Why storing items 6 inches off the ground matters for Chick-fil-A team leaders.

Keep it off the ground: the six-inch rule that saves food and time

If you’re navigating a busy Chick-fil-A kitchen, you know it’s the little things that keep service smooth and safe. One small habit can make a big difference: store items at least six inches off the floor. That simple rule, easy to apply, helps keep food safe, pans dry, and floors clean. It’s not flashy, but it works every shift.

Why six inches? Let me explain.

In a fast-paced restaurant, dirt, moisture, and pests don’t wait for a quiet moment to make trouble. When boxes, bags, and small equipment sit close to the ground, they’re more likely to pick up grime, absorb spills, or invite little critters that love a snack and a damp corner. Elevating storage—even a few inches—creates a quick barrier between the items and the floor. It also makes cleaning easier. If you can sweep or mop under items, you’re cutting down on hidden buildup that can sneak into food or disrupt workflows.

Think of it as a hygiene shortcut you can see and measure. Six inches isn’t just a number; it’s a practical standard that signals clear boundaries for both people and processes. And in a Chick-fil-A environment, where meals are crafted with care and speed, predictable routines matter more than you might expect.

What this looks like on a real shift

Picture your backroom, prep area, and front-of-house supply stations. In each zone, storage height matters. Here are everyday scenes that illustrate the rule:

• Shelves and racks: Place bins, tote boxes, and dry goods on shelves with a built-in base clearance. If a shelf is 6 inches off the floor, your load is in line. If not, consider a riser or a pallet foundation so every item sits above that line.

• Pallets and crates: When you’re using pallets, make sure there’s space between the pallet bottom and the floor that reaches the 6-inch mark. If a pallet rests directly on the floor, add a simple pallet jack cushion or a low platform to achieve the height.

• Carts and bins: Mobile carts should also respect the guideline. If a cart’s lowest shelf is too close to the ground, swap in a taller cart or add feet that lift the storage area.

• Small tools and packaging: Even the little things—mixing bowls, wrapping paper, napkin dispensers—benefit from a light lift beneath. A tray on a short stand or a crate with legs can keep these items out of the damp zone.

A few practical moves you can try today

• Use everyday fillers: Plastic crate risers, metal shelving feet, or simple wooden blocks can raise storage safely without buying new furniture. It’s a quick, low-cost fix that pays off in cleaner floors and calmer shifts.

• Label with height in mind: Put a visible tag on each section that says “6 inches off the floor.” It’s a gentle reminder for every team member, from the new hire to the shift coach.

• Keep the floor clean around storage: A quick sweep under shelves during lulls or before closing keeps the base clear. When the floor is clean, any spill is easier to catch before it travels.

• Check during line checks: A fast, on-the-spot glance can catch items that drift too close to the ground. If you spot it, move it up and remind the team with a quick, friendly cue.

• Create a “lift and store” rhythm: When you unload deliveries, always place items on a raised surface first, then move them into final positions. It protects both the goods and the workers’ backs.

Beyond the floor: a cleaner, safer kitchen overall

Raising items off the ground is part of a bigger picture. It dovetails with other food-safety basics you’ll encounter in leadership roles at Chick-fil-A:

• Sanitation routines: Elevation supports easier scrubbing and disinfection under shelves, which matters for foot traffic and daily prep. A clean foundation makes everything else easier, from line stations to the drive-thru window.

• Pest prevention: Pests love damp corners and hidden spaces. Keeping storage above the floor helps reduce those inviting gaps, which is a small but real victory in maintaining a safe dining environment.

• Dry storage discipline: Moisture is the sneaky culprit behind mold and spoilage. A deliberate height keeps dry goods truly dry and ready for use.

• Easy inspections: If you’re ever asked to review storage practices, a consistent ground-to-height standard makes it simple to show compliance. It’s one less thing to worry about when the pace picks up.

Leadership with a practical touch

A six-inch rule isn’t a flashy policy—it’s a leadership habit you model. Here’s how to bring it to life with your team:

• Teach by showing: Demonstrate the correct height during a quick walkthrough. Point out opportunities where items drift toward the floor and discuss quick fixes.

• Normalize small checks: Build a two-minute “spot check” into every shift where someone confirms items stay above the line. Make it a team habit, not a chore.

• Encourage collaboration: Invite teammates to suggest simple improvements. A taller cart or a different shelving setup might be a smarter fit for the space you have.

• Recognize practical wins: When you see a shelf re-arranged to meet the standard, give a shout-out. People respond to specific, positive feedback.

• Tie it to guest safety: Remind the team that keeping items elevated is another way to protect guests. It’s about delivering reliable, clean food every time they order.

Digressions that feel natural (without losing the point)

Ever notice how a small change in a kitchen can ripple through the day? You might start with six inches off the ground and end up with easier restocking, quicker audits, and fewer slips on wet days. It’s funny how one tiny guideline can shape habits, from what gets stacked where to how quickly a shift progresses. And the best part? It doesn’t require fancy tools or big budgets—just a little vigilance and a willingness to adjust.

If you enjoy hearing about practical tweaks, you’ll probably also appreciate the mindset behind simple, repeatable routines. When teams own a basic rule together, they build trust. Trust reduces hesitation, speeds up service, and—yes—helps keep everyone safer.

A quick recap for busy days

• The rule: store items at least six inches off the ground.

• Why it matters: better sanitation, fewer pests, easier floor cleaning, safer workspaces.

• How to apply: use raised shelving, add platform risers, choose tall carts, and label heights clearly.

• Leadership angle: show, train, check, and celebrate practical wins with your crew.

• Broader impact: supports ongoing cleanliness, easier inspections, and consistent guest safety.

Final thought

In a Chick-fil-A store, the difference between good and great service often comes down to habits that are easy to overlook. Six inches off the ground is one of those habits: quiet, reliable, and effective. It empowers the team to keep food safer, floors cleaner, and operations smoother—without drama or complicated steps. When you lead with clear, small rules like this, you’re modeling care and competence. And that, more than anything, helps everyone do their best work and serves guests with steady, dependable care.