavor and texture but can be used in a pinch if needed. Keep in mind that the substitution ratios may vary depending on the recipe and personal preference. It's always a good idea to taste as you go and adjust the amount of substitute accordingly. Chives: Chives are smaller and more delicate than green onions. They have a mild onion flavor and can be used as a garnish. Shallots: Shallots are the most comparable in terms of flavor to green onions. They have a similar mild taste and are uniform in texture and color. Leeks: The white and pale green areas of leeks have a mild onion flavor that can mimic the taste of green onions when cooked. Because of their distinct flavor and versatility, green onions are a popular ingredient in many cuisines. By following the information outlined above, you can prepare green onions the right way and ensure they stay fresh and flavorful.

Nigiri vs Sashimi

When it comes to Japanese cuisine, sushi is often the first thing that comes to mind. Within the world of sushi, various types offer unique flavors and experiences. Two popular options are nigiri and sashimi. They usually appear together on sushi menus, but what are the differences? While both invol

How Many Glasses of Wine in a Bottle?

When you’re pouring wine for your guests or performing a formal wine service, you should be familiar with how many glasses of wine you get out of one bottle. This way, you’ll always provide the right-sized pour for each person and be able to offer suggestions on how many bottles are needed per table

Restaurant Management View More

Calculating and Reducing Restaurant Labor Costs

Opening a restaurant can be an exciting prospect and also a challenging financial endeavor. In a time when supply chain shortages are prevalent and employee turnover rates are high, you'll need to be able to calculate your restaurant's labor costs and adjust your budget accordingly to remain cost-effective. We'll walk you through the different ways of calculating labor costs and provide methods of reducing those costs to help you make the most of your finances. What Are Labor Costs? In a restaurant, labor cost is the total amount of money that is devoted toward paying employees. This is not limited to salaries but also includes taxes and benefits. Average restaurant labor costs are historically high. You’ll need to gather the following numbers to calculate your labor costs: Salary and Hourly Wages Overtime Amount Employee Benefits Amount Given in Bonuses Payroll Taxes Time Off (Vacation and Sick Days) How to Calculate Labor Cost In Your Restaurant To calculate restaurant labor costs, you’ll need to add together all of the funds that go into the wages and benefits of your employees. It can feel overwhelming at first when managing the number, but you can track your labor cost on a quarterly, monthly, or weekly basis to make it more digestible. Follow the steps below to learn how to determine labor costs for your business: Split out your employees with the same pay rates into a spreadsheet. Write down names, pay rates, and number of hours worked in one month. Be sure to include the amount paid toward overtime, bonuses, and payroll taxes as well. Multiply their hourly rate by the hours worked to find each employee’s labor cost. For salaried workers, divide their yearly salary by 12 to find their labor cost per month. Add all of those numbers together to find your total labor costs for one month. To determine labor costs for the year, add each month's labor costs together. How to Calculate Labor Cost Percentage Once you have added up your labor costs, you can use that number to determine your restaurant’s labor cost percentage out of your total revenue. Calculate your restaurant's annual revenue by adding up your total sales before taxes for the year. Take the total labor cost and divide it by your total revenue. Multiply your answer by 100 to figure out your restaurant's labor cost percentage. Labor Cost Percentage = Total Labor Costs / Total Revenue (Pre-tax) x 100 Average Labor Cost for Restaurant The average labor cost percentage for restaurants is between 25% - 35%, with quick service businesses usually seeing around 25% and fine dining establishments seeing closer to 35%. Restaurants should be aiming for a labor cost under 30%. Slow business seasons, employee turnover, and in-house food production elements, like elaborate food plating which involve more service time, can contribute to higher percentages. How to Reduce Labor Costs in a Restaurant Employee labor costs can be one of your biggest expenses as a restaurant owner. Luckily there are ways to mitigate this price tag. Try these techniques to reduce labor costs: 1. Optimize Your Restaurant Scheduling Make the most of the staffing force you have by optimizing your restaurant work schedule. Schedule veterans and rookies together so newer staff members can learn on shift and not be overwhelmed. On your slowest business days, create a lighter schedule to prevent overstaffing. Implement split shifts so employee shifts are in two parts and breaks fall during lulls in service. Avoid overtime as much as possible. Overtime pay is usually time and a half, so you’ll want to manage work schedules to prevent employees from needing to stay longer than necessary. Use scheduling software that collects data to generate predictions for an optimized schedule based on peek traffic times. Offer attendance bonuses to reduce absences and encourage staff to arrive promptly for their shifts. 2. Train Your Restaurant Staff A major part of keeping your labor costs down is training your staff to do their jobs well to make the most of their time on the clock. Thoroughly and regularly train staff. This may involve retraining staff to sharpen skills and remind everyone of proper procedures. Create an employee handbook detailing expectations and responsibilities that your staff can refer back to. Cross-train staff on other positions, like training servers to be hosts/hostesses or food runners, so they can fill in if necessary. This adds flexibility to your scheduling and reduces hiccups in service if someone needs to call out. Train servers on sidework tasks. Create a clear rotation and schedule for when these tasks should be performed. Be sure to keep tip regulations in mind when creating these expectations. Prioritize a positive work culture to improve employee retention rates. Labor costs increase every time you need to train a new staff member. Make an effort to keep your best employees. 3. Invest in Restaurant Technology Technology has become an essential tool in the foodservice industry and can help you lower your labor costs. Invest in a POS system that can integrate with your scheduling tool to track trends and manage shifts accordingly. Offer mobile ordering options like kiosks at your front counter, booths, and tables to free up server time and reduce order errors. Provide your servers with handheld mobile tablets to enter order and process payment to save them the time of having to walk to and from a POS station. Upgrade to smart kitchen equipment to reduce effort and errors in the kitchen while improving consistency between orders. Utilize third-party food delivery apps like UberEats, Grubhub, and Postmates to free up your staff to perform essential tasks in your kitchen. Many of these apps also offer data software to help you track trends and adjust your menu and shift schedules accordingly. Choosing how and where to make cuts that help reduce your labor costs can be a difficult decision for restaurant owners, but there are ways to lower your costs without firing employees. By training your staff, optimizing schedules, and integrating technology in your restaurant, you can cut costs in the long run and increase revenue.

