Although there are no specific "rule-of-thumb" formulas to follow, one idea that has persisted equates refrigerator needs with the number of meals served. This formula provides 1 cu. ft. of refrigerated space per person per meal. However, this method has its limitations: luxury restaurants may require more space, whereas schools and short menu establishments need less.
The following basic factors enter into the calculations of storage space requirements: type of menu, number of items on the menu, anticipated volume, future expansion and frequency of deliveries (urban vs rural locations). Another item is the cost reductions given by purveyors if deliveries are less frequent.
Commercial kitchens are often very hot. In order to avoid temperature fluctuations, it's important for the refrigeration system in your kitchen be efficient and keep those surrounding air cool with an excellent cooling capacity A great way of doing this is by using Atosa Freezers and Atosa Refrigerators that have been outfitted with special systems designed specifically for hot kitchens.
In addition to the above, ideas must be postulated concerning the rapidly expanding convenience food market. Introduction of new items is being stepped up; the market is becoming saturated with new and novel food concoctions. This puts a burden on existing storage space. In addition, purveyors will periodically feature a special, run a sale, or reduce prices on volume purchases. To take advantage of these offerings space must be available to receive and properly store this merchandise.
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