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[Music] hi this is lisa raff with restaurant systems pro i am coming to you today because i wanted to explain how to set up a shelf to sheet for your inventory for your line its not as straightforward as say dry storage or even the walk-in so without further ado when youre setting up your shelf to sheet what you want to remember is always keep it in order right like youre reading a book so you would start here in the corner and you would go across like youre reading a page in a book okay then youd go over to the next section and do the same thing so youll set it up now the trick with the line is you want to set it up by the pan most more often than not with the possible exception of expensive meats and expensive cheeses right those who will probably want to weigh no matter where you store them but for the rest of this stuff theres no reason to have to pull all of these pans out every inventory and weigh them right a lot of people just count by the full pan so ill give you an ex
