Yes, people hire professionals to organize their kitchens. Link below is for the National Association of Professional Organizers. (I'm assuming you're in the US.)

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They can help you organize any space in your home. Usually, they charge by the hour with a minimum. Some might be able to quote you an amount for a scope of work.

Alternatively, you can post pics of your problem areas here and people can suggest things. There are plenty of websites with all sorts of ideas out there but sometimes the advice is too general to be of any use. (Apartment Therapy, Remodelista...)

We're all wired differently and how we organize our stuff can be a hurdling mystery even to ourselves! Don't despair. You can improve your space. :)

ETA: what's helped me the most is reducing our stuff. Less stuff to organize, less mess, just...less! A huge difference. Oh and if you're up for a helpful quick and easy book: The Fast and Furious 5 step organization solution by Susan C. Pinksy.

Yes, professional organizers take on kitchens too. But you may want to rethink some kitchen philosophy and how to arrange things on your own first.

https://www.reluctantgourmet.com/mise-en-place/ 

https://www.foodandwine.com/blogs/how-mise-en-place-can-organize-your-life-outside-kitchen

https://www.npr.org/sections/thesalt/2014/08/11/338850091/for-a-more-ordered-life-organize-like-a-chef

Ooh thank you both of you!!

You could certainly hire a professional organizer. They will charge by the hour, hourly rate will very with where you live.

Are you at all interested in trying to tackle it yourself, once and for all? This is something that people here can help you with. We need to know your kitchen layout, ie where all the cabinets are, which are drawers, doors or roll out shelves, and what you have to store.

Figuring out what goes where is part of kitchen planning. For example the cabinet next to my dishwasher is my dishes cabinet. I can unload 85% of the dishwasher withou taking a single step. My cutting boards and knives are where I prep. My spices are where I cook. I have a dedicated baking drawer with 3 types of flour, sugar etc. that drawer is also where I prep.

Localeater, thank you so much! Ok I'll try that as well. :)

One organizes a kitchen by how one cooks. My kitchen has 4 walls - no "open concept". The wall with the stove has a 5ft counter run. On the bottom, I have a cabinet with a top drawer with a Rev-a-Shelf insert for all my spices. Below that is a doored cabinet. In it, are partitions for trays, cookie sheets etc. Over that is a drawer (inside the cabinet) that holds all my pan lids and my pot holders. Next to that is a Rev-a-Shelf 6" cabinet that has stainless pots that hold all my kitchen utensils - spoons, spatulas, wire whisk. On the bottom, it holds all my vinegars, oils and the dry vermouth I used for cooking. Next to this are 3 drawers. The top one holds all my paper goods - waxed paper, foil, clean plastic, ziplock bags. Under it are two very deep drawers. The top drawer holds a colander, small mixing bowl, plastic food containers (stackable ones) and other oddities. Under that are my cast iron skillets and my huge LeCreuset pot with lid, and a smaller one. There is one upper cabinet and it holds rice, salt/pepper, oatmeal, jelly, dry condiments. There is wall space between my hood and my cabinet where I have a pot rack that holds my most used pots.

How did I decide this? I thought of how I prepare a meal and what I need without walking to another side of the kitchen to get it. It's all right here!

On the refrigerator wall, I have an upper that holds baking "stuff" - extracts, baking powder, cocoa - all that kind of thing. Under it, is my small microwave, and at the corner where this joins the other wall, I have my huge KA mixer. The lower is a 3-stack of drawers - baking stuff in top drawer, middle is steel-lined for dry dog food, bottom is for oddly shaped baking pans.

On that other wall, are all my dishes and good glassware in glass-doored cabinets. In the lowers, there is a 4-stack of narrow drawers - napkins, tools/junk drawer in two, oddities in bottom drawer. There there is a wide 3-stack of drawers, bakeware - cake and pie pans, Pyrex, mixing bowls, hand mixer, sifter. In the bottom drawer, there is a drawer-in-a-drawer where all my canned good stables are stored. There is another lower 24" space but right now, it is being used as a "dog cubby", but could be used for further non-perishable storage. Then, there is the door to the DR. On the other side is a wall cabinet custom built to hold my everyday glassware (it's not very deep and it does NOT go to the ceiling - copper is displayed on top of it.

