Hello Everyone, Looking for advice on the flow of the kitchen and barista equipment in Crepe Cafe as title states. I'm in the process of designing out a Crepe/Coffee Cafè. The space I am working with is only 8ft wide in the kitchen (built out of shipping containers). Menu will be unique offering different choices and will expand as business progresses. I'm trying to keep simple but unique in the beginning not trying to over extend my capabilities or of my workers. Menu Sweet Suzette Nutella Crepe S`mores and Nutella Crepe Banana Foster's Honey Mascarpone (or Ricotta) topped with Blueberry Sauce Lemon Ricotta topped with Blueberry Sauce Banana and Nutella Chocolate Ganache & Strawberry Savory Breakfast Eggs, Bacon, and Mayhaw jelly Eggs, Chorizo, Smoked Gouda topped with Salsa and side of Pico Poached Eggs, Skirt Steak, with Hollandaise Eggs, Smoked Sausage, and Smoked Cheddar Eggs, Diced Potatoes, and choice of meat (Bacon, Sausage, Ham) Grilled Peppers, Potatoes, and Smoked Gouda Lunch and Dinner Pizza Style (Pepperoni and Mozzarella) side of Marinara BLT Beef or Chicken Fajita (Grilled Red and Green Peppers with Pico) Skirt Steak, Spinach, Mushroom, with Balsamic Glaze Chicken Carbonara with side Ceasar Salad Smoked BBQ Brisket with side Potatoe Salad Cajun (filled with boudin and topped with crawfish etouffee) Prosciutto wrapped Asparagus and Smoked Cheddar Banh Xeo (Vietnamese Crepe also there is a decent size Vietnamese community) Menu is going to be changing as I debate on what to keep! not to keep, or add new items Scroll down to see pic of design Questions: 1. The flow is off and can't think of a appropriate flow. Any suggestions will be much appreciated. 2. My equipment that I have is it too much for my operation? (Starting far left combi oven, 6 burner, griddle, char-broiler, double crepe griddle, cold topping station.) Thank yall for any comments or suggestions.