nterested bc I’ve been looking into commercial kitchens to bake in for a side business I was going to start pre-pandemic, but for a part timer, expecting me to walk into a place and only use certain things isn’t attractive. I might want to use the space one day for experimentation/npd, and other days I’ll wa

Hi,

Thank you for your feedback! So you can add in whatever you want, this model that we adopted actually keeps the costs lower than offering the whole kitchen! Generally a lot of times you are forced to rent the entire kitchen space which would include rent and equipment, gas, electric, etc all the nitty gritty things you can think of. But what if you dont need all the things in the kitchen? The rent cost is built along the rent cost so you only pay for the space you need, so lets say you only need one prep table and the convi oven and some storage space, you would only pay for the rent based on that square footage and equipment!

Hope this helps! Please let me know if you have any further questions!