Oh, Road-foodies on both-sides. …..  Thinking out of the box here….    A char grill is just a large open burner.  Frying/egg pans will work on top the same as on a range burner.  There are flat grates available to use on top for sausage, bacon, finishing omelets, or pancakes.  Remove the flat gate later in the day for great burgers, chicken, chops or steaks. These are available from Wal-Mart (smaller ones) and restaurant supplies.
The flat grates can be used on top of the range too.  I’ve recently seen a 4-burner commercial flat grate (36″) with short legs being used on a range top.
 
You should be able to work out an options to fit your needs.
 

I’m a Charbroil guy..in my opinion it just taste better.

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.

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.