How Much Does It Cost to Start a Restaurant?

Opening a restaurant is your dream, but is it something you can afford? Don't give up if you're intimidated. Just like any big investment, most people require financial assistance in the form of a bank loan to afford the startup costs. We'll help you weed through the expenses of starting a restauran

Fine Dining Etiquette for Servers

Fine dining restaurants are known for delivering the highest level of customer service. Guests expect elegant ambiance, upscale table settings, and a menu with higher price points. They also expect servers to uphold fine dining etiquette. We’ve made a guide of fine dining etiquette tips to help new

How to Reduce Food Costs In Your Restaurant

According to the USDA, 30 to 40% of all food produced in the U.S. is wasted, which ends up costing approximately $161 billion every year. One of the biggest contributors to the food waste problem is the restaurant industry, and all of that waste can hurt your bottom line. By setting goals for your r

Overhead Cost for Small Businesses

Whether you own a restaurant, bar, or catering company, overhead costs are one of the greatest expenses you'll pay to run your small business. By tracking and looking for cost-saving opportunities in your overhead, you can lower expenses and become more profitable. We'll teach you about the differen

Coffee Shop Tips View More

How to Clean an Espresso Machine

Espresso is a popular drink ordered in coffee shops. Due to the drink's popularity, espresso machines are an essential part of any establishment that serves coffee. For the best results, you must clean and maintain your machine regularly. Not only does this ensure quality espresso, but it also keeps your machine in good condition for the long run. Whether you've just invested in one of the best espresso machines on the market or have had your current unit for years, staying up-to-date on the correct cleaning methods is essential. We'll outline how to do so, the tools you'll need, and other maintenance tips. Shop All Commercial Espresso Machines Click any of the tips below to skip to the espresso machine cleaning tip that interests you: Espresso Machine Cleaning Tools Cleaning an Espresso Machine Espresso Machine Maintenance Checklist Espresso Machine Cleaning Tools No matter what type of espresso machine you have, you must invest in the proper cleaning tools to maintain it. Some components and cleaning procedures require specialized tools, and without them, you won't be able to do a proper job. Using the wrong tools can cause long-lasting damage to the unit or result in costly repairs. If you own an espresso machine for your business, be sure to invest in the following tools: Multi-use coffee tool: These tools scrub the various components of your espresso machine, such as the portafilter and group head. Espresso cleaning detergent: This specialized detergent is formulated to break down and remove stubborn coffee oils and residue from the inside of your machine. Microfiber cloth: Microfiber cloths are gentle on the machine's surface and effectively remove dust, dirt, and fingerprints. Stubby screwdriver: A stubby screwdriver is a handy tool for removing and reattaching components of your machine. Cleaning an Espresso Machine When it comes to cleaning the inside of an espresso machine, the most common method is a process called backwashing. Using this method, you'll flush hot water and detergent through the unit to remove coffee residue. Key components that backflushing helps to clean include the shower screen, brew group, and valve. It's important to note that backflushing is only for espresso machines equipped with a three-way valve, as it allows for the release of pressure from the coffee puck after extraction. Although it may seem complicated, backflushing your unit is easy once you get the hang of it. To backflush an espresso machine, follow these steps: Pre-scrub: Start by scrubbing and removing the group screen to ensure no residue remains that could affect the flavor of your espresso. Attach the blind filter: Remove the filter basket and attach a blind filter in its place. Add cleaning product: Add half a teaspoon of espresso machine cleaner to the