Get your catering, baking or food prep business up and running!
Getting the business end of things in order doesn't have to be such a headache. We know you want to get started in the kitchen, so we've created a complimentary Getting Started Checklist to help get you up and running.
Scroll down for a free download link!
Once you've got all the pieces in place, you'll be ready to give us a call to take a tour of our space and reserve your spot at Shared Kitchen Rentals!
Here are the steps...
1. Obtain Valid Food Manager Certificate
There are many companies offering this certification. We recommend taking an in-person class. The instructors know what information needs to be focused on and the test is given at the end of the course. One person on your team must have a Manager's Food Handling Certificate and all other team members must have Food Handler's Cards.
TIP: Take a course which gives immediate, verifiable results of the test. They are usually a little more expensive, but you will have proof of passing right away. If you take a course which mails the certificate, you will have to wait for the certificate to arrive (usually six to eight weeks) before you can work in most commissary kitchens.
Resource: www.servsafe.com
2. Secure Business Liability Insurance
We require our kitchen to be listed as an additional insured on your policy. There is a line on the policy for Damages To Rented Premises (each occurrence). For our kitchen the amount listed in this section must be $1,000,000. It is a requirement of our landlord.
TIP: A good, comprehensive policy should cost no more than $90 per month.
Resource: If you cannot find a policy to fulfill this requirement, please call us at (858) 935-9924. We can get you in touch with a great agent!
3. Call Shared Kitchen Rentals for A Tour
Contact Gina at Shared Kitchen Rentals by calling (858) 935-9924 to schedule a tour of the kitchen and discuss booking time in the kitchen. You’re on your way!
Have more questions?
Give us a call at (858) 935-9924 or click the Frequently Asked Questions button below.