Commercial kitchen

[Anthony Acchione]

In one of my classes, we talk about local farms and how some are having trouble with preparing foods such as making jams and jellies and butchering certain meats because they don't have a commercial kitchen. I am a culinary major and understand that restaurants are all over the place always looking for a way to profit. Has anyone here thought of renting out a local restaurant's kitchen to use? It seems as though it would work out for both parties because it would be extra earnings for the restaurant and a cheaper expense for the farmer looking to use a commercial kitchen.

 

thoughts, concerns?

[Chris & Laura Coulson]

In my area, there is a new shared kitchen.  http://yorkitchen.com/

 

Each participant needs to have a health inspection in order to utilize it.  Local health code rule.

 

Also, I know of others using Church and/or firehall kitchens to do the same.

[TCLynx]

With a restaurant kitchen it would really depend on the restaurant and their schedule.  If it is a big place but during the slow season (in very seasonal areas) you may have a chance but in a busy place they may be utilizing their space pretty completely.

 

However, many restaurants (local places not chains) may be really keen to buy fresh local food and many will be able to handle whole on ice fish as well as produce.  The whole local food is getting really popular in many areas.

 

But yes, there are often commercial kitchens where you can rent time provided you can follow their rules/requirements.

 

Do some research into you local and state codes and health department rules since there are some states with cottage industry laws (I think Michigan allows some small cooking at home to be sold at farmers markets) to see what/how much you might be able to produce before you are required to use a commercial kitchen.  I had always wondered how the Amish got away with it.

[Anthony Acchione]

that is exactly what I am talking about. In providence, there is a non profit called farm fresh RI and they have attempted to start making their own applesauce to sell. They mentioned that finding a commercial kitchen was their main problem and had to abandon the idea because of it. I think that shared kitchen is a great idea and should be expanded to other cities. thanks chris

[Anthony Acchione]

I am originally from Pennsylvania myself and very accustomed to the amish pies and cakes that come to the market occasionally. I know that I have seen a few of them work a deep fryer to make apple cider donuts and I have herd that once they reach the age of 18 they can choose to venture outside of the community and break some of the "rules" that they have lived so long with. Don't quote me on that though. I do know in RI, food sold from a business has to be made in a commercial kitchen.

Either way, I will use the restaurant where I work as an example; our hours are 12-4 for lunch, 4-9 for dinner and it takes about an hour to close (figure 10pm) and 2 hours to open up ( figure 10am). So there is time for someone to come in from 5-9 to prep some kind of added value product, or to break down fish. 

 

Thank you TCLynx!

[TCLynx]

It's been quite a long time since I worked in a restaurant but the one I worked in was pretty immense.  But I suppose if they are willing to rent the back dining room out for banquets during the slow season they might be willing (for a price) to let someone use the back line in the mornings when the back dining room is not going to be open.

[Anthony Acchione]

"For a price" is right, not sure how much money they would charge, but I'm sure since they would be privately owned kitchens, the price would cover the expenses and much more...Maybe that could be the reason it isn't quite common.