Kitchen organization and why we do it
Commercial kitchens organize according to their menu bias and for maximum safety and profitability. Different specialty or regional kitchens have different needs. Think about it—pizza places, burger outlets, Asian foods, steak houses, breakfast restaurants, country cooking, fish camps, hotdog stands, etc.
Home kitchens are best when organized into stations, as in, putting like with like together. Every cook has a personal preference for the placement of things in the kitchen. Home cooks will often utilize different tools and foods for various purposes. A pantry is excellent; if you don’t have one, use cabinets as the cook’s preferred.
Layout
- The triangle composed of a stove, sink, and refrigerator
- Prep areas
- Dishes near the sinks and dishwashers when possible
- Drawers for specific purposes (knives, prep tools, dining utensils, serving utensils)
- Kitchen cleaning supplies near the sink
- Trash can
- Compost container
- Recycle bin
Prepping
- Prepping supplies together (cutting boards, measuring cups, bowls)
- Baking pans together
- Pots and skillets in separate areas
Setting the table
- Serving dishes in one place together
- Cups and glasses near the dishwasher
- Saucers, dessert, and dinner plates together
- Cereal, salad, and soup bowl in a specific area
About the food
- Spices together
- Foods together by type (canned fruits or vegetables, sauces, condiments/dried/staples) or menu compatibility (baking supplies/pasta ingredients/soup basics)
- Baking supplies together
- Beverage supplies together
