Commercial Kitchen Systems Designer Needed for Robotic Fresh-Fries Restaurant Concept

We are developing a customer-facing fresh-cut fries system for a restaurant concept. The main equipment already exists and will be supplied by specialized Chinese manufacturers. We are not looking for someone to invent a new fryer or robotic arm from scratch. We need an experienced commercial kitchen or foodservice equipment designer to create and coordinate the complete operational layout. The concept includes: Customer-facing potato-cutting robot or automated cutting station Whole-potato storage and feeding area Fresh-cut fries receiving bin Commercial pre-fry and final-fry stations Fryer basket and overhead timer system Fry dump and seasoning station Packaging and order-handoff area Glass enclosure allowing customers to view selected parts of the operation Stainless-steel counters, cabinets and working tables Beverage and coffee bar Supporting preparation, refrigeration, washing and storage areas Enclosed back-of-house areas that should not be visible to customers The designer will be responsible for creating one coordinated master layout and dividing it into individual stations. The selected fryer, robot, stainless-steel and bar-equipment manufacturers will provide their own technical and manufacturing drawings. The designer must review and coordinate those drawings so that all equipment fits and operates together. Required deliverables: Operational workflow and adjacency plan Customer and employee circulation plan Master 2D equipment layout Individual station layouts for the robot, fryers, finishing station, beverage bar and supporting kitchen Equipment elevations and relevant sections Preliminary 3D views or renderings Equipment schedule showing manufacturer, model, dimensions and capacity Utility matrix showing electrical, gas, water, drainage, ventilation and data requirements Equipment maintenance and service-clearance plan Safety-guarding and glass-enclosure coordination Supplier responsibility matrix identifying who supplies each component Review and coordination of supplier shop drawings Final revised master layout using confirmed supplier dimensions Editable CAD/Revit files and PDF drawing set Dimensions provided in both millimetres and inches The concept may later be repeated in multiple franchise locations, so the design should be modular and adaptable rather than limited to one specific property. Please apply only if you have direct experience with commercial kitchens, foodservice equipment, restaurant operations or food-production lines. In your proposal, please provide: Examples of commercial kitchen or restaurant equipment plans Your experience coordinating equipment manufacturers Software used Whether you can prepare equipment schedules and utility requirements Whether you can review supplier shop drawings Your recommended design process and milestones Fixed-price or milestone-based fee Number of revisions included Experience with robotic equipment, food automation, commercial fryers, stainless-steel fabrication or customer-facing food-production systems would be highly valuable.