Shared-use Kitchen
 

I'm considering opening a shared-use kitchen in my area...a
commercially-equipped kitchen meeting local codes where individuals
can produce food goods for sale without investing in the equipment
themselves, or at least being able to forego that investment until
after their business has taken off.

Does anyone have one of these facilities near them, have you used one,
and would you care to share your experience? Also, if this type of
arrangement interests anyone, it'd be great if you would fill out a
survey I have online to help me build a business plan. My target area
is the northern-Detroit suburbs, but anyone willing to share would be
helpful. You only need to fill in as many details as you feel
necessary. And if there's enough interest in another market, I'll
compile that info and make it available to an aspiring entrepreneuer
in that area...if that person exists.

The survey is at: http://www.stewartfip.com/kitchen/kitchen.asp

Thanks!
Matt

Shared-use Kitchen
 

On May 10, 8:37�pm, wrote:
> I'm considering opening a shared-use kitchen in my area...a
> commercially-equipped kitchen meeting local codes where individuals
> can produce food goods for sale without investing in the equipment
> themselves, or at least being able to forego that investment until
> after their business has taken off.
>
> Does anyone have one of these facilities near them, have you used one,
> and would you care to share your experience? *Also, if this type of
> arrangement interests anyone, it'd be great if you would fill out a
> survey I have online to help me build a business plan. *My target area
> is the northern-Detroit suburbs, but anyone willing to share would be
> helpful. *You only need to fill in as many details as you feel
> necessary. *And if there's enough interest in another market, I'll
> compile that info and make it available to an aspiring entrepreneuer
> in that area...if that person exists.

Hmm, nothing new... the typical Catskills bungalow colony from the
1930s - 1960s...

Shared-use Kitchen
 

Sheldon wrote:
> On May 10, 8:37?pm, wrote:
>> I'm considering opening a shared-use kitchen in my area...a
>> commercially-equipped kitchen meeting local codes where individuals
>> can produce food goods for sale
>
> Hmm, nothing new... the typical Catskills bungalow colony from the
> 1930s - 1960s...

Ditto 1960's cabins on the St. Lawrence. But we weren't producing food for
sale, just cooking in a communal setting with the other renters of cabins at
the time.

Shared-use Kitchen
 

"jmcquown" > wrote in message
...
> Sheldon wrote:
>> On May 10, 8:37?pm, wrote:
>>> I'm considering opening a shared-use kitchen in my area...a
>>> commercially-equipped kitchen meeting local codes where individuals
>>> can produce food goods for sale
>>
>> Hmm, nothing new... the typical Catskills bungalow colony from the
>> 1930s - 1960s...
>
> Ditto 1960's cabins on the St. Lawrence. But we weren't producing food
> for
> sale, just cooking in a communal setting with the other renters of cabins
> at
> the time.
>
>

The food for sale aspect will probably mean a very different situation than
the shared facility you're describing.

Shared-use Kitchen
 

JoeSpareBedroom wrote:
> "jmcquown" > wrote in message
> ...
>> Sheldon wrote:
>>> On May 10, 8:37?pm, wrote:
>>>> I'm considering opening a shared-use kitchen in my area...a
>>>> commercially-equipped kitchen meeting local codes where individuals
>>>> can produce food goods for sale
>>>
>>> Hmm, nothing new... the typical Catskills bungalow colony from the
>>> 1930s - 1960s...
>>
>> Ditto 1960's cabins on the St. Lawrence. But we weren't producing
>> food for
>> sale, just cooking in a communal setting with the other renters of
>> cabins at
>> the time.
>>
>>
>
> The food for sale aspect will probably mean a very different
> situation than the shared facility you're describing.

I'm sure you are absolutely correct. But I can't see preparing food for
(re)sale in a facility such as the OP suggested... somehow it seems
problematic. Surely there is more involved than just the facility being up
to local code? Doesn't someone have to make sure the food prepared and
being sold is not tainted (heh - wheat and corn gluten notwithstanding) or
spoiled? Properly stored (refrigerated), packaged and all that? Sounds
like more of a headache than anything worthy of a business venture. Just my
2 cents :)

Jill

Shared-use Kitchen
 

"jmcquown" > wrote in message
...
> JoeSpareBedroom wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Sheldon wrote:
>>>> On May 10, 8:37?pm, wrote:
>>>>> I'm considering opening a shared-use kitchen in my area...a
>>>>> commercially-equipped kitchen meeting local codes where individuals
>>>>> can produce food goods for sale
>>>>
>>>> Hmm, nothing new... the typical Catskills bungalow colony from the
>>>> 1930s - 1960s...
>>>
>>> Ditto 1960's cabins on the St. Lawrence. But we weren't producing
>>> food for
>>> sale, just cooking in a communal setting with the other renters of
>>> cabins at
>>> the time.
>>>
>>>
>>
>> The food for sale aspect will probably mean a very different
>> situation than the shared facility you're describing.
>
> I'm sure you are absolutely correct. But I can't see preparing food for
> (re)sale in a facility such as the OP suggested... somehow it seems
> problematic. Surely there is more involved than just the facility being
> up
> to local code? Doesn't someone have to make sure the food prepared and
> being sold is not tainted (heh - wheat and corn gluten notwithstanding) or
> spoiled? Properly stored (refrigerated), packaged and all that? Sounds
> like more of a headache than anything worthy of a business venture. Just
> my
> 2 cents :)
>
> Jill


I suspect the OP will need to come up with a very carefully worded contract
for each user, to make sure he's never liable for problems connected with
the food they prepare. Stolen equipment will be another issue.

