4 Things you need to prepare before renting a kitchen

Whether you’re a start-up catering company or creating a pop-up, you need to be prepared when renting a kitchen for commercial use, from ensuring you have the perfect equipment for your needs to somewhere to store your produce if it’s not going straight to the consumer.

Here’s our checklist of things to consider before renting your first commercial kitchen.

Have you secured equipment?

At Dephna, we know that every company has different needs. Because of this, and the niche industries many of our clients work in, our commercial kitchens come empty of equipment, so that they can be entirely personalised to a company’s needs.

When you’re using a commercial kitchen like this, it is essential that you know exactly what equipment you require. This will affect the amount of space needed in your kitchen. The better you know your equipment needs the more likely you are to save money by not overestimating spatial requirements.

How are you going to get your product from A to B?

It may sound like an obvious question with an obvious answer, but logistics are so often overlooked. Working out how you and your product are going to get from A to B is a hugely important factor to consider when deciding where to rent your kitchen.

You will need to know whether you will be using a temperature controlled van to move products and produce, and if your facility has parking space – or even easy road access. In London these questions can become even more pertinent due to the busy nature of the roads in the city. Make sure you have a logistics plan set up before you rent.

Do you have storage space?

You need to ensure you have somewhere to store both your ingredients and your finished product that will meet with all health and safety requirements relating to food standards. This can also affect your decision on choosing a facility.

At Dephna many of our facilities include cold rooms alongside storage areas, which can be incredibly convenient for storing anything that cannot be left in the commercial kitchen. Ensure that you have conveniently located storage options, and that they are fit for purpose.

Do you have liability insurance?

Wherever you are cooking professionally, you will need liability insurance. It is required to protect both yourself and your business against claims from injured contractors or employers. And it’s important to remember that even unpaid volunteers can be counted as employees.

Ensure that you have the right liability insurance for your business that covers you against all possible outcomes. It is likely that you’ll need to take out product, public and employer’s liability for complete coverage.