From chaos in the closet to good organization with chic labels
You want to finally tidy up your closet? You've already taken the first step by buying these labels. Now we'll explain how to go on. In this booklet, you'll get the most important tips and tricks for organizing your closets and shelves. You'll also get instructions on what to look out for when using the labels.
The problem with the clutter in the closetCabinet doors open and you can find absolutely nothing - many know the problem. There is simply no overview of what is in the cupboards. This results in unnecessary multiple purchases because the food you already have is hiding somewhere in the cupboard.
In addition, the new purchases are stuffed into the cupboard from the front, pushing older items to the back. As a result, food often expires and unfortunately has to be thrown away.
It is even worse when the old food creates a problem, for example, with food moths. Once you have these moths in the cupboard, it is difficult to get rid of them. They quickly infest all other food, so that then all supplies must be completely replaced. This is neither sustainable nor cost-effective.
Cabinet organization basicsAt the beginning of a tidying project, you first need to get an overview of what you have and whether the items are smartly placed. To do this, it's best to divide all your things into categories. For example: plates, cutlery, cooking utensils, supplies, food for breakfast, spices, etc.
The correct placement in the cabinet is to pay attention to "function" and "frequency". This means that the items are placed according to their function. For example, spices and cooking utensils near the stove or coffee and cups near the coffee maker. In this way, you create short distances and facilitate the processes of use - and that saves time.
By frequency of use is meant that things that are not often needed are put away in rather hard to reach places. Things that you use more often, on the other hand, should be placed quickly within reach. Cake plates, large bowls or special cooking accessories such as a wok are items that are used rather infrequently and can therefore be moved to the top or in corners. Cups and glasses are good to store at eye level in wall cabinets. For plates, pots and food, the area under the countertop is ideal.
The most important thing is that the order makes sense to you and fits your habits.
Cabinet doors open and you can find absolutely nothing - many know the problem. There is simply no overview of what is in the cupboards. This results in unnecessary multiple purchases because the food you already have is hiding somewhere in the cupboard.
In addition, the new purchases are stuffed into the cupboard from the front, pushing older items to the back. As a result, food often expires and unfortunately has to be thrown away.
It is even worse when the old food creates a problem, for example, with food moths. Once you have these moths in the cupboard, it is difficult to get rid of them. They quickly infest all other food, so that then all supplies must be completely replaced. This is neither sustainable nor cost-effective.
At the beginning of a tidying project, you first need to get an overview of what you have and whether the items are smartly placed. To do this, it's best to divide all your things into categories. For example: plates, cutlery, cooking utensils, supplies, food for breakfast, spices, etc.
The correct placement in the cabinet is to pay attention to "function" and "frequency". This means that the items are placed according to their function. For example, spices and cooking utensils near the stove or coffee and cups near the coffee maker. In this way, you create short distances and facilitate the processes of use - and that saves time.
By frequency of use is meant that things that are not often needed are put away in rather hard to reach places. Things that you use more often, on the other hand, should be placed quickly within reach. Cake plates, large bowls or special cooking accessories such as a wok are items that are used rather infrequently and can therefore be moved to the top or in corners. Cups and glasses are good to store at eye level in wall cabinets. For plates, pots and food, the area under the countertop is ideal.
The most important thing is that the order makes sense to you and fits your habits.
Three typical mistakes when organizing closets.1. unused cabinet height
Often the wrong sizes of bins are bought, which do not use the full height of the drawer or cabinet. On the other hand, tall bins allow you to make the most of the space above and have more room available in the length and width for more bins.
2. containers that are too small
Another mistake is when the size of the containers is selected based on opened packages. If a new, full package is then purchased, it will only partially fit in and there will be some left over. Therefore, always start from the full package. Note that the sizes of the storage cans are given in liters and not in kilograms.
3. Labels not placed legibly
When using labels, it can happen that they are not positioned correctly. For example, if they are placed too far down or on the wrong side, the label will no longer be visible. Therefore it is recommended to increase the container size step by step to the back, so that you can always read the label in the upper part of the container.
1. unused cabinet height
Often the wrong sizes of bins are bought, which do not use the full height of the drawer or cabinet. On the other hand, tall bins allow you to make the most of the space above and have more room available in the length and width for more bins.
2. containers that are too small
Another mistake is when the size of the containers is selected based on opened packages. If a new, full package is then purchased, it will only partially fit in and there will be some left over. Therefore, always start from the full package. Note that the sizes of the storage cans are given in liters and not in kilograms.
3. Labels not placed legibly
When using labels, it can happen that they are not positioned correctly. For example, if they are placed too far down or on the wrong side, the label will no longer be visible. Therefore it is recommended to increase the container size step by step to the back, so that you can always read the label in the upper part of the container.
The use of the labels1. the right placement
It is important that the labels are placed uniformly and easily legible - preferably in the center and always at the same height.
For storage containers in drawers, you should place the label on the lid.
