The ability to be more organized is often a sign of good leadership. Acknowledging, maintaining and improving your organization’s effectiveness by taking steps toward a more efficient and effective kitchen is one of the steps that you can take to become more successful. Pantry organization should be a critical component of any organization’s strategy for getting organized.
The Genius Way Pantry Organization
Pantry organization, as many organizations recognize, should be done differently. It should not be just something that happens over time. For example, a baker might have shelves in their bakery, which contain items that are rarely used. This type of organization would work well in that the baker would not have to worry about unloading an item from the shelf or its location on the shelf.
Pantry organization should be at least partially individualized, meaning that certain items should be kept at specific locations in order to make them more efficient. Items like corkscrews and knives need to be kept in well-ventilated locations so that they do not produce odors or discoloration in the pantry. Similarly, condiments need to be stored separately so that they do not mix with other items in the pantry.
These items are grouped together according to their usefulness to the organization. They are also distributed around the entire kitchen in certain areas, usually in strategic locations. It is very important that the overall organization of the kitchen be reviewed each year. If possible, this review should include the placement of the areas for specific items in the pantry. These changes need to be made and kept up to date at least once a year in order to be effective.
What works well for one person may not work as well for another, because of the individual needs of each person. Each person has different food preferences, different types of food and different storage needs. In order to maintain effectiveness, adjustments need to be made to the current organization. The area where the pantry is located should be strategically placed in the kitchen. Items in the pantry need to be safe and easily accessible. In most kitchens, they are placed at the front of the kitchen, with their shelves facing away from the front door. But, they could also be placed in areas in the kitchen that do not face the door. Shelves behind the stove could work well, for example.
If the pantry shelves are placed close to the front door, it is easy for someone who needs food to enter the pantry and pick up an item from there. However, if the shelves are in the back of the kitchen, it is difficult to retrieve items from the pantry quickly. It is also easy to rummage through the items in the pantry. Items that are easy to retrieve and can easily be located should be kept in the pantry. Items that are not very easy to retrieve or do not need to be found, should be stored elsewhere in the kitchen.
What works well in pantry shelf organization depends on the organization’s needs and the physical layout of the kitchen. For instance, shelves in the back of the kitchen would not be effective at storing large objects, such as condiments, while those in the front of the kitchen would work well for smaller objects, such as cheese, sauces and chutneys.