Kitchens go wrong differently from other rooms. Nothing accumulates there for sentimental reasons, so the problem is rarely too many possessions. It is almost always that the things used daily are stored as though they were used annually.
Work out what you reach for every day
Before moving anything, cook normally for three days and notice what you take out. For most households it is a startlingly short list: one or two pans, a chopping board, a knife, a wooden spoon, a colander, four plates, four bowls, mugs. Everything on that list belongs between knee and shoulder height, within one step of where you use it. Everything else can go anywhere.
The shelf height problem
Standard cupboards come with shelves evenly spaced, which suits almost nothing. The result is a stack of plates with eleven inches of dead air above it, while the mixing bowls will not fit anywhere. Most shelves sit on adjustable pegs and take two minutes to move. Dropping one shelf by a few inches and raising another frequently creates a whole extra usable layer without buying anything, and it is the single highest-return change in most kitchens.
Stop stacking different things
A stack of eight identical plates is fine, because taking the top one off costs nothing. A stack of a frying pan, two saucepans and a wok is a daily annoyance, because reaching the thing at the bottom means unloading the lot onto the worktop. Pans are better stored in a single layer, even if that means a drawer rather than a cupboard, or standing on their edges in a deep drawer with a divider.
The back of the deep cupboard
Anything deeper than about fifteen inches has a dead zone at the back where food goes to be forgotten and rediscovered two years out of date. Either store things there that you genuinely use once a year, such as a cake tin or a large serving dish, or put a shallow open container at the back that can be pulled forward in one movement.
Keep tins visible
Tinned and dry food is the main source of waste in an organised kitchen, because it keeps long enough to be forgotten but not forever. A single layer, labels facing out, with new stock going behind old, prevents nearly all of it. Two shallow shelves beat one deep one for this, and a tiered insert achieves the same thing if the shelf cannot be moved.
What not to bother with
Decanting dry goods into matched jars looks well in photographs and costs time at every shop. It is worth doing for things that come in awkward packaging and get used constantly, such as flour or rice, and not worth doing for anything else.