I'm doing a little research and hoping you can help me out. I currently own a small licensed kitchen (cake studio) that I'm looking to either sell (turnkey with all equipment, etc) or expand and turn into a shared kitchen to rent out. I was just looking to see what the demand is for shared kitchen space in this area and what people are willing to pay to see if that option is even worth pursuing or I should just try to sell it. It's located in a SE suburb of the Twin Cities (within 20 minutes of St Paul). The kitchen is spotless and everything is 3 years old or newer and it's all NSF and currently licensed through the Dept of Ag.
Okay now for you're help... if you could answer these questions, I would greatly appreciate it!
1. How much work space would you require to work efficiently?
2. What equipment would you need access to?
3. How much time would you need per month?
4. How much would you be willing to pay per month for shared kitchen access?
Thanks in advance!
AIf you were in the north side of the cities, we would be having a serious conversation! I've just recently been researching and talking about the possibility about renting kitchen space! I'll be watching your post to see your responses. Good luck!
I wish you were around the Rochester area! I would love to start a cake business, and have been trying to find a space to rent! Good luck to you!
So hypothetically... pretend you did live close by and were interested in renting the kitchen... I'm just trying to get an idea of what people would be willing to pay and what they'd be looking for if the circumstances were right for them...
I live in the Twin Cities and what I'm finding is about $15-20/hour for renting with a minimum of $100/month. Of course you can charge a deposit and first month's rent up front.
I think the amount of time and work space needed will vary as many bakers may have a broad range of things they bake. I only do cakes, but others may do cupcakes and other sweets in addition to cakes.
The equipment needed can vary too, but I'm sure you have the basics: a heavy duty mixer, oven, sink, storage, fridge and counter space.
Personally, I like being able to have a small space where I can meet clients and they can pick up orders and POSSIBLY even conduct a tasting.
I hope this helps.
How about anyone in or around the Raliegh ,N.C. area know of Kitchen space/office space to meet with clients?