COMPACT STORAGE FOR FOOD SERVICE
Improving efficiency and organization in a university hospital
A university hospital’s food service storage area was cramped and crowded, with dry goods and non-perishable foods stored on wire shelving with casters. Staff often needed to roll several shelving units out of the way in order to reach the items they needed. They were also running out of space in the storage area, which was located in a basement with no room to expand.
When the storage area flooded during a hurricane surge, management saw an opportunity to completely re-think their approach to storage.