Commissary build out

I'm intrigued by the idea of building a commissary. Not that I need one, but my real life is real estate development and commercial leasing and I can't help but notice how many posts involve a request for a place to plug in, park, dump, fill, freeze, store, or even prep.
 
Street food is a relatively new phenomena in it's current incarnation, and it seems that a lot of regulatory bodies haven't quite figured out how they're going to control the rapid expansion of trucks and carts. That, combined with a natural inclination of those already in the business to raise the entry barriers to potential competitors would seem to favor development of commercial commissaries to serve street vendors.
 
So, my question is whether my observation has any merit or not. Will we see an increase in the requirement that street vendors utilize commissaries and become less and less self-contained?
 
 

I know if I had one in my area i would use it, You would still need to be self contained, it would allow a more extensive menu ( for me anyway)

It would only be of use in a more populated area which allows and has many itinerant vendors. There is one 25 minutes from me that has been there for 30 years but I do not want to travel back and fourth. As well the price would have to be right.

Barry Digman

... Street food is a relatively new phenomena in it's current incarnation, and it seems that a lot of regulatory bodies haven't quite figured out how they're going to control the rapid expansion of trucks and carts...
 
... plug in, park, dump, fill, freeze, store, or even prep...

What will happen is that food vendors will be required to become self-contained kitchens therefore eliminating the need for commissaries. And we "plug in, park, dump, fill, store, and prep"  in the campground where we currently live.
 
Jerry (HD) stopped by to inspect the cart today and did a intensive inspection. Spoke with David a bit. Seems he's been talking to his higher-up about us. Because we are in the same spot Monday thru Friday, they were talking about maybe we need a refrigerator on the cart. We have thought about it too. But because the cart moves twice a day, that means no power to the refrigerator. So our theory is the ice coolers are safer than an electric refrigerator. So David is supposed to keep track of the temps in the  food cooler (every two hours) so Jerry will know what kind of temps it is holding. As for the inspection, we figure he spent all the time because we have expanded our menu so much since the last inspection. Passed all, no write ups.