Show me your kitchen!

Business has been really good this season and we are passing up a lot of work that we can't handle so we are trying to make some plans to expand our catering business. I am looking at possibly building a 36 x 48 pole barn type of building. We would put a lean to on the side of it for the smokers and our kettle corn popper. I am debating about having a walk in cooler on a slab outside of the building or just place it inside. Not even sure how big it would have to be yet. Plan is to have capacity to feed up to 3000 per week or up to 2000 for a single event. We have quite a bit of the equipment needed but I'm still keeping my eyes open for some more deals.

Anyway, if any of you have recommendations on what works and what doesn't I'm all ears.

Some things I don't know what to do about include...

the walk in cooler issue

what type of flooring to use and how many drains to put in for easy cleanup.

how to best streamline the flow meaning from delivery truck in to finished product out.

whether to have an extra bay for our BBQ trailer in the main building or have it divided by a solid wall.

office and restroom design.

Best way to vent the 3 FEC 100's we now have. Exhaust fan and try to deal with the smoke issue or pipe them all out individually??

I knew things would be expensive but was surprised to find out this will most likely be a $75k project not counting equipment.

Thoughts please.....