To monitor the impact of the ergonomic design you created in the kitchen, you should return to your plan and the goals you set at the beginning. Consider what problems and pain points you have identified before implementing the ergonomic design in your kitchen and what are the changes in productivity, safety, and quality through the metrics such as output, efficiency, turnover, absenteeism, cycle time, customer satisfaction, and safety measurements such as injuries, incidents, claims, and expenses. You can use surveys to gather information from employees and customers about their comfort, pleasure, health, and performance. Modern Valet Stand. More information callmeconstruction.com Place your low-duty equipment at the end of the cook line and position the heavy-duty equipment in the center of the cook line to optimize hood performance. The piece of equipment that is located at the end of the exhaust hood will have the greatest impact on the hood's overall effectiveness. By placing the heavy-duty equipment in the middle of the cook line, you're ensuring your hood is completely covering the equipment, which enhances its ability to trap and remove the cooking plume produced by the heavy-duty appliances. Renting a Commercial Kitchen.