At home, most of our closets and garages are full of stuff, and many of us have storage units that are also “fully committed.” The reason I have too many things is simple; I buy the same stuff year after year and never throw anything away.
When I’m at work, wearing my chef’s hat, however, I’m much more efficient. Products must have a specific place in a refrigerator and freezer, and those products must rotate every few days. Like processors, chefs make money on product turns because there’s a direct correlation between inventory management, guest count and profit. Profitable chefs equal profitable processors.