Has anyone on Long Island had experience renting a commercial kitchen from an established business? Yesterday, I went and looked at an opportunity that was listed on craigslist. The owner was willing to let me pay a fee for day use or by the month. He was going to give me a corner of his kitchen. The pricing seemed very reasonable, but the kitchen wasn't how I would want it kept clean. Also, when I went back on craigslist, he was trying to sell his business, oven, etc. I don't think that is my best option. I went to the health department today to get a new business packet. I am seriously considering just renting a very small commercial space and create a commercial kitchen. Any ideas out there????
Let me know how that goes...I rent a kitchen in NYC by the day ror whenever I need it (I know the owners) so things are okay...but either way, renting is REALLY expensive and can really jack up the cost of a cake...it would be so much easier if we could just get licensed to cook from home...I'd just set up my basement!
I know...we are actually in the process of building a house and I had it all designed to accomodate my business...ugh! I am still looking and calling....we shall see. I'll let you know:0)
I also live on Long Island, but haven't looked into renting space yet. Can you tell me if you are already an LLC or corporation and then you'll look to be licensed? I don't know where to start first. Right now I just make cakes for friends and families but would like to take it to the next step.
Msulli10 - Actually I had to get my food managers lisence first. (you can do this on www. saveserv.com. ) Nassau County offers free classes but the wait is very long. Nassau County honors the class and provides a lisence. My husband is setting up my LLC and tax id, he is an attorney. Then he will get me the insurance I need. I still have to work from a rented kitchen until I can figure things out. I don't want the responsiblity or time committment to have my own store. But the cost of renting a kitchen adds up as well (not to mention the frustration of moving things back and forth) and it isn't always convenient or available. Still looking for a small space. Went to the HD to get a packet for new establishments. Doesn't look too crazy. They are so nice and helpful! But not sure I want the pressure to keep producing to meet rent and bills. I just want to legally make/decorate cakes for a small profit once in awhile. I want to still enjoy it, not become a burden. So frustrated and confused...
gmoriello - thanks for the info. I'm in the same boat - just want to do it legally and not be overburdened. I'm in Suffolk so I'll have to check this out with the HD.
musilli10- I meant www.servsafe.com. In Nassau you can't take the online class, but they have instructors that will give you the class and test. All the best...keep me posted:0)
Thanks so much. I just checked out the site and it's amazing that there is actually slightly different requirements between Nassau and Suffolk. I'll let you know how it goes.
Hi - I'm a newbie to the boards...wondering how it went with you guys. Did you actually rent the commercial space? Were you able to get licensed and have started to sell? I've been baking for years now and started making cakes for friends and family. Everyone asks me to sell them but I've turned them all down, mainly because of the legalities and risks. I'd appreciate the advice. Thanks sooo much!!!
No, I haven't looked into it yet. Still just baking for family and friends.
msulli10, have you had any luck finding a kitchen?
I've been looking too... it's tough. Not many places are willing due to insurance and whatnot. =(
Let me know if you find anything, I'll do the same for you!
I'm in Medford, where are you?
Hi, I am researching the feasibility of opening a certified commercial kitchen on the Nassau-Suffolk border. Several people have indicated an interest in renting kitchen time in 2010. I am trying to assess if there is still a large interest. Please let me know via direct email to keepondign at gmail.com. Jim Thompson
I read your blog...any luck on finding or building that kitchen?
The non-profit I work for, the Amagansett Food Institute, operates a commercial incubator kitchen out of Stony Brook University Southampton Campus.
Here are our specs:
South Fork Kitchens (SFK) is AFI's business incubator for food entrepreneurs. It is located on the Southampton Campus of Stony Brook University.
The SFK kitchen is a fully equipped and fully licensed commercial kitchen available to qualified users. It has more than 3,000 square feet of cooking and prep space and includes a large walk-in refrigerator, a freezer, a dry storage area, and a loading dock. It also contains the following equipment:
4 Convection Ovens
2 Hobart Mixer
The kitchen is available for rent around-the clock in four-hour blocks of time, with the option of renting double blocks. Up to four users may occupy the kitchen at the same time. We expect users to rent kitchen space on a regular basis with a minimum of two times monthly.
To qualify as a user, you must have a food handler's certificate, all licenses appropriate to your business, and insurance for your business. You will also be subject to a background check.If you are a farmer or food producer interested in learning more or receiving an application form, please contact us at firstname.lastname@example.org.