http://www.diynetwork.com/diy/pac_ctnt_988_leader/text/0,,DIY_26336_66431,00.html

You need to hire a Food Service Planner or Kitchen Consultant and then, an Architect. The biggest trick with commercial kitchens is the equipment.
* Obviously, the equipment required for your place follows what menu you plan to offer.
* Once your equipment is generically determined ("fry station", "range", "hood"), you should contact a dealer in Food Service Equipment. Almost no one buys this stuff brand new and the good-used equipment market is a zoo unless you do it everyday.
* Hand them the list of equipment you need and answer their questions about volume of meals you anticipate serving each day (determines the size of the units).
* While they are searching the planet for your equipment, go hire an architect. Show the architect the building or space where you intend to put the kitchen and let them measure out the existing condition.
* About the time the Architect finishes drawing the existing space, the Equipment Planner will have some "cut sheets" ready for you. "Cut sheets" are catalog cuts of each piece of equipment that he found for you. You’ll review them with the Equip Planner and make adjustments (2 of them, larger this, smaller that). He’ll revise the package of cut sheets and you need to take that to the Architect.
* The Architect will layout your new kitchen using the equipment cut sheets. You review, modify & he revises until everyone is happy with the plan.
* Once the design is done, a schedule of the project needs to be developed so equipment doesn’t arrive too early and sit in the rain in the parking lot, etc. With agreement of this "Project Plan" (layout, schedule and cost outline), everyone can begin.
* The Architect may bring in a Kitchen Consultant to draw the plans and coordinate electrical or gas or water to each location of each piece of equipment, while the Architect handles demo, new walls, ventilation and overhead beams to hold the hood, etc. The Architect will also handle the code & local regulatory agency (Building Dept) to make sure permits get approved on time.
* Plans are drawn, permits secured, Contractors hired and, at some point in coordination with the schedule, you’ll need to finish with the Equipment Planner by ordering and paying for the equipment to be shipped.
* Ideally, the equipment arrives just as the interior paint dries and there are plumbers and electricians on site to connect all of the equipment.
* And there you are. A little cleanup and testing and you’re ready to go. Get cooking and open the doors.

Sound simple? It’s not. Do not try to do it yourself.
The D-Day Invasion took less precision and professional planning than a standard McDonald’s kitchen.

Stay happy in what you do for a living. Hire an Architect and pay him to have the migrane headaches getting everything done right and on time.
.