I am with a small raw food company in Huntington beach, Ca. I have been approached by a raw food chef just getting started. She would like to rent our kitchen. We are closed Sunday afternoons and the extra money never hurts. I have no idea how to price the kitchen time. She may need storage space and possibly dehydrator space. Any experience with this? Advice would be much appreciated.
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1/28/10 at 5:49pm