HI everyone, I'm in the costing up stage for a new bar and grill and would really like to pick your brains on what a chef would consider a well "fitted out" kitchen. So if you were to be my head chef, what would you want in your kitchen? As I will be taking over a shell unit, I can do whatever I want, but I would like to be responsible to the kitchen staff who will hopefully be producing some stonking food. The menu will be very much soup / sandwich / burger / steaks / chilli. Some breakfast fare - read pancakes / Full English / omelettes and ideally some simple but amazing deserts. Any advice that you could possibly provide will undoubtedly be a huge help to the chef who will eventually take charge of this kitchen. Thank you in advance for any help.