If you’re not ready for a major kitchen remodel but want some quick, inexpensive updates, here are five to consider.

• Replace cabinet doors rather than all the cabinets.  Easily done in one day and for significantly less money.

Replacement kitchen doors

• Replace hardware. Gold- and brass-finished knobs and handles of the ’70s are out; polished chrome, brushed nickel and pewter are in. You can update a kitchen in two to three hours by spending as little as $200, depending on style and finish.

Cabinet hardware

• Change the lighting.  Add recessed lighting;swap out an outdated hanging fixture for a new one; install undercabinet lights above the counter. It should cost only a few to have a licensed electrician add some brightness to the room.

Add undercabinet lights

• Add a backsplash. Many different styles and materials, including glass, porcelain and marble, are available at reasonable prices. To learn how to craft a tile backsplash, visit a big box store or search for a video at UTube.

Backsplash tile

• Try a fresh coat of paint. A new color can give a kitchen an entirely different look. If the walls have taken a beating from smoke and cooking grease, just adding a fresh coat of your current paint can help improve the space.

Fresh color in the kitchen

Deborah Oertle combines 20 years of experience in high end residential cabinetry and professional relationships with interior designers  when she owned the flagship showroom Rutt of Chicago in the Chicago Merchandise Mart. During that time Deborah worked with some wonderful clients: Kennedy family, Van Kampen family, Chicago Tribune family, as well as designing the television showpiece kitchen at the home of TV chef Charlie Trotter.

She always felt that there was a better way of doing this; whereby interior designers could retain control of their projects without the need to go through the traditional route. So, the concept of “factory-direct” for interior designers was born. With her partner, his business acumen and experience Deborah was able to see exactly how the business model would help interior designers. She continues to refine it to something unique in the industry.

How does the business model work?
Designers bring their concepts to us and we produce manufacturer’s drawings for them, as well as undertaking the order-processing, all as part of the service.  We consult with them along the way and ultimately manufacture the finished product, which we supply “factory direct” to the interior designer at trade price. Interior designers are is thus relieved of all the mechanical “hassle” and receive a high-quality product at a very competitive price.

The service is to the trade only. Our service is nationwide and we have service representatives in key locations to provide every assistance locally.

Do you just produce kitchens, or is there more?
We produce high-end custom cabinetry for any room in the house. Of course, 90 per cent of our business happens to be kitchens and bathrooms, but we have also worked on libraries, dining-room étâgères, living-room entertainment centers, bedrooms, and mud-rooms. Also, because of our capacity to produce the most intricate wood carving, the company also manufactures high-end bespoke furniture, which we produce either as a one-of-a-kind or as a limited edition, according to a designer’s requirements.

What is your view on the current economic climate and its effect on the interior design industry?
All business also have to look at the way they work and figure out how to achieve the same ends through more competitive and profitable means. That is why our business model is so effective: it provides the high quality that people demand yet, being at trade price and “factory direct”, it is available at a price which end-user clients also find very attractive.

I received this article today. This information is so valuable and an easy change to our routine that makes a BIG difference. I encourage you to read it and then reorganize your refrigerator.

 From Chris Baskind, “A new United Nations report released Tuesday states that up to half of all food produced globally is wasted through poor management. Wasted food doesn’t just mean lost money — it wastes all the water, energy, and resources that went into production. Let’s all do a better job in this area by rethinking our refrigerators. Move all your perishable items to the front of the fridge or where they can be easily seen. Freeze everything that can’t be used right away. Get into the habit of separating the perishables you plan to use immediately and freezing the rest. Date your food with a Sharpie and review your fridge every three days, and the freezer once a week. Finally, use a thermometer to verify you’re keeping things cold enough. The refrigerator should stay between 35°F and 40°F.. Keep the freezer close to 0°F.”