Need a design for a new restaurant in a tenant shell space - licensed architects only

Hire is to complete an architectural floor plan, ceiling plan, code review plan, interior and exterior elevations for a new 2nd location for a local restaurant, which is to be located in a tenant shell space (shown on the east endcap of the attached Revit model). I will provide the Revit model of the tenant shell space, as well as a floor plan of the restaurant's existing floor plan. I will also provide inspiration images as well as notes from the client meeting. Client notes: Design Inputs and Image Sharing They reviewed images of the current interior, noting skylights and a floating central bar as a strong focal feature. Interior Layout Preferences and Patio Vision Stelen emphasized a bar-centric layout with many elevated booths preferred by customers and described the current patio having been enclosed due to airflow problems; the team discussed making the new patio more lounge-like with a fireplace or feature and providing true boundaries and dedicated doors to make it function as indoor-outdoor space. The patio was described as both a seating expansion and an opportunity for signage and a focal feature visible from the road. Existing Floor Plan and Kitchen Equipment Discussion Stelen shared the old floor plan and described the kitchen arrangement and equipment—two vent hoods, two walk-ins, long lines of hot/cold tables, multiple fryers, flattops, steam tables, salamanders, and stoves—and expressed a desire to reduce wasted circulation by improving adjacency between the kitchen and the bar for the new, larger space. Matthew confirmed patio square footage (~850) and limits on lean-to expansion while noting potential to expand the patio slightly for a larger feature wall. Restroom capacity and requirements The group reviewed restroom sizing and staffing assumptions, with Stelen stating the existing bathrooms are the minimum and requesting an employee-only bathroom; Matthew agreed the restrooms should be increased and said he will calculate occupant-load requirements and likely add fixtures beyond minimum code. Dining layout, booths, and private dining Stelen emphasized maximizing booth seating for comfort, creating a private dining space for about 12–14 people using either a separate room or planter-box separations, and maintaining a high-energy atmosphere with low mood lighting and lively music. Storage, liquor, and back-of-house flow Participants discussed enlarging dry storage, walk-in cooler options, and delivery access placement; Stelen requested kitchen delivery access be near the walk-in and asked that liquor storage and the manager’s office be colocated and separated from kitchen areas to prevent kitchen staff from accessing liquor. Building access, HVAC, and slab coordination Matthew reviewed site access options on the north side, confirmed doors and delivery points can be added, and explained the construction method of pouring perimeter slabs first so interior utilities (plumbing, pipe, and HVAC) can be routed before final slab pours, providing flexibility for tenant plumbing and equipment placement. Exterior design and finishes Matthew noted exterior elements like arch windows are typical for end caps but is open to changes; Stelen prefers larger glass at the main entrance while accepting arch windows elsewhere and was advised to coordinate final exterior colors and finishes with the owner.