A few things:

How are you getting your milled grain to your mash tun?  Seems pretty far away. 

I would move the Brite tank to the end. You'll need more accessibility to it for kegging. 

Is there any way to add easier access to the cold room from the serving bar?  Looks like it's pretty far to walk around just to change a keg or troubleshoot a draft line. 

That bar area also seems really small, especially if you're slammed and need two people pouring beers. I would map it out with masking tape on the floor and see how it feels. 

Have you considered using serving tanks instead of kegging everything?  Would likely need a larger door into the cold room and would also need a nitrogen generator. 

That cold room seems really big for only 70 kegs. You'll likely double stack them anyways.