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Leasing a kitchen

post #1 of 7
6/9/09 at 1:25am
Thread Starter 
Hi there,

I manage a small pub and am currently running the kitchen as well, it is getting too busy to do both! So i have decided to lease the kitchen out. I would like to ask you chefs out there if you have had any experience hiring a kitchen with some sort of mutual agreement, what you should expect from the owner and the lease? whether you would recommend a percentage basis or static lease agreement? What works what doesn't?

Any info or advice would be greatly appreciated

Cheers

Rachel
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post #2 of 7
6/9/09 at 6:33am
Hello
I'm not sure where you live as you have not added that to your profile. I suspect the answer to your questions will vary, depending on where you are located!

If you repost this in the professional forum on the site, I am sure you will get a lot of help from one of the other culinary professionals on here.
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post #3 of 7
6/9/09 at 1:18pm
Is it fully equiped? Divide your square footage what does premise cost you per sq.foot.
now add gas,and or a % of electric and water and permit fee. Garbage removal etc. charge a lease agreement.
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post #4 of 7
6/9/09 at 8:27pm
Thread Starter 

More details..

The kitchen is fully equiped except for chef knives, there is one chest freezer, two freezer/fridges and one double fridge, a four burner stove with oven and hotplate, fryer, and double grill. the kitchen is about 2.5 x 6 m with a double sink at one end. The garbage removal is taken care of by us, as is electricity, haven't worked out gas as yet...

The kitchen is also in Melbourne Australia...

Can anyone suggest where the best place to advertize for something such as this is??

Thanks all...

msrach
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post #5 of 7
6/9/09 at 8:55pm
"...Can anyone suggest where the best place to advertize for something such as this is??..."

Well, if you were in the USA I'd say your local health inspector. Otherwise, put the "word out" with your local contacts/restaurants/etc.
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post #6 of 7
6/10/09 at 7:56am
I would hand select the person to help me make or break my business. Pick a person that puts good food out and is a hands on owner that will help your bar sales. I think a person with a homemade, freash, quality driven is a person I would want to share my business. Good food will keep people in your bar drinking. I would pick carefully. You need to have a contract stating he has proof of
Health dept permit
Health certs
Liability ins for food Liability
"Check with your insurance about renting, and fire insurance liability"
Workmens comp insurance
is he set up with a Fed ID number and a S corp or LLC
I would include in the rent Garbage, Electric, gas, and a full kitchen.
You will also have to approve the food menu and pricing to make sure he is selling at a fair price to make a profit and enhance your business....................Bill
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post #7 of 7
6/10/09 at 9:11am
It looks like you have a good discussion going. I'm going to move it to the Professional Chefs' forum; you may get even more response there.

Good luck,
Mezzaluna
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