I agree with the idea that you can do a lot more with a flattop. I have both but would go with the griddle if i had too choose.
 
 
 

I am reopening a long standing restaurant that has been closed since March. We are expanding the menu and need to add some equipment to cook burgers, chicken breasts and sausages. I have it in my mind to differentiate our place by putting in a charbroiler. The catch is that I would not have room for a flat top griddle. I would have a four burner range and single oven and 2 single basket fryers. Am I dreaming to think that being able to offer charbroiled items is worth giving up the flat top?

You have more flexibility and more menu items available to you with a flat top if you decide to add or change your menu after you see what’s gonna sell. If you’re doing breakfasts, I would stick with a flat top. You can’t cook eggs, pancakes or bacon or homefries on a charbroiler! To me, a flat top is the most versatile piece of restaurant equipment there is. If it’s either or, go with a flat top.