PLAN 01
Work out what extra space will solve
For a refurbishment, list the capacity being taken out of service and the dates it will be unavailable. For seasonal demand, look at the largest delivery and how quickly it will be used. A few very busy days may need different storage from a long period with small daily deliveries.
Separate chilled and frozen requirements from the start. Think about which goods need to be accessible during service and which are reserve stock. If an existing unit has failed, contact the team with the site address and requirement promptly so availability can be checked; do not assume same-day delivery is guaranteed.
PLAN 02
Measure the whole route, not only the footprint
A courtyard or service area may look large enough, but staff still need to open the door and move stock comfortably. Check the approach from supplier unloading, the route to the kitchen and any turns or thresholds. Keep required exits and shared routes clear.
VCS rooms are assembled from modular panels, which can help where access is restricted. Send photographs and measurements of gates, doors, corridors and the final position. For indoor rooms, include the available height and space for refrigeration equipment. For outdoor rooms, show the ground and any slope so support requirements can be assessed.
PLAN 03
Choose racking for the way your kitchen works
Shelving helps organise smaller packs and containers, but leave a usable aisle and space to handle deliveries. Plan where frequently used items will go so a busy chef is not moving several boxes to reach one ingredient. The external footprint is not the same as usable stock capacity once access and racking are included.
Keep your established food separation, labelling and stock rotation procedures in the temporary store. Decide who is responsible for loading, regular checks and reporting problems. A clear arrangement is particularly useful when several shifts or teams share the room.
PLAN 04
Build the installation into your trading timetable
Tell us when deliveries arrive and when kitchen service is busiest. Agree the installation window, power readiness and time needed before goods can be loaded. Confirm the selected unit’s electrical requirements; an outdoor position still needs an appropriate supply and a practical cable route.
If contractors are replacing permanent refrigeration, allow an overlap for transferring stock and checking the replacement before the hired room is collected. When comparing options, consider access, usable storage and handling as well as the hire price. A modular room and a refrigerated trailer can suit different spaces and workflows.
FROM REAL INSTALLATIONS
Explore the Grange Park catering installation
Indoor and outdoor rooms, racking and strip curtains, planned around an existing venue’s catering spaces.
Explore the project examples →BEFORE YOU ENQUIRE
What to include in your project
You do not need every detail settled. Start with what you know and include any questions about the site or layout.
- Reason for hire and preferred installation and collection dates
- Peak chilled/frozen stock and delivery frequency
- Footprint, access measurements and photographs
- Racking needs and staff route to the kitchen
- Power arrangements and service times to work around
COMMON QUESTIONS
Restaurants coldroom hire: your questions
Can you build in a courtyard with restricted access?
Often a modular room is worth considering, but access and location must be assessed. Send the narrowest openings, any steps or turns, and photographs of the complete route.
Can I use one room for chilled and frozen food?
One room operates at one temperature. If you need separate chilled and frozen storage, discuss separate rooms rather than assuming one room can provide both.
Can you help after a refrigeration breakdown?
Contact us to check availability and installation options. Include the address, goods to be stored, required capacity and access details so the enquiry can be assessed promptly.