The 4th wall (which abuts the wall above) has the sink/dishwasher with counter space in an L-shape. Next to that is the back door to the outside.

So, a cooking-at-the-stove area, or sandwich making (toaster oven in on that countertop) is on one wall. The opposite wall and the small area next to the refrigerator, are for baking. When entertaining, that is also my salad prep area. Someone can be working there and not be in my way if I'm working on the stove wall. It is also where I can dish-up desserts. Sink wall is for washing fruits/veggies, and mainly used for clean-up. Again, a 3rd person can be there and not be in the way of the other two people.

My kitchen is too narrow for an island but too wide to be a galley kitchen. So, in the middle, I have a narrow (17" deep) Ikea island cart. This is a "landing zone" for things from the refrigerator, plates from the cabinets, place to unload groceries, put plated food for delivery to the DR etc. It has two shelves - cookbooks, dog meds in a small carrier on top, basket for potatoes/onions on bottom plus bath towels to dry dogs.

Just stop and think how you cook and where you do it. You want your utensils/pots/pans/bowls where you prepare food, some on the stove, others such as baked goods can be on the other side. You need a cleaning zone. I'm sure you can hire someone but then they don't know how you cook, do they?

Or perhaps you don't cook at all!

Yes, people do hire professional organizers to organize kitchens after a move. If you want to keep costs down, sort out the abandoned drawers and cabinets first by yourself to get rid of what you don't want. Dump a drawer's contents on the kitchen table, set a timer for 20 minutes, and sort it out: keep, trash or donate. The organizer can then work only with the stuff you've decided to keep, and you won't get charged for the time she'd spend throwing out things like old ketchup packets and lidless Cool Whip containers.

Heres a method that worked for me-

i got a bunch of post its and started planning drawer storage.

started with drawers near most used spaces- dishwasher , stove, oven, sink

visualizewhat I want within easy reach in each of these spaces . Keep in mind drawer heighy/space as I mentally allocate each drawe/cabinet to kitchen stuff.

Jot down on a post it and stick on the drawer front. Do not physically move any stuff . This is just a mental exercise in space optimization.

for eg- i knew i needed a big drawer for my pressure cookers ( i have several) near my stove.

Another drawer next to stove for my multitude of spoons and ladles

another drawer for my steamer and basket.

And so on ...

needed a drawer for my Instapot accessories but that doesnt need to be near the stove. Allocate drawer away from stope to IP accessories. Make sure said drawe is deep enough to hold a tall IP pot .

Some compromises had to be made. For eg my baking drawer with my spatulas , measurring cups, weighing scale are a good distance away from my oven. But they are right next to my kitchenaid mixer. Ifind that i dont mind walkkng with a bundt pan/ baking sheets to the oven and popping it in. But i woukd have hated to walk back and forth between my weighing balance and my mixer.

And lastly some arrangements dont follow popular logic. My spices are in my pantry and a goodly dist away from my stove. Reason being , 1) I have a thousand spices i buy in bulk, i would need to allocate too many drawers to store all of them.. 2) some of These spices smelled up the drawer in my last kitchen. 3) i am not alwayscareful about containing small spills and dont want to deal with turmeric clean ups.

So i keep a big plastic bin in my pantry where i fill up wirh spices i need for the dish i am cooking , bring it to the stove area and then put it back during clean up time. Works very well forme. YMMV.

anyways, try the post it method to virtually allocate your kitchen cabs/ drawers. Then go around and find what all drawer stuff you have forgotten to allocate. Move some to deep storage (basement) . Find drawers for others.

