Commercial Kitchen Operations

Commercial Kitchen Operations

What you will learn:
• All the business requirements to operate from a Commercial Kitchen
• Pros & Cons – rent, own, build-out
• Effective marketing techniques – how to get clients
• Additional revenue streams available to you

You Receive:
✓ Commercial Kitchen Operations Program: Dive into our comprehensive Commercial Kitchen program, covering everything from business set-up and start-up operations to marketing and unique revenue source options.

✓ Resource Pantry: Access a variety of digital tools and resources to guide your learning and support your growth in commercial kitchen operations.

❌ No Other Culinary Business Institute Programs Included

Now, the details . . .

If you need a commercial kitchen, allow us to provide the proper approach, regardless if you want to own, rent, sub-lease, etc.
We can help

As your culinary business expands, the need to utilize a licensed commercial kitchen is the only logical next step.

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 as this program offers.

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 scattered about, 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 (unwise as a starting point), 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 plus additional resource avenues you may not have considered.

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 you only want to rent a commercial kitchen and use it 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 smart next step, let this Culinary Business Institute course be your partner for success.

What exactly is the Resource Pantry?

As the name implies, your Resource Pantry provides examples of a business plan, accounting record keeping, marketing ad ideas, printable templates, additional details on a number of topics covered in the program, plus real-world experiences from active Personal Chefs.