All men dream, but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity; but the dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible. - Lawrence
As far as methods, I tend to prefer a flat top or pan for most meats because of the sear. Some things, such as skirt steak and pork loins, tend to taste better with a good char from the grill IMO.
You could also go extra trendy and opt for a hibachi to throw some marks on whatever you just took out of the circulator (this applies to sears from pans/planchas as well).
If I was opening a restaurant it would be with a wood grill, 2 or 3 range tops and a few immersion circulators. But I would hate not having a flat top if I ever needed to do a catered event.
Grill, range, oven.
Pan sauces are a necessity and a properly pan seared, "baked steak" (range and oven) with proper seasoning, finished with an herb butter and jus will honestly blow away any grilled steak. However, the option is always nice, and, in my opinion, flank steak at 700*, cooked on a grill, Chicago Rare is one of life's small miracles.
I hate flat-tops and often end up tasting the rendered, then congealed fat that builds up underneath the food item, making food taste greasy or old. This is especially tru on froze items (don't act like the restaurants you've worked in never uses frozen). Believe it of not, skill is hugely important for flat-top cooking, and I think many owners forget this fact. You can hide issues caused by flat-tops, but why not avoid them altogether?
A wood-fired pizza oven isn't only for pizza, either, so I'd have one in my restaurant if I could afford it.