We all have A, B, C, and D items in the kitchen. It’s helpful to take time to think about and label each of yours. It isn’t a physical label, but more a designation you assign that helps you determine where to store it for a less cluttered kitchen and better time efficiency. Here are A, B, C, and D items explained:
An “A” item is something you use every day. You need to give it top priority in the kitchen, making the item easy to get your hands on. “A” items should be at mid-height, and would include your dishes, silverware, mixing bowls and pans.
A “B” item is something you use on a weekly basis, and it gets the rest of the prominent, easy to access space in your kitchen. This may be hand mixers, strainers, etc.
“C” items are used monthly and should be place in the less easy to access areas of your kitchen. Use high shelves, high cupboards, and very low shelves for these items. If it takes a step stool or getting on your hands and knees to reach a “C” item, you don’t want to do it too frequently.
“D” items are things you may or may not want to keep. If you bought a bread maker eight years ago and haven’t used it, give it to someone who will use it. “D” items are also those very seasonal items you may use only once or twice a year like a lefse griddle, spritz cookie press, canner, etc. These items can easily be stored away from the kitchen, in the basement, storage room, or on a shelf in the garage.