Set up a temporary kitchen in a room near a sink and outside the work area, using a refrigerator, microwave, toaster oven or electric griddle, coffee maker and folding table. Pack only what you use weekly, plan simple meals, and do it a few days before demolition so the routine is working by day one.
Choose the location first. A dining room, family room or garage all work, as long as the spot stays clear of the crew's path and is close to a laundry or bathroom sink. Ask which day the refrigerator can be moved and where it can plug in. Avoid running several heating appliances from one outlet at the same time, because a microwave and a toaster oven together can easily trip a breaker. A sturdy folding table gives you a prep surface that is easy to wipe down.
Pack in two stages. About a week ahead, box up everything you will not need for the next 3 to 4 weeks on site and label each carton by cabinet or category. Keep out a short list: a few plates and cups, one good knife, a cutting board, a pan, basic utensils, dish soap, a dish tub and towels. A plastic bin on wheels works well as a pantry. Store the boxes outside the kitchen and away from any route the crew will use.
Plan meals around what the setup can do. Slow cookers, grilled dishes and sheet-pan meals from a toaster oven reduce the temptation to eat out every night, and the outdoor grill helps through much of the Southern California year. Paper plates keep dishwashing to a minimum. Expect the water and power to the kitchen to be off at times early on. Legacy Construction & Design reviews the schedule with you at the start, so you know when the loud days fall and when the new kitchen can be used.
Answered by Legacy Construction & Design · CA License #790442 · October 2026