That way, when you open the drawer, everything is easy to read and you can quickly find what you're looking for
2.Cooking time and best-before date
It's easy to record the cooking time and best-before date on the container with a water-soluble pen. Blank labels are available for this purpose or you can also write the info directly on the containers.
3. important information
Special attention must be paid to allergies and food intolerances when labeling. Otherwise, important information could be lost, posing a health risk. Two special labels are included in this set and each indicates that nuts or gluten-free products are included. Simply place the respective warning directly under the label and rest assured that this will not be overlooked.
1. the right placement
It is important that the labels are placed uniformly and easily legible - preferably in the center and always at the same height.
For storage containers in drawers, you should place the label on the lid.
That way, when you open the drawer, everything is easy to read and you can quickly find what you're looking for
2.Cooking time and best-before date
It's easy to record the cooking time and best-before date on the container with a water-soluble pen. Blank labels are available for this purpose or you can also write the info directly on the containers.
3. important information
Special attention must be paid to allergies and food intolerances when labeling. Otherwise, important information could be lost, posing a health risk. Two special labels are included in this set and each indicates that nuts or gluten-free products are included. Simply place the respective warning directly under the label and rest assured that this will not be overlooked.
Cabinet organization Step by Step1. everything out
Here we go: First, clear out all the food from the cupboards so that you can make an inventory. This is the only way to get an overview.
2. categorize
Before you start organizing and transferring the food, you first need to scan it for moths and expired best-before dates. Then you can divide all the supplies into groups according to different categories.
3. sort out
Then you sort out everything that you no longer need or that has expired. Expired food goes in the trash, of course. You can also give away goodies that you can't use yourself but are still good.
Find a suitable place
Now think about where you can best store the food. Decisive for the place can be, for example, how often you use which food. The more often you use them, the easier and faster they should be accessible.
5. storage containers
If there are no storage containers yet, first measure the cabinet or drawer and choose suitable containers according to the criteria mentioned above.
6. decanting
Now transfer all food into the respective containers and note the best-before date and/or cooking time on the containers, as desired.
7. label
Finally, label the containers. Simply peel off the sticker and stick it on at the desired location. Press down again briefly and you're done.
1. everything out
Here we go: First, clear out all the food from the cupboards so that you can make an inventory. This is the only way to get an overview.
2. categorize
Before you start organizing and transferring the food, you first need to scan it for moths and expired best-before dates. Then you can divide all the supplies into groups according to different categories.
3. sort out
Then you sort out everything that you no longer need or that has expired. Expired food goes in the trash, of course. You can also give away goodies that you can't use yourself but are still good.
Find a suitable place
Now think about where you can best store the food. Decisive for the place can be, for example, how often you use which food. The more often you use them, the easier and faster they should be accessible.
5. storage containers
If there are no storage containers yet, first measure the cabinet or drawer and choose suitable containers according to the criteria mentioned above.
6. decanting
Now transfer all food into the respective containers and note the best-before date and/or cooking time on the containers, as desired.
7. label
Finally, label the containers. Simply peel off the sticker and stick it on at the desired location. Press down again briefly and you're done.
A few tips to finishUse generic terms: For products that change frequently, but you can group them together, you can do a great job of using a generic term as a label. For example, just "pasta" instead of the exact variety. This way you don't have to relabel the containers every time you change the type of pasta.
Collecting baskets instead of storage cans: For foods that are only bought on a trial basis or very infrequently, it is not necessarily worthwhile to transfer them to a storage can. It is best to leave these items in their original packaging and collect them in larger baskets. These should also be airtight if possible, as bugs can eat through the original packaging. Refills can also be stored here
On the labels, get set, go!Now you know the most important tips to master your little tidying project. You'll see how much easier the processes in your kitchen will become and how much time you'll save because you won't have to search for so long. You'll quickly be able to see what you need to buy supplies of. You'll run out of food less, which saves you money. Plus, it's just a lot more fun to cook in a well-organized kitchen.
And now have fun with the fancy labels and implementing the tips.
Use generic terms: For products that change frequently, but you can group them together, you can do a great job of using a generic term as a label. For example, just "pasta" instead of the exact variety. This way you don't have to relabel the containers every time you change the type of pasta.
Collecting baskets instead of storage cans: For foods that are only bought on a trial basis or very infrequently, it is not necessarily worthwhile to transfer them to a storage can. It is best to leave these items in their original packaging and collect them in larger baskets. These should also be airtight if possible, as bugs can eat through the original packaging. Refills can also be stored here
Now you know the most important tips to master your little tidying project. You'll see how much easier the processes in your kitchen will become and how much time you'll save because you won't have to search for so long. You'll quickly be able to see what you need to buy supplies of. You'll run out of food less, which saves you money. Plus, it's just a lot more fun to cook in a well-organized kitchen.
And now have fun with the fancy labels and implementing the tips.
