The set-up should be determined by your menu and the volume. I would start by asking what each piece will be used for, and how often it will be used. Are you going to serve such a diverse menu that you need a griddle, charbroiler, fryer, and cooktop, while serving BBQ?
Space is so tight in these things, and if you expect high volume, you can't expect to be running that diverse array of equipment. Think about the number of people who will be working on the inside, and the number of people that your window can accommodate.