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What is a Commercial Kitchen for Rent?
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A commercial kitchen for rent provides entrepreneurs with an opportunity to start or expand a food-based business. Such a facility should only offer an opportunity if it has been inspected, approved, and licensed by a local jurisdictional health department or other authority prior to entrepreneurs selling food to the public. The facility should also have updated policies and procedures that adhere to all relevant Health and Safety regulations.
A well operated commercial kitchen for rent generally provides the following: 1) commercial kitchen space; 2) wide-range of equipment; 3) storage space; 4) and allowance for private deliveries.
Commercial Kitchen Space Commercial kitchen space is either available on a private or shared basis. Some commercial kitchens offer private space that is used by one entrepreneur at a time. Such space varies in size from a few hundred square feet to over a 1,000 square feet and varies in the amount of equipment. Other commercial kitchens offer a shared space which consists of several food preparation tables surrounded by a wide-range of equipment. More than one entrepreneur works within the space. However, each one has their own designated table(s).
Wide-Range of Equipment A wide-range of equipment includes double stack convection ovens, deck ovens, commercial stoves, deep fryers, large stainless steel work tables, and commercial mixers. Other equipment includes walk-in refrigerators and freezers and reach-in refrigerators and freezers.
Storage Space Storage space consists of a designated area in which entrepreneurs are able to store small wares and food products on open stainless steel shelving or in locked cages. Open shelving may not be secured.
Allowance for Private Deliveries Since foods and related items are generally not delivered by suppliers to private home addresses, a commercial kitchen for rent may allow entrepreneurs to receive on-site private deliveries. It is the responsibility, however, of the entrepreneur to procure and secure the deliveries.
A well operated commercial kitchen for rent will also provide a process for an entrepreneur to ensure responsibility and liability. The process generally includes 5) a registration or application procedure; 6) costs; 7) security deposit; 8) insurance; and 9) food handler's certification.
A Registration or Application Procedure This procedure may take the form of an interview. Often, the entrepreneur meets with an employee of the commercial kitchen for rent to fill out an information form. Gathered information often includes the name of the business, type of business, contact information, if the business is new or looking to expand, type of food products, equipment needs, and anticipated hourly use of facility.
Costs During the meeting, costs concerning the use of the commercial kitchen for rent are discussed. Costs may be based on an hourly use of the facility and equipment which usually ranges between $15 and $30 an hour. The variance in cost is based on the number of hours of use. The more hours of use the less the hourly rate. There is often a modest storage fee.
Security Deposit A security deposit between a few hundred dollars and up to $1,000 is required. A larger deposit is generally based on the size of the kitchen space and range of equipment. Deposits help secure dates of use and costs of any damages to facility or equipment. Insurance
General liability insurance is required no matter how frequent or infrequent the entrepreneur uses the commercial kitchen for rent. The commercial kitchen for rent needs to be an “additionally insured.”
Food Handler’s Certification A food handler’s certificate (also known as ServSafe) is generally required. This helps ensure that the entrepreneur is following health department rules and regulations while preparing food(s). Courses concerning certification can easily be found through an on-line search. A well operated commercial kitchen for rent will also provide a 10) fee cancellation policy; 11) termination of use policy; and 12) rules and regulations concerning cleaning.
Fee Cancellation Policy Most commercial kitchens for rent have a policy that notes that once an entrepreneur schedules hours for use, he/she is responsible to pay for the hours. However, most facilities also provide rules for a notice of cancellation that enables an entrepreneur to cancel without penalty.
Termination of Use Policy Most commercial kitchens for rent also have a termination of use policy that allows entrepreneurs to terminate any use agreement by providing an advance written notice (e.g., 30 days) without penalty.
Rules and Regulations Concerning Cleaning A well operated commercial kitchen for rent will also have a set of rules and regulations concerning cleaning that clearly states who is responsible for what. Generally, the entrepreneur is responsible for cleaning all visible particles and debris from the surfaces, floors, and equipment that he/she uses as well as throwing away any generated trash. The entrepreneur is also responsible for returning any equipment to storage and to report any problems with equipment.
The organization that sponsors a commercial kitchen for rent may also provide other opportunities for entrepreneurs to start or expand a business such as 13) workshops and seminars; 14) technical assistance; 15) one-on-one counseling; and 16) access to marketplaces.
Workshops and Seminars Such workshops and seminars may focus on business plan development, obtaining permits and licenses, marketing, displaying merchandise, etc. There may be a registration fee.
Technical Assistance Technical assistance may be provided on-site by qualified professionals employed by the operator of the commercial kitchen for rent. Such assistance may include recipe development; scaling recipes to batch size and feedback on flavor profile; and training concerning the use of the kitchen equipment.
One-on-One Counseling In addition to workshops, operators of a commercial kitchen for rent may offer one-on-one counseling to further the development of your business plan, marketing, social media, etc. Such counseling may or may not be free.
Access to Marketplaces In addition to one-on-one counseling, operators of a commercial kitchen for rent may a) offer access to their facility in order to obtain licensing to wholesale your product to retailers such as supermarkets, stores, and outdoor markets from a jurisdictional licensing department; b) notifications of events in which to sell your product; and c) any events the operator may sponsor or co-sponsor on- or off-site.
