Rates

• Our rates are based on blocks of time scheduled and the type of equipment required.  
  

• Minimum amounts of time or a monthly fee may be needed for usage.  

• We accept checks, money orders, and PayPal online easy pay with credit or debit cards.  

Scheduling and Usage

• Rental reservations are easy to schedule. There is limited availability.
  
  
• The Collective Kitchen reserves and leases space to producers on a first come - first serve basis.
  
  
• Usage blocks of time must be a minimum of 2.5 hours. Set up and clean up are part of rental time.
  
  
• During busy seasons minimum monthly usage is required.
  
  

Facility

• Commercial and residential equipment is on site. Please call for complete list of equipment.
  
  
• Smallwares and some supplies are available.
  
  
• Storage and refrigeration needs may be requested and arranged. 
  
  
• Kitchen orientation and a regular usage checklist is a part of facility usage. 

This and That

• Don’t worry. We go over all the “rules” during orientation. You will be trained on all equipment.
  
  
• Anyone using the kitchen must carry liability insurance, have food safety training, be certified by the Department of Agriculture to market their foods, and have a current business license (There are exceptions to this in specialized situations).
  
  
• There is a lot more to go over, and we do all of that in person. Give us a call or come and see our facility. Get going on your food product in a big way with The Collective Kitchen.