Working on your knife skills will pay off more than any small organizational optimizations and it's fun.

The top oven of a 30" double oven heats up almost as fast as a toaster oven, you don't have to bend over far to use it, and it takes up no counter space. I thought these were just for people who frequently cook huge meals for large gatherings but we moved into a house with one, used the top oven constantly, and it became a must-have when it was time to replace the range.

I got a gigantic weston vacuum sealer for Christmas one year. Fortunately we have the counter space for it, and drawer space beneath it for the bags, in our pantry. In the amounts we cook it's taken a long time to break even on any cost savings but it's a quality of life game changer. Plus sous vide. In a world where less-than-super-premium American butchery has gone from mediocre to downright sloppy in my lifetime, it's very, very nice being able to break down big roasts and subprimals into chops and steaks and smaller roasts etc and trim them up nicely and freeze whatever we're not going to use immediately. I tie roasts before freezing them.

Just buy the big box of sharpies for the kitchen. They walk off and dry out and get that weird thing that happens when they touch something oily. I mark things like super-duper-pasteurized dairy products with the date opened. I'm not michelin-star disciplined about using painter's tape for other containers. If I have a subprimal's worth of meat to go in the freezer, I use a label maker.