Fortunately, prior to the arrival of the groceries, Farmer Becky & myself drew on our experience & knowledge of organizing and were able double the amount of storage space in the produce/dairy fridge. The initial theory (always looks good on paper) was 3 shelving units, 2 on the sides & one down the middle with ample room on either side to slide 5 skids down both sides, then unload them to their respective areas. The chefs would use the products & space would be available for the next shipment. Like I said, looks good on paper.
There's 2 major flaws in the theory. Obviously, the massive numbers of meals having to be produced could not be comprehended in terms of storage & storing requirements. And 2, the prospect (dream) of having a single delivery company organizing the products on your skids to where you've got it stored is unrealistic. Also taking into consideration the massive workload that they're under providing for the Olympics as well.
Needless to say, we've done a little restructuring, by permanently placing skids between the shelves and storing the heavier, easily stackable items on them. A little shuffling here & there in couple of other areas & voila, double the storage capacity. Plus enough room to drop 1 skid in and unload at a time. All of a sudden 34 skids are not so daunting. Olympic efficiency!
What's also very convenient is the cooks & chefs are eagerly waiting for many of the items being delivered (yes, they prep & cook all day/night) and take right from the skids before we off load them. That takes care of about 2-3 skids that we happily don't have worry about. Needless to say, it was a nap on the 2am bus back to the ship & writing to the blog on the return trip to Whistler the same day. ;-)
Cheers, Olympic FSM Mike
Incredible! Go! Olympic Kitchen Team
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