Commercial kitchens are full of extremes. From fluctuating temperatures to extreme changes in humidity, the water and condensation that exist can play a role in the ambient conditions in the back of the house. As a result, metal foodservice equipment and supplies that aren't crafted from the right materials can be at risk of rust. This is especially true of commercial shelving.
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How a commercial kitchen is organized will have a great impact on how efficient it is, how safe it is, and even how profitable it can be. From micro-levels like mise en place where ingredients are organized to better execute service to organizing on bigger scales like storing cleaning solvents in a supply closet, where things are located and how they're organized will have an impact.
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