It seems like there are so many people out there with so much tallent that can not sell their cakes because they don't have the proper kitchen to bake in.
It's very costly to build one on your own plus it takes so much time that many can't afford to do this.
So I was thinking.....................
How about starting a business where you have several smaller kitchens like a cooking school and rent it out to those who want to sell cakes, cookies and so on.
Some can rent by the month if they sell a lot and others can rent by the hour if it's just the small baker that sells every now and then.
If you think this is a good idea would YOU rent from a place like this? If so, how much would you pay to do so?
Love the idea. But the cost to rent would be - to me- if and when I get and order what would it cost to use the facility and if there was enough space to store my ingredients there plus pans. How big is the area that I would be using. I am no help there sorry. But I love the idea.
there are some places like this in place already...and I think that if it was working like clockwork, there would be more...don't you think?
The biggest complaint I've heard about people that rent kitchen space is that there is never enough storage and...people will take what is not theirs.
And who's to say that 2 opposing competitors won't sabotage each others work?
Some catering kitchens WILL rent out time during their slow time, but heaven help you when they get busy! You will be SOL then!!
I have a lic kitchen and am in the look out to hook up with someone that would be interested in doing cookies since I can't DO everything...but...in exchange they would have to also make the kind of cookies that I need for my business.
But, I wouldn't even know how to being to rent out space for that...do I include the ingredients for THEIR cookies out of MY inventory? Do I deduct the work from their rent? ( not a good option because there may be a month or two that I would end up owing THEM money..lol)
So, I sit here and scratch my head...
Well I was thinking more of a kitchen setting so each person could have their own space. If you rent by the month then you get your own kitchen to use whenever you want and could store all your stuff there. You can lock up your supplies when you leave.
The other kitchens could be rented out per day or by the hour and then you bring your own supplies and take them home at the end.
Also, has anyone thought of using a highschool that offers cooking classes. Since school is only on durning the day they may be willing to let you rent time from them at night/weekends?
Just trying to find some answers to help the many people who are not licensed because they can not afford a kitchen on thier own.
I have never seen anything like this before. Also it could be used to offer your own classes or have in guest decorators come teach.
to use a school, any school, you have to have staff volunteer to stay and "babysit'..lol
a lot of schools won't let you cook in their facilities because of liability concerns.
Even in the Culinary University I attended, they closed their restaurant and only fed the students.
They would NOT sell the food, you couldn't take it home and they ended up throwing most of it away.
Shame really when there were so many shelters and places that would take donations...
But even those places now only take donations of the actual groceries...sealed can goods and bagged dry goods and such.
Everyone is so afraid of litigations!
Risque Business- Here is an idea. You could hire them as a contractor and only have them work when you have orders for them. They would include all of their own ingredients and supplies, and you pay them "their" wholesale cost.
I think the renting kitchen space is a good idea, but I am with Risque Business, you would need cameras everywhere due to the fact people are not always 100% honest and some competitors may sabotage others work.
what I did with the chef I rented to was this..
I charged 10% of the rent ( low because he never used the place!)
shared the equipment...oven, freezer space and so on.
Basic ingredients..like sugar flour and eggs ..any specialty flavors or ingredients he brought for himself...and I gave him his own little storage unit...( some stacked cubbies)
He had his own key as a pastry chef he's used to early hours. so he could work from 8-12 .
then I arrive at 11 and do my thing till 6 pm, that I close the door and then stay to take care of things.
we decided early on to not do what the other did. I did Novelty cakes, he did wedding cakes and European type pastries.
It was nice having a check for a set amount to rely on every 1st of the month. That's the money I used to use to replenish my supplies for the month.
yep, you have to so trust the person. I knew if he messed me up I could blackmail him...lol
JoanneK...I would love to find someplace like this!!! I've turned down a number of orders b/c I wasn't licensed. Friends and family only!!!
There would have to be a great deal of storage space though....a place to put fondant/gumpaste decorations that are drying and such. I would also be a little concerned about the security aspect since you could potentially have a lot of different people accessing the premises at all hours.
Keep working on it, then open one here in Houston!!!
april
I find this topic completely frustrating because I sooo want to do cakes and branch out beyond friends and family. Although the bridzillas make me a bit nervous! The one church kitchen I checked into wants $20 for the first 3 hours and then $20 per hour after that!! The only way I could pay that is by doing wedding cakes and not the special occasion cakes I like to experiment with. That what just the cost - I don't know about fridge use and storage!
I want to be licensed and legal but cannot afford to build a separate kitchen and there doesn't seem to be any workable options!!!
Have you guys tried asking the fire departments of your towns for kitchen acess?
