Building a commercial kitchen.

So you have decided to build a commercial kitchen. But where do you start? With menu planning, why would you start there you ask. With a well planned menu, you can see exactly what cooking,prep, and storage equipment you will need. For example, lets say steaks will play a big role in the menu, so you will need a high BTU steak house char broiler. If fried fish play a big role then you might want  to consider a 80 pound 140000 BTU deep fryer. If the menu has big presence of salads, then you need a lettuce crisper. That's why you should start with the menu planning first, know what kind of food you want to cook, then you will know what kind of equipment you need.