:: A signed copy of the operating agreement must be received to begin kitchen equipment use.
:: $500.00 equipment deposit is required.
:: Client must provide a copy of a current Food Safety Manager Certificate.
:: Client must provide proof of liability insurance.
:: Client must provide a copy of a current Processed Food Registration and/or County of San Diego DEH Permit.
17 Responses to “getting started”
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I am interested in renting a kitchen weekday mornings to continue lunchtime catering while restaurant in remodled.
Please let me know of availability, location, and rental rates ASAP.
Thank you.
Hi,
I am interested in renting the kitchen thursday and friday evenings…
I am looking into starting a canned food business. I saw your web site and I am interested in getting started.
I am curious about your rates, availability, and location.
I am looking into starting to can some sauce. I saw your web site and I am interested in getting started.
I am curious about your rates, availability, and location.
Hello
I am interested in renting the kitchen for couple days a week to perpare my food to be sold in farmers market. Please email me back with your contact number to discuss the matter. Thank you Fareed
I am starting a frozen food business. I am interested in finding out about the availability of leasing/renting a few 3-4 days per week.
Thank you
I would like to know where you are located and if you have space available?
I am very interested but you don’t have alot of information such as where are you located? How big/small is your space? Do you have a website? prices?
I am looking to get started in a baking/pastry business and need more info about this kitchen. I read your list of needed requiremements. But, I’m new to this area. Can you assist in getting the needed licenses from the Dept of Health that are needed to get started?
Where are you located? Besides the 500 deposit, what are your fees for kitchen use?
thx
Mary Collinge
Hello,
I am interested in a kitchen rental. Please email rates and locations. Thanks!
I’m interested in renting the space. May I view it and get more details on cost and availability. I would need it intermittently for lunchtime caterings, and weekend nightime caterings with an occasional breakfast prep. Thank you–Jeff Heavey
We are a new small mobile food vending company in San Diego and we are looking to lease a space that we can establish as our commissary. Is this a possibility?
Please let me know your location, rates and availability.
Thank you!
I need a commercial kitchen within the San Diego metropolitan area, North County, East County, OK. Once or twice a week for 24 hours. Why are you guys being so mysterious about the actual name of your company and the location of the rental kitchen?
Mel Pratt.
I will need to rent a kitchen commercial kitchen with some available storage space in February or March 2009, for about 4-5 days. Can you please contact me with rates? Thank you.
I have all requirements listed. Where are you located and what are your rates?
Hi,
If possible could you please email rates your kitchens location and pictures if possible.
Thank you,
Bryan