This is really going to tough, I'm afraid.  You need to get a
caterer/concessionaire who you can absolutely trust (and I'm not sure how
you would know this up front) and who has a good track record in terms of
employees.  There are so many unforeseen problems with this sort of thing;
security, insects, increased maintenance...and will it really pay off? You
don't want to lose money, ultimately, and that's what could happen.
I hate to be a naysayer, I just don't have good thoughts about this unless
you're set up with an actual restaurant space.  Unless you don't intend for
actula cooking to go on, I guess that would be another story.
Candace Perry

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