Absolutely! Start with a solid mise en place—everything at the right spot, labeled, and ready to go. Then set up stations that mirror your workflow: chopping, sautéing, plating all in a linear path. Use batch prep for staples like sauces or veggie slices so you’re never scrambling. Train everyone on a few key techniques so they can hop between tasks without missing a beat. Keep the tools bright and organized; a slick knife block or color‑coded trays can cut out confusion. And don’t forget to schedule short, timed check‑ins—just enough to keep the rhythm without breaking the flow. That way the kitchen feels like a well‑oiled machine, and you get to focus on the creative part that makes everyone smile.