OPEN-24 Hour Kitchens Fair Oaks...8525 Madison Ave #127
OPEN - 24 Hour Kitchens in Folsom...13405 Folsom Blvd #910
Welcome to 24 Hour Kitchens! We are creating shared kitchen rental spaces in the Sacramento area. Are you looking for a clean, highly secure commercial commissary kitchen for rent? Are you a great chef and need a commercially permitted facility? We will specialize in renting out kitchen and prep stations to chefs, caterers, entrepreneurs, meal prep chefs, food trucks and bakers and more. The kitchens can also be available for food photoshoots, meal prep, canning/bottling and specialty food producers. All kitchen spaces will be available to rent on an hourly basis with discounts for steady users. The more time you book, the less cost per hour. We have one small ghost kitchen space for the right client at monthly rates at each location.
If you have an interest, please fill out the info below or send us an email at email@example.com.
Tours are available at both locations. Call us at 279-789-0945
A Little About Us And Our Concept...
My name is Jeff Back. I am a chef, sommelier and entrepreneur. I've been in the restaurant industry for 30 years.
My wife Gail and I, own Back Bistro in the Palladio and have opened several restaurants in the past. We know how hard and how expensive it is to open a restaurant. 24 Hour Kitchens is a place that will grow the entrepreneurial spirit. There are so many perils and obstacles to opening a food business, the biggest one being capital. With costs skyrocketing the cost to open your own brick and mortar business is near impossible for most people. Signing a lease, permitting, construction costs, insurance, maintenance and utilities add up incredibly quick. Seems like unless you are already established and have a home to draw a second mortgage from, you are out of luck. Of course you can take on an investor but most of the time that partnership breaks up and you ultimately end up going out of business. On top of that, marketing and ongoing business expenses are unsustainable for most startups. Margins are super thin in the food industry but it’s the passion that drives us and the fact that we are creating something delicious to make others happy is a feeling that stays with you.
Our new business idea 24 Hour Kitchens has come about through a lot of research and through our own trials and tribulations of owning a restaurant for almost 15 years.
Our concept is hourly commercial kitchen rentals, where clients can book their time online whenever they want and up to 3 months in advance. We differ from a few other concepts out there because we are not leasing space monthly or yearly nor are we acting like a ghost kitchen with food drivers coming in and out. There are no monthly commitments, rent, utilities, cleaning supplies or extra charges. The more time you book in advance, the less it comes out to per hour. We do require a deposit to cover any damages, or time outside of the clients scheduled time. We have 30, 60 and 90 hour pre paid discounted plans for chefs and entrepreneurs that want to use the stations more than a few times. We have the kitchens deep cleaned once a week and relay on our clients to clean up after themselves contributing to a cohesive team environment.
We will have two locations to start, the first is our Folsom location at 13405 Folsom Blvd Suite 910. This location will be bakery focused and will include 3 baking stations with mixers, ovens, walk in coolers, freezer, wood and stone tables, baking racks, proofers, dough sheeters etc. This is a great space for people interested in growing their passion and expanding past the home cooking stage. We will also have a couple cold prep areas for any commissary needs and health department approved food prep. We will also offer dry and cold storage for equipment and ingredients so clients don’t have to bring everything in every time.
The second location at Fair Oaks Pointe was our first location but permitting was not a fun process and it ended up taking 8 months to finally get our permit. On top of that, there were structural issues that we found out later that we had to address. So over budget and major delays set us back about 8 months. We plan to have this location open in December just in time for the holiday catering operations to occur. This location will have a 30ft hot cooking line and offer 4 cooking stations for hourly rentals. In addition, there will be a baking space with another hood and a cold prep space. This location will have lots of oven space, lots of burners, a tilt skillet, grill and flat top. We will be able to accommodate a couple food trucks for their commissary needs but overnight parking is limited.
We will take pride in offering very clean spaces and a hospitality focused approach to our clients. Our goal is to facilitate the food and entrepreneurial spirit and to enhance the Sacramento food scene by providing startups with a place to grow their brand. Ultimately, we would love to see our clients open their own restaurants or bakeries.