Re:Opening a commissary in SLC, UT questions for you food truck and food cart guys.
If you are going to have trucks/carts you will need to have a dump site for grey water that is easily accessible for the trucks to pull up and drain their tanks. Also will need water to fill up with.
In your truck parking area, you will need plenty of power, 20, 30 & 50 amp options.
For truck cleaning, the HD will most likely require you to install a catch basin of sorts for the greasy runoff allowing it to go to a grease trap before it enters the public sewer system. It won't be cheap to do it right.
As far as inside, I would also have a char broiler on the hot line, maybe a tilt skillet in the future. Oven space, don't overlook or skimp on that, including convection. A slicer, robot coupe, mid size hobart with all the attachments, big stick blender, vitamix, cutting boards.
You also overlooked a prep sink for washing produce. HD won't allow you to wash it in the dish sink.
Are you not going to have refrigeration? Having people bring in their own fridges? Don't sound right to me. What if I want to use your place for two hrs a week and only need to keep in production food cold while I'm using the space? I'm not going to spend money on a fridge to put in your kitchen, I'll go to the competition.