In terms of food storage, which system noted requires large cold storage space?

The ready-prepared food service system requires large cold storage space primarily because it involves preparing menu items in advance and then storing them until they are needed for service. This system typically creates a significant volume of food items that must be cooled and stored efficiently to prevent food safety issues.

After food is prepared, it is often blast chilled or rapidly cooled and must be held in appropriate refrigeration units until it is reheated for service. The demand for ample cold storage arises because the system focuses on batch cooking, where larger quantities of food are prepped and then stored at lower temperatures to maintain safety and quality over time.

This system contrasts with other food service systems like the conventional, decentralized, and commissary systems, which do not generally necessitate the same level of cold storage space or have different operational needs concerning food preparation and service logistics.