Frequently Asked Questions
Clients must purchase a minimum of eight (8) hours.
If you will only need the kitchen for a one-time event ($75 fee), the minimum hourly kitchen rental is four (4) hours at $25 per hour.
Clients reserve the kitchen in advance. Our online calendar allows you to check kitchen availability and reserve your desired timeslots.
Yes. You will need to reserve equipment and prep stations in advance.
The kitchen has all the BASIC small wares and cookware available for client use.
Clients will need to provide their own storage containers, saran wrap, kitchen towels, single use gloves, and trash liners. Clients may also bring any unique items they need for their own specific use.
Yes. There is no charge for utilizing the dry storage, cooler or freezer while working in the kitchen at your reserved time. If you would like to store your products, ingredients or small wares on an on-going basis, there is a $40 charge per storage rack (dry, cooler, freezer) per month.
Yes, as long as your equipment is NSF or Commercial-rated and there is available space. We’ll definitely try to accommodate your temporary needs!
Yes. Our health permitted facility will allow you to legally sell your food product. You may also be required to have a food permit from the local jurisdiction in which you are selling your product. You will also need a Sales Tax and Use Permit. Our facility can become your health permitted facility and manufacturing location.