In a fast-moving kitchen, success often comes down to what you don’t see. Smooth service doesn’t happen by chance; it’s a direct result of keeping ingredients accessible, teams aligned and mistakes to a minimum. For Colorado-based fast casual restaurant, Illegal Pete’s, that system starts with something deceptively simple: how they store their food.
“I think organization, cleanliness and storage have always been tough things,” said Chef Gabriel Gallagher, Culinary Excellence and Innovation Manager at Illegal Pete’s. “Making use of all the space that you have in your four walls is really, really important. That’s something we’ve obviously been able to achieve at a higher level with Cambro.”
After more than 30 years in business and multiple locations to manage, Illegal Pete’s has learned that organization isn’t just about being orderly, it’s about strategy. In some kitchens, storage is passive, but after implementing Camshelving® and the Camshelving Universal Storage Rack, Illegal Pete’s organization is purposeful, precise and, literally, looks like a spreadsheet.
Turning Storage into a System
When you enter the walk-in at Illegal Pete’s you’re greeted by columns and columns of Cambro Food Pans perfectly sitting on top of the rails of the Universal Storage Rack. Designed to eliminate stacked pans and gaps of wasted space, the Ultimate Storage Rack creates easy-to-access, vertical storage. Gone are the days of sifting through food pans to get to the one you need—and during a busy lunch rush—who knows if they’ll get put back in the right place.
“When we go into [the Cambro] shelving system, again…I never looked at a walk-in or shelving like this. Now, it’s like columns and rows, like a spreadsheet, but a good thing. Everything has its place, and there’s a logic to it. This is restaurant 101, but we hadn’t thought of it this deeply: the way you order, the way you receive, the way you put away, the way you prepare, raw to prepared to ready,” said Pete Turner, Founder and CEO of Illegal Pete’s.
Illegal Pete’s decided to go all-in on Cambro’s first-of-its-kind organization system by substituting it for traditional Camshelving shelves. The Universal Storage Rack is designed with rust-free panels and rails. Each panel can hold up to 120 lb. and each rail can hold up to 30 lb.
“Cambro has been incredibly supportive. We took the universal slide rail system to a ridiculous extent just to see. We’re now learning how modular it is, and that’s been really, really cool,” said Turner.
The Universal Storage Rack supports First In, First Out (FIFO) and makes it virtually impossible to lose containers in dark colors or behind towers of teetering food pans.
The Illegal Pete’s team has created a setup that goes far beyond basic organization. Instead of simply placing items wherever they fit, the rack is organized similar to an Excel sheet: structured, intentional and easy to navigate.
A Relationship Built on Trust
Durability and reliability aren’t optional in a high-volume environment, they’re essential. Over the last 75 years, Cambro has proven to be a partner restaurants can count on, providing solutions that hold up to the demands of daily use while supporting food safety standards.
“I say this about equipment and Cambro products as well: it’s sort of like another teammate for us. I know Cambro works here too, and it’s got our back,” said Gallagher.
When a chef asks for “a Cambro,” they’re typically asking for a plastic container—which may or may not actually be made by Cambro.
“It’s not a commodity, but it’s like, ‘Hand me the Cambro.’ It could be any brand, but that says Cambro is the pioneer. That’s a big deal, when that becomes the default word for something,” said Turner.
Turner’s trust was reinforced when he had the opportunity to spend time learning more about Cambro’s history and manufacturing process. While visiting Cambro’s manufacturing facility in Huntington Beach, Calif., Turner’s eyes were opened to the full scope of what Cambro has to offer.
“Cambro has done a phenomenal job and has the products that stand the test of time. That’s really important. Having the fortune of being invited out to your factory and meeting the team and seeing what you guys do and how you build, and that you’re still there, says so much. How you’ve evolved and grown to meet the needs and actually probably lead the needs of the industry is very impressive. That’s respect. The products and how you stand behind them is something I just don’t see as often anymore,” said Turner.
What stood out most was the level of thought that goes into every product, and how chefs inspire those products, like the Universal Storage Rack.
“It’s very apparent that you guys put a lot into Cambro, that it’s going to work, and that you’re thinking through the issues we face every day. If you can eliminate little bits of friction, then we’re better at producing great food and providing great service,” said Turner.
Shared Values
Cambro was started by brothers Argyle and William Campbell in 1951, and today, the family-owned company is run by William’s son, Argyle. Illegal Pete’s is also a family-owned company that has an important father-son relationship.
“I started the restaurant with the help of my father, Pete. He was terminally ill with cancer and passed away two years into Illegal Pete’s in 1997. Illegal Pete’s is really a tribute to my dad and kind of the spirit of asking why the rules exist and having fun,” said Turner.
What started as one restaurant has grown into 13 restaurants in Colorado and one in Tucson, Ariz. Turner understands the need for continuity of food and culture in each location. He maintains the same vibe in each restaurant by “celebrating the same things, your values: work hard, have fun, say yes to your community, have them bring in what they want and rock.”
You can tell a lot about a company by its employees, and how long they’ve worked there. Cambro is lucky to have employees on staff that have been with the company for decades—and so does Illegal Pete’s.
“We still have some of the people who started with us, which is pretty cool, almost 30 years ago,” said Turner.
Gallagher, who has been with Illegal Pete’s for more than 10 years and hopes for 10 years more, said it best:
“I think a good day at Pete’s means the guests win, the food’s delicious, there’s a happy staff, the music is flowing, there’s laughter, and you feel like you’re hanging out with a group of people that would want to be there either way. A good day at Illegal Pete’s is really special. It’s intoxicating, and it keeps you coming back. What’s cool about it too is that it’s not one thing. A good day at Illegal Pete’s can have bad moments but ultimately end up awesome.”
For more information about Illegal Pete’s visit www.illegalpetes.com.
Click here to find your local Cambro rep to get started on your kitchen’s transformation today.
