Plan around your space
Every kitchen is unique. The design of your kitchen will greatly depend on the specific space and room you have available. You will need to take into account where the electrical outlets are, where the taps are, the lighting, gas attachments, exits, etc.
These specific components will all play an essential role in deciding which appliances can go where and how the flow of your kitchen will work.
Of course, certain elements are changeable. Electrical outlets can be added, removed, etc. But, it is essential to count the extra cost it may take to change them.
You will have to accommodate your kitchen’s design to suit all the other permanent fixtures. Not only that, but consider what’s known as the 60/40 rule.
Ideally, your restaurant should be 60% kitchen, and 40% dining area. That’s not always a given, but always try and prioritise kitchen prep space.
Finally, measure, measure, and measure again. You can never be too careful.