At Columbia Country Club in Chevy Chase, Md., Executive Chef Brandon Gross made a design move that’s saving space and streamlining service: barn-door-style refrigeration.
“Choosing the barn doors for the walk-ins came down to space and functionality,” says Gross. “Swinging doors create clearance issues—both inside the walk-in and outside. You lose usable space and disrupt walkways.”
Instead of sacrificing precious square footage for door swings, Gross opted for sliding doors that hug the walls. The impact was immediate.
“In our kitchen, the back prep area is close to the walk-in doors. Traditional doors would’ve cut that prep space in half,” he says. “With the barn doors, we kept that space usable and also preserved the walkway for FOH staff heading to the dish area.”
The benefits go beyond layout. The new setup has improved the kitchen’s overall flow and team efficiency.
“This choice created tremendous efficiencies,” Gross adds. “We gained more usable prep areas and better walkways, and we were able to place equipment and tools where they’re actually needed—without worrying about door clearance.”
That’s not to say the installation was seamless. “The biggest challenge was getting the doors aligned correctly,” Gross explains. “We had issues with thresholds, door heaters on the freezer side, and the track system. Gaskets needed replacing a few times because everything has to line up perfectly to avoid air gaps.”
Despite the hiccups, Gross would make the same call again. “Yes—absolutely,” he says, “but only if it’s done intentionally. I’m a ‘3-foot circle’ kind of guy. Everything in a kitchen should have a purpose. This design has to make sense for your space and workflow.”
His advice for others considering barn door-style refrigeration? “Don’t just throw it in because it looks cool. Build with purpose. That way, the staff can follow your vision and use the space the way you intended.”