Shared-use Kitchen
 

On May 11, 9:56 am, "JoeSpareBedroom" > wrote:
> "jmcquown" > wrote in message
>
> ...
>
>
>
>
>
> > JoeSpareBedroom wrote:
> >> "jmcquown" > wrote in message
> ...
> >>> Sheldon wrote:
> >>>> On May 10, 8:37?pm, wrote:
> >>>>> I'm considering opening a shared-use kitchen in my area...a
> >>>>> commercially-equipped kitchen meeting local codes where individuals
> >>>>> can produce food goods for sale
>
> >>>> Hmm, nothing new... the typical Catskills bungalow colony from the
> >>>> 1930s - 1960s...
>
> >>> Ditto 1960's cabins on the St. Lawrence. But we weren't producing
> >>> food for
> >>> sale, just cooking in a communal setting with the other renters of
> >>> cabins at
> >>> the time.
>
> >> The food for sale aspect will probably mean a very different
> >> situation than the shared facility you're describing.
>
> > I'm sure you are absolutely correct. But I can't see preparing food for
> > (re)sale in a facility such as the OP suggested... somehow it seems
> > problematic. Surely there is more involved than just the facility being
> > up
> > to local code? Doesn't someone have to make sure the food prepared and
> > being sold is not tainted (heh - wheat and corn gluten notwithstanding) or
> > spoiled? Properly stored (refrigerated), packaged and all that? Sounds
> > like more of a headache than anything worthy of a business venture. Just
> > my
> > 2 cents :)
>
> > Jill
>
> I suspect the OP will need to come up with a very carefully worded contract
> for each user, to make sure he's never liable for problems connected with
> the food they prepare. Stolen equipment will be another issue.- Hide quoted text -
>
> - Show quoted text -

There are lots of considerations indeed, and my decision to pursue
this or not will be gauged on the pros and cons that come feedback
like this as well as through research into other operations' successes
and failures.

Two common aspects to some existing operations seem to be the
requirement that the users of the facility meet local sanitation
training requirements (in my area's case, ServSafe), and that each
individual have liability insurance, with the facility listed as an
'additional insured'. But a contract that ties together all the
details into a signed agreement would also be neecessary to not only
cover liability issues, but also to outline expectations of conduct,
terms of payment, a non-competition clause, et.al.

All that aside, I think giving the community a place to nurture and
grow culinary talents is worth considering. So we'll see where this
leads.

Shared-use Kitchen
 

wrote:

> Two common aspects to some existing operations seem to be the
> requirement that the users of the facility meet local sanitation
> training requirements (in my area's case, ServSafe), and that each
> individual have liability insurance, with the facility listed as an
> 'additional insured'. But a contract that ties together all the
> details into a signed agreement would also be neecessary to not only
> cover liability issues, but also to outline expectations of conduct,
> terms of payment, a non-competition clause, et.al.

Your liability will never be seperate from your clients. If they use your
facility, you are providing the means by which your vendors create a
liability concern. In terms of vendor injuries in your facility, OSHA
requirements are going to be another big hurdle. You will need to comply
with their safety standards and the local OSHA office will be as frequent an
inspector as the local, state, and (depending on production) federal food
agencies. Although each vendor is not your employee, you still are required
to provide the same level of protection and compliance as any production or
factory facility.

You will be spending hours each day making sure that each vendor is being
properly monitored for compliance with health regulations. You will be up to
your eyeballs in paper work making sure that all vendors are properly
logging each step of their food handling. YOU are the one that the
inspectors will demand proof of proper temperature, sanitation, and storage
for each vendor.

Basically, you are taking on about 60% OR MORE of the huge overhead of a
large restaurant. What you are proposing will involve not just the local
health dept., but also various *state* food agencies. Each will require
specific plans, based on HAACP requirements, for every vendor wishing to use
your facility. And a lot of these vendors won't have the skill to put that
kind of plan together, so plan on a huge amount of hands on. And if ANY
vendor proposes selling packaged food on the internet, or across state
lines, then you also have to have your facility certified by the Federal
agencies and answer to their inspectors as well.

Certification of a commercial kitchen, community based or not, is not the
same for every commercial kitchen. If you are planning on having packaged or
bottled foods or sauces, than that requires a whole different level of
compliance than a kitchen preparing food for immediate sale or resale
(concession wagons).

