I would suggest getting your local environmental health officer involved right from the beginning - that's what we did when we refitted our hotel kitchen. They will be able to advise you on what you need by law, and it is easier to have them happy from the beginning than to inspect you later and issue a remedial notice on you or worse still close your kitchen.
If you have space, definitely an extra sink for veg prep - that way you can have someone prepping and someone else washing up if you are really busy. What kind of food are you going to be cooking? That should help you decide how much oven space you need, and how many rings you need on your hob. Also - this may sound obvious - think about access: if your big new commercial oven won't go through the door, you have a problem, so 2 smaller ovens may be better than 1 big one - get the supplier to measure up and check the access, that way if it doesn't fit, it's their problem to sort it (that goes for all the appliances, in fact - we once had to take a door frame out to get a washing machine in ). You will need a good extraction/ventilation system (legal requirement), which may dictate where you have to site the oven + hob.
We have a separate fridge for raw meat - I think you are obliged to do this. We just put milk in the fridge with veg/other dairy products/cooked dishes.
Give a lot of though to layout, and how many people are going to be working at any given time, especially at busy times - get that right, and you've made everyone's lives easier and more pleasant. Also, get your electrician and plumber involved in the planning stage: a bit of input from them can save a lot of money in the long run, in terms of the most cost efficient siting of things (but bear in mind practicality as well). It might be a good idea to talk to your local fire officer too - it's not safe to assume that the fire officer and environmental health want the same things.
Also, check with your local planning department about siting your ventilation exhaust - we are in a conservation area here, and a couple of local restaurants have had a big fight with the planners about where there ventilation exhausts can and can't go. We had a huge problem with fire escapes, because what the fire brigade wanted, the planners wouldn't allow : our manager arranged a meeting with both of them at the same time and made them reach agreement between them as to what would keep them both happy .
IME commercial toasters are a waste of money: £200+ for an 8 slice machine. Yes they are quicker, but all the ones we tried broke when they were just out of warranty. 2 or 3 cheapo toasters from Argos do the job almost as well, and Argos are pretty good about replacing them if they break, and if they won't replace them, it doesn't cost a fortune (just don't tell them it's a commercial kitchen).
Another thing worth considering is a water boiler - a kettle doesn't go very far if you need lots of boiling water for cooking, drinks, etc. And if you have several kettles boiling at once, it puts a real strain on the electrics. If you are going to want to be getting lots of hot meals out together and have the space, a hot cupboard with a bain marie top is really useful for keeping large quantities of cooked veg and/or plated meals hot until you are ready to serve.
Sorry, that turned into an essay, but I hope that helps.