Tyler Moore

We can look at our square footage as being limiting, but it's often because we have an abundance of things in categories that are taking up space that might not be allowing those new things to come in or be able to organize those things that we have of value.

I think that this is when you look at a restaurant or those like MasterChef episodes, especially when you have like Gordon Ramsay sort of like yelling at you and you have the clock counting down. Like restaurants have to be organized in such a way that the chefs, the sous chefs, the servers are able to get the food out to people in a timely manner.

I think that this is when you look at a restaurant or those like MasterChef episodes, especially when you have like Gordon Ramsay sort of like yelling at you and you have the clock counting down. Like restaurants have to be organized in such a way that the chefs, the sous chefs, the servers are able to get the food out to people in a timely manner.

I think that this is when you look at a restaurant or those like MasterChef episodes, especially when you have like Gordon Ramsay sort of like yelling at you and you have the clock counting down. Like restaurants have to be organized in such a way that the chefs, the sous chefs, the servers are able to get the food out to people in a timely manner.

And as you mentioned, like so often when people move into a space or when they're like unboxing items to go into their kitchen, You sort of adopt this like put it wherever it fits sort of mindset that it's like, okay, there's a drawer over here or there's a cabinet there. Let me just put the stuff away.

And as you mentioned, like so often when people move into a space or when they're like unboxing items to go into their kitchen, You sort of adopt this like put it wherever it fits sort of mindset that it's like, okay, there's a drawer over here or there's a cabinet there. Let me just put the stuff away.

And as you mentioned, like so often when people move into a space or when they're like unboxing items to go into their kitchen, You sort of adopt this like put it wherever it fits sort of mindset that it's like, okay, there's a drawer over here or there's a cabinet there. Let me just put the stuff away.

And oftentimes, you know, how people put things away when they first moved in, whether it's five years ago, a decade ago, 20 years ago, it's sort of like that is what set people. the organizational blueprint.

And oftentimes, you know, how people put things away when they first moved in, whether it's five years ago, a decade ago, 20 years ago, it's sort of like that is what set people. the organizational blueprint.

And oftentimes, you know, how people put things away when they first moved in, whether it's five years ago, a decade ago, 20 years ago, it's sort of like that is what set people. the organizational blueprint.

And so I feel like zoning can be a really important sort of organizational approach where it's like within the kitchen, you need to have a prep station, you need to have a cooking station, you need to have a serving station, you need to have a cleanup zone. If you have kids, you need to have the items where kids can access them. And that's exactly what the top restaurants around the world do.

And so I feel like zoning can be a really important sort of organizational approach where it's like within the kitchen, you need to have a prep station, you need to have a cooking station, you need to have a serving station, you need to have a cleanup zone. If you have kids, you need to have the items where kids can access them. And that's exactly what the top restaurants around the world do.

And so I feel like zoning can be a really important sort of organizational approach where it's like within the kitchen, you need to have a prep station, you need to have a cooking station, you need to have a serving station, you need to have a cleanup zone. If you have kids, you need to have the items where kids can access them. And that's exactly what the top restaurants around the world do.

Like there is this organizational blueprint and there is these zones that are established because the goal is to make really beautiful, wonderful, savory foods in a very quick or efficient manner because it could be the best restaurant in the world, but if it's not set up for efficiency and it takes two hours from the time you've ordered to the time that dish lands on your plate or on your table, like

Like there is this organizational blueprint and there is these zones that are established because the goal is to make really beautiful, wonderful, savory foods in a very quick or efficient manner because it could be the best restaurant in the world, but if it's not set up for efficiency and it takes two hours from the time you've ordered to the time that dish lands on your plate or on your table, like

Like there is this organizational blueprint and there is these zones that are established because the goal is to make really beautiful, wonderful, savory foods in a very quick or efficient manner because it could be the best restaurant in the world, but if it's not set up for efficiency and it takes two hours from the time you've ordered to the time that dish lands on your plate or on your table, like

It's not going to taste as good and people aren't going to be happy.

It's not going to taste as good and people aren't going to be happy.

It's not going to taste as good and people aren't going to be happy.

I think that people have these sort of like catch-all zones. And whether it is, you know, you live in a small space or you live in this like palatial sort of farmhouse. I've also had people who live in castles who are like, can you please just help me declutter? And I'm like... I think I can help you with that castle, but first we've got to sort of pare down these different wings that you have.