Think in zones, not cupboards
In 1926 architect Margarete Schütte-Lihotzky designed the Frankfurt Kitchen by timing every movement a cook made, and the logic still holds. Group storage by task: a consumables zone for food, a preparation zone next to the main worktop for knives, boards and bowls, a cooking zone around the hob for pans and utensils, and a cleaning zone by the sink and dishwasher for crockery and bins. The classic "work triangle" between sink, hob and fridge is a good sanity check, but zones matter more in modern kitchens with islands and multiple cooks.