Location of most shared-use kitchens is down town or down town in ghetto ville.
Abused, broken and filthy stations and fixed equipment is something to look for before blindly closing an agreement by phone.
Nickel and Dime upcharges on storage/walk-in/specific equipment/non-standard hour changes (even off peak).
Theft. Theft from lockers. Theft of food/product. Doesn't matter if you are there or not there sometimes.
The line of roach coaches and mobile food trailers who pay 75 bucks a day to drop grease and sign-in - But really do their work at home or somewhere NOT inside the facility.
Other people in the kitchen and some of the habits they have make me question any packaged small-business-sourced product.
Lack of sinks, mixers, blenders, china caps or whatever else you need but don't have the room or the trust to leave there.
Leaking chicken that's dripping from loose wax paper, one shelf above your neatly organized shelf space.
No power above or mounted to work stations.
The famous "One Six-burner per 12 stations" configuration.
Commercial kitchens that call themselves commercial kitchens but don't have vents installed or major equipment like full-pan ovens.
One that goes on the honor system that everyone will clean everything - and as a result - you have semi-clean stations left for the next guy and obvious filth under stoves, corners, walls, etc...
Loud Mexican/Spanish music blasting outside the facility to welcome you and inside the facility to make the experience even more enjoyable.
Lack of 2x/4x/6x group work areas or areas where a production line can be setup away from your table.
Latrines that send a message: "Don't eat anything that comes out of the kitchen part of this establishment"
Now for the good stuff: All things that are opposite of above.
Flat rate per day, no hours agreement - or gentleman's agreement on hours but no stress outside of routine because kitchen is NOT over-sold.
Hand sink at station.
Hand sink and at least a 4-burner at each station.
Hand Sink, flat top/oven, 6' table and small dairy/ref-prep at station, with power, good lighting and a common line. :D
(A Dedicated station would be ideal. But an assigned three-shift station at least, so you know who to deep fry if needed.)
A dedicated facility maintenance team that actually maintains all aspects of sanitation and equipment maintenance.
Equipment Lockers or cages that are really secure. Cages or cagebays in walk-ins.
Mexican/Spanish/Rap-music free work environment. How about a big ol' quart deli full of Silencio?
How about a facility that's in a good part of town?
Segregated: Bakers, Cold Prep, Butchers, Fryers, Packagers, Cooks located in their own areas with their common equipment in those areas. I think everyone would like that idea.
Almost afraid to see how this would really work - but maybe a shared office area? Hotels have something like this: Some common computers/printers/faxes/phones away from the kitchen for ordering/checking mail/research/whatever.
How about some roaming kitchen grunts that take bribes/tips/free food/wisdom in exchange for fetch-n-get tasks?
There could be a long list of wants and hates when it comes to shared use facilities. I don't think I would ever want to own/start/run one as a business. If legit business owners were the only ones who used them it would be a much better experience.