I've been trying to rent some time with a commercial kitchen and the first (and only) reply I've had so far said:
"Not sure how this would work on an hourly basis with utilities, repairs and maintenace on equipment and fixtures and possible damage to equipment. What is your proposal?"
It's currently an unused kitchen space in a property that is up for sale. I asked them if they were open to renting it on an hourly basis to a (licensed) home baker and if so what their terms and rates would be. ha, I don't know how to reply to this response. I think they expecting more than I can give (a few hours of time a week + some refrigerated storage). I don't know what to say about maintenance and damage. Has anybody signed an agreement that includes these provisions?
An additional question for those who have used commercial kitchens. Is it possible to bake cakes at home and just do the frosting/assembly and storage in a commercial kitchen? The most labor intensive part of my cakes are the cake itself, not the icing, so if I just made sure the perishable/potentially hazardous ingredients were all handled in a licensed kitchen it would help a lot.
Hope my next post will be regarding my first cake sale...