I think that it s important to carefully plan the structure of your kitchen to match the requirements of your business. What most of them do need is a good manager. To put it another way, I believe that ninety percent of the industry needs competent food, produced cost-effectively. If you re going to run an art house, I think you should be up-front with yourself and make the decision to forego profit for status, and accept the trauma in your kitchen. If you want to run a reasonable sized, profitable business, embrace commercial reality and get someone competent to head your kitchen, a leader who can bring out the best in all the kitchen staff, not a sensitive artiste who'll send you bankrupt.
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