Special Series on Designing for Disaster | 1 | Marissa Zajack | How to Make Your Entertaining Areas More Efficient



I’m Josh Cooperman and this is Convo By Design with a special series of episodes designed to help you manage this coronavirus disaster by providing you with actionable ideas and tips to run your home more efficiently. We ALL have more going on at home now. You are not alone, as a matter of fact, I don’t think we’ve all been in more similar circumstances. While the stories of conference call disasters provide a little levity, I realized that our homes and resources are being taxed like never before. Our homes were not designed for this unless you’re a “prepper.” I am talking with some of the best and brightest in design and architecture to get their strategies for making space more efficient.

This episode was recorded on Saturday, March 21st with Marissa Zajack of Marissa Zajack Creative. Marissa is a master designer with vast knowledge and experience in restaurant and bar design. Marissa is providing some phenomenal advice on how to make your kitchen, dining and entertaining spaces operate more like the hospitality industry. A few simple ideas can help streamline meal preparation and make your kitchen and dining areas more comfortable and more inspiring in the process. This is Marissa Zajack.

Thank you, Marissa, for both your time and talent, thank you, Walker Zanger, for your partnership and support of Convo By Design. And thank you for listening, were it not for you, there would be no Convo By Design. We will get through this, together. And until we do, I will keep bringing you the ideas from incredibly talented creatives to make this a little bit better. If you have a question, ideas for a segment or you are a designer that wants to help, please email me at ConvoByDesign@Outlook.com. Take care of yourself and your loved ones.

Topic: Making Residential Kitchen and Entertaining Spaces Operate More Efficiently

Organize Your Kitchen
Keep an inventory of your supplies
Reorganize, move all supplies and tools are closer to where they will be used
Create ‘server stations’ with specific items for use away from cooking and preparation areas
Establish an organizational plan including times for foodservice and weekly meal plans
Go through all your resources and remove what you are not using right now
Freshen up your space, inspiration is in short supply, don’t run out
What can you repurpose to make your entertaining spaces more functional
Bring the outside in with garden cut flowers OR branches if you don’t have flowers
EDIT – Sometimes it’s not what you have but what you remove that makes the space function more efficiently
Place heavier items closer to where they will be used (simple idea…I know)
Look at what is lacking in your space right now. Solve what you can and plan to correct in better times


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