How to start a food business: Renting a Commercial Kitchen Costs
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- Опубліковано 25 сер 2024
- How to start a food business: Renting a Commercial Kitchen Costs.
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A major Commercial Kitchen just closed recently in nyc without telling anyone and screwed up thousands of business owners.
I agree that you need to shop around and find the right place for you.
Definitely having multiple sources of ANY vendor is VERY important...always have a back up. Great point thank you
Commercial kitchen is better than restaurants because of quality and standard and cleanliness and maintenance cost
I totally agree!
That's what I'm looking to do rent space as needed. Because the health department states I can't use my truck as my commercial kitchen 🙃. I'm working on getting my product in local stores since the giant take off 👍🏻
Thank you for the great info! Helped a lot !
Glad to hear it!
Good video dude! Good Info, THANKS !!!
Any time!
You talk fast ... Your info is great take breath😊
thanks glad it helped
I have a very small cheesecake business (california) and i wanted to start getting my license. I was told that i cant get a license because it cant contain eggs or cream cheese. I would need a commercial address because i cant use my home address. So im stuck not knowing what to do next and is renting a commercial affording for me. Please help
How much is food insurance? And will it protect you even if you dont register as LLC
Hey Hassan thanks for asking I just posted a video about this !
As helpful as commercial kitchens are, specifically in NYC with strict cottage laws, they can eat up a lot of your business costs. Maybe commercial kitchens are businesses of their own with employees. On average you will $25/h with minimum of 5 hours.
Hey Linda THANKS for sharing this will help others with their understanding of these costs!! appreciated.
Damian
Are there commercial kitchens that can do meal recipes to follow a daily keto meal plan for example?
Also, do you have a list of co-packers that can do freeze-dried goods by any chance? and the questions to ask?
I’ve found a licensed inspected commercial kitchen for $18 per hour
I’m starting my own spice business and I’m starting with my own signature steak seasoning. I don’t need ovens or refrigerators, so I feel like renting a commercial kitchen is a waste of money. Is it necessary for me to be in a commercial kitchen to mix dry spices and package them? 🤔