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Metro PINK SHELL’S POST-HURRICANE OVERHAUL In the resort’s main kitchen, Mitnitsky seized


In 2022, Hurricane Ian battered Florida’s Gulf Coast. The Pink Shell Beach Resort & Marina, an iconic 200-room resort on Fort Myers Beach, saw its foodservice facilities wiped out. “Fortunately, we were OK structurally,” says Mathew Mitnitsky, Pink Shell’s chef and executive director of food and beverage. The restoration included a re-visioning of Pink Shell’s foodservice infrastructure to reconfigure back- of-house spaces to maximize and centralize storage, create efficiency and a smoother flow of products to the foodservice venues. Metro® shelving, transport products and space-saving SmartWall®


wall shelving played key roles in the


update. “I wanted to create a Pink Shell 2.0 that would be better designed and equipped for its next 70 years,” Mitnitsky says.


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the opportunity to create dedicated stations to improve organization. A new walk-in cooler was a prime target for introducing upgraded storage strategies. Metro’s high-density Top-Track® overhead track system fit the bill, significantly expanding the cooler’s storage capacity by enabling productive use of its interior space. Two Metro SmartWall units were installed in the main kitchen to provide convenient storage space for freshly washed pots and kitchen utensils. Pink Shell’s back-of-house redesign and restoration also introduced Metro SmartWall units, which enabled Mitnitsky and his team to take advantage of unused wall space. Each SmartWall unit features adjustable, interchangeable grid brackets and a variety of


shelf, hook and basket accessories. Shelves, supports and grids can be easily removed for cleaning of walls and fixed elements. Portability was also a priority. With the main


kitchen and storage areas remote from the resort’s poolside, beach and banquet venues, fitting rolling transport racks down hallways and into service elevators was crucial. “The rolling rack system enables us to push the shelving units together when we don’t need additional capacity but roll them apart for extra storage and easy access when we do need more shelving capacity. We had to do lot of careful measuring but were able to go with Metro all the way,” says Mitnitsky. More operationally efficient than ever, Pink Shell’s food and beverage program was back to 95% operational by mid-2024.


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