Commercial Kitchen
Finding a commercial kitchen is about more than finding an available stove and oven. The right kitchen needs to fit your food concept, production needs, budget, equipment requirements, storage needs, schedule, and regulatory requirements.
Kitchen Dreams Solutions helps food entrepreneurs evaluate commercial kitchen options and develop a practical plan for moving from a home-based or developing food business into a permitted commercial food facility.
Your Commercial Kitchen Roadmap
1. DEFINE YOUR BUSINESS MODEL
Determine whether a commercial kitchen makes financial and operational sense for your particular business.
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2. IDENTIFY YOUR PRODUCTION NEEDS
Evaluate refrigeration, freezer, dry storage, prep space, cooking capacity, packaging space, and workflow.
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3. DETERMINE EQUIPMENT REQUIREMENTS
Determine what equipment you need and what equipment should already be available at the kitchen.
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4. ESTABLISH YOUR BUDGET
Look beyond the advertised hourly or monthly rate and identify the potential total cost of operating from the facility.
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5. IDENTIFY POTENTIAL KITCHENS
Develop a list of questions and criteria to use when evaluating potential commercial kitchens.
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6. TOUR & EVALUATE
We help you identify the space, equipment, storage, production, and scheduling requirements of your food business.
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7. REVIEW COSTS & TERMS
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8. ADDRESS PERMITTING REQUIREMENTS
Help you identify the regulatory questions and agencies you should discuss with before beginning operations.
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9. SELECT YOUR KITCHEN
After establishing all regulations and financials, you select and setup your future establishment.
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10. START PRODUCING
Your Commerical Kitchen Never Has to Feel Limited
Cottage Food Businesses Ready to Grow
You've reached the limits of your current model and need more production capacity.
Caterers
You need a professional place to prepare food for events.
Meal-Prep Businesses
You need adequate production, refrigeration, storage, and workflow.
Food Truck Operators
You may need an appropriate commissary or preparation facility depending on your operation and local requirements.
Specialty Food Businesses
You're producing food products and need a facility that fits your production model.
Restaurant Entrepreneurs
You're developing a brick-and-mortar concept and need to understand kitchen requirements.
Food Product Entrepreneurs
You're scaling production and evaluating commercial facilities.