blind filter. Prepare to flush: Lock the filter into the group and activate the brew switch to begin cleaning. Release: Lower the lever to release the machine's contents. You should see a soapy or foamy mixture coming out. Repeat: Wait for about five seconds and repeat the process. This step helps thoroughly clean the internal components of the machine. Continue repeating the process 3-5 times until the machine appears free of buildup. Dispose of debris: After the final cleaning cycle, remove the portafilter and dump its contents into the drip tray. Rinse: Repeat steps 4-6 without using a cleaning product to rinse the unit. Rinse out any remaining detergent from the portafilter. Flip the group head to ensure all areas are clean. Repeat: Next, repeat the cleaning process 3-5 more times without using any detergent. This step helps to flush out any remaining residue from the machine. Flush: Remove the portafilter and do one final flush from the group to ensure the machine is clean and ready for use. Espresso Machine Maintenance Checklist Creating a daily maintenance checklist will ensure you and your staff pay proper attention to your espresso machine and its maintenance needs. Not only does following a daily maintenance routine prolong the life of your machine, but it ensures it is ready to go for the next day. Remember to check in with your staff and make sure they communicate when and what they did to maintain the machine to ensure workplace efficiency. As you create your maintenance checklist, be sure to include the following tasks: Clean, wipe down, and purge the steam wand: To prevent obstructions and maintain quality steam production, clean and wipe down the steam wand after each use to ensure proper functionality. Flush the group head before each round of espresso: Before pulling a shot of espresso, flush the group head with water to remove any built-up oils and coffee grounds. Regularly wash your cleaning cloths: Cloths used to wipe down the machine, steam wand, and countertops should be washed to prevent the accumulation of bacteria. Clean the draining hose: Regularly clean the draining hose to avoid clogs and ensure proper water and waste drainage. Clean portafilters, filter baskets, and drip trays: These components come into direct contact with coffee grounds and water while making espresso. As such, they should be regularly cleaned to maintain the quality and flavor of your beverages. Back to Top Adding espresso to your selection of coffee drinks is an easy way to satisfy customers and boost profits. By regularly cleaning your espresso machine, you can promote long-lasting performance, high-quality drinks, and efficient brewing. Whether you've been in the coffee industry for years or just started, knowing how to clean and maintain your unit is a must. By adhering to the tips above, you can keep your machines well-maintained and ready to meet your output needs.

Best Commercial Espresso Machines

Espresso is a concentrated type of coffee with a rich flavor and bold aroma, making it a favorite among coffee drinkers across the globe. It can be enjoyed in many forms, whether sipped on its own or used as an ingredient in coffee cocktails. If you want to offer espresso on your menu, buying a comm

Coffee Brewing Methods

Java, Joe, liquid energy, and brew are just some of the terms used to describe one of the world’s most highly consumed beverages - coffee. Did you know different coffee brewing methods affect the taste and aroma of your coffees? Understanding the types of brewing methods helps you choose the right c

How to Start a Coffee Shop

The coffee industry continues expanding as younger generations show a growing interest in high-quality gourmet coffee, freshly roasted beans, and supporting local artisan coffee shops. With the rising popularity of coffee, now is an ideal time to explore the possibility of opening a coffee shop or c

Coffee Grind Size Chart

The perfect cup of coffee starts with the perfect grind. Just like there are multiple types of coffee roasts, there are multiple grind consistencies and methods. Our comprehensive coffee grinding guide outlines everything you need to know about grinding coffee beans. Shop All Commercial C

