kickstart commissary

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kickstart commissary

kickstart commissarykickstart commissarykickstart commissary
  • Home
  • Rental Info
  • Clients

About kickstart commissary

Our Commissary Kitchen Story

Like most food entrepreneurs, I started my business out of my home kitchen. And then we moved to a small rental kitchen - 15 miles away - on the second floor - it was crazy. We outgrew that space, and rented a new kitchen...which got sold and we got kicked out.  So I built a new kitchen - a big new kitchen - that I could share with other entrepreneurs who share the same journey and love for good food. 

- Libby

LOTS OF ROOM FOR GOOD PEOPLE TO WORK AND GROW

Multiple large work stations

    VIEW OUR RATE SHEET

    Kickstart Commissary Info Sheet (3) (pdf)Download

    TEN STEPS TO GET STARTED


    1. Create an Account and set up your business profile at THE FOOD CORRIDOR - our CRM and booking system - All of our communication about the kitchen is done through this system.  It is where you will upload all of your necessary documents, book your times and eventually pay your bill.  
    2. Get Your Certified Food Safety Manager Certificate - To ensure the highest level of food safety, at least one representative from your company must be a certified Food Safety Manager. This certification can be obtained through Instructor Led or Online courses provided by ServSafe. Once you have passed the exam and received your certification, you must apply to become a Minnesota CFPM (Certified Food Protection Manager) through the Minnesota Department of Health. This certification is different from the ServSafe certificate and is mandatory for commercial kitchens.
    3. Set Up Your Insurance Coverage: To operate a food business, it is essential to maintain product liability and general liability insurance coverage. The minimum coverage required is $1 million per occurrence and a minimum $2 million annual aggregate, with Kickstart Commissary LLC listed as an “additional named insured”. Proof of insurance must be provided prior to entering into any agreement.
    4. Sign Your Agreement: You will sign the agreement, provide deposits, review the policies & procedures manual.
    5. Establish Your Business License: Once you have signed your lease with us, we will help connect you directly with the appropriate agency and inspector.  Direct to consumer food businesses generally go through the Department of Health and wholesale businesses are licensed through the Department of Agriculture.   Once you have applied for the license, an inspector will work with you to complete a formal inspection.
    6. Schedule and complete your inspection. When you have the times that work for the formal inspection you will let us know so we can reserve the time for you at the appropriate kitchen.
    7. Complete Your Kitchen Orientation - 60 minute training session on equipment, cleaning, bookings etc.
    8. Start Cooking!

    Kickstart Inquiry Form

    AFFORDABLE RATES FOR EVERY ENTREPRENEUR

    High quality commercial equipment without the huge cost

    Focus on building your business without the stress of building and managing a commercial kitchen operation. We take care of the stuff - water, electric, security, chemicals, maintenance, etc - so you can focus on preparing and selling your products. Rates start at $250/month for 10 hours of use with a six month agreement. Hourly rates go down with increased use.  All dry storage and cold storage is ala carte and available on first come first serve basis.

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