Thanks for the video. It provided valuable information. I am planning to move from Cottage processing to FDA licensed commercial early next year for my sauces.
I have a side job at a local sandwich shop that happens to be freakishly swift. I would like to start a very simply beverage kiosk/kart with minimal food preparation. Would I be able to arrange with the owner or general manager to keep my stuff inside a milk crate in the back of their licensed kitchen or fridge? At this point, having a licensed/commissary kitchen feels more like a technicality as I don’t really need one. Can keep my supplies locked inside the cart.
![What are the three main types of Commercial Kitchens [ Which is BEST for YOU? ]](http://i.ytimg.com/vi/gIsyPAHSuWA/mqdefault.jpg)
![What are the three main types of Commercial Kitchens [ Which is BEST for YOU? ]](/img/tr.png)
Thanks for the video. It provided valuable information. I am planning to move from Cottage processing to FDA licensed commercial early next year for my sauces.
If I have a shaved ice business, what do I need the commissary for? Just to store my syrups? And prepare syrups?
Do you have to have good credit to rent any of those kitchen are you just rent them when you need them can you sell out of the kitchen
The TOP 5 questions to ask when renting a commercial kitchen or commissary: bit.ly/kitchenvscommissary
-Rey
I have a side job at a local sandwich shop that happens to be freakishly swift. I would like to start a very simply beverage kiosk/kart with minimal food preparation. Would I be able to arrange with the owner or general manager to keep my stuff inside a milk crate in the back of their licensed kitchen or fridge? At this point, having a licensed/commissary kitchen feels more like a technicality as I don’t really need one. Can keep my supplies locked inside the cart.