Unique concepts we are seeing more often are commercial kitchen rental projects. These are fully equipped commercial kitchen design projects that are being built to subsequently rent to small foodservice entrepreneurs either by the hour, day or week and are on the rise in major metropolitan markets. Whether it be a local food truck, a part-time caterer, or your neighbor who has decided to turn their passion for cupcakes into a small business; they all require a health department approved space to create their products for sale to the general public.

Commercial kitchen rental concepts are designed in a way to provide just about every preparation and cooking method necessary for foodservice operators. Providing multi-functional equipment selections as well as the ability to generate product in greater volume are key aspects to developing a successful commercial kitchen rental concept. This type of kitchen can be much heavier on the capital investment side of a typical foodservice operation, but designed correctly; it can take the shape of an almost passive revenue generating business.

Since most operators can value engineer equipment selections based on their own operating style, equipment selection for a commercial kitchen rental requires the most durable equipment available to minimize downtime and withstand abuse from the renters. Chefs who work with equipment they have paid for themselves tend to be a bit lighter handed and more careful in the way the equipment is handled so this needs to be accounted for in specifying the equipment. Utilizing heavier gauge steel for items like sinks and tables are higher in cost of course but also provide increased durability and usable lifespan to ensure you get the most out of your investment.

Typically we recommend using equipment more suited for a hotel kitchen design concept that is lower in maintenance for this environment since hotel operators look for a usable lifespan on equipment for up to 20 years. Conversely, restaurant kitchen design equipment specifications typically look for a lifespan of 5-10 years on equipment due to the higher investment cost of the heavy-duty lines.

The more thorough an understanding you have of the demographic who will be using your commercial kitchen rental concept will allow you select equipment more strategically and minimize investment. Utilizing the professional design services of a qualified restaurant consultant will guide you through this process of selection and help to ensure you provide the proper space for a variety of foodservice operators.

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