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Founder stories, food news, kitchen licensing, and a growing set of food maps — written for the people actually building local food businesses.
13 articles in For Kitchen Owners · newest first
New founder stories, licensing changes, and the food maps we publish. No pitches you didn’t ask for.
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A fellowship hall kitchen is insured and heated seven days a week and used on one. Here is what renting the other six earns, who rents it, and how the board keeps control.
Anna Purna
Releasing the hours between programs turns a certified municipal kitchen from a line on the operating budget into documented cost recovery — without displacing a single program.
Anna Purna
A branch kitchen built for Friday dinners is dark most of the week. Here is what renting those hours earns, who rents them, and how the executive keeps the calendar.
Anna Purna
The nine-step setup for renting out a commercial kitchen: permits and lease permission, choosing renters, space and equipment rules, pricing, insurance, orientation and cleaning standards.
Justin AndrewsPage 2 of 2 · RSS feed