Shared commercial Kitchen in
San Francisco

‍Kitchen membership fee excludes ‍

The shared kitchen fee typically excludes additional costs or services that are not included in the base fee.

1. Storage, Fridge and freezer Fees: If you require dedicated storage space for ingredients, equipment, or supplies, there might be an additional fee for storage rentals or shelving.
2. Ingredients and produce.
3. Food packaging Please bring your packaging.
4. Consumables: Certain consumable items like disposable gloves, aprons, or cleaning cloths may not be included in the shared kitchen fee. You may need to bring your own or purchase them separately.
5. Insurance: We have insurance coverage for the facility, but it may not extend to cover individual users. You will need to obtain your own liability insurance to protect your business and products.
6. Specialty Equipment: Some shared kitchens may have specialized equipment or appliances that are not included in the base fee. If you need access to specific equipment, there might be an extra charge for its usage.

Includes

1. Hygiene and Food Safety: This includes requirements such as proper handwashing procedures, wearing appropriate food handling attire (e.g., hairnets, gloves), and following local health department regulations.
2. Equipment Usage: This can include instructions for cleaning equipment after use, avoiding misuse or abuse, and reporting any equipment malfunctions or damages.
3. Cleaning and Sanitation:  This include expectations for cleaning up after yourself, properly storing and labeling food items, and following designated cleaning schedules.
4. Scheduling and Access: Please make sure to schedule your kitchen usage at least 24 hours before the session. This could involve booking time slots, adhering to designated hours of operation, and communicating any changes or cancellations in advance.
5. Storage Policies: This include rules for labeling personal items, maintaining proper temperature control for perishable goods, and using designated storage areas or shelves.
6. Waste Management: Proper waste disposal practices may be enforced, such as segregating recyclables, compostables, and trash. Guidelines for disposing of grease or other kitchen byproducts may also be outlined.
7. Communication and Collaboration: This can include guidelines for respectful interactions, sharing resources or knowledge, and maintaining a clean and organized workspace for others to use.
8. Security and Safety: Facility rules often include provisions for maintaining security and safety within the shared kitchen space. This may involve guidelines for locking up or securing the facility, reporting any security concerns, and adhering to emergency protocols and evacuation procedures.

It's important to thoroughly review our house rule and understand the facility rules and guidelines prior your first access.

Compliance with these rules not only ensures a smooth and harmonious working environment but also helps maintain food safety standards and the overall integrity of our shared kitchen space.

1. Range: A range is a versatile piece of equipment that combines a stovetop with one or more ovens. It allows for cooking on burners or griddles and baking or roasting in the oven.
2. Griddle: A griddle is a flat, heated surface used for cooking foods like pancakes, eggs, burgers, and sandwiches.
3. Charbroiler: A charbroiler is a grill with metal grates that provide direct heat from below. It is commonly used for grilling meats, vegetables, and seafood.
4. Fryer: A fryer is used for deep frying foods, such as French fries, chicken, fish, and other items that require submersion in hot oil.
5. Convection Oven: A convection oven is equipped with fans that circulate hot air, resulting in more even and efficient cooking. It is suitable for baking, roasting, and other oven-based cooking methods.
6. Exhaust Hood: An exhaust hood is a ventilation system located above the cookline that helps remove heat, smoke, and odors from the kitchen, ensuring a comfortable working environment.
7. Other cooking utensils includes

• Chopping mats
• Knife
• Rice cooker (10 cups)
• Commercial dishwasher
• Flatware and silver ware
• Glassware
• 2 mixers and large mixer.
• Food processor
• Hand blenders
  

To begin the process, we kindly request an application fee of $500, as well as a one-month deposit. The deposit will be fully refunded upon completion of the offboarding process. Additionally, the first month's membership fee will be due.

After the complete your application form, the on boarding process includes

1. Start the payment online.The deposit and application fee will be charged on the credit card on file.
2. Sign the contract which will be sent to your email after the payment.
3. ‍Submit liability insurance & Safety and Food Handling Training certificate This ensures that you understand and adhere to proper hygiene practices, health codes, and safety protocols while using the shared kitchen space.
4. Orientation and facility rules : Attend an orientation session where you will be familiarized with the shared kitchen's layout, equipment usage, cleaning protocols, and any other specific rules or guidelines that apply to your use of the kitchen.
5. Scheduling and Access: Once your application is approved, you will typically receive instructions on how to schedule your kitchen usage. This may involve booking specific time slots or shifts based on availability. You will also receive information on how to access the facility, such as obtaining keys, access codes.
   

Our commercial kitchen includes various essential components and equipment necessary for food preparation, cooking, and storage.

1. Cooking Equipment: This includes stoves, ovens, grills, fryers, and other specialized equipment needed for cooking and preparing food.
2. Prep Area: This area consists of workstations for food preparation, such as cutting, chopping, and assembling ingredients. It typically includes stainless steel tables, cutting boards, knives, and other utensils.
3. Dishwashing Area: A designated space for washing and sanitizing dishes, utensils, and cooking equipment is crucial. It includes sinks, commercial dishwashers, drying racks, and dishwashing supplies.
4. Ventilation System: To maintain air quality and remove cooking odors, a commercial kitchen typically has an exhaust hood and ventilation system.
5. Fire Safety Equipment: Fire suppression systems, fire extinguishers, and other safety equipment are essential to comply with fire codes and ensure the safety of the kitchen staff and facility.
6. Plumbing and Water Supply: Adequate plumbing connections, sinks for handwashing, and hot water supply are necessary for maintaining sanitation and cleanliness in the kitchen.
7. Safety and Sanitation Stations: Easily accessible handwashing stations, soap dispensers, and disposable glove dispensers should be present to promote hygiene and food safety.
8. Storage Containers and Food Preparation Tools: Containers for food storage, measuring tools, mixing bowls, pots, pans, baking sheets, and other kitchen utensils are essential for efficient food preparation and cooking.

Our shared kitchen is open from 6 am - 2 pm, Mon - Fri
Weekend available from 6 am - 11 pm.

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Our event space is equipped with a kitchen and ample room for your gathering. With a capacity of up to 38 people, it offers a versatile setting for your special occasion. For groups of 1 to 20 people, the rate is $300 per hour, and for groups of 21 to 38 people, the rate is $400 per hour. Please feel free to reach out to us via email for booking inquiries.

Cancellations are not permitted. However, you have the option to reschedule your kitchen station booking by notifying us at least 24 hours in advance of the scheduled time.