That includes a tech who services it once a month and all the chemicals. There is nothing more frustrating than looking for something. Cookie tins and 9x12 baking dishes stored vertically you don't have to fight to get to the bottom of the stack. Have the right tools. Cooking is part of your profession.
Professionals use the right tool for the job.
Unless you know the personal food preference of each guest - do not mix meat into any of your dishes. Serve on the side. If you have staff, teach them how to use your recipes and how to present the food - your way. You don't have to cook every thing yourself. Take photos of presentation and post it.