Commercial Kitchens
Commercial Kitchens - Start-Up & Operations
There are distinct advantages to culinary talented individuals who work from
a licensed commercial kitchen facility. More counter space, more burners, better grade of
equipment, tons of refrigerator/freezer space, food deliveries and so forth. If you have a
culinary business and find that the time is right to expand into a commercial facility,
this Culinary Business Institute program has done the research for you.
Until now, commercial kitchen operators had to do extensive research and learn a lot through
trial-and-error. The information we've assembled comes from actual people who have made the
transition to a commercial kitchen, but who did not have the benefit of a comprehensive resource
during their journey such as this.
Their expert, experienced input alone is invaluable and truly helps others
to not make the same or potentially costly mistakes. We also found that there were bits and pieces of information
available, but it took a fair amount of time to research, validate and digest this information.
We did this, so that you won't have to.
Personal chefs, caterers and culinary entrepreneurs alike can quickly assemble a plan of action
and forge ahead with the knowledge compiled in
one single reference source. Regardless of if you plan to add a commercial kitchen to your mix by
renting or refurbishing an existing kitchen, or starting
from square one and building a custom commercial kitchen, you'll find the information collected here
to be essential during your process.
Now for the always asked, initial questions and concerns.
What will you learn from this program, in simple terms.
You will learn about requirements, standards, licensing, insurance needs, kitchen flow and
layout plus hired help or contract labor issues. Because this may be a start-up business, we
include detailed business start-up information, proven marketing ideas, pricing strategy
options, food packaging and storage information.
How long will it take to complete this program?
This course is intended for you to fully understand all the particular elements of the commercial
kitchen process. You will move ahead at your own pace. In theory, you could read all of the
information in a day - however we do not endorse that approach.
What if someone just wants to rent a commercial kitchen and use it full or part time?
You will still be involved with more expensive equipment requiring agreements about who is
responsible for what, you will need to address required insurance and licensing issues, and
you need to determine if what you anticipate doing is properly zoned for.
Operating from a commercial kitchen certainly provides for larger income potential compared to a traditional Personal Chef Service, for example. When your business suggests that a commercial kitchen is the logical next step, let this Culinary Business Institute course be your partner for success.
If you've still got questions, please review our frequently asked questions (FAQ) section, or send us your question and we'll be happy to provide an answer.
