— cynthia white

So this is something that I know a lot of different chefs that do this. So it's basically if you have a business, let's just say you're, you have a vegan food truck, okay? Um, and you have, uh, I don't know, five different items on your menu. Um, a lot of people instead of making all the food on their food truck, will actually rent a space in a commercial, um, kitchen, um, which is a brick and mortar, but not the one that they actually own. So they'll do a lot of their prep work in that commercial kitchen and, um, they will then stock their food truck from them. Now, the reason a lot of people do that is because it's a much bigger space to be able to utilize or typically air conditioned and they're also food permitted, which in a lot of states you have to have a food permit to be able to sell to the general public and, um, you have to be able to have proof of where you're actually cooking your food from. So a home kitchen is not always the best place to be able to do that, to be able to keep under certain state and local guidelines. So, um, cooking in a, a commercial kitchen, um, that you're actually renting a space is a great way to be able to, um, you know, have a little bit more time and prep ahead of time before you're actually taking it out to whatever thing you're doing. It could be a farmer's market or a food truck or something like that where you're creating a product in a commercial kitchen. It's under safe conditions, has, you know, uh, hand washing sinks and sanitizers and all the kinds of things you need in a commercial kitchen to be able to keep according to state and local laws. Um, and then you're able to be able to take it, um, you know, sealed to the f like wherever you're going to from your food trucks to your, uh, farmer's markets, to all kinds of different ways to be able to, um, utilize, uh, for your business without actually owning a brick and mortar structure yourself. So that's basically, um, how most people use commercial kitchens when they have a, um, a business in food somehow is they'll actually rent a space for a couple hours. Usually it's like a, you know, a, a set number of hours per week is the way most commercial kitchens like to do that. So like if you're doing, I don't know, making cookies or something like that, it might be every Wednesday you're renting a space for five hours at the same time, um, to be able to do that the next week. So that way you set up a rapport with the owner of the commercial kitchen as well and you kind of slot that specific time off, um, to be able to make that happen and then you take your product to be able to solve after the fact. So I think that's what you're asking and I think that, uh, hope that answers, uh, a little bit of questions around commercial kitchen usage, um, if you do have a business.