Featured Commercial Kitchen for Rent in Cranford, NJ

We would like to introduce you to CEC Research’s state-of-the-art kitchen facility located in Cranford, New Jersey at 16 Commerce Drive. This brand-new commercial kitchen is available to rent for daily use.

Commercial Kitchen for Rent Cranford NJ

Kitchen features include:

2 commercial refrigerators – 2 commercial freezers – 12 ft. hood – Quick disconnects for gas equipment – 50 outlets on their own circuit for microwaves, blenders, etc. – Commercial water purification system – Commercial ice maker – 3 compartment sink – Hand sink – 8 1200 watt microwaves – 2 Vulcan ovens with 6 burners each – Heavy duty deep fat fryer – Salandar broiler – Char broil grill – Commercial dishwasher

Kitchen for Rent CEC Research Cranford NJ

Want to Cook It Here?

Click here to visit CEC Research’s kitchen listing on the Cook It Here website. There, you will find additional information about the kitchen as well as contact information

You can also visit their website at http://cecresearch.com/our-facilities/

Featured Kitchen: AMG Hospitality

If you’re looking for place to cook in Prince George’s County, Maryland, check out AMG Hospitality, located at 14207 Old Annapolis Road in Bowie.

AMG Hospitality Kitchen 1

AMG Hospitality is a shared-use food preparation kitchen for food industry entrepreneurs. This culinary facility is state certified and equipped with commercial-grade equipment for food preparation, cooking demonstrations and educational training.

AMG Hospitality is an ideal commercial facility for use by:

  • Caterers
  • Chefs
  • Bakers
  • Food truck operators
  • Culinary class instructors
  • Special event vendors
  • Entrepreneurs starting a small-scale food business

AMG Hospitality Kitchen 2

“The facility contains commercial-grade equipment chosen for their versatility and to meet a wide range of culinary needs. Whether you’re prepping, mixing, baking, cooking, or decorating, you’ll be provided with the necessary equipment to complete your culinary task in one spacious and convenient location.”

(Source: amghospitality.us)

Kitchen features include:

  • 3 Compartment Sink/Pot Dish Sink
  • 6 Burner Range w/ Oven
  • Charbroiler/Grill
  • Convection Oven
  • Griddle/Flat Top
  • Prep Sink/Service Sink
  • Stainless Steel Table/Prep Table
  • Walk-In Freezer
  • Walk-In Refrigerator

AMG Hospitality Kitchen 3

The facility can be rented for a nominal hourly fee and can be accessed 24 hours a day, seven days a week.

Want to Cook It Here?

Click here to visit the AMG Hospitality kitchen listing on the Cook It Here website. There, you will find additional information about the kitchen as well as contact information.

You can also visit their website at www.amghospitality.us.

Featured Kitchen: Kitchen Local

Kitchen Local LogoIf you’re looking for a place to cook on the Northshore/Merrimack Valley of Massachusetts or southeast New Hampshire, we highly recommend checking out Kitchen Local!

This state-of-the-art commercial kitchen is located at 14 Cedar Street in Amesbury, Massachusetts, in a historic brick building only a few blocks away from Downtown Amesbury. It is conveniently located to Routes 95 and 495.

Kitchen Local is a 1,200 square foot, full-service commercial kitchen. There are two complete kitchen stations that can be rented separately or as one full kitchen.

Kitchen Local 1

The facility is equipped with top-of-the-line commercial equipment, including:

Catering Kitchen

  • 2 Stainless Steel Work Tables
  • Portioning Table
  • 24-Quart Tilt Steam Kettle
  • 6-Burner Stove
  • Double Gas Oven with Griddle
  • Hand Sink

Baking Kitchen

  • 2 Stainless Steel Work Tables
  • Stainless Steel Portioning Table
  • 30-quart Hobart Floor Mixer
  • Double Electric Convection Oven
  • Proofing Oven
  • Table-top Induction Range
  • Cutting Boards
  • Hand Sink

Additional Equipment

  • Walk-In Refrigerator
  • Reach-In Freezer
  • Robot Coupe
  • Food Processor
  • Microwave
  • Speed Racks
  • 3-Compartment Sink
  • Utility Cart
  • Mop Sink
  • Mixing Bowls
  • Cutting Boards
  • Sheet Pans
  • Assorted Stock Pots
  • Sauté/Roasting Pans

Kitchen Local 2

“Kitchen Local fills a niche for culinary professionals and provides around-the-clock access to an affordable, modern, convenient and permitted kitchen workspace. By using Kitchen Local, you can launch or expand your business immediately without a large initial capital investment.”

