Step 3. Plan your kitchen workflow
Many of us initially set up our kitchens, to simply make it functional at a basic level. We then get busy with life and don’t get around to reassessing the space to make it work more efficiently, even though we are frustrated at never being able to quite reach to that back section of the cupboard/fridge/pantry or find the vegetable peeler.
Store things where you use them. Kitchen real estate is precious, so you want each space working smarter and harder.
I like to ‘zone’ kitchens into three main categories:
This essentially means keeping mugs and the kettle near where you make hot drinks, store cooking utensils, mixing bowls, graters and pans near the oven and saucepans. Keep crockery, cutlery and frequently used serving bowls/utensils together (preferably near the dishwasher/sink area for ease of use when putting away). Little things like this can make a huge difference in the day to day running of your kitchen.