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You may also want to consider a warming drawer that can be used to slow cook, a steam oven, combination microwave, vacuum drawer to prepare food for sous vide cooking, fridge drawers in place of or in addition to an upright fridge, dishwasher drawers, a wine cooler and a series of 40cm-wide barbecue grill, teppan yaki, gas and induction domino hobs in place of a ‘standard’ 60 or 90cm-wide hob.
Why "invest" all this training in me, and then pay so little + while also interfering with my ability to do my job? No wonder there is such a high turnover rate for designers. I don't think I will make it through 2021 with HD.
 
 
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Based on the comprehensive assessment, develop an ergonomic design plan that addresses the identified issues, prioritizing changes that will significantly impact efficiency and staff well-being. This plan should encompass rearranging equipment, redesigning workflow patterns, and possibly altering the kitchen’s physical structure if necessary. Ensure that the improvement plan is realistic, within budget constraints, and causes minimal disruption to ongoing operations.
How can I market myself as a kitchen designer?