Today, being a food service entrepreneur and possessing the centre might not always be ideas that go together. Whether your a start-up business or a successful restaurateur, renting a kitchen area or adding a kitchen space is a tricky solution that you should think about.
We have summarised a few suggestions for 7 things you have to ask prior to leasing cooking space:.
Leasing Cooking Space Guide:
1. Is it clean and sanitary?
The area must be receiving good health scores from the regional Dept. of Health. Because it is most likely that the health inspectors will not just be inspecting the centre as a whole, but including each operator’s space. Starting the business with a poor wellness score will not bode well for your business rating.
2. Do you feel safe?
Since numerous catering services and food truck operators work odd hours, it is important to protect the trucks and equipment, along with the safety of the operators. Is the facility well-lit with safe parking? Are there security camera throughout the building along with the structure which really tapes video 24 hrs a day? These are important.
3. What kind of lease is offered?
Is the area versatile enough to match the requirements of your business? If you need additional time away from your regular area to deal with recipe development, perhaps hourly rental will be required. If you ‘d need limited time, and an even more privacy in your operation and if you want to have more control, maybe a longer-term lease will be best for you..
4. Who manages the facility area?
Who is running the area? It is also a crucial to indicate and think about the person whose taking care of it. Are they experienced enough to assist you with the Health Dept. if there are any issues? An educated facility manager or management team can circumvent any health related troubles before they manifest into a bigger problem.
5. How does the facility manage overcrowding?
The facilities of the kitchen are of paramount importance to the Health Inspectors. Keeping control of access to the kitchen is necessary to prevent overcrowding anytime. Does the facility area have any type of reservation system in place? There should also be a system in a location to see to it that devices are being appropriately made use of and cleaned after each use.
6. Exactly what devices are included?
Does the area provide an adequate and top-of-the line devices for your use? Facility areas should have stainless steel preparation tables and access to a wide range of equipment such as blenders, food mill, meat slicers, coolers and dry storage shelving. Preparation sinks, three-compartment sinks, hand washing sinks and dishwashing equipment should not be neglected.
7. Any included benefits and resources available to help your operation?
Commonly lessees will be asked to supply their own pots and pans, sheet pans, tongs, spoons, and so on. A great facility area has an equipped kitchen and basic dry products so you can conserve time from driving to obtain these necessities.
So prior to making a choice to commit to leasing a kitchen space, ask the right questions. If you’re not delighted with any of the responses, keep looking until you find the area that will make a YES to you.