(Source: www.kitchenlocal.com)

Whether you’re a chef, baker, food producer, farmer, nutrition instructor or any other food professional – this kitchen is for you. Kitchen Local is perfect for food production, catering, baking, cooking classes, menu planning, training, recipe testing, product development and more!

For years, I have experienced and appreciated the value of shared-use commercial kitchens. Knowing there was a burgeoning food industry here on the North Shore, but a shortage of commercial kitchen workspace to support that industry, I realized the direction I wanted to take.”

– Lisa Sutton, Founder and Owner of Kitchen Local (Source: www.kitchenlocal.com)

For more information about Kitchen Local, visit www.kitchenlocal.com.

Want to Cook It Here? You can contact the kitchen directly at lisa@kitchenlocal.com or (978) 204-3197 or through the Cook It Here website by clicking here.

Questions? Check out the Kitchen Local FAQs here.

Choose the Right Commercial Kitchen Ventilation System For You

Disclosure: This is a sponsored post from Extraction Canopy.

A quality ventilation system is undoubtedly one of the most important things to have in any commercial kitchen. A commercial kitchen without a ventilation system in place is not only unsafe, but illegal – and if you choose a ventilation system ill-suited to your commercial kitchen, you may as well have not invested in one at all. If unsure, seek professional guidance from commercial kitchen ventilation experts like Extraction Canopy. Their professional guidance will help you determine which of their many ventilation and extraction systems is right for your kitchen.

Standard Extraction Canopy

A standard commercial kitchen extraction canopy completes the simple task of extracting impure air and returning clean air to a commercial kitchen environment. The greater the depth of a commercial canopy, the more unclean air it can filter – so a commercial kitchen using only electrical equipment would only need a canopy around 1000mm, whilst kitchens using a range of gas, electrical and steaming equipment would need something closer to 1500mm in depth.

Island Canopy

Island canopies tend to be mounted on the ceiling, covering a number of cookers, fryers, ovens and other pieces of kitchen equipment standing in the middle of a room – hence the term ‘island’ canopy. They are usually very large but can be made to measure.

Condense Canopy Hood

These canopies are mainly installed over equipment which produces steam in, such as dishwashers, boilers or sinks. The large stainless steel surface area of box-style canopies allows them to collect steam, which turns back into liquid when coming into contact with the metal and is then emptied through a drainage tap attached to the canopy.

Ductless Kitchen Canopy

Where it is impossible to vent air outdoors, a ductless hood is a worthy substitute for commercial kitchens using light to medium duty electric catering equipment. This commercial ventilation system filters air through four different stages before returning it back into the kitchen environment.

Extraction Canopy with Fan

Extraction systems can be supplied with internal or external fans, the speed of which can be modified to regulate heat levels and save energy.

The many different types of commercial kitchen ventilation systems, coupled with the fact that Extraction Canopy allow customers to customize and design their own canopy systems ensures you’ll find the correct ventilation system for your business.

Disclosure: This is a sponsored post from Extraction Canopy. Cook It Here received compensation from Extraction Canopy in exchange for writing this blog post.

Featured Kitchen: TNI Kitchen

We are excited to introduce you to one of our newest kitchen listings on Cook It Here, the TNI Kitchen.
This amazing cooking space is located in Tarzana, California at 5577 Reseda Blvd.

TNI interior view 2

The TNI Kitchen is a retail restaurant space that is great for:

  • Training – Come in and work on your skills or teach others.
  • Catering – Is your catering company looking for a place to cook? This large kitchen space will meet all of your cooking needs.
  • Product Exploration and Development – Come test out new recipes in a real retail restaurant environment.
  • Product Presentations – This retail restaurant space is perfect for presenting your new ideas to others.
  • Cooking Classes – Looking to teach others about your art? The TNI Kitchen includes all of the space and equipment you’ll need to teach a cooking class.

TNI Kitchen Interior 

At only $35/hour, the possibilities are endless at this state-of-the-art kitchen.

Kitchen equipment includes: TNI Kitchen

  • 4 top burner
  • Oven
  • Grill (broiler)
  • Sandwich prep fridges
  • Thermaliser
  • Fridges
  • Freezers
  • Work Benches
  • Vitamix Blender
  • Meat Slicer
  • Proofer
  • Meat Grinder
  • Tabletop Stand Mixer
  • Immersion Blender

Click below to view the layout of this 1,024 sq. ft. kitchen:
TNI Kitchen Layout

Want to “Cook It Here?”

