Each commercial kitchen has its own requirements, and even two restaurants of the same type can require different set-ups. This makes commercial kitchen fitouts all sorts of fun for architects and chefs. Assuming a restaurant that is being built from the ground up, this provides a number of opportunities for the chef and a lot of headaches for the architects.
A good fitout requires that the chef has all of the equipment that the restaurant requires to make any of its associated foods, which can make for some interesting problems. A pizzeria may require a specialized oven, which can in turn require either some special hook-ups be allowed for or a space designed specifically for it. As such the owner must coordinate with an architect to ensure that the space meets local ordinances. Once that has been done and the space been built or modified the fitout can actually happen. It may sound like a little extra trouble, but it is well worth it when the fitout brings additional profit to the restaurant.