my 2c would be K.I.S.S. ….
to me you might get boxed into a corner using a multi use piece of equipment. Ive been there. ie., If you did loaded funnels, you couldn’t use the skillet for frying and as a Marie to keep all the topping warm. Ended up using dedicated removable equipment myself. Events will determine what you are allowed sell. One hour and I can have transferred equipment in/out for an entirely different menu.
As for the cooler, it might be rare, but I would have to X it. However the ‘Tim Toolman Taylor would come out of me and find a way to modify it to a sidewall cooler, ie can the cold plate fit in a 8’ 4 door merchandiser. That would be a much better utilization of space. Really doesnt justify having 64sf of cooler to 108sf of kitchen…to me. I would love nothing more than to put a fan through the cooler wall and use it for AC….lol