Freezer Layout Plan
Freezer Layout Plan Numbering Plan: #1 = Vegetables/Fruits #2 = Breakfast #3 = Bakery #4 = Kosher #5 = Samples #6 = Vegetarian
Breakfast
#7 = Meat #8 = Puree #9 = Blue Cold Pack/Premade #10 = Gluten Free #11 = Ice Cream/Frozen Yogurt/Popsicles/Flavored Ice
Breakfast
Bakery
Bakery
Fruits Bakery Bakery Vegetables
Kosher Vegetables Samples Ice Cream/ Frozen Yogurt/ Popsicles/ Flavored Ice
Vegetarian
Vegetables
Meat Gluten Free Meat
Door Meat Blue Cold Pack/ Premade
Puree
Meat
Meat
Meat
Inventory Sheet Grouping: #1 = Vegetables [FZV and FZF] - Green beans - Potatoes - Blueberries - Strawberries - Etc. #2 = Breakfast [FZBKFT] - Bagels - English muffins - Omelets - Waffles - Pancakes - Bacon - Sausage - French toast - Etc.
#5 = Samples - Not on inventory sheet #6 = Vegetarian - Veggie bacon - Veggie chicken chunk - Etc. #7 = Meat - Beef Patty - Chicken - Etc. #8 = Puree - Not on inventory sheet #9 = Blue Cold Pack/Premade - Not on inventory sheet
#3 = Bakery [FZB] - Batter - Egg whites - Etc.
#10 = Gluten Free - Gluten free bread rolls - Etc.
#4 = Kosher - Kosher dinner - Etc.
#11 = Ice Cream/Frozen Yogurt/Popsicles/Flavored Ice - Ice cream bulk
Recommendations for next steps: 1. Check the expiration and delivery dates of items in assigned section and remove items that are expired or will not be used on the new menu. 2. In each section, it may be easiest for inventory purposes to alphabetize the ingredients, but it may be better to arrange the ingredients by weight (heaviest at waist level or bottom level and lightest on top level) to make it easier to unload and transfer the boxes. 3. May want to group specific meat types on different racks, for example, the chicken on one and the beef on the rack next to the chicken. 4. Create new labels for the shelves, making sure to account for the inventoried items that may not be on the shelf. 5. Improve the inventory sheet to make taking inventory easier by possibly grouping the sections in order of numbering system.
Assignments: Group 1 – #1, 2, and 9: Vegetables/Fruit, Breakfast, Blue Cold Pack/Premade Group 2 – #3 and 4: Bakery, Kosher Group 3 – #5, 6, and 10: Samples, Vegetarian, Gluten Free Group 4 – #7, 8, and 11: Meat, Puree, Ice Cream/Frozen Yogurt/Popsicles/Flavored Ice
Breakfast
#7 = Meat #8 = Puree #9 = Blue Cold Pack/Premade #10 = Gluten Free #11 = Ice Cream/Frozen Yogurt/Popsicles/Flavored Ice
Breakfast
Bakery
Bakery
Fruits Bakery Bakery Vegetables
Kosher Vegetables Samples Ice Cream/ Frozen Yogurt/ Popsicles/ Flavored Ice
Vegetarian
Vegetables
Meat Gluten Free Meat
Door Meat Blue Cold Pack/ Premade
Puree
Meat
Meat
Meat
Inventory Sheet Grouping: #1 = Vegetables [FZV and FZF] - Green beans - Potatoes - Blueberries - Strawberries - Etc. #2 = Breakfast [FZBKFT] - Bagels - English muffins - Omelets - Waffles - Pancakes - Bacon - Sausage - French toast - Etc.
#5 = Samples - Not on inventory sheet #6 = Vegetarian - Veggie bacon - Veggie chicken chunk - Etc. #7 = Meat - Beef Patty - Chicken - Etc. #8 = Puree - Not on inventory sheet #9 = Blue Cold Pack/Premade - Not on inventory sheet
#3 = Bakery [FZB] - Batter - Egg whites - Etc.
#10 = Gluten Free - Gluten free bread rolls - Etc.
#4 = Kosher - Kosher dinner - Etc.
#11 = Ice Cream/Frozen Yogurt/Popsicles/Flavored Ice - Ice cream bulk
Recommendations for next steps: 1. Check the expiration and delivery dates of items in assigned section and remove items that are expired or will not be used on the new menu. 2. In each section, it may be easiest for inventory purposes to alphabetize the ingredients, but it may be better to arrange the ingredients by weight (heaviest at waist level or bottom level and lightest on top level) to make it easier to unload and transfer the boxes. 3. May want to group specific meat types on different racks, for example, the chicken on one and the beef on the rack next to the chicken. 4. Create new labels for the shelves, making sure to account for the inventoried items that may not be on the shelf. 5. Improve the inventory sheet to make taking inventory easier by possibly grouping the sections in order of numbering system.
Assignments: Group 1 – #1, 2, and 9: Vegetables/Fruit, Breakfast, Blue Cold Pack/Premade Group 2 – #3 and 4: Bakery, Kosher Group 3 – #5, 6, and 10: Samples, Vegetarian, Gluten Free Group 4 – #7, 8, and 11: Meat, Puree, Ice Cream/Frozen Yogurt/Popsicles/Flavored Ice
