Share your setup tips & tricks?

Hi there 🍸
I’m helping on a design project for a restaurant/bar. I’ve been managing bars for 7+ yrs but never procured equipment or had the chance to build the set up myself. Looking for some help/advice from people who have gone through this process as we are pretty much starting with a blank canvas here.

The bar is spirit/wine forward. We’ll only have a maximum of 3 beers on tap. Cocktail list will not exceed 6. The physical length of the bar is ~13 feet/4 metres. It’s a bit overwhelming as I don’t want to look back and think of things after we purchase certain things or miss an idea where we could’ve improved the flow…

Any and all advice is welcome :)
Thank you in advance !!!