Dry room storage
Ambient means the room has no set heat or cold range. This space fits shelf-stable food and dry ingredients. Tell us how damp the air can be. Share pack needs and how far heat can rise or fall.
Food & drinks / food makers / importers
Food-Grade Space That Fits Your Food
You tell us what you store. We find the space. Get 3–5 quotes from warehouses with the food safety proof you need. FDA is the US food safety agency. We check that the site is on its food facility list. AIB is a food safety inspection. SQF and BRCGS are food safety audit schemes. We check current scores or certificates for the scheme you need.
- Food safety proof checked first
- The right heat, cold and care
- Free to shippers. Warehouses pay us.
50
States we search
3–5
Quotes per request
Checked
Sites that fit your freight
100% free
To shippers. Warehouses pay us.
01 / The wrong fit
Clean walls are not enough.
A clean site may lack the proof you need. Does its audit cover your food? Is it still current? Can staff find and hold a bad batch? Your food safety team needs proof of each step.
One brief. The right sites.
Check fit. Then compare costs.
You share your food needs and your buyer’s rules. We make one brief for each site to quote. We check the proof first. Being on the FDA list is not FDA approval. An audit badge may not cover all work at the site.
Find your space02 / Proof before a quote
What we check first
Your food and your buyer set the rules. We check what each audit covers. We check dates and proof, not just badges.
01
The FDA site list
We check if the site must be on the FDA list. We check what work it does there. A place on that list is not a food safety certificate. It does not prove the site fits your food.
02
Current food safety proof
We check AIB scores or SQF and BRCGS certificates. We check dates, audit scope and fixes made since the audit. The proof must meet your buyer’s rules.
03
Pest checks
We check pest logs and trap points. We check how staff find and fix pest issues. The plan must fit the goods you store.
04
Batch and date checks
We check that staff log each batch and its expiry date. You must be able to trace each batch in stock. We check that staff can show both stock rules. FIFO means ship the first goods in first. FEFO means ship the oldest dates first.
05
Find and hold unsafe food
A recall means taking unsafe food off sale. We check how staff hold and release stock. We check reports and test recalls. Staff must find and set aside the right batch.
06
Keep foods apart
Some foods can cause an allergy. We check how staff keep them apart and clean spills. We check how they handle your food. For organic food, we check its handling certificate or valid exemption. We also check that it stays apart from other stock.
03 / What you store
The right space for your food
A set heat or cold range
Some foods need a set range, not just a clean room. Share the exact range. Tell us how staff must track it and when alarms must sound.
Chilled space
Chilled food must stay cold from truck to shelf. Share your cold-chain rules. We check time on the dock and how staff take goods in. We check records that track the cold at all times.
Frozen space
Share the cold setting your food needs. We check freezer space and how long goods can stay out. We check the backup plan if the freezer fails.
Who this fits
- Food ingredient sellers
- Drink makers
- Packaged food brands
- Food packers & importers
- Supplement brands
- Organic food brands
04 / From your form to your first load
Clear steps. You stay in charge.
We do not just sell names on a list. We stay with you from the first quote to the signed deal.
01
Tell us your needs
Share your food, audit rules and heat or cold range. Tell us your batch rules and start date.
02
Proof before price
We check site proof and open space. Each site quotes the same brief.
03
You check. You choose.
Compare quotes and do your own food safety review. Choose before you sign. We stay with you.
05 / Learn more
Know what each quote covers.
Services & guides
Find warehouse space by city
We search all 50 states. The right space depends on your goods and which sites have room.
See our warehouse citiesAnswers before you commit
Your questions, answered.
Clear terms. No cost. Your choice.
01Do I need SQF, or is AIB enough?
Your buyer’s rules decide. AIB is not the same as SQF; your buyer may ask for BRCGS. Share the scheme, audit scope and scores your buyer needs.
02Can you track dates and recall batches?
Yes. We find sites that log batches, ship oldest dates first, and hold or release stock. Before you sign, check how their stock system tracks your items and batches with a test recall or sample report.
03Does my food need a set heat range?
Your food maker’s rules decide. Share heat, cold and damp limits, allowed swings, and how to track them. Room heat shifts with the seasons; quotes for controlled space must use your range.
04Can I check the site before I sign?
Yes. You can tour the site and do your own food safety checks. We help with proof and site calls, but you still give final approval.
05How soon can I get food-grade space?
First quotes usually start within one business day. Special audits and cold space can take longer. Your start needs open space, food safety approval, a signed deal and setup; share your date and must-do checks.
06Is this really free?
Yes. You pay us nothing; the warehouse you choose pays us. Compare storage, handling and least-spend costs, then choose or say no.
Your next warehouse starts here
Find space that fits your food.
One form. Get 3–5 quotes from checked warehouses. You choose. Free to shippers. Warehouses pay us.