Stowage on boats is limited, so ensure that spaces are available for ship supplies, spares, tools, crew belongings and food. On offshore voyages, the forward head is often uncomfortable, and therefore better used for stowage than for elimination.
Food is best stowed in main cabin spaces beneath and behind settees. Be sure to keep a list of what is put where, as nothing is more aggravating to off-watch, sleeping crew than people rummaging under them for things that are actually stowed somewhere else. Dry goods (cereal, pasta, cookies) should be stashed in higher, drier spaces. Canned goods can go in the lower, more-likely-to-get-damp spaces, and never on top of soft goods like bread. Open packages and snack items (hot chocolate, cereal, cookies, candy, nuts) ought to be where crew can get to them without disturbing others, especially at night. A cabinet near the stove works well.