Though this may sound elementary – so many spaces do not flow well because of poor planning. I believe any kitchen can be well planned. It all starts with precise measurements, then a flow diagram, and finally, discussions and observation of the use of the space by its occupants.

“Whether you’re planning on blowing out room for a massive chef’s kitchen or making over a galley, remember that, no matter how large or small the space, imprecise measurements and hasty decision making can lead to a disruptive layout.” -Domino Magazine

I will work with you to create the best flow in your kitchen to prevent crashes and frustration. We do visuals and material boards online in Canada and the United States.
Phone or Text me at 778-908-1804 for an estimate.