Your kitchen is most efficiently set up in a TRIANGLE -- with nothing blocking your movement from stove to refrigerator to sink.
Divide your kitchen into STATIONS -- cooking, cleaning, food preparation, serving, and storage -- keeping everything you need for that activity at its "station."
Group your foods together by CATEGORY -- canned vegetables, baking supplies, breakfast foods -- for easy access.
ALPHABETIZING your spices in a rack or on a shelf will make it easier to find the exact herb or seasoning you are looking for.
Keep small packets -- seasoning, gravy, sauce, Kool-Aid, Jello -- together in a BASKET or box for easy access.
When cleaning out, don’t forget your PANTRY -- most "non-perishables" go bad after 6-12 months, and canned goods can last for up to 2 years.
Clip a pad of paper to the refrigerator on a magnet so you can keep a running grocery LIST as you plan meals and run out of essentials.
Organize your shopping list and coupons in the order the AISLES -- produce, dairy, meat, canned goods -- are laid out in your local grocery store to save time.
