Top Professional Kitchen Organizing Tips
If you’ve ever worked in a restaurant or peeked in the back, then you’ve probably noticed that no space goes to waste. Shelving spans above and below countertops, and walk-ins are lined with tiered units. If you have a pantry, then take note of this design: Place the items you use most at eye level, the heaviest items beneath, and the specialty items above. If you don’t have a pantry, add open shelving to a blank wall—for everyday items like plates and cups—or place a cart beside a small countertop. And while you’re at it, add extra shelving inside your cabinets to maximize the number of pieces you can fit inside.
All utensils, cups, and plates should be gathered in the same area of your kitchen and set at least a few feet away from the high-trafficked areas of a refrigerator, oven, or microwave. Ideally, these items should be stored close to the sink and dishwasher. Store once-in-a-blue-moon appliances inside your pantry, or in a cupboard out of the way. Keep utensils and spices you use in daily cooking in a zone near the stove.
No space for a pegboard? Opt for a single rail beneath upper cabinets to hang your favorite items from hooks. A bronze one will patina over time, making your vignette look as perfectly lived in as Child’s.
