How to determine fair and manageable pricing in kitchen rental

Discussion in 'Professional Chefs' started by pastrysautegirl, Sep 3, 2014.

  1. pastrysautegirl

    pastrysautegirl

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    Professional Pastry Chef
    Hello friends--
    I've scoured the commercial kitchen rentals forum but could not find the kind of information I was looking for.

    Quick background: for the past two years I've been running my own bakery & catering business out of commercial kitchens where I am dually employed. I haven't been paying rental fees.

    I'm at a point where I am stable and ready enough to move out of dual employment and work solely for my business out of a rental.

    The opportunity I've found is a daycare center that uses its kitchen only five days a week during the morning/ very early afternoon.

    Very limited kitchen provisions, small kitchen, in a small town in West Virginia, but were the price right I would leap at the opportunity.

    My questions are as follows:

    Does anyone have experience renting on a weekly or even monthly basis as opposes to strictly by-the-hour?

    Does anyone have any experience renting from a commercial space that is not set up for catering/restaurant/incubator needs? Was there a benefit to you in the pricing?

    They'd like to bring in a little extra revenue and I have a friend on the board who enthusiastically has taken an interest in getting me into the kitchen; how would you approach the center in determining fair pricing?

    They have no experience is renting out the kitchen, so I fear the asking rates will either be unknowingly low, or.. Well, unknowingly high.

    I would so appreciate any input, feedback, or similar experiences shared on this topic.

    Thank you all so much for your time.