here is my 2 cents. i was a cook for 24yrs. i consider myself. to be one of the fastest line cook around.
in 30 yrs total in the food industry i only meet one person faster than myself.
the chef who trained me always said work with what you got. you can always make it work.
first i can not give you good advise without knowing your menu. you need to build you kitchen around your menu.
as far as tilt skillets are concerned they are awsome. they will do what ever a griddle can do and a fryer.
i once did a clam bake for 500 fire men. when i ran out of steamer space. the tilt skillet saved me.
not only can you steam with it. you can even sautee with it too. the only draw back is you can only do one thing at a time.
how fast can you change over from frying to cooking bugers, cleaning them is cumbersome for me anyway.
how fast can the skillet recover. they do however can take a lot of abuse and keep going. i have worked in very small kitchens in my day.
never a food truck. i know i am in for a challange. this is a great opertunity for me to build my own kitchen.with all your experiance you should be able to find a solution that works beat for you. good luck to you. hope this helps