Unless you run an outdoor kitchen in Antarctica or are a conservative Amish (in which case you probably don’t have a computer so you wouldn’t be reading this), you probably need some sort of refrigeration unit to keep your inventory from spoiling.
Luckily, you can choose from a variety of chilling mechanisms including walk-in refrigerators/coolers, undercounter refrigerators, bottle/plate chillers, and reach-in refrigerators, etc. Walk-in’s are perfect for storing a large amount of prep ingredients and prepared food at once (almost every restaurant regardless of size has one of these). Undercounter refrigerators are smaller and tend to come with a prep table of some sort above them. These are great for storing ingredients such as garnishes or breakable things that you may want readily available so you don’t have to worry about carrying them around the kitchen (ie: eggs). Bottle/plate chillers are perfect for storing your bottles and plates in order to ensure your cold drinks are actually still cold by the time they get to the table.
Reach-in refrigerators are the most versatile because they can be placed anywhere and allow you to see your food at face level. Reach-in’s are also great for storing smaller amounts of items so they won’t get lost in your walk-in. If you are looking to purchase a reach-in, Restaurant Source is having a huge sale on Traulsen 2 Section Reach-In Refrigerator. This ENERGY STAR approved stainless steel model has six shelves and the capacity to hold 46 cubic ft of items.