In a management book my husband read, some guy figured out that in most businesses, 80% of their income came from 20% of the clientelle. So logically, the focus should be on meeting the needs of that 20% and not as much on the other 80%.
Hubby's adapted that to small space living (and I wish he were the one blogging about this, but I have yet to pursuade him on that. It's enough he's on the de-stuffing band wagon.)
He figures that 80% of the time, we only use 20% of the things we own and that those things should have the greatest prominence and space devoted to them. The rest should be stored away properly or gotten rid of. Now, this can create some fuzzy math because then the 20% ends up being 50% or more. But if I bring up stuff like that he glares at me. So I wont bring it up.
Now, finding the time to really implement this is the tricky part. But I like the idea. Especially in the kitchen.