A neat, tidy home where everything has its place feels so much better to live in. If you’re like me, focusing on things is hard when there’s clutter, or when things just don’t seem to belong where they are.
But it wasn’t always this way for me. When I was younger, I didn’t care much about keeping things organized around the house. Looking back, I owe my mom for the way I keep things neat now. Our house was always so organized it could’ve been in a magazine.
My mom shared a lot of tips with me, especially on using those small cupboards that many kitchens have above the fridge. You know the ones I’m talking about? If you have them too, keep reading to learn some ideas for making the most of them.
At first glance, those small cupboards above the fridge might not seem all that useful.
They’re usually not big enough for larger items, and putting everyday things like plates or cups up that high isn’t very practical.
So, what should you do with them?
If you’re wondering how to make use of those small cupboards above your fridge, here are some handy tips!
**Storage for Kitchen Gadgets You Rarely Use**
These cupboards aren’t the best spot for things you use every day, but they’re perfect for items that only come out occasionally. This could include things like food processors, blenders, or waffle makers that you don’t need all the time.
**Canned Goods and Baking Supplies**
Most canned foods and baking supplies have long shelf lives, so it’s okay if they sit out of reach for a while. Consider storing cans or baking items up here if you only need them now and then, like weekend baking ingredients.
**Cookbooks**
If you have cookbooks you’d like to keep tidy and out of the way, this high cupboard can be a good storage place. I actually use mine for this purpose, and it keeps my books organized without taking up counter space.
Here are some more ideas for using those small cupboards above your fridge!
**Pantry Items and Spices**
Just like canned foods, some pantry items and spices can fit well in these cupboards. You might also use a small spice rack to keep your cooking spices organized and out of the way up here.
**Kitchen Towels**
If you buy kitchen towels in bulk, this can be a good storage space for them. Keeping them up high saves room in other drawers and keeps them organized.
**Special Occasion China**
If you have fine china or special cutlery that’s only used for special occasions, storing them above the fridge might make sense. It keeps them safe and out of reach of children.
**Safety Tips**
Always be careful with these cupboards. Avoid storing anything too heavy that could be hard to lift down safely. A sturdy stool or step ladder is best for reaching these items, and remember that the heat from the fridge below can make this space unsuitable for certain items.
What do you use your above-fridge cupboards for? Let us know!
In-N-Out Stuns Fans with Controversial Announcement After 75 Years: A Bold Move of Genius
Few brands have the loyal following of In-N-Out Burger. If you live outside of California, it’s hard to really understand just how beIoved the brand is among its fans. If you live in California, it’s just a part of the experience. Until you leave, that is.
Most of that love comes from the fact that, as far as fast food goes, In-N-Out is about as good as it gets. Of course, a lot of its appeal also comes from the fact that the company’s 385 locations are located almost entirely in California and its neighboring states.
If, however, you live any further east of the Rockies, you’ve been out of luck. If that’s you, your only opportunity has been to find one when you travel west. Well, until now.
Last week, the company announced that it would be opening a corporate hub in Franklin, Tennessee, which will allow it to expand further east. In-N-Out also says it will be opening its first stores in the Nashville area by 2026.
If you’re a fan of animal-style fries, you understand that this is a big deal. It’s also a huge risk for the company and its brand. Here’s why:
This is a company that is fiercely opposed to change. It hasn’t added a menu item since 2018 (hot chocolate). It still sells just burgers, fries, soft drinks, and milkshakes. As a result, the restaurant is known for both fresh, great-tasting food and incredible customer service. I can think of only one other restaurant where you can get in a drive-thru line 30 cars deep and still have hot food in just a few minutes, and that one isn’t open on Sundays.
There is clearly a lot of demand for new locations. That seems like an argument for expanding to new states, but it’s also why the move is risky.
You see, over the past 75 years, In-N-Out has jeaIously guarded its brand. A big part of that has meant recognizing that fast growth isn’t everything if it means compromising quality. After all, quality is its brand.
In-N-Out only uses fresh, never-frozen ingredients–including its beef. That makes its burgers and fries taste better, but it also means the restaurant is limited in the areas it can serve.
The company also doesn’t franchise its locations. That has allowed it to maintain far more control over the level of service its restaurants provide, but has also meant it kept things close to home.
“You put us in every state and it takes away some of its luster,” said In-N-Out president Lynsi Snyder in a 2018 interview. She was right. Part of the reason the company’s burgers have such a loyal following is because they’re hard to get–especially if you live east of the Rocky Mountains.
It takes a lot of courage–if you think about it–to resist the temptation to grow at all costs. The thing is, most companies don’t consider that those costs are real, even if they aren’t immediately obvious. If the quaIity of your product gets worse the more customers you serve, you’re doing it wrong.
If, suddenly, there are In-N-Out Burger locations everywhere, it’s not as special. If you’re used to swinging by the Sepulvida location when you land at Los Angeles International Airport, and eating a Double-Double while watching planes land, it’s not quite as special an experience if you can get one on your way home from work.
On the other hand, there is value in meeting your customers where they are. In-N-Out is a restaurant, after all, not an amusement park. Sure, people look forward to eating there when they travel, but that doesn’t mean there isn’t room to grow–even if that means cautiously.
“Our Customers are our most important asset at In-N-Out, and we very much look forward to serving them in years to come, and becoming part of the wonderfuI communities in The Volunteer State,” said Synder in a statement. That’s an important acknowledgment–the part about customers being the company’s most important asset.
The interesting lesson here is that there is a balance between exclusivity and meeting your customers where they are. For a variety of reasons, In-N-Out has erred on the side of sticking close to home, even if that means it can’t serve all of its customers. That’s been a winning strategy so far, and I don’t think that will change just because it’s sIowly starting to open more locations farther east.
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