Whether you’re simply looking for a kitchen to cook in, or looking for a space to try out new products or teach a class, the TNI Kitchen is the perfect place for you.

You can rent the kitchen for $35 per hour (minimum of four hours) or $250 per day.

You can find more information about the TNI Kitchen as well as contact information through the Cook It Here website by clicking here.

About the Company:

The Next Idea, an international hospitality and restaurant consulting group, created the TNI Kitchen. They specialize in food, food service operations, restaurants, cafes, leisure and entertainment services.The Next Idea

The Next Idea works across the world, specializing in concept creation, development and management – everything from research, strategy, brand and product development, franchising, through to design, execution, systems and operations, and communication.

“We differentiate ourselves from our competitors by always beginning with the end user. The customer experience, the employee training experience, and the brand experience are given the upmost priority when we approach a project,” says Robert Ancill, CEO.

Click here to find out more about The Next Idea.

Featured Kitchen: A and J Commissary

A and J Commissary LogoThis month, we would like to introduce you to one of our most popular kitchens, the A and J Commissary located at 3201 4th Avenue S. in beautiful Seattle, Washington.

This fully furnished kitchen in the heart of Seattle includes 3,500 sq. ft. of new appliances, food prep stations, and walk-in cooler and freezer. It is available for rent 24 hours a day.

“We are confident that you will find it to be the finest in the city and that it offers all the amenities to make your culinary business a success,” says Ralph Murray, owner of A and J Commissary.

A and J Commissary Kitchen 1

(Pictured above: flexible cooking station, 6 top gas range, double-stack convection gas oven, tilting/braising skillet, shared large 2 compartment food prep sink, hand wash sink)

There are three kitchen areas available for rent offering state-of-the-art appliances, equipment, storage and prep areas. Whether you are starting a new culinary business or looking to expand your brand, this professional kitchen is the place for you.

The A and J Commissary commercial kitchen features include:

  • Four gas ranges with cook top surfaces, gas ovens, griddle and char broiler
  • Three imperial convection double stack ovens
  • 30 gallon tilting skillet/braising pan
  • 40 gallon tilting gas kettle for soups/sauces
  • Commercial 80 quart mixer
  • And much more!

A and J Commissary Kitchen 2

(Pictured above: baking station with dough table, double stack convection gas oven, combination gas range with 2 top burner/flat top griddle, 80 qt. mixer, hand wash sink)

The facility is open 24 hours a day and you can be assured that you’ll be working in a clean, efficient and secure location with 24-hour security cameras.

“We found that Seattle was woefully in need of a new state of the art, efficient and reliable commercial kitchen that would serve the growing number of start-up entrepreneurs that are part of a newly invigorated and expanding Seattle food scene. We think you’ll find A and J Commissary to be the finest commercial kitchen in Seattle and we look forward to being an important part of your successful culinary business.”

(Source: www.ajcommissary.com)

A and J Commissary Kitchen 4 A and J Commissary Kitchen 5

(Pictured above: well lit and spacious kitchen featuring ample stainless steel prep tables throughout, walk in freezer and walk in cooler)

To start using the kitchen, chefs will need to:

  1. Sign a user agreement with the kitchen
  2. Provide copies of business license, food business permit & food handlers card
  3. Provide proof of liability insurance with A & J commissary listed

Click here to read more Kitchen FAQs.

A and J Commissary Kitchen 3

(Pictured above: flexible cooking station, 6 top gas range, double stack convection gas oven, 40 gallon gas tilting kettle, shared large 2 compartment food prep sink)

We are excited to be part of the vibrant and growing catering, food truck, and specialty foods production community.”

(Source: www.ajcommissary.com)

For more information on the A and J Commissary, including complete list of resources, please visit http://ajcommissary.com. If you’re local, request to take a tour of the facility – we’re sure that you’ll love all of the amenities offered!

Chefs can also contact the kitchen directly through the Cook It Here website by clicking here.

Featured Kitchen: The Hood Kitchen Space

We’re beginning a new series in the Cook It Here blog. Each month we’ll be featuring one of our commercial kitchens for rent. As you know, not all kitchens are created equal, and even if they are equal, they’ve still got their own features and nuances. If you’re an independent chef, our Featured Kitchen series will help you get to know what’s available. If you’re a commercial kitchen owner, perhaps you’ll find it helpful to hear what other kitchens are offering.

We’re starting close to home with a great facility in Costa Mesa, California: The Hood Kitchen Space.

