| Sign-up, its free! | Close [x] |
|
|
Benefits
|
| Sign-up, its free! | Close [x] |
|
|
Benefits
|
My colleague and I are considering subleting our commercial kitchen. I have no experience with this. Anyone ever rented commercial space before? Any advice?
One thing I know for sure we‘re only considering people who make sweet items. I had a raw food chef call yesterday. She was very nice but I can’t have onions and garlic in that kitchen. My partner is a wedding cake designer and I make chocolates. We don’t want any “off” smells in there.
I have absolutely NO experience but when I saw this post my mind popped with red flags.
be careful
I thought of the young adults who (sampled? without permission) your chocolates.
people who seem on the up and up then you find out otherwise
room mate situations that some people thought would be perfect
a friend who sublet a chiropractor office (did not work out)
Just sayin....
peace and love
I know, it’s unchartered territory for me. To be honest I’m having buyers remorse on this kitchen. I’d love to find someone to step in and take my place with half the rent. I have another place available to me that’s so cheap it’s nearly free! Nearly free sounds really good about now.
Thanks for your thoughts, I appreciate the feedback very much.
well good luck, you never know, this could be a wonderful thing!
I did not mean to poo poo the idea. I just worry too much.
Oh if only we lived a thousand miles closer together Cynthia. I’ve been looking for commercial kitchen space to use for very limited amounts of time.
Since your partner does wedding cakes and you do chocolates, maybe look for someone who does cookies or muffins. Something that compliments, not competes with what you two do.
Make sure you have enough storage space for another person and make sure you can lock up your own ingredients. It might not be neccessary, but better safe than sorry.
If it’s someone who is just starting out, make it affordable so they can get started. Maybe make a three month deal and if their business takes off, you can charge more rent.
Just some thoughts off the top of my head.
Tulip
Very good ideas! I wish you lived closer too.
The woman who called Pat today works full time for an accountant and then moonlights with a macaroon business. She has a couple of big contracts coming this month and needs space pronto. We‘re thinking of letting her rent on a trial basis for these two jobs she has and then go from there.
Cynthia, your macaroon lady sounds ideal, especially renting it to her on a trial basis. I think it sounds great.
Peace,
Suzann
[Link Removed]
Cynthia - macaroon lady should perfect if she works out.
I have a good friend who does chocolate fountain rentals and is dabbling in truffles and carmels. He is subleasing with a cake designer team. He is battling the constant “missing” inventory that keeps happening. Like he said - a few missing a month isn’t as bad but he is losing upwards of $100 monthly. Hope you have better chance finding a better partner.
Sidenote: Your chocolate is to die for!
Do you ship to southern states in the US during the summer, or is the weather too hot to send it there now? I was thinking of sending some to a recent graduate in Florida.)
Cynthia what did you decide?
Vikki
You can do anything!
Come chat with us!
Chit Chat Club
What are you grateful for today?
GratitudeDairy
Independent Stylist
Vikki Hall- Stella & Dot Stylist
Cynthia I use to share a kitchen when I had my personal chef business. I had my own shelf, my own space and my own utensils and cookware. I would say just have a sit down, layout expectations and make sure you all have an understanding of how you expect the kitchen to look when they leave at the end of the day. The more details the better before you start.
Create lasting relationships
with other like minded women.