Bar Management View More

How to Set Drink Prices In Your Bar or Restaurant

Setting bar drink prices can be a challenging part of managing a bar. Customers may be deterred by overly high prices, but the business will struggle to thrive if prices are too low. Factors such as rent and overhead costs need to be factored in when determining pricing, along with industry standards that can guide you in setting the right prices for your establishment. Use our guide to calculate drink prices at your bar to encourage purchases and maintain a steady profit. How to Price Cocktails Pricing cocktails and other drinks requires a few simple equations. When considering how many different types and brands of liquors are used, follow these steps to help you estimate the price of the drinks at your establishment. Liquor cost calculation: Bottle Price / Ounces in Bottle = Liquor Cost per Ounce Pour and beverage cost calculation: Cost to Make the Drink / Price You Sell It for = Pour Cost. Industry-standard pour costs range between 20% to 25%, but adjust the percentage to match your business. Drink price calculation: Liquor Cost / Pour Cost in Decimals = Drink Price Add garnish prices: Some bars calculate the cost of each ingredient and price them accordingly, while others set a flat rate and add it to the cocktail price. Calculate shrinkage variance: Most bars will add an additional fee of approximately 20% to cover the cost of lost products due to expiration or damage. Round total price to the nearest quarter: To make the calculated price more visually appealing, round to the nearest quarter to create a cleaner drink menu. Evaluate and adjust: The prices you come to may not always be the most cost-effective price for your demographic. You can use a profit and loss statement to make adjustments and track the impact it has on your clientele to find the best menu pricing for your establishment to be profitable. Drink Cost Calculation Example We walk through the pricing breakdown of a basic drink to provide a visual of the calculation above. In this example, a 25-ounce liquor bottle costs $22. Liquor cost: $22 purchase cost / 25 oz. per bottle = $0.88 per ounce Pour cost: We’ll use 20%, or 0.2, as a standard. Drink cost: $0.88 liquor cost / .2 pour cost = $4.40 Garnish cost: We’ll use a flat rate of $0.50. Therefore, $4.40 + $0.50 = $4.90 Shrinkage cost: We use the shrinkage rate of 20%, or 0.2. Therefore, $4.90 drink total x .2 shrinkage = $0.98 shrinkage cost. Final calculation: $4.90 drink total + $0.98 shrinkage cost = $5.88 new drink total Round to the quarter: The final drink price is $6.00. Drink Pricing Tips Experienced professionals use several tricks to help them accurately determine drink prices, specifically regarding recipe and pour costs. While most locations will set the pour cost at 20% to 25%, others will use 22% for wine, 20% for beer, and 14% for liquor. You can adjust the percentage to what works best for your establishment. Since most drinks do not consist of just one type of liquor or ingredient, price out your ingredients the same way you calculated the liquor cost and add them all together. Multiply the liquor cost according to how many ounces of that particular liquor you used in the cocktail. Then, use that recipe total instead of the liquor cost during the drink cost step. How to Price Liquor Liquor pricing is determined by a four-tier organizational system that allows you to adjust your pour cost according to the liquor quality. Organizing your bottle brands into these four categories can provide a quick reference system when setting drink prices. Well: These brands earn their name because they sit in the well behind the bar. Well drinks are made with the cheapest liquors in your establishment and traditionally mixed with multiple liquors and drink mixes. They will have the highest pour cost, set at approximately 30%. Call: These brands are the most popular in your establishment and are usually located directly behind the bartender. Customers can generally call them by name when asking for a drink. They will have a pour cost set at approximately 25%. Premium: These brands will usually be located on the lowest shelf behind the bar and will be the highest quality certain brands have to offer. They will have a pour cost set at approximately 20%. Super-premium: These brands are considered top-shelf bottles and will be the liquors with the highest quality in your establishment. They are generally liquors that have been aged and distilled. They will have the lowest pour cost, set at approximately 15%. Creating Standard Recipes Establishing standard recipes for each drink is important to ensure consistency and quality. If each bartender makes cocktails differently, your customers receive different types of margaritas and your effort to price the beverage is essentially useless. When standardizing recipes it's also important to stress the necessity of avoiding over-pouring to your bartenders. Over-pouring costs bars thousands of dollars annually, but you can help prevent that by adding measured pourers behind the bar. Factors That Impact Drink Prices Drink prices are impacted by factors besides their ingredients, such as your location and competition. Demographic Setting drink prices goes beyond calculations. Consider your location’s demographic to set prices your customers will accept. Consider the age, gender, occupation, and income of the people in your surrounding neighborhood. If your bar is in a bustling city with higher rent rates, customers may accept and expect higher-priced drinks. However, if you’re in a rural town or near a college community where the population has lower available income, higher-priced drinks won’t sell very well. Evaluate how your customers respond to your drink prices by tracking your bar sales and adjusting your prices accordingly. Checking Out the Competition Knowing your competition's pricing and promotions is vital to your success. If your drinks are priced significantly higher than the bar around the corner, you might slowly lose business and see financial effects. Vice versa, bar drink prices that are too low won't cover the costs of staff, rent, and electricity. Many bars choose a technique in which they try to meet the prices of their competition or beat them if possible. However, not all bars are the same. If your bar or restaurant features an upscale ambiance, customers will expect your drinks to be the same price as the casual dining bar around the corner. Your atmosphere will also impact the discount of your happy hour drinks if you choose to have a happy hour. A sports bar serving a happy hour may see a 30% pour cost, while an upper-class martini bar keeps its beverage cost at 18%. Determining your pricing will be influenced by factors such as the cost of alcohol, market competition, target customer base, and desired profits. Proper calculation of drink prices is a cornerstone of your establishment's success. Strive to strike a balance and set reasonable prices for your food and drink menus to keep happy customers returning.

