I’ve been running a small catering business, and storage has been a real headache. Last month, I had pots and ingredients piled on the counters because my shelves couldn’t hold everything. How have others managed tight spaces, and does stainless steel shelving really make a difference in busy kitchens?

It seems that in busy environments, having durable shelving could prevent accidents and make it easier to find ingredients or equipment. Even thinking about the layout and how different items fit on shelves seems important. I imagine that small improvements in storage can make daily tasks smoother and help staff move more efficiently. It’s useful to see how people adapt their spaces to stay organized.