How to organize a walk-in cooler and dry storage
By mise · Updated October 7, 2026
Quick answer: in a walk-in cooler, ready-to-eat food goes on the top shelves, dairy and produce in the middle and raw meat, poultry and fish on the bottom, at 41 °F (5 °C) or below. In dry storage, keep everything off the floor, oldest stock at the front (FIFO) and a fixed place for every product.
In mise, you count each area on its own (walk-in, freezer, dry storage, bar): pick the area, scan the barcodes with your phone camera and the app adds everything to the store's inventory.
US kitchens say walk-in cooler and dry storage; UK kitchens say cold room or walk-in fridge and dry store. Same rule either way: a fixed place for everything, oldest at the front, and areas you can count in one pass.
Walk-in cooler shelving order
- Top: ready-to-eat and cooked food, covered and labeled.
- Middle: dairy, eggs, fruit and vegetables.
- Bottom: raw meat, poultry and fish on trays, so nothing drips onto other food.
- Temperature: 41 °F (5 °C) or below in the cooler and 0 °F (−18 °C) or below in the freezer. Log it every day.
Do it in mise
- Create your areas and count one at a time with your phone camera.
- Scan the barcode or snap a photo: the product fills itself in, no typing.
- Keep expiration dates and lots per item and log waste with the reason.
- Set a minimum stock level per item and build the shopping list as PDF or Excel.
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Dry storage rules
Nothing on the floor: shelves at least 6 inches (15 cm) up and away from the wall. Group by category (flour and grains, cans, oils, drinks) with a fixed shelf for each. New deliveries go behind, older stock in front. Cleaning chemicals are always stored away from food.
Set up areas that count fast
The order that helps the line also helps the count. Give each area a count sheet in shelf order and the count runs left to right, top to bottom, without backtracking. A tidy walk-in counts in half the time.
Frequently asked questions
How should a walk-in cooler be organized?
Ready-to-eat food on top, dairy and produce in the middle, raw meat, poultry and fish on the bottom, everything covered, labeled and at 41 °F (5 °C) or below.
What is dry storage in a restaurant?
The area for food that does not need refrigeration: flour, rice, cans, oils and drinks. It should be cool, dry and ventilated, with product kept off the floor and away from the walls.
Is there an app to count inventory by walk-in and dry storage?
Yes, mise. You create your areas (walk-in, freezer, dry storage, bar) and count each one with your phone camera, scanning the barcode or snapping a photo. The app adds everything to the store's inventory, keeps expiration dates and lots and shows what is below minimum.