A house on septic sends out a fairly steady, fairly weak stream. A business does neither. A church fills on Sunday morning and sits nearly empty Tuesday. A daycare runs 50 hand-washes and a lunch rush before noon. A restaurant pushes hot, greasy dishwater through the line right when the dining room is busiest. Georgia's rules are written around that: Rule 511-3-1-.13 says design flow is figured on peak flow and not on long-term averages. A system sized for the average day is the one that surfaces in the lot on Easter Sunday.
Strength matters as much as volume. The DPH manual notes that commercial septic effluent, such as a restaurant's, can be much stronger than a home's and clog the gravel-and-sand interface of a drain field faster, which is why the manual tells designers to lower loading rates for it. That is the reason Rule .03(1)(c) exists: above 200 mg/L of BOD5 and TSS, the waste has to be pretreated before it goes into a conventional or chamber system. On a failing commercial field, the first question we ask is not how big the new field should be — it's what has been going into the old one.
The other difference is the ground on top. Commercial laterals and tanks sit under asphalt, concrete aprons, dumpster pads and drive-through lanes. Every foot of trench means saw-cutting, hauling spoil and patching paving, and it means traffic has to go somewhere while the trench is open. That is where one crew for the whole run earns its keep on a business lot: the same outfit that finds the break digs it, repairs the pipe, calls in the county or utility inspection and backfills and compacts — so you aren't coordinating a locator, an excavator, a pipe contractor and a paving sub around your opening hours.