Define Before you start work, define categories of items that belong in the kitchen. In this case, we chose only food, food prep tools, food serving tools and dishwashing supplies.
Remove Now, remove anything that doesn't belong in those categories from the room. Don't worry about where they should go - just throw them in a box and remove them from the space.
Sort Categorize and sort all the remanding items. Our categories included:
- cookware (pots, pans, Pyrex, small electrics) - serve ware (dishes, cups/mugs, serving pieces) - food (dry goods, breakfast, snacks, coffee/tea, fresh produce, canned goods, spices/oils, baking, drinks - don't forget the refrigerator!) - plastic/paper/Tupperware - dishwashing supplies, paper towels and plastic wrap
Clean Take this opportunity to wipe down your empty cabinets and clean your refrigerator.
Reduce - trash expired or broken items - define an appropriate quantity of items for each category and choose to keep only what's used, loved and what fits into your space
Store Choose a practical place for everything and put everything in its place
Reducing large pots, pans, electrics and serving pieces eliminates the need for heavy, difficult stacks.
Store dishes and glasses near the sinks and dishwasher. Store cooking oils and spices near the stove. A coffee and tea station is great if you’re a daily consumer of hot beverages.
Maintain! Treat your new kitchen like a beautiful but fragile newborn baby - perfect but unable yet to support itself. - Put things away as soon as you're finished using them. - Take the extra 3 seconds to put them away properly, with care. - Keep non-kitchen items out of the kitchen. - Use your inventory to make a grocery list each time you shop. - Use the buddy system to stick to your list. - Put away groceries promptly and thoughtfully. - Support family members in your combined efforts to make a change.