1️⃣ ONLY KEEP THE ESSENTIALS
To avoid that avalanche every time you look for a container or having to empty a whole cupboard just to dig out that big casserole dish, the first step is elimination. Only keep the basics!
2️⃣ STORAGE TIME
It’s best to do this task in three phases: first, put away all your cooking utensils and tableware (pots, pans, crockery, glasses, cutlery, tablecloths, etc.) then cleaning products (cloths, dishwasher tablets, rags, etc.) and then food (tins, fresh food, etc.)
3️⃣ EVERYTHING IN ITS PLACE
It’s better to spend time thinking about where everything will go, rather than just putting it back anywhere, especially when you’re organising a small kitchen. This way, every item will have its own place where you can put it back after use, banishing disorder forever.
4️⃣ HOW TO ORGANISE A SMALL KITCHEN
In kitchens of all sizes, particularly smaller ones, the best way to achieve an ultra – organised look that’s also easy to keep clean is to declutter your countertops. These are our work surfaces but we often fill them with small appliances we hardly use.