thinking of renting out my kitchen to part time chefs, farmers market food production, etc.
any insight as to what to look for in renters? problems that they might have with me? suggestions as to how to reach those who might want to rent my kitchen?
it's a fairly good size, 2 ovens, 12 burners, 1 5 tray convection, freezer, walk-in, good location
any info would help!