Compact Organizing Tips for Small Spaces: Chefs Share Their Secrets

[ChefZee]

I don't want to dedicate a whole piece of furniture to my business, but I have a pretty decent sized shelf in our utility closet. I would like some "compact" organizing tips from my fellow chefs. What do you file, how do you file, what else do you keep a stock of (with coordinating creative containers)

I was also wondering: Do I need to hang on to al my customers' receipts? I was thinking about shredding the bottom part with their credit card info, but then realized I would probably need their signature. How do you destroy that info? A sharpie?

Thanks ladies and gents!

 

[KateInTheKitchen]

I'm a brand new consultant and am definitely looking forward to this thread!

 

[gailz2]

Not that my organization is the best by any means, but perhaps you'll find an idea you like. I have a computer table, my phone is on the left, and on the right is a rack that holds my current party folders, the computer is in the middle. These folders are ones for future and current parties (along with ones that I have not gleaned all the emails from yet). Inside each folder is a Host Form that helps me keep track of all the vital info for any given party. Next to my desk is a small, 2-drawer file cabinet. After I have finalized a party and the associated emails (which I use for my newsletter--I archaically keep the email addresses in a continuous word file) I file them away in the top drawer. In the bottom drawer I keep supplies--folders, Host Packet folders, new bags of pens, etc.On top of the file cabinet sits a bin with the current catalog, note pads, binder with the specials and some recipes in it, and my trusty calculator.I have a separate 2-shelved cupboard that I keep catalogs, receipts, drawing slips, recipes, invitations, SB's in.Good luck with your organization. You'll find it will evolve over time.