Organisation of, and access to, store cupboard supplies is paramount, but because rimmed, bottled, and dried foods have fewer environmental needs than fresh foods and Location-sensitive appliances, one option is to keep them in slim units and corner carousels that can fill up leftover spaces in the kitchen.
ln larger kitchens, tall, dual-sided pull-out cupboards are an efficient option because items at the back can be easily accessed. Make sure there is room on either side to reach into the pull-out, and that there is a mid – height fence to prevent articles from falling out. Place less regularly used, heavier items, on the bottom shelf
The success of this store cupboard lies in its flexibility and ease of access. The door slides open and is nudged closed, while shelf heights and compartment sizes can be altered to suit a variety of non – perishable produce.
Resolve to sort our your store cupboard supplies and to check the “best before” dates periodically to prevent any old or forgotten packets and jars accumulating and cluttering up space.
Pull-outs, smaller cupboards, shelves, and racks all provide an excellent way of organising your non-perishable items so you can see them. Visibility is a key to ensuring a healthy turnover of supplies. Smaller storage areas, for herbs etc. will also help you to manage and take stock of the huge range of items needed.
Unused areas of the kitchen can become non-perishable food storage centres, especially if clever pull-outs make them l more accessible. Narrow below-counter pull-outs can be placed near preparation areas without interfering with other elements.