Watch this page as we develop resources you can us. We are nearly complete our local food guides on how to start a rentable commercial kitchen, and how to rent a commercial kitchen. Stay tuned!
Resources from Food Forward:
For Prospective Renters:
Questions to ask when renting a new kitchen space
(for business activity)
Do you rent the kitchen for commercial purposes?
Do you require renters to have insurance? What kind?
Is the rate hourly/daily? Is there a discounted rate for non-profit/unwaged?
What is the kitchen outfitted & certified to make? Are there any relevant restrictions? ingredient restrictions? (for example, no deep frying permitted, not nuts allowed)
What equipment is included in the kitchen – is there anything I am required to bring myself?
Storage and Access
What hours is the space available? Is there a way to get access in off hours in order to pick up/drop off product?
How much space is available for storage (for equipment, ingredients, and product)?
What kind of storage (dry and refrigeration) is there? If required, can I bring my own refrigeration space?
How long can I leave products in the space? Is the space secured from other users of the kitchen?
Written by Emily Martyn