This is all second hand from folks I know...
1. Hours of use. It is important to have a minimum amount of time, and a set time when you can have the kitchen. Work with whoever it is you are contracting with, to set it up.
2. Storage should be secured, this is not necessarily in the fridge, but, for certain, other consumables should be locked in a cabinet of your own. Check for pest, really, nobody wants to run afoul of pests.
3. In terms of the fridge and/or freezer, take a look and make sure they are following good practices in terms of containers, labeling and organization. People who keep a sloppy commercial kitchen are often more careless with borrowing ingredients and not taking care of your food.
4. Verify that during your hours of operation, you will be the only one using the kitchen and all of the equipment will be available for your use.
5. Verify that if/when things break, there is an understanding of who is responsible for what, especially notifying you if something breaks when you are not there. It is no fun to arrive for your hour and a half of time to find the oven is not working, or the lights do not turn on, or the freezer broke and your food spoiled.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."