Doing Prep in a 24 foot Smoker/Concession Trailer

I'm in the works to buy a BBQ Smoking Concession Trailer. I'm almost there. I'm thinking a 24 foot rig, 12 foot enclosed kitchen, 12 foot smoking deck on the back, with a big smoker, and a 2nd smoker and/or grill.

I measured out and my kitchen area where I prep now in my house is about the size of my proposed enclosed area on the trailer, about 8 x 12, including sink, fridge and oven. (I'm not going to have an oven, but will have a CVAP/Also Sham.) Me and my 2 helpers have been prepping for our cooks in this same space, and it works well.

I'm looking forward to the idea of having all the necessary gear, supplies and such in the trailer, and we can do prep's and not be in my home, or my helpers can do a prep and cook and not be in my home, but where the trailer is parked at one of my other business' locations.

But I've not done prep inside that trailer. It's not the biggest thing in the world. And I'm not sure if I should get the slightly longer trailer (26 or 28 feet) because that real estate in the kitchen will be so needed once I get in there.

Our plan is to use the trailer for catering/parties, and open 1 day a week (Saturday) as a BBQ Stand. Also doing selected festivals.

Any feedback on trailer size needs?

Thanks! paul

Oh, let me clarify: I'm not a caterer nor am I selling food now. I'm just cooking for friends or charity.

I'm planning to open a catering business and stand. And the trailer is a part of that plan.

I have a commercial kitchen that I am planning to get a lease with and will serve as our official commissary. All our cooking will be done on the pits.