Architects don't really "do" kitchens.
To build from the ground up is going to cost. Most costly infrastructure in the kitchen is the ventilation system--for this you need a mechanical engineer to design the system. City hall boys will want to see a MINIMUM of a 55 gal grease trap, (a big, ugly, stupid box that eats up space and has to be accesible to get reg. cleaned out), the Mech. engineer's drawings which include tempered make-up air, and handicapped accesibilty to everywhere including bathrooms.
Health boys will want to see designated staff washrooms, handsinks, potsinks, prep/veg sinks, dishwahing facilities, smooth easy to clean floors, walls, and cielings--and thermometers in every fridge.
You'll be needing a walk-in cooler, and the bar guy WILL NOT want to share his beer fridge with you. Be very suspicious of all of your 2nd hand refrigeration--soon as you get the chance, have a refrigeration guy look it over. Remember, refrigeration runs 24/7 and never takes a break.
Chest freezers--they're cheap and very reliable, but you can't get a sheet pan in them, (no prep work), anything in them gets squashed and munged up, and they're an incredible waste of floor space.
This is what I always do when I design a kitchen:
Make a paper floor plan, 1" = 1 foot, put the doors, windows, pillars/columns, and walls in there. Now make yourself some paper equipment using the same scale, make a bunch of "workers" too, and now you play around with your equipment and workers. Dishwasher and food pass should be right next to the doors--don't forget staff crappers/changerooms, dry store, walk-in and some kind of an alcove to call "office". Space for heating/a/c and hotwater tanks will probably come out of the allotted kitchen space anyway too. Guest crappers eat up alot of space too, and the bar will want some space too.
The menu? Awhhcrap, look at it this way:
The "owners" want burgers.
How much income does the kitchen have to generate to keep it's head above water? All the gravy is from the bar, but the kitchen has to cover it's butt, so they're gonna have to be High-end burgers, at least $15. You can go nuts with garnishes, sauces, add-ons etc. Stick some ribs, steaks, bbq stuff, chicken, etc, on there. Pizza is nice, but you have to cover costs too. You want your avg guest cheque somewhere around $20, and maybe boost it a bit with some homemade desserts and some bought nice pies/cakes.
Hope this helps