How to Obtain a Liquor License

Selling wine, beer, and alcoholic drinks can boost your profits considerably, but you'll need a liquor license to do it. Unlike some other licenses and permits, a liquor license comes with a unique set of requirements based on the state where you operate. We'll walk you through the ins and outs of l

Bar Open and Closing Checklist

Whether you already run a successful bar or you're opening a new business, a bar opening and closing checklist is one of the best ways to make sure your bar, nightclub, or pub is clean, organized, and ready for the next day. These bar checklists include the bar opening procedures and bartender closi

Bar Essentials Buying Guide

Whether you're starting a new bar or upgrading an existing one, it's important to have the right tools and equipment to create the perfect drinks for your customers. From bar equipment like bottle coolers and blenders to tools such as shakers and pourers, there is an extensive list of bar supplies t

How to Run a Proper Wine Service

You don't have to own a wine bar to serve great wines. Wine has the unique ability to elevate the guest experience, enhance your menu, and boost your alcohol sales. From swirling wine to holding the glass correctly, wine comes with its own rules of service and etiquette, which can be a little intimi

Eco-Friendly Tips View More

Restaurant Composting

Composting is an eco-friendly practice that has gained popularity in the foodservice industry as restaurants strive to reduce their environmental impact. Restaurant composting presents a sustainable solution to the waste issue by transforming food waste into valuable compost that can be used to enrich soil, promote plant growth, and reduce the need for chemical fertilizers. By implementing a composting program, restaurants can demonstrate their commitment to sustainability, attract eco-conscious customers, and differentiate themselves in a competitive market. Below, we’ll explore the benefits of restaurant composting, discuss the key components of a successful composting program, and provide useful tips for restaurants looking to integrate composting into their operations. Shop All Commercial Compost Bins Use these links to learn more restaurant composting and how you can integrate the practice into your restaurant: What Is Composting? Benefits of Composting How Does Composting Work? What Can and Can't Be Composted? How to Compost in Your Restaurant What Is Composting? Composting is the process of breaking down food scraps and other organic waste like grass clippings and certain paper and cardboard items. The process utilizes heat, moisture, agitation, air-flow, and sometimes even earthworms (a process known as vermicomposting). It's hard to imagine, but all of the organic waste that looks unappetizing when it leaves your restaurant can actually be turned into rich, dark soil through the process of composting. Composted soil can then be used to fertilize and enrich the land for local farmers and gardeners. Depending on the regulations in your area, you could even use the compost yourself for an herb garden or landscaped patio at your establishment. Benefits of Composting Commercial kitchens produce a significant amount of food waste daily, making restaurant composting a valuable sustainability practice. Implementing a composting program offers numerous benefits for restaurants, the environment, and the community. By diverting organic waste from landfills, restaurants can reduce their environmental impact and contribute to a more sustainable future. Cost Savings - By diverting organic waste from landfills and turning it into compost, restaurants can reduce their waste disposal costs. Additionally, using compost as a soil amendment can lead to savings on fertilizers and other soil additives. Reduces Waste - Composting helps restaurants minimize the amount of waste they send to landfills. When utilizing organic materials such as food scraps, coffee grounds, and paper products, restaurants can significantly reduce their environmental impact and contribute to a more sustainable waste management system. Sustainability - Restaurant composting plays a vital role in promoting sustainability within the foodservice industry. Recycling organic waste into nutrient-rich compost closes the loop on the food cycle and reduces a restaurant's carbon footprint. This sustainable practice not only benefits the environment but also helps create more resilient and healthy soil. Community Engagement - By demonstrating a commitment to sustainability and environmental responsibility, restaurants can attract eco-conscious customers and build a positive reputation within the community. Engaging with customers, employees, and local organizations on composting initiatives can help raise awareness about the importance of waste reduction and inspire others to take action. How Does Composting Work? For composting to be successful, the process depends on four main components: materials, temperature, moisture, and air circulation. Materials Successful composting relies on an equal mix of both nitrogen-rich and carbon-rich materials. Nitrogen-rich materials are items like coffee grounds, grass clippings, and food scraps. Carbon-rich materials include dead leaves, newspaper, and undyed paper. Temperature Composting piles need to stay warm so that heat-loving microbes can properly break down the materials. The typical compost pile temperature ranges from 100-140 degrees Fahrenheit. Compost piles should be turned or mixed every three or four days so the materials can get into the warm center. Moisture For microbes to break down everything in the compost pile, the materials need to constantly have the moisture level of a damp sponge. There needs to be a balance in moisture levels, as not enough moisture will prevent microbes from breaking down the materials, and too much moisture will slow down the decomposition. Air Circulation Without air circulation, composting materials will not properly break down. A lack of oxygen can also cause compost piles to release gases that smell similar to rotten eggs. Composting bins contain ventilation holes, so oxygen can circulate amongst the materials. What Can and Can't Be Composted? Most food scraps and paper products can be composted in a commercial facility. The options are slightly more limited if you choose to compost on-site, but you will still dramatically reduce the amount that you send to a landfill every day. Check out the table below for a more detailed breakdown of what can and can't be composted: Can Be Composted Fruit and vegetable waste Coffee grounds and filters Paper napkins Newspaper Yard clippings and wood ashes Can't Be Composted Diseased Plants Dairy products Coal or charcoal ashes Meat and bones Oil, fat, and grease How to Compost in Your Restaurant There are many things to consider before you start composting. Follow the steps below to learn how to incorporate a composting program in your restaurant. 