I know the basics, like how much does it cost, what time can I use it but can anyone suggest any questions that I may not be thinking of immediately?
Thanks so much!
Will you provide a shelf in the fridge, can you use their supplies, will they provide chemicals for dishes.
Can you store your supplies there, can you meet with your customers at the kitchen (if you want to). I will try to think of more.
Can you bring someone else with you if you need extra help or will you be the only one allowed in the kitchen. What will you be responsible for?
Thanks - I have a meeting today and I am completely blanking.
I would make sure that the kitchen has an up to date approval from the health department. I don't know how many times that I have known kitchens that don't get used a lot have an old permit.
Good luck. I want to look into it at some point.
How did it go?