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. For example:
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.