Metro makeover moves the dial METRO
Scott and Jenny Ellenbecker opened Round Lake Vineyards & Winery in Minnesota, U.S., to the public in 2015 with a small tasting room and a single food offering of charcuterie. Shortly after, they added burgers, pizzas and paninis, using a food trailer as a makeshift kitchen. Scott recalls that when the food trailer
was moved out of sight in 2019, it improved guests’ perception of food quality. “People started to perceive the food differently,” says Scott. “Customers associated the food trailer with lower-quality food.” By 2020, the food component had
proved successful enough to justify an investment in a kitchen build-out; the owners sold the food trailer and started purchasing secondhand equipment to fill the kitchen space.
Winning the Metro-sponsored 2025
Foodservice Equipment & Supplies Kitchen Storage Makeover contest gave Scott an expert team to work with to address efficiency, flow and more. “We watched how they worked and
talked about their pain points during our assessment,” says AJ Zambetti, director of creative & brand communications for Metro®
. “The ultimate vision was to take
a large kitchen and make it seem smaller, so staff would need to take fewer steps to access what they need.” Two main areas were targeted for
improvement: the main prep and dish wash area and the expo area. Metro installed new Metro TableWorx™
Worktables to create delineation between the prep and dishwash areas and provide
under-surface hanging storage bins for common prep items like spatulas. Several rust-proof MetroMax®
drying solutions
were added to the dish pit area so that staff can put pans away wet and allow them to dry safely. The expo area was outfitted with , combining
Metro SmartSolutions®
standard Metro shelves, stainless work surfaces, grids and grid accessories. At the end of the expo area is a mobile MetroMax shelving unit, used as a dirty dish exchange between the expo and dish areas. The dirty dish exchange has a twin
near the warewashing station. When one unit is filled with dirty dishes, an employee pushes the filled rack over to the dish area and returns with an empty rack.
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