The Hood Kitchen Space offers six health department-certified, fully equipped kitchens, with slight differences among them to accommodate different types of client operations: one has a tilt skillet for clients requiring high capacity cooking, and two others are outfitted specifically with baking in mind. They have a kitchen designed for demonstration cooking classes, filming, or similar events, with a private venue attached can accommodate up to 25 people. In addition, they have two prep space areas, one dry and one with a sink. Clients may also rent dry, cold or freezer storage space on a monthly basis.

Each kitchen is available for hourly rental, 24 hours a day. Rates vary according to peak or off hours, on a sliding scale based on how many hours each month you require the kitchen. Clients include caterers, cottage food operators, independent chefs, and restaurants requiring overflow or temporary additional kitchen space.

The Hood is owned and operated by two local personal chefs: Shelby Coffman and Christie Frazier. Coffman is a graduate of Tante Marie’s Cooking School in San Francisco and has completed coursework at California Culinary Academy. Frazier is a self-taught professional with coursework at Tante Marie’s, Laguna Culinary and New School of Cooking. Both have extensive experience as caterers, personal chefs and cooking instructors.

Coffman and Frazier are working to make The Hood more than just a commercial kitchen for rent. They want to create a community of chefs and foodies, with The Hood as a hub for classes, events and activities.

According to their website, Coffman and Frazier also seek to build strong relationships with the communities surrounding their business. “Giving back and creating a strong community is a priority at The Hood Kitchen Space. In keeping with this practice, The Hood Kitchen Space offers its chefs and cooks the opportunity to use local, sustainable food and practices. They’ve selected Orange County artisans and family owned businesses to supply The Hood Kitchen Space’s larders with fresh, seasonal, and organic ingredients.”

For more information on The Hood Kitchen Space, including floor plans of the kitchens and complete lists of resources available, visit www.thehoodkitchen.com.

Renting a Kitchen: A First-Timer’s Guide

If you’re a food entrepreneur, and you’ve never rented a kitchen before, the process can seem daunting. First, there’s the matter of finding a commercial kitchen to rent, and then hoping it’s available when you need it. We’ve observed the difficulty in that process first-hand; that’s why CookItHere.com was born. Hopefully, you’ve found this blog in conjunction with the main site, where you can search for a kitchen to rent. CookItHere.com lists commercial kitchens for rent by location, and we’re working to add photos, reviews and availability to each profile to make finding a kitchen near you even easier.

When selecting a kitchen, do some research to be sure that you’ll have everything you need. You’ll want to tour the kitchen before you decide; nothing beats a visit to assess cleanliness, quality and space efficiency. Here are a few basic questions to consider before you make your choice:

  • Is it certified by the local health department? Is the certification current?
  • What are the rates? Some facilities rent hourly; others have longer minimums.
  • What equipment is available?
  • What storage options—refrigerator, freezers, pantries—are available, and what are the rules and rates pertaining specifically to storage?
  • How much security deposit is required, and what is the process for getting it returned to you?
  • What unique features does it have? If you’re doing classes, you’ll need viewing space, or tasting/ dining space. Some kitchens even have larders you can access (for a fee) for on-hand ingredients.
  • General amenities: if you’re planning to spend any significant time at the kitchen, check out parking and restroom facilities in advance.

Before you can use a commercial kitchen, you’ll have to fill out an application and submit certain documents to the proprietor. Here is a list of commonly required documents:

  • Proof of liability insurance. There’s no getting around it; any commercial kitchen worth its salt will require that you have liability insurance. Amounts vary, but most we’ve seen require coverage of at least $1,000,000  with the kitchen named as additional insured.
  • Food handler’s certificate. This varies by location and by your business, but most local governments will require some kind of certification for any commercial food operation.
  • Business license. It is possible to rent a commercial kitchen for non-commercial use—ask the kitchen operator about individual policies—but many require that you have a business license.
  • Classes and/or orientations. Again, depending on the location, you may be required to attend a health department class or pass an inspection or test before you can use a commercial kitchen. Other kitchens have their own orientation programs that you must complete before you can get cooking.

Once you’re up and running, let us know how you like the kitchen you selected. Cookithere.com allows you to post reviews. And if you find a kitchen that’s not on our site, be sure to let us know—we’ll add it.

Cook it at Home? A look at Cottage Food Laws

This year, many states have enacted or expanded cottage food laws. While the specific provisions of these laws vary from state to state, the idea behind cottage food laws is to recognize that the costs associated with commercial kitchens can be prohibitive to very small food businesses (cottage food operators), and to allow these businesses to prepare certain foods in home kitchens.