1. Determine if You Will Compost On-Site or Use a Haul Away Service If you choose to compost through a haul away service, then you should contact your current waste management company and see if they offer this option, especially if you are currently locked into a contract with them. Should they not have a haul away option, you can use online resources to locate a facility near you. Once you’ve found a composting facility that is a good fit for your restaurant, talk to them about their involvement with the process. It’s important to find out if they pick up your compost waste and what they do with the waste after it’s gone through the composting process. If you choose to hire a haul away service, you'll need to have a separate bin in your restaurant for the organic waste that will eventually be composted. Composting On Your Own On the other hand, on-site composting gives you control of what goes into your compost pile and where the soil goes after it’s done going through the composting process. There may be health code restrictions in your area that prohibit or regulate on-site composting, so it’s important to check with your health inspector. Since space comes at a premium on a commercial property, you will also need to find a safe place for an on-site composting bin or pile that is protected from harsh weather. What You'll Need for On-Site Composting To successfully implement on-site composting at your restaurant, you will need a few essential items to get started. These items will help you efficiently manage your composting process and ensure that your organic waste is properly converted into nutrient-rich compost for your garden or landscaping needs. A Container - This container will be used to hold your materials. It can even be an old trash can, you just need to make sure that you have a fitted lid with ventilation holes. A Small Bag of Soil - In addition to your soil, you'll also want to add items like fallen leaves and grass clippings. If you have a landscaping service, ask them if they can collect these items as they are useful materials to have in your compost. A Shovel - A sturdy shovel will make it easier to maintain your compost pile and ensure that the organic matter breaks down effectively. It allows you to mix the compost materials, aerate the pile, and turn the compost for even decomposition. Composting Steps To effectively compost in a commercial setting, it's essential to follow specific steps that ensure the process is efficient and successful. Choose a Location - You’ll want to place your compost bin in an area that can be easily accessed by your employees during busy shifts. However, you should keep in mind that there’s a chance your compost could create undesirable odors if it is not turned often enough or not receiving enough oxygen. Add Soil - Your soil doesn’t have to fill the whole container, but you’ll want to have the bottom part of your bin filled. If you have extra soil, then feel free to add some between layers of your compost materials. Turn Your Compost Pile - Turn your compost pile every couple of weeks to move the materials around to the center. You’ll also want to make sure that your compost materials stay moist, like a wrung-out sponge. Wait for Results - It can take anywhere from a few months to a year for your compost to become usable. To know when your compost is ready, it should be pretty dark in color, almost black, and it should also have a crumbly texture with an earthy smell. 2. Educate and Train Your Staff A composting program in your restaurant will be useless if your employees don’t understand or care about it. Taking the time to make all of your employees, from cooks to bus boys, aware of what should go in the compost and recycling bins and what should into the dumpster will help to ensure that your business reaps the benefits of composting. Some composting facilities will even come to your restaurant to help train your staff on the process. Additionally, the busyness of a commercial kitchen can be a deterrent to conscientious composting, so you’ll want to have multiple compost bins located in prime areas throughout your business. This will make it quick and easy for your employees to responsibly dispose of organic waste. 3. Make Signs in Your Back-of-House Area Making signs and posting them around your kitchen and other employee areas will help remind your staff to keep up with the composting program. If you run an establishment where guests throw away their own food, then you’ll want to hang signs around those trash areas so that they know what should be disposed of in the composting bin. To effectively communicate the composting guidelines to your staff, consider using visuals such as pictures or icons to illustrate which items belong in the compost bin. This visual aid can help prevent contamination and ensure that only the appropriate materials are being composted. 4. Use More Eco-Friendly Materials By using Home Certified compostable takeout containers, plates and other acceptable products and trash can liners instead of non-compostable bags and containers, you can further reduce the amount of waste your restaurant contributes to the local landfill. Using these products can also help to spread the message to your guests that you are serious about making more environmentally friendly efforts. You should also utilize more environmentally friendly products when cleaning in your restaurant. Many conventional cleaning agents contain harmful chemicals that can disrupt the composting process and harm the environment. Look for green-certified cleaning solutions that are safe for composting. 5. Announce Your Efforts Make an announcement to your local community about your composting program. Communicating with your community about your composting efforts can help you gain their support and possibly even their business. You could even donate your finished compost to a local park or other public area, however this is something you would need to talk about with your composting facility and local planning council. Embracing composting as a part of your waste management strategy aligns with the growing trend of "going green" in the foodservice industry. It showcases your commitment to conservation and can be a powerful differentiator in attracting eco-conscious customers. Making the decision to implement restaurant composting is a win-win for both your business and the environment.

