Back kitchen?
Do you really want to go into the back kitchen, wait in the dark little room until the toast pops out, carry it into the show kitchen and top it?
Why not just have a closed or open kitchen with everything in it?
Even with a back kitchen, that would be too little space for me. Imagine you are cooking elaborately. Vegetables need to be cleaned, the first hand wash is waiting, the dishwasher is full, pots are cooling down. Water is needed, the kitchen machine is running. How is a proper workflow supposed to happen there?
I wouldn't change the direction of movement.
I don't know what bothers me.
By room programs, I also mean the furnishings. Table, sofa, sideboard, bathroom cabinet, etc.