Restaurants
Dishwashing Storage Design for Restaurants
Plan storage around frequency of use and the route between use and return. Measure the actual items, including handles and cases.
Explore the ideas
Plan in this order
- Sort items into daily, occasional and surplus stock, then measure each group's largest pieces.
- Place daily items at the point of use and reserve a separate area for overflow or refills.
- Choose shelf spans, pull-outs and closures only after checking how items are loaded and removed.
Worked example
Cleaning supplies are stored under a utility sink, where bottles tip over and cloths remain damp.
Use a stable divided tray for bottles and a ventilated hanging rail for cloths, keeping frequently used items at the front. Confirm shutoffs remain reachable and the largest bottle fits upright.
How to test it
Put the largest item into a mock-up and remove it with the adjacent doors or work surfaces in use.
Apply it to this space
- Layout
- Create a one-way dirty-to-clean sequence with a drop-off point separate from outgoing service.
- Detail
- Choose slip-resistant flooring and moisture-tolerant wall finishes; keep racks close to clean storage.
- Trade-off
- A generous wash area helps peak flow but uses valuable back-of-house floor area.
- Follow a used plate through the full cycle
- Check splash and drainage around the machine
The Elixir portfolio
Details worth a closer look