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A Guide to Catering Portion Sizes

When you own a catering business, getting your portions right is essential to your success. Serve your guests too little food and they’ll be unsatisfied. Serve them too much and you risk increasing your food cost and creating food waste. We know how important it is to stay within a budget, which is why we made this catering portion guide to help you keep your portions in check while also keeping your customers happy. Shop Catering Supplies Food Quantities for Different Catered Events Keep in mind that portion size and food quantities can be affected by a range of factors, like the type of meal you're serving and the length of the event. Here are some tips to help you adjust your portions: Type of Event: If the event is centered around a social gathering, like a wedding or baby shower, you can expect a lot of mingling and less eating. But if the meal is the main event, like a summer barbecue or Thanksgiving dinner, your guests usually come to eat. You should portion your dishes accordingly. Time of Day: For early events, like a continental breakfast and brunch, portions may be smaller because guests tend to eat less. Portions tend to be moderate for lunch events to meet the midday appetite. Larger portions are common for dinner events because guests typically expect a more substantial meal. Type of Service: During a plated meal, you can be conservative with the portion sizes of each dish. For a self-service and buffet-style event, you will typically need to provide larger portions per person. Cost of Food: Your food cost plays a role in portion sizes. Foods that are more cost-effective to make can be served in larger portions, while expensive foods (think caviar and wagyu beef) should be portioned with precision. Duration of Event: For shorter events, portion sizes may be smaller because there is less time to eat. During a longer event, guests may want to return for a second or third helping. Guest Preferences: Consider your guest demographics and preferences when planning servings per person. For instance, if your guests have dietary restrictions or are known to have hearty appetites, you may need to adjust your portion sizes accordingly. Catering Portions We've created some general guidelines to help you calculate the amount of food you need per person. These food quantity lists will give you a place to start, but each catered event is unique and will require further consideration. Breakfast or Brunch Portions per Person Here are some typical catering portion sizes for breakfast or brunch: Eggs and Omelets: 2 eggs per person or (1) 3-egg omelet per person Bacon or Sausage: 2 to 3 slices or links per person Pancakes or French Toast: 1 to 2 pieces per person Fruit: 1 cup of fruit per person Pastries: 1 to 2 pastries per person Coffee and Juice: 1 cup of coffee per person and 1 to 2 cups of juice per person Appetizer Portions per Person Use these food quantities per person as a guideline for your appetizer servings: Charcuterie: 2 to 3 ounces of charcuterie foods per person Passed Appetizers: 4 to 6 pieces per person per hour Stationary Appetizers: 2 to 3 ounces of food per person for each type of appetizer Buffet Style Appetizers: 6 to 8 pieces per person for a one-hour event Dips and Spreads: 2 to 3 tablespoons of dip per person Miniature Sandwiches and Sliders: 1 to 2 pieces per person if serving as a pre-meal appetizer, or 2 to 3 pieces per person if serving as a main entree Lunch Portions per Person Use these lunch portions as a guide for serving guests at mid-day events: Salad: 1 cup salad per person as a side and 3 cups salad per person as a main entree Soup: 8 to 10 ounces of soup per person Sandwiches: 1 whole sandwich per person Pasta: 6 to 8 ounces of pasta per person Pizza: 2 to 3 slices of