there is a reason kitchens are crowded, and it's to insure the needed speed to be delivered while also maintaining quality of work. let me explain: when you order from your favorite fast food joint next time, try to take a peak at the people in the back area, you will see one guy or 2 for each task, one for the fryer, one for the assembly, and one for the packaging. but what if we take it to fine dining areas? then it is exactly the same thing, do yourself a favor and watch (overcooked) starting Bradly coper. it will show you exactly how fine dining restaurants provide the best service while keeping a fast pace

Balancing speed and quality: ??Prep is key: Mise en place for efficiency. ??Streamlined flow: Optimize your kitchen layout. ??Clear recipes: Ensure consistency and speed. ??Empower your team: Train them for efficiency and quality. ??Tech tools: Automate tasks for greater focus. ??Smart menu: Balance complexity with speed. ??Freshness: Utilize seasonal ingredients for less prep. ??Constant improvement: Seek feedback and optimize. ??Teamwork: Foster communication and collaboration. Find your balance and thrive!