Find a big plastic bin for stuff I was attched to but didnt use. Move plastic bin to basement. Keep for an entire year (or two). Donate to thrift store.

Iterate several post it rounds and voila you will have arranged your kitchen without emptying all the drawers and creating a big mess to begin with :)

and then you are ready to start rearranging your kitchen.

HTH

Wow CurryUp that was a lot of ideas, thank you!!

Here’s a houzz thread that was so helpful I bookmarked it. Really excellent info that I used to do my own kitchen. Been using the kitchen for a yesr and everything is exactly where it makes sense. https://ths.gardenweb.com/discussions/2767036/how-do-i-plan-for-storage-types-of-storage-what-to-store-where

Thanks townlakecakes!!

As others have mentioned there are professional organizers. That can be a nice gift to yourself.

Is the organization struggle due to where to put everything or the lack of useful storage?

Here are some ideas to add to cabinets for storage

Organize is a bad word when people say it in terms of a need. Bet you six million dollars right here, the answer is you don't NEED 50 % of what is in there.

So.............. before you even ATTEMPT to organize it:

Drawer by drawer, and cupboard by cupboard, one at a time and EACH one, you purge: You ask, do I use thiis Do I have another just like it? Is it stale ( spices).

If the answer is Never? it's OUT. If the answer is once a year? It's out to the basement or garage in a crate. If it is grungy, gooey, yellowed, sticky, gummy............it is OUT.

If it is the disposable containers from the market from take out or prepared food? bet you have 300. Keep ten. Pens and pads and tape and office and the junk drawer? ALL OF THOSE have a place. Not in the kitchen. Twenty running water bottles from the gym? Keep two. Those covers to keep the glass cold? NO...OUT. The mismatched mugs, and you use the same four? No. Out . Vases? You keep every one from any bouguet ever delivered? OUT OUT OUT. They are 1.50 junk.

Over and over and over I see it. Junk overload.

But you DON'T waste a dime on the organizer, nor the bins and bull _ _ _ _ baskets she may attempt to sell you.......UNTIL you have done what I said.

Two days in total. That's all you need.

Then if you still can not make sense of where to put the remaining stuff? You may call an "organizer." : ). I'm serious, and here comes the head bash.

I've been doing some cleaning out and reorganizing today and have the husband measuring the pantry to add pull out shelving!

--following for new build

You may find it therapeutic to go thru all your stuff and purge. I love it. Something random like going thru the cooking utensil drawer and I'll wander out to the kitchen 30 times to look at my handiwork, I'll show my kids and husband. Because I enjoy it, I do it often, usually holiday times and such. (guess what my plan is tomorrow?) Whatever I don't get done I'll do during Christmas break next month. But-we have a small house, and b/c things are gone thru sort of often, it doesn't take as long anymore, unless I'm doing whole-house. It is nice to have lots of storage, but it's also nice to not have so much *stuff*, and the stuff you do need, it will have more...breathing room to spread out and not be so cluttered together.

My Mom downsized from a 4-bedroom house with a big custom kitchen to a small 2-bedroom apartment with a small, builder basic galley kitchen. She kept only the things she used the most - a few larger items are kept in a storage closet.

Her lower cabinets have a half shelf - hopeless for an old woman who can't crawl on the floor to get things out of the back. I added pull-out shelves for her - they are a huge help. It's easier to stay organized when you have a place for things.

We remodeled our kitchen 6 years ago. I built dividers for the utensil drawer, and it looks the same today as the day I built it - because it makes sense, it's easy to see where things go, and easy to find what we need.

Great idea to add pullout shelves. It's going to really help.

Organize the food like the grocery stores do. Which is in categories & labels facing forward. The newer items in back the sooner expiring ones in front. As you use them push forward. Keep the space empty you'll see when running low & stock up again. put the new ones in empty space in far back behind the older ones.

I have been using this system for years & I rarely run out of things & eat up things before expire date.

If you have a Container Store near you, it might be worth looking into their design services. Container Store