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Pricing, scheduling and the numbers that decide whether renting out your kitchen is worth it.
Pricing, scheduling and policy guidance for owners renting out kitchen time.
For churches, legions, community halls, cafés, restaurants and anyone else holding a licensed kitchen that sits idle. These guides cover what to charge, how to schedule around your own use, the policy to put in writing, and whether the revenue is worth the disruption.
Most kitchen owners rent out one thing: hours on the line. A commercial kitchen has four bookable streams — stations, equipment, storage, and the dining room — each priced and booked separately.
Anna Purna
A step-by-step guide for kitchen owners putting a commercial kitchen up for rent — permits, renter selection, pricing, insurance, orientation and cleaning standards.
Justin Andrews