Kitchen Organization Tips
The key to having a kitchen running well is organizing items based on where they are mostly used, creating a flow.
When organizing your kitchen, work one drawer or one cabinet at a time. Empty it completely, group like items together, and let go of duplicates, broken tools, or anything you haven’t used in a long time.
Next, think about how often you use each item and store it where you actually use it. Spatulas near the stove, knives and cutting boards near your prep area, cups near the coffee maker. Items you only use once or twice a year — like a turkey roaster — don’t need prime kitchen real estate and can live in the basement or garage.
Be practical with placement: keep everyday items within easy reach, and store heavier appliances like mixers and slow cookers at waist level for safer lifting.
And a small visual tip — store cups and saucers saucer, cup, saucer, cup. They look better, stack safely, and are ready to grab.
Start by organizing items by color and by use. Grouping like with like creates visual harmony and makes it easy to see exactly what you need — no more digging through stacks.
Next, adjust your shelf height. Most modern kitchen cabinets are designed to be adjustable, but that feature often goes unused. Set shelves to fit plates, bowls, glassware, and deeper serving pieces so you’re not wasting vertical space.
Finally, use risers and under-shelf organizers to double or even triple your storage. Stack mugs above plates, place taller glasses over shorter ones, and let every inch work smarter.
