How do I structure fees for leasing my commercial kitchen? - commercial kitchen for lease
I have used a new full-service commercial kitchen for training. I praise the board during peak hours. Nobody else does in my area and I have no objection to which I can compare. If I paid cases, the percentage should I use? If I charge by the hour, at what rate should I use?
Monday, January 4, 2010
Commercial Kitchen For Lease How Do I Structure Fees For Leasing My Commercial Kitchen?
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3 comments:
I authorize the week, Sun -> Sun, or maybe you take the whole week, Mon -> Sound. Enter the time and storage of foods that should not interfere with regular training during the day. I offer a place where they can store food in the fridge / freezers, cooked and raw. And do not forget to clean up and remediation taken not specify covered "the morning after a disaster or, worse, an" invisible ", but bacterial load mess with their students. Determine where to throw rubbish, including including through bags and paper towels. you must make sure that your device is the antenna is always full of chemicals and to know the tenants, such as changes or additions to no more chemicals, such as wiping mixing water, the surface of the mixture as disinfectant solutions, etc. Easy to clean.
I think it's a great idea, esp. if someone else in your area. I have no idea what to say in relation to the course, b / c is so dependent on yoru area (NYC vs. Po-dunk Center-West). Perhaps the city to call and see what they want.
Try contacting some of the smaller reception halls in your area and ask what their prices. Organizations like the Knights of Columbus and others tend to be smaller institutions that can be leased to restaurateurs. Ask them how their fee structure.
Try contacting some of the smaller reception halls in your area and ask what their prices. Organizations like the Knights of Columbus and others tend to be smaller institutions that can be leased to restaurateurs. Ask them how their fee structure.
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