Shelf-ish Ways

In the weeks after Brûlée: The Dessert Experience opened, it became apparent to Jemal Edwards that a few things had to change.

The executive pastry chef spent months fine-tuning the design of the Atlantic City, N.J.-based dessert bar and nightclub, with the hope that it would adequately

Back-of-the-house real estate is a precious commodity in any operation. For many, space constraints and high construction costs eliminate expansion as an option. However, creative operators, including Edwards, capitalize on existing space without calling in a bulldozer.

Tim Timoteo searched all around for space to store paper products that filled closets at R.J. Gator's Hometown Grill & Bar. After some consideration, the CEO and founder of the 22-unit casual-dining chain based in Jupiter, Fla., looked to the sky. "We've been able to utilize the high ceilings in our stores," Timoteo explains. "We had drop ceilings, which meant there were four feet that no one was using."

Surmising that the best location for storage was the back-of-the-house prep area, Timoteo raised the ceilings and built shelves up the walls for paper goods and lighter items. "We took advantage of that space and installed shelves that start at six feet high," he explains.

The solution, he says, also eliminates safety risks posed by storing items along the floor. In addition, the use of space changed the way he thinks about design and influenced the size of future R.J. Gator's locations. "We need to economize all of our space to get a better return on our investment," he says. "When you address storage areas, you free up some cash."

Sweet Solution

Despite the careful design of Brûlée's work area, Edwards says not enough attention was paid to where staff could store equipment needed to work at the dessert bar. "We have a small oven in the back corner and a couple of undercounter refrigerators," he says of equipment taking up space at the bar. "Our problem was constantly bringing materials from the main kitchen 100 yards away."

Like Timoteo, Edwards opted to build shelving up the walls in the bar area, which serves as both seating option and entertainment showcase for guests. "We're putting them up everywhere we can find space and storing everything from flour to bowls," he says. "If there is a nook or cranny to be found, we put a shelf in it."

Outdoor Appeal

With an average building size of 450 square feet, Central Park has to make the most of its space. For years the Chattanooga, Tenn.-based double drive-thru hamburger chain stored everything from cleaning supplies to paper goods in restrooms located upstairs from the kitchen. "It worked well but it wasn't as appealing as we would have liked," says Chris Swartz, president and CEO of Ultimate Franchise Systems Inc., the Jupiter, Fla.-based parent of Central Park. "You try to think through the issues and get the most out of your square footage."

Swartz installed small storage corrals in the back of the building, enclosing them to make them part of the building. "Operationally, the corrals are easier to access," he says. "They've allowed us to incorporate storage within the layout of our space without sacrificing outside appeal for inside efficiency."

Contact writer at sheae@reedbusiness.com