Welcome to Roadfood. Is it only money and overseeing the operation your looking for when it’s set up? Is it your ideas you want to instill in the restaurant? If it’s fast casual food almost any Chef could handle the menu and kitchen designing for such menu. It all depends on what you vision is…..I have done a few of these in the past……When you know what the menu is you will know whats needed for front line cooking, prep areas and refer and freezer space.