First step, give every station its own spotlight—no one gets stuck behind a wall that’s a choke point. Lay the floor in a clear “runway” so heat, pans, and crowds glide smoothly. Use non‑slip, heat‑resistant tiles, and for the worktops choose tempered quartz or stainless steel; they stay hot but won’t crack. Put the grill and prep zones on opposite ends so the steam never drifts into the chopping station. Install a high‑rise vent hood that can swallow the smoke like a dragon, and let the exhaust go straight up, not into the kitchen air. Keep the walkways at least three feet wide, and use a color‑coded system for where the hot air rises, so everyone knows which zone is which—no one walks into a flaming mess. Make the sink, trash, and prep areas a single loop so you can move from wash to work to plate in one fluid motion. Finally, add a small “buffer” station—a place to cool down a dish before the spotlight. That’s how you keep the heat high and the chaos under control.