When you run a restaurant, you need to make sure the freezer doesn’t become a messy dumping ground. Elite food establishments take pride in implementing strong organizational systems to safeguard their food. Here’s a rundown of three best practices you should use when organizing the freezer.

How to Organize Your Restaurant Freezer

1. Space Appropriately

Since efficiency is such a prized value in the restaurant industry, it’s tempting to stock every last square inch of your freezer with food. In practice though, that push for efficient space usage makes it harder for the cool air to circulate. As a result, the rate of spoilage will increase, so take care to keep a few inches between items. 

2. Implement FIFO

One of the most important principles with which to govern your restaurant freezer is known as FIFO, or first in, first out. That means managing employees should avoid just pulling out whatever inventory first catches their eye. Every time you need a specific type of food, pull the items that have been stored the longest to reduce your spoilage rate. 

3. Label Everything

The only way FIFO can work effectively is if all food items are properly labeled. A meticulous labeling system will also save every employee a few minutes every day. Instead of spending time trying to confirm which item is which, a label provides an immediate answer. Over weeks and months, all that time adds up to increase the operating efficiency of your establishment. 

If your freezer doesn’t seem to be working well, bring in the appliance repair specialists at Pacific Ice Services in Honolulu, HI. In business since 1973, the professionals have helped maintain and fix freezers in restaurants, bars, hotels, and many other venues. Make an appointment with the refrigerator and freezer repair crew by calling (808) 839-6839 or sending a message through their website.