pizza per person Sushi: 8 to 10 sushi bites per person Dinner Portions per Person If you're wondering how much salad or protein to serve your guests for a catered dinner, check out these typical portion sizes: Meat and Fish: 4 to 6 ounces of protein per person, 6 to 8 ounces of protein for buffets or barbecues Starches: 4 to 6 ounces of starches (like rice, pasta, or potatoes) per person Vegetables: 4 to 6 ounces of vegetables per person Salad: 1 cup salad per person as a side and 2 cups salad per person as a main entree Bread: 1 to 2 rolls or slices of bread per person Dessert Portions per Person If your guests saved room for dessert, you can use these guidelines to determine portion sizes: Cake: 1" x 2" slice per person for a single-layer cake and 1" x 1" to 1" x 2" slice per person for a layer cake Cupcakes: 1 standard cupcake per person and 2-3 mini cupcakes per person. Cookies: 1 to 2 cookies per person Pies and Tarts: 1 slice per person or 1 individual tart per person Dessert Bars: 1 to 2 brownies or blondies per person Beverage Portions per Person If you're serving alcohol at your catered event, there are some special considerations that come into play. Beverage portions are usually calculated by the hour and longer events will require more servings. Here are some typical beverage quantities to help get you started: Water: 8 to 10 ounces of water per guest per hour Wine: 2 1/2 glasses of wine per person (standard 5-ounce pour) per event (longer events may need more) Bottled or Canned Beer: 1 to 2 bottles of beer per person per hour Soft Drinks or Iced Tea: 1 drink per person for every hour Ice: 1 to 2 pounds of ice per person for drinks (food displays and packed coolers not included) Catering Portion FAQs We answer common questions about catering portions below: How Much Food Should I Serve for a Buffet? For a buffet setting, it is generally recommended to plan for around 1/2 to 1 pound of food per person. Keep in mind that the actual amount of food needed may vary depending on factors such as the type of event, the time of day, and the demographics of the attendees. How Much Salad Should I Serve per Person? For side salads, a typical serving size per person is around 1 cup. For main salads, you can plan on serving around 2 cups of salad per person. How Much Meat Should I Serve per Person? When it comes to serving meat at a catering event, a general rule of thumb is to plan for about 4-6 ounces of cooked meat per person for a plated meal. For self-serve events or buffets, increase this amount to 6 to 8 ounces. What If I Run out of Food at My Catered Event? Running out of food at a catered event can be a nightmare scenario for any caterer. Include backup items on your catering supplies checklist in case of emergencies. These could be simple dishes that can be quickly prepared or items that can be easily sourced from a nearby store. Determine which items are running out the fastest and prioritize replenishing those first. Consider adjusting the portion sizes of the remaining items. You can cut larger portions into smaller sizes to ensure that all guests get a taste. Remember that planning your portions beforehand will help prevent this from happening. Proper portion control is key to managing costs effectively in the catering business. Oversized portions can result in excessive food waste and increased expenses, while undersized portions may lead to the need for additional servings, impacting labor costs and overall profitability. By accurately estimating portion sizes based on the number of guests and menu items, caterers can better control expenses and maximize their profits.

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Industrial View More

How to Set Up a Warehouse

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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