FAQ

QUESTION

Q: Is this only day rental or long term rental? or both? 
A: Both! This factor is dependent on your willingness to have open/host days and the renters' availability.

QUESTION

Q: Are renters screened for insurance, certifications, permits, etc...?


A: Yes! All renters fill out an intake form that is required before booking time in your kitchen. All renters are obligated to onboard and show verifications of food handling certifications as well as complete a kitchen orientation before actually starting in your kitchen. The purpose of the form walks through all of these permissible kitchens with what the kitchen is willing to allow, and then a site visit/collection of pictures/virtual tour is assembled by us to market/promote your space and train the "renter'" of your space as well before they actually start cooking. This way they're not walking into a kitchen blind, and kitchens feel secure that no one needs to manage and assure them where everything is, but this is totally up to you! 

QUESTION

Q: How can I view bookings with those that are interested?


A: Google Calendars will alert you when there is a potential booking in a given week/month. 

QUESTION

Q: What is payment process like?


A: All payments will be dispersed by KitchenLists once a renter is guaranteed permission to operate in designated kitchen and successful time has been completed.

QUESTION

Q: How are your current clients dealing with the security of products and or equipment?  We are an active kitchen and can not put things away each time there is a rental. 

A: This I totally understand. From my experience, it varies from kitchen to kitchen. Some have invested in caged dry storage racks which can be a little expensive, while the majority have gone on a "good grace" system and have left their equipment completely open. But we would help install wireless security cameras that can be accessible via your mobile phone if ones are not made available already in the BOH. 

QUESTION

Q: What is the going rate? Average hours of rental for clients. 
A: Most clients rent about 20-24 hours a month, with 5-6 hours for a day's session once per week, but there are some catering businesses who are interested in renting more hours at a time and will rent 80 hours per month, working 4 hour shift days throughout the week if permissible.

QUESTION

Q: Who are current customers?
A:  We have about 20 SFB (small food businesses from meal prep vendors, to catering businesses, to start up entrepreneurs) who are in need of a kitchen. We match based on the culinary need of their menus. We currently have 3 kitchen leads in the Bay Area.

QUESTION

Q: What type of success do you have in filling kitchen space?
A: During this past year alone, we have found a market of innovative food entrepreneurs that are excited to venture out and grow their limited sales, and have had tremendous success from the share kitchen concept/pop up events. Last March, when there was absolutely no market for renters, we managed to grow renter sales from $0/month to $10 K/month at the end of 2020, and this market has not ceased to grow, and the demand for more onboarded kitchens becomes greater each day.

QUESTION

Q: Where do I sign up? 

A: Go to the "Services" section and click on the button "Sign Up" for kitchen consulting services to begin hosting your kitchen! 

*Hosting your kitchen can be a great way to repurpose your space to gain passive income without the hassle of managing staff or operations 24/7. Will you start today?