This is great news for food startups, nonprofit fundraisers, and even home cooks who make extra money by selling food. Before cottage food laws, even bake sales could be considered illegal; any food produced for sale to the public had to be produced in a commercial kitchen. For little guys — farm stands, peddlers and fledgling businesses — the volume just doesn’t support the cost of commercial production, so cottage food laws are critical.

However, cottage food laws have limitations. All states specify that only non-potentially hazardous foods can be produced in home kitchens. That is, foods that have a low risk of developing bacteria– i.e. baked goods without fillings, condiments, dry snack foods, and the like — are permitted, but less stable foods, like meats, must still be produced in a commercial kitchen.

Different states define “cottage food operator” in different ways. Some place a cap on how much revenue you can earn. In Michigan, for example, that limit is $20,000. Once your annual revenue exceeds $20,000, you’re no longer a cottage operator. Other states, like New York, don’t limit how much you can sell, but where you can sell it — farmers markets and temporary boutiques are okay, restaurants and retail venues are out.

In addition, many states still require a permit for cottage food production. Depending on where and to whom you sell your product, you may be required to pay a permit fee, take a class or pass a home inspection before a permit is granted. Permits are obtained from your local health department.

Labeling rules apply, too. In California, food produced in a home kitchen must be clearly labeled as such. Mississippi requires that cottage food operators use this less-than-enticing label: “Made in a cottage food operation that is not subject to Mississippi’s food safety regulations.”

For specific rules in your area, visit the web site for the department of public health in your state. California has easy-to-follow guides to their new cottage food laws at http://www.cdph.ca.gov/.  For a great comprehensive overview of cottage food laws by state, as well as updates on states where advocates are working towards making them happen, visit http://www.cottagefoods.org/.

Welcome to Cook It Here!!

We’re very excited that you’ve discovered Cook It Here and hope that you find the information useful in growing your business by connecting with the right sources. If you’re familiar with online commercial kitchen rental directories, you’ll quickly notice that we’re unlike all the others. Most of those sites have small amounts of information and what they do have, is never verified. We not only work on validating our listings daily in trying to keep up with all the new additions, but verify participating kitchens regularly to ensure that the information is up to date.  If you ever find that something needs to be brought to our attention, please notify us and we will immediately look into it and make the adjustments necessary.

You’ll also find that those other sites rarely provide photographs, and if they do, they may not be current. At Cook It Here we do invest the time and resources to include photographs of our listings, saving you time and money.  Another unique feature on our site, is the search tool by equipment, which makes it easy to narrow down those kitchens that meet your needs. Again, other sites simply don’t offer this convenience, forcing you to go through listing after listing and even calling to see what’s available, making the process of finding a kitchen very long and painful.  We understand the challenges and frustrations you’ve experienced and are here to help. The way we see it, both parties, chefs and kitchen owners, want to find each other and can benefit from connecting, so why not make it easier and quicker for you to do so. Here’s how we’re planning to improve this process.

First, for our chefs, as we mentioned before, we work daily on verifying our listings. We know how important your time is and you shouldn’t have to waste it trying to work with kitchens that are no longer renting or not even in business. We’re also making sure that we get a detailed listing of every one of our kitchens. This includes, contact information, equipment available, and some photographs of the actual space so that you can see where you’d be working and determine ahead of time if it looks like it could be good fit.  In addition to the rental listing, we’re coming up with creative ideas and new services that will soon be available to help you along the journey into your culinary business. We’ll even help you to get started by providing tools and important information on schools, certifications, county requirements, and many other aspects of running your business.

Secondly, for our kitchen owners, we know that you’ve worked very hard to make your space unique and want to showcase that to your potential renters. Why get lost in a simple listing, when you can have an edge by including it in Cook It Here.  Show it off and tell them all about you, but let us handle the marketing.  You don’t need to spend all your time trying to market your kitchen to potential renters, dealing with difficult to manage websites, costly SEO, and all the other boring stuff that has nothing to do with renting a kitchen. Cook It Here allows you to run your business simply and effectively. So we’ll soon be releasing some tools that’ll make this process a lot less painful and costly for you.

As you can see, we really want to make Cook It Here a valuable resource that can be used by chefs and kitchen owners alike to make their businesses run smoother. In the coming weeks and months, we’ll be working diligently to continue validating all the listings that we find, and will continue to add new ones discovered along the way. We have big plans for the future and a lot of exciting things are coming your way, so keep checking back to see what our technical chefs are cooking. To keep up with our latest developments, please subscribe to our blog or follow us on twitter.