FAQ

FAQs

We understand this is all new to you.
Here are some answers to navigating the kitchen.

A commercial kitchen is set up for commercial food production and is available to approved single or multiple users on an assigned schedule.

  • ServSafe Food Manager Certification
  • MA allergen certification
  • Certificate of Insurance showing a minimum of $1,000,000 occurrence and $2,000,000 aggregate, with Serve Food, LLC listed as an additional insured
  • Deposit ($150 for kitchen members)
  • $25 processing fee for getting all the paperwork through the city
  • Yes, if you are working alone or managing a team
  • All members need at least a Food Manager’s certificate
    • If you plan to serve food directly to customers, under your own supervision, you will need to have a Food Manager’s certificate.
    • If you are going to manage a team in production, at least one person on the team needs to be certified at the Manager’s level
  • If you are still developing a product, which customers will use later, you can work under our staff’s certification. Contact us for scheduling information.

When a member cancels their reservation before it begins, that was booked with free time, their free time will be returned to them. If the reservation has already begun, they will not have their free time returned to them.

https://docs.proximity.space/articles/book-a-reservation-on-a-web-browser-member-use

The basic memberships gives you access to a comissary kitchen and prep space with 20 hours a month. 

Part time is 80 hours a month and includes storage.

We charge $25 an hour, all of our memberships are month to month, so you would create an account for the hours you need for a month and then you use the kitchen. It can be used all in one day or spread out over the month.

It is better to go under the amount of time needed, because you lose time if you don’t use it. But if you need to use more time, the system knows how much you use, based on your reservations and if you are over it asks you to authorize the additional payment. With your assent it automatically charges you.

Our minimum membership is 10 hours a month

You can reserve up to 30 days in advance of the date needed. Additionally you can have the reservations repeat into the future, the system will only bill you for the month you are in. This means if you have a schedule you like, than please reserve it now, so another member doesn’t.

It is a monthly subscription based on projected usage that is billed monthly. Time allotted can be utilized all in one day or spread out over the month. Don’t worry, if you end up needing more time our system is built to easily add. All members schedule access on the shared calendar.

The system will bill you for any additional time, which will be added to your invoice based on the costs associated with the specific equipment.

Hours for the month are to be utilized in the specific month and do not carry over. If you have more time than necessary, we can help restructure your usage.

Prices are based on a percentage of utility usage, as a shared kitchen you only pay for the parts you are using. For example, we use cost per BTU for our hotline equipment and an algorithm for determing electrical usage from EverSource.

Equipment and utilities are included in membership fees, such as:

  • 10 burner gas range with (2) conventional ovens
  • 2 convection ovens
  • 10 gallon steam kettle
  • Walk-in refrigeration
  • Reach-in freezer shelf
  • Two warming units/proofing boxes
  • 20 quart mixer
  • Some smallwares and sheet pans
  • Dedicated reach-in
  • Refrigerated chef bases (2)
  • Online Ordering
  • Delivery
  • Wholesale license
  • Culinary Coaching

Specialized equipment such as a dough sheeter, pots & pans, and, knives are not included. If you know you need certain specialty items to complete your cooking it will be up to you to provide it. We also do not provide any food nor spices.

Contact us! We would be more than happy to help work out a custom plan that is right for you.