Cooking for food truck, should I use a commissary or cook on the truck?

   Hi, all, I couldn't make my DD bus idea fly but I'm on the verge of purchasing a truck and need your advice, particularly if you have food truck experience. As the post says I have two options, I can buy a truck with all of the equipment I would need, this would be more expensive than option B, which is buying a more bare bones truck and using a commercial kitchen at $16.50/hr., then simply reheating the prepared foods on the truck (for reference, I'm thinking soups and paninis). All things being equal I would go with the better-equipped truck (duh!) but I'm estimating said rig would cost $10K+ more than the lesser truck. $10K divided by $16.50/hr=606 hours of commissary time to break even but I don't want to make this decision solely based on money: I'm wondering if the less cramped commercial kitchen might make the cooking more enjoyable.
   I have more questions but I'm going to limit them to one per post so nothing gets lost. Your thoughts are greatly appreciated.