I was a member of a clay artists guild where we all shared a building, kiln, work space and each (30 of us) had our own storage shelfs. We respected one another's talent and work and in the 5 years that I was there never had one problem with stealing or destruction. I think a cake guild with the same premise would be awesome. Members that love cake decorating sharing a building equiped with multiple ovens, some large fridge units and storage shelves or cupboards with lots of work space. In the clay guild we all had a key to the building and could come and go as we pleased. We paid $30 MONTHLY for dues to pay untilities but I'd be willing to pay $100 if a rent had to be paid as well!! Anyone in northern IN willing???
It seems like there are so many people out there with so much tallent that can not sell their cakes because they don't have the proper kitchen to bake in.
It's very costly to build one on your own plus it takes so much time that many can't afford to do this.
So I was thinking.....................
How about starting a business where you have several smaller kitchens like a cooking school and rent it out to those who want to sell cakes, cookies and so on.
Some can rent by the month if they sell a lot and others can rent by the hour if it's just the small baker that sells every now and then.
If you think this is a good idea would YOU rent from a place like this? If so, how much would you pay to do so?
JoanneK,
I think that this would be a great idea. I know that alot of cc'rs would like a place like this. Here's a place in Kirkland WA, http://www.starrynightscatering.com/ (that I have sent the link another cc'r.) This could give you an idea of what they have done. I have some of my own business ideas that relate to the baking side that are along these lines. They are still in the "dream" state. If you had different stages to rent, ie; hour, day, week, month etc, then I am sure people would be interested. I know I would. I just have not had the time to call places to see if they rent out their kitchen. I am going to try and check this place out when I get over to Seattle to visit my son. Good luck and keep us informed on your progress.
I am working on a plan right now doing a multiple kitchen. I have attached my drawnings. Tell me what you think. One is the whole kitchen with 3 working areas and the main areas tables with smaller mixers, stoves, ovens, sinks, large mixer. One is the storage area along with mop area and bathroom. One is refrig area. One is consulting/pickup area.
Each decorator area has cabinets with locks. Consulting /pickup area has display tables and shelving.
Wow, I just got chicken skin. That is great to hear! I cant see the plans very well but that is besides the point. Anyways, I hope that everything works out and this becomes a reality for you. Keep us informed.
I actually own the kitchen you've mentioned in your post (http://www.StarryNightsCatering.com). I would be glad to answer any questions you have about renting a kitchen, and what it takes to become a licensed facility. In the state of WA, it is NOT easy.
-Denise
That is something I wanted to do with a friend, but what we realized is if your renting a place you can't sublet to anyone else you would have to own the building out right in order to do it.
I actually own the kitchen you've mentioned in your post (http://www.StarryNightsCatering.com). I would be glad to answer any questions you have about renting a kitchen, and what it takes to become a licensed facility. In the state of WA, it is NOT easy.
-Denise
Love your web site! Welcome to Cake Central! Hope to hear from you soon!
Try Googling "Kitchen incubator" in or near your town....Here is one with specifics and prices, just to give you an idea....
http://www.mikitchenessukitchen.com/aboutkitchen.htm
Wow, I just got chicken skin. That is great to hear! I cant see the plans very well but that is besides the point. Anyways, I hope that everything works out and this becomes a reality for you. Keep us informed.
off the subject but what does "I just got chicken skin" mean?
after spending several months looking for a kitchen rental, i also thought it may be more profitable to open an incubator kitchen. that seems to be the biggest comlaint i hear is that it's too expensive to go out on your own and how nice it would be to have a lisenced place to go and just pay rent and have everything else taken care of for you. i'd love to know more about this.
starrynights...your kitchen looks absolutely amazing. how much equipment did you start with? was there anything you brought in that maybe you didn't need..or maybe wished you did have? does insurance cost more because you have many people using the kitchen? Did you buy everything new or used or rent? sorry so many questions, but i am sooooo interested in doing this. one last one for now...do you own the building, and how big is it?? thanks
Icingandsprinkles, you make me chuckle...like "goose bumps." I guess I could have said goose bumps. 
We bought the business, including all the equipment, in a bankruptcy deal. We were lucky to put it mildly. Starting a commercial kitchen, assuming you buy all new tools/machines, will cost you upwards of $500K. We have everything from blast chiller to a Wolf cooktop to a massive walk-in. But we didn't pick any of it out.
The maintenance is very costly. We are required to get our oven hood inspected yearly, for about $2500. Insurance, especially for event guests, is expensive. We don't own the building, we rent it, but everything IN it belongs to us. But being Seattle rent is NOT cheap.
Don't get me wrong, I love this business, but I want to caution anyone who think it sounds "fun"- do research into the cost and time commitment. Unless you are a full-fledged catering company with money, I would rent a kitchen, not make my own (unless you are like someone I know who re-did their garage into a government-approved commercial kitchen- but that was about $100K).
Best of luck.
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