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Frequently Asked Questions
How do I get started?
Call to arrange a tour of our facility.
By law, you are required to have a Servsafe certification (Food Handlers License.) You can get the certification after taking an online course or we can arrange to have a personal instructor administer the course at our facility.
You will also need food product liability insurance. We recommend FLIP (https://www.fliprogram.com) or contact your own insurance agent.
How does it work?
We have a level system for which the monthly rate is based on the number of hours booked. It is like your own time share in a commercial kitchen. We provide you with a rolling rack to store your ingredients and equipment. We can also provice refrigeration, freezer and pallet storage.
What are your hours?
We are a 24/7, 365 day facility. Kitchen hours are booked through our facility on a Google calendar.
How does cleaning work?
We provide a daily cleaning service but tenants must make cleanliness a priority and make sure to leave the kitchen in a good condition when they leave it for the next processor.
How do I scale my operation when I increase volume and business?
We have seen hundreds of businesses over the last 10 years and some businesses find a sweet spot and want to stay at a certain level and weekly schedule while others have massively increased their businesses where we have built them custom kitchens. But we are here to help in the process of building a customized model that will work for your business.
