It only takes a second for a customer to decide to buy -- or move on. That's all the time Florida foodservice operators have to help entice consumers and encourage impulse purchases. Whether it's a grocery store, c-store, bakery, or even a quick-serve restaurant, the merchandiser can make all the difference in how those precious seconds are spent. Put another way, an effective merchandising solution can be the difference between making or losing a sale. 

Dry storage in commercial kitchens can sometimes become an afterthought. It is not flashy, it is not high-tech, and it is not where the action happens. But neglect it for too long, and the consequences can show up quickly. From spoiled goods to inspection failures, a poorly designed dry storage area can quietly undermine the efficiency and safety of the entire operation.

In Florida, seafood practically sells itself. From fresh-caught Gulf shrimp to snapper and scallops, operators have access to a seafood bounty that’s the envy of much of the country. Showcasing that freshness isn’t just a way to entice customers; it is a sales strategy. When done right, a beautiful seafood display builds trust, increases perceived quality, and drives impulse purchases. But it also brings some challenges.