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Renting a Commercial Kitchen - Page 2

post #16 of 22

I don't know if this will help you, you might find a kitchen to use a bit cheaper. Here in MT, many times our senior centers rent their kitchens out.

 

http://www.culinaryincubator.com/maps.php
 

post #17 of 22

Thanks!

elsewhere.
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elsewhere.
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post #18 of 22
Thread Starter 
Quote:
Originally Posted by kikiandkyle View Post

Thanks!

Your questions have helped me also. Thanks everybody!
post #19 of 22

I am so happy! Just closed the deal with the local Community Center...$75 for the day to rent their kitchen! :-) They have 4 ovens, frig and etc. I am so excited....the other kitchen I was renting charged by the hour....I asked if I only need for a couple of hours if we could talk about different price and she said sure. But really $75 is 3 hours at the other place, so I think this is a good deal! I am excited....

 

If you are looking for a kitchen...look outside the box....I have looked at countless other locations that you see listed....restaurants, country clubs, churches....and etc....

 

Good luck everyone!

"When you look at a cupcake, you've got to smile." ~ Anne Byrn

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"When you look at a cupcake, you've got to smile." ~ Anne Byrn

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post #20 of 22

SO, I'm here in St. Louis, Missouri and since closing my mall location I've been looking for a commercial kitchen to rent. My fiance who is a business owner in plumbing and constructions thought how about finding a commercial space and moving the equipment in there for your prep space and renting out space to other "food" related businesses. Not a bad idea, but before moving forward I wanted to get a sense of what the needs were in St. Louis. I know it's tough to find space and because I had a retail location in a local mall that didn't work, I know all to well the financial toll renting a space can take. I'm not looking to charge nearly as much as some of the other placings out there. I want to be fair because small business take time to build and the one thing they lack is continual cash infusion. So with that, I'm looking for 6-8 businesses willing to commit to at least 10-15 hours of kitchen time per week. I plan to only rent to 6-8 at a time. The space will be secured and centrally located in the county of St. Louis MO (areas like U-City, Webster Groves, Kirkwood and Clayton are being considered). Let me know if you have a need or pass this on to someone you know is looking for kitchen space.

post #21 of 22

SO, I'm here in St. Louis, Missouri and since closing my mall location I've been looking for a commercial kitchen to rent. My fiance who is a business owner in plumbing and constructions thought how about finding a commercial space and moving the equipment in there for your prep space and renting out space to other "food" related businesses. Not a bad idea, but before moving forward I wanted to get a sense of what the needs were in St. Louis. I know it's tough to find space and because I had a retail location in a local mall that didn't work, I know all to well the financial toll renting a space can take. I'm not looking to charge nearly as much as some of the other placings out there. I want to be fair because small business take time to build and the one thing they lack is continual cash infusion. So with that, I'm looking for 6-8 businesses willing to commit to at least 10-15 hours of kitchen time per week. I plan to only rent to 6-8 at a time. The space will be secured and centrally located in the county of St. Louis MO (areas like U-City, Webster Groves, Kirkwood and Clayton are being considered). Let me know if you have a need or pass this on to someone you know is looking for kitchen space.

post #22 of 22

I was looking into this too. Something I was wondering though was about your supplies. All the flour, icing sugar, etc. that you need for baking the cake and making icing and whatever else. AND all your tips and spatulas and everything. If the reason of renting the kitchen is to not have those things in your home, how is that suppose to work?? If you have a big giant bag of flour and you obviously wont be using it all what are you suppose to do with it? Take it home? and then what? next time you go bake there you take it with you.... but it was at your house. And what about the tips and decorating supplies, what if you use that stuff at home for personal use, and then take to the kitchen to make a cake for a client? I am just a little confused

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