Meeting the Vertical Challenge

When it comes to space allocation, paying guests usually have the edge over canned goods and kitchen supplies. As back-of-the- house square footage gets squeezed, many operators think up, not out, turning high ceilings into allies.

When Jeff Shapiro leased a 4,500-square-foot space last October

for a second P.J. Clarke's unit in Chicago, the managing partner got high ceilings but little space for storage. A cozy 14-by-20 bar suited the franchisee of the New York City-based concept, while the dining area was ample. But the kitchen was a tight fit.

Where to stow alcohol, dry goods, cleaning supplies, dishes and equipment was a big concern. Shapiro hired Beth Kuczera, an Oak Park, Ill.-based design and equipment consultant. She found the needed space in cubbyholes, corners and high ceilings. Now, storage is adequate and literally out of sight, with various sizes of stainless-steel wire shelving hidden behind wainscoting, wood paneling, a television screen and woodwork on the mezzanine catwalk. One seven-shelf storage rack soars 21 feet. With a 26-foot ladder, the height became manageable.

Shapiro is not the only operator who must shoehorn operations to fit smaller spaces, says Kuczera. Meeting the challenge are shelving solutions available in solid, mesh, slat and embossed construction. Materials include plastic, stainless steel and anodized aluminum. The space-saving designs can be mounted on stationary posts, rolling racks or walls.

"Return to basics," she advises. Shop for shelving that is convenient, easy to adjust and simple to clean. Be sure the design is flexible enough to accommodate changes in menu and storage needs. She reminds operators to go high: A 10-foot ceiling can accommodate most seven-shelf systems. And look for corridors that harbor extra inches for narrow shelving.

Space limitations cultivate efficiency, she adds. "It forces you to rotate stock because there's no space for food to sit.'' To maximize shelving, organize items by size. It can increase usable space by 25%, Kuczera claims.

HIGH AND MIGHTY

When Jason Merrick opened his third restaurant, the 200-seat Kona Grill in Kansas City, Mo., last November, 7,500 square feet of space seemed a luxury. Of that, 2,150 were reserved for the kitchen. Aware that kitchen space always is at a premium, he took advantage of the operation's high ceilings, 10 feet in places, storing liquor and dry goods in tall shelves in the prep room and hallway.

Merrick, vice president of Scottsdale, Ariz.-based parent McDermott Restaurants, specified wire shelving in 12-, 18- and 24-inch widths, coated to prevent rusting, in the freezer and cooler. In the dishroom, heavy plastic shelving equipped with slats facilitates drainage of wet pots and pans.

"High ceilings allow us to use 84-inch posts and storage up to 7 feet high,'' he explains. Items used less frequently are stored on a top shelf reached by stepladder. On a smaller scale, Merrick takes advantage of space over prep tables by mounting stainless-steel shelves in 12- and 18-inch widths.

Tight space also challenged Merrick to be creative at the Kona Grill unit in Scottsdale, Ariz. At 1,500 square feet, the kitchen was too small to handle the demands of a 182-seat dining room, he says. One solution was a rack of custom-designed rolling shelves. When deliveries arrive, employees push the rack aside to open the door.

Although each operation presents its own challenges, Merrick says he would "rather go vertical with shelving than pay the landlord for extra square footage."

Contact writer at msheridan@reedbusiness.com