Agreed, hard to even make a guess without even knowing what kind of food you're making.
The problem with planners who don't cook, (maybe yours does, IME most don't) is what looks
good on paper,or for the space, or fits well, or is cheap, isn't necessarily the practical way to go.
They don't have to USE it all while the restaurant is wait-listed on a Saturday night..... you do.
It all needs to be tailored to your menu, supplies and methods, not the other way round.