One of the major issues we face as a food truck business is the amount of storage space available on the truck.  On days with successive events the need to restock is inevitable. Having a commissary within close proximity to our regular events with a greater storage capacity will help us serve our customers more efficiently.  Another issue we face is providing 30 or more consistent weekly hours of employment opportunity for our staff.  Having greater storage capacity will allow us to book more events on a regular basis, which will in turn provide steady daily and evening working hours.  Increased production will help us retain employees who are often looking to work more than just 1 or 2 days out of the week.