An example among dozens: Sewer providers, whether run by the county, city,
or a public utility district, will require extensive pre-filtering of grey
water before it enters the sewer system. For me, it required installing a
1000 gallon septic tank type of vault in-ground, which had baffles to keep
grease and food particles out of the sewer. Every six months, the city
required that the tank be inspected ($250.00) and pumped if necessary (add
another $125.00). Periodic inspection for compliance will occur, and YOU are
the one that is responsible.

I don't even want to get into the costs of multi-user production equipment
and the amount of routine maintenance it requires to provide assurance of
safe operation and safe food preparation. And whether or not the vendor is
responsible for sanitizing the equipment after use, YOU are the one that
will be inspecting it and agonizing over whether you can be assured that the
next user won't have his food production run contaminated from some small
oversight.

There is a reason why virtually all community kitchens are publicly funded
by county extension offices, cities, states or colleges: It takes a whole
crapload of money to operate with a limited customer base who doesn't have a
lot of money. Even with public funding, there is a high rate of closure with
these facilities.
the one here locally, run by the county extension office, had to close after
3 years of operation.

A vendor that is doing well and making a large income is less likely to need
to rent a community kitchen or commissary, they will build their own for
food resale vending. For things like packaged foods, sauces or syrups, they
hire a factory to make production runs. You're primary target base is the
beginner or the low-level operator, neither of which can afford to pay a fee
schedule that will compensate your overhead, much less give you any profit.

> All that aside, I think giving the community a place to nurture and
> grow culinary talents is worth considering. So we'll see where this
> leads.

Growing a culinary talent is what a culinary school does. A community
kitchen is nothing more than a place for a vendor to make a product to sell.
I hope that you can get past the the dreamy idealism and look at this
strictly as a business venture. Ideals and dreams won't pay your overhead.
From your last sentence, there is no doubt that you have a whole lot more
research, planning and surveying to do.

Let me be blunt: I wouldn't risk my money in this type of investment. If you
do decide to proceed, I do hope things go well for you.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

Shared-use Kitchen
 

On 12 May 2007 12:53:45 -0700, magnanimously
proffered:

<snippity-do-dah>

>There are lots of considerations indeed, and my decision to pursue
>this or not will be gauged on the pros and cons that come feedback
>like this as well as through research into other operations' successes
>and failures.
>
>Two common aspects to some existing operations seem to be the
>requirement that the users of the facility meet local sanitation
>training requirements (in my area's case, ServSafe), and that each
>individual have liability insurance, with the facility listed as an
>'additional insured'. But a contract that ties together all the
>details into a signed agreement would also be neecessary to not only
>cover liability issues, but also to outline expectations of conduct,
>terms of payment, a non-competition clause, et.al.
>
>All that aside, I think giving the community a place to nurture and
>grow culinary talents is worth considering. So we'll see where this
>leads.

Around 17 years ago I looked into starting a shared-use commercial
kitchen similar to the one you've outlined. It was to be located in
Grey Lynn, an inner-city suburb of Auckland, New Zealand. (That was
before real estate prices in the area had become unbearable.)

Small shops throughout NZ had been carrying homemade food items for
years (with no problems), but council health departments were starting
to crack down on the shops and demanding that homemade products be
made in approved and certified premises that met existing hygiene
requirements.

I already had three users: myself (salsas); an old friend and former
restaurateur who made amazing pickles and chutneys; and another old
friend who made a range of delicious sauces. We also knew other people
who made all sorts of goodies, from jams and jellies to cakes, fruit
pies and meat pies.

The idea was to set up a large, hygienic space that met health
department specifications (not all that difficult or expensive), with
plenty of preparation, power points, storage and provide some basic
equipment to share - such as freezers, fridges (with a "d") and
commercial dish and glass washers - along with a commercial blender or
two, mixers, stove, oven, pots, pans and implements.

Other more specialised equipment could be supplied by the individual
and hired out to anyone else who wanted to use it.

The building I had in mind had an area in the front that could easily
be converted into a small retail shop and a roster could be set up so
that one of us was there to do some selling during the week. Using the
kitchen would depend on a scheduled roster, but, in theory, it could
operate 24/7.

Getting all that going would have been a pretty time consuming and
initially expensive exercise, but since all three of us had experience
in setting up either retail food outlets, restaurants or both, we
figured we could handle it and our operating plan looked solid.

What we didn't count on were the legal liability and insurance
complications. And since no one we knew of had done anything like this
before, there was no one we could ask for advice. God knows our own
legal advisors and insurance people were next to useless.

So we put the project on the back burner, so to speak ... got on with
other projects and, 17 or so years later we're all too old and
comfortable to bother.

But when we get together and reminisce, we always talk about what
might have been and how we wished we'd pushed ahead with it back then.

Great idea though. I wish you all the very best in making it happen.

--

una cerveza mas por favor ...

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