What is needed in a commerical kitchen, other than mixer, sinks, stoves, refrig., shelving, and island table all in stainless steel? What do you find you use the most? What did you find you wish you had thought of when you set your kitchen up? Once your set up, can only one person use it or can several use the same equipment in the same day. Is there a floorplan layout that suits cake decorators better than just a triangle kitchen floor plan?Can one use that rubber tile on flooring, since so must standing is involved?
I am doing research for a commerical kitchen in FL. Not allowed home businesses here. I am thinking a 12X36 ft building. I want a seperate bathroom with hand sink and a garbage/mop/mop sink storage area. I also want to be able to rent the kitchen to others on a month to month basis. I have already located school for food safety mgr cert. for license.
I have accounting background and already own 2 businesses(not cake).

Any feedback?Thanks in advance.

Contact your dept of Agriculture -- they should be able to tell you everything you need. Good luck!!

I set up a commercial kitchen in my home and posted this info:

http://www.cakecentral.com/cake-decorating-ftopict-34235.html

There's a list of some stuff I found I could not do without.

After I posted the pics, I find that I am still to this day adding and moving things around, to better suit my workjing habits. If you have any specific questions, please pm me, maybe I can help with some of the basic info.

-Rezzy

Thanks. It looks great. But after seeing the size, I think I will go with a little more space. I want moving space around the island table with hanging racks overhead. Thank you, thank you, thank you. I want to do this, but I want to be realistic with costs in my plan also. I have already contacted DOA.

you can take the state food managers class on line now at your own pace. just like you can defensive driving or a alcohol servers license. also i think you will find that your surfaces need to be washable, not necessarily stainless steel. most bakeries have wooden tops. better for pastrys and doughs. but for your specific requiements you will need to contact your state health dept or ag. dept..
if i was wanting to use someone elses kitchen on a regular bases id like to have a small storage area for the basic ingredients, like lockers with shelves, and all the tools, mixers, and other non food supplies already on site, i would of course use my own decorating supplies. i hope your business takes off. its a good idea.

where about are you in Florida? I'm in southwest Florida, i have been looking for a kitchen to rent by the hour.

Thanks for all the feedback/pictures.
I have used all of it in my plan drawings. I am still waiting for info packet from DOA for state requirements for sewage/fire codes/water/electrical,etc. Once I get the info pack, I will go see code enforcement for my area, and a blueprint designer to complete my drawings. I will than start gathering up the costs per the blueprints.
I already know plumbers, custom cabinet builders, electricans that are licensed to do the work, that I know do good work, that is half the battle.
It will have work locations for 3 decorators to work at one time around the outside(cabinetry and counterspace), pan storage and drawer/bin storage, and using a common area inside for large equipment and tabletops(both butcher block and otherwise), a consult room with glass front display shelves, a pick-up room with glass front display shelves/bathroom/mud room all seperate from the main kitchen area.It will have overhead sprinkler/security/ systems and computerized door- keyed time clock entry. I will base charges by hr/day/month fees. What do you think of this planning? Please, feedback please!