Help! I have a an unexpected meeting tomorrow with an owner of a commercial kitchen looking to rent to me. I was looking but not actively pursuing a location.
I need help with suggested questions I should be ready to ask him. Ones I came up with are...
Cost of renting the kitchen - hourly, weekly, monthly.
When is it available for me to use.
Storage space available.
Using my own equipment/utensils vs. his
Any help would be greatly appreciated!
Is there room for you to store any utensils that you may wish to use but not carry back and forth everytime you rent?
Cleanup? What's expected of you, what's expected of them? You don't want to walk into a kitchen that's in a state of needing a good clean up.
Availability? Last minute orders etc.. how does that work?
Hours of operation that you need to avoid? IE) When does he need the kitchen and what times are non-negotiable.
Good luck to you