Sounds like an ambitious menu. I have a trailer that is 4 ft smaller and refrigeration is usually pretty tight. I also use a licensed shed near the cart for extra food storage. You may need to consider that to accomplish the variety you are thinking about.
Think about the space you will need to prepare the foods prior to cooking, then cook them, then hot hold them, then rapidly cool leftovers and store them if they are to be reused the following day.
Anyway, good luck!

 
you’re right. i have to set up a schedule and think about all the coordination needed to be done. its not gonna be easy the first few weeks. thanks for the advise.