What you want is a production kitchen.
You also need to grasp the entire concept if a working kitchen. Lets start st the begining.
Ingredients are ordered and recieved. You need a loading bay and walk in coolers or freezers, dry storage, and paper/packaging storage
Ingredients are processed. You need prep sinks, work tables, meat slicers, shredders, food processers, ovens, tilt skillets or ranges and pots, and steam kettles. A steamer and a vacuum packaging machine would be nice too. For this equilment to operate, you will need a ventilation system, grease trap, and extensive electrical, plumbing and gas fitting upgrades. You will also need a dishwasher and dish pit.
Oh, and you will also need staff.... And at least one needs to know what they are doing, do you gotta pay this one a wage to endure s/he stays for a while
Hot food has to be chilled down or kept hot and seved hot. You need tray trolleys, space in your walk ins, sinks to cool down. A blast freezer would be nice. To serve hot you will need steam tables, prep tables, and insulated containers like the Cambro units.
Food is packaged. You will need prep tables, large inventory of packaging materials, as well as labels and some kind of printing system for the labels.
Food is delivered. You will need refrigerated trucks, a staging area, and a loading bay. You will also need knowledgeable driving staff.
Final analysis:
The devil is in the details, if it was easier, everyone would be doing it.......