Reposted from... https://smallbiztrends.com/2019/03/shared-kitchen.html?fbclid=IwAR23kM0mGGAI-OxDh4oCWsgV8t7jUYVPURRmKUAyMGXn24V1urDPx1gSmJMRead more
Shared commercial kitchen concept 24 Hour Kitchens taking over Folsom bakery space
A former bakery in Folsom is in the process of being converted into a shared commercial kitchen.
24 Hour Kitchens is a locally based shared kitchen concept that provides users 24/7 access to commercial kitchen facilities that can be rented by the hour. The concept is being spearheaded by Jeff and Gail Back, who also own Back Bistro in Folsom's Palladio at Broadstone.
24 Hour Kitchens announced it's taking over an approximately 2,400-square-foot space at 13405 Folsom Blvd., Suite 910, in Folsom, which was formerly occupied by Willow Cafe & Sweetery.
Jeff Back said the planned location will include three bakery stations, four large convection ovens, a cold prep station, a walk-in refrigerator and freezer and storage space.
"When the space became available, we thought it would be a good idea to do a bakery-only commissary kitchen," Back said. "We've had a lot of bakers that have reached out to us looking to rent out baking space."
Because of the suite's prior use, Back said no major structural changes are needed for the project.
"We are procuring equipment now and getting everything in place," he said. "We should be getting through the health department process soon and hope to be open by the end of October."
The cost to rent space in the shared kitchen starts at $30 per hour, which includes use of the facility, electricity, cleaning supplies and oven use. Users are required to bring their own specialty equipment that might be needed to prepare a particular item. Back said they also offer 30-hour, 60-hour and 90-hour plans that go down in price the more time booked.
Last December, the Backs signed a 10-year lease for a commercial kitchen location at the Fair Oaks Pointe shopping center at 8525 Madison Ave., Suite 127.
The approximately 2,400-square-foot facility was expected to open in the spring but has yet to begin operating. Back said permitting delays initially held up the project, but once they were given the go-ahead to begin work, they found structural issues that needed to be corrected.
Back said they are now in full construction mode and have completed the majority of plumbing work and walls. They expect to hang the kitchen hood systems this week. He expects the Fair Oaks Pointe operation to open in November.
Ideal users for the shared kitchen include caterers, bakers and food truck owners who need a place to prep, and sellers at farmers markets or delivery clientele.