A commercial kitchen for rent provides entrepreneurs with an opportunity to start or expand a food-based business. Such a facility should only offer an opportunity if it has been inspected, approved, and licensed by a local jurisdictional health department or other authority prior to entrepreneurs selling food to the public. The facility should also have updated policies and procedures that adhere to all relevant Health and Safety regulations.
A well operated commercial kitchen for rent generally provides the following: 1) commercial kitchen space; 2) wide-range of equipment; 3) storage space; 4) and allowance for private deliveries.
Commercial Kitchen Space Commercial kitchen space is either available on a private or shared basis. Some commercial kitchens offer private space that is used by one entrepreneur at a time. Such space varies in size from a few hundred square feet to over a 1,000 square feet and varies in the amount of equipment. Other commercial kitchens offer a shared space which consists of several food preparation tables surrounded by a wide-range of equipment. More than one entrepreneur works within the space. However, each one has their own designated table(s).
Wide-Range of Equipment A wide-range of equipment includes double stack convection ovens, deck ovens, commercial stoves, deep fryers, large stainless steel work tables, and commercial mixers. Other equipment includes walk-in refrigerators and freezers and reach-in refrigerators and freezers.
Storage Space Storage space consists of a designated area in which entrepreneurs are able to store small wares and food products on open stainless steel shelving or in locked cages. Open shelving may not be secured.
Allowance for Private Deliveries Since foods and related items are generally not delivered by suppliers to private home addresses, a commercial kitchen for rent may allow entrepreneurs to receive on-site private deliveries. It is the responsibility, however, of the entrepreneur to procure and secure the deliveries.
A well operated commercial kitchen for rent will also provide a process for an entrepreneur to ensure responsibility and liability. The process generally includes 5) a registration or application procedure; 6) costs; 7) security deposit; 8) insurance; and 9) food handler's certification.
A Registration or Application Procedure This procedure may take the form of an interview. Often, the entrepreneur meets with an employee of the commercial kitchen for rent to fill out an information form. Gathered information often includes the name of the business, type of business, contact information, if the business is new or looking to expand, type of food products, equipment needs, and anticipated hourly use of facility.
Costs During the meeting, costs concerning the use of the commercial kitchen for rent are discussed. Costs may be based on an hourly use of the facility and equipment which usually ranges between $15 and $30 an hour. The variance in cost is based on the number of hours of use. The more hours of use the less the hourly rate. There is often a modest storage fee.
Security Deposit A security deposit between a few hundred dollars and up to $1,000 is required. A larger deposit is generally based on the size of the kitchen space and range of equipment. Deposits help secure dates of use and costs of any damages to facility or equipment. Insurance
General liability insurance is required no matter how frequent or infrequent the entrepreneur uses the commercial kitchen for rent. The commercial kitchen for rent needs to be an “additionally insured.”
Food Handler’s Certification A food handler’s certificate (also known as ServSafe) is generally required. This helps ensure that the entrepreneur is following health department rules and regulations while preparing food(s). Courses concerning certification can easily be found through an on-line search. A well operated commercial kitchen for rent will also provide a 10) fee cancellation policy; 11) termination of use policy; and 12) rules and regulations concerning cleaning.
Fee Cancellation Policy Most commercial kitchens for rent have a policy that notes that once an entrepreneur schedules hours for use, he/she is responsible to pay for the hours. However, most facilities also provide rules for a notice of cancellation that enables an entrepreneur to cancel without penalty.
Termination of Use Policy Most commercial kitchens for rent also have a termination of use policy that allows entrepreneurs to terminate any use agreement by providing an advance written notice (e.g., 30 days) without penalty.
Rules and Regulations Concerning Cleaning A well operated commercial kitchen for rent will also have a set of rules and regulations concerning cleaning that clearly states who is responsible for what. Generally, the entrepreneur is responsible for cleaning all visible particles and debris from the surfaces, floors, and equipment that he/she uses as well as throwing away any generated trash. The entrepreneur is also responsible for returning any equipment to storage and to report any problems with equipment.
The organization that sponsors a commercial kitchen for rent may also provide other opportunities for entrepreneurs to start or expand a business such as 13) workshops and seminars; 14) technical assistance; 15) one-on-one counseling; and 16) access to marketplaces.
Workshops and Seminars Such workshops and seminars may focus on business plan development, obtaining permits and licenses, marketing, displaying merchandise, etc. There may be a registration fee.
Technical Assistance Technical assistance may be provided on-site by qualified professionals employed by the operator of the commercial kitchen for rent. Such assistance may include recipe development; scaling recipes to batch size and feedback on flavor profile; and training concerning the use of the kitchen equipment.
One-on-One Counseling In addition to workshops, operators of a commercial kitchen for rent may offer one-on-one counseling to further the development of your business plan, marketing, social media, etc. Such counseling may or may not be free.
Access to Marketplaces In addition to one-on-one counseling, operators of a commercial kitchen for rent may a) offer access to their facility in order to obtain licensing to wholesale your product to retailers such as supermarkets, stores, and outdoor markets from a jurisdictional licensing department; b) notifications of events in which to sell your product; and c) any events the operator may sponsor or co-sponsor on- or off-site.
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. Copyright 2011. |
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