The kitchen incubator is commercial kitchen’s specialized food startup businesses. We are an open share Kitchen where you can easily test your ideal recipes, bake your pastries, launch your catering business or produce and pack your food products. We offer a completely equipped, licensed and insured facility paired with a clean, cool and professional environment where you may start and run your dream venture until s you have grown large enough to lease your own place.
Your food business starts with a Commercial Kitchen. Visit our page The requirements and resources for food businesses are listed there. Schedule an appointment with the kitchen to get free help with planning and licensing your business. An application for Kitchen use may be printed from the “Application” page. Also print the form for the credit report and background check. Fill out and send or bring with you to the kitchen. With your kitchen membership you receive your commissary license; which is your first step in obtaining your State food vending license.
To become a member just download the kitchen membership agreement, complete it and send it to us for evaluation. Although we would love to accept all requests for membership, we are subject to space and time limitation. Unfortunately, certain products or ventures may not be feasible for our location. For those who are accepted as members there is a $200.00 annual fee. The membership agreement works also as your commissary licensing agreement.
The kitchen is required by Code that everyone using the kitchen be properly certified Therefore, a Food Safety Management Certificate is required for all owners and managers. A Food Safety Handler’s certificate is required for all other users. Trainings and tests are held at the kitchen monthly. Certificates can also be obtained online.
YES, you’ll need a business tax license from the city in which you conduct business if you are going to sell to a restaurant or retail store. That means you will need to get your business tax license from the City of North Miami Beach and from Miami-Dade County. You might need one to sell at Farmers’ or Gardeners’ Markets. Check the requirements of the markets. Sometimes you report your sales tax under the event’s license.
The kitchen requires every artisan and/or company to carry a food and general liability policy for no less than $1 MIL per person. However, if you are looking to wholesale your food product to places like Whole Foods you will need a $2MIL per person minimum liability limited. Search online for Food Liability Insurance Programs for more information on coverage and costs. The kitchen requires that it be an additional insured on all policies before the kitchen may be used.
A share kitchen is as simple as a FedEx/Kinko’s store. You use the equipment you have booked while another artisan uses other equipment at another location in the kitchen. At any point you may be joined by another artisan just like you. A share kitchen allows for healthy and helpful networking among the artisans sharing information on suppliers, products, marketing, etc.
Yes we have a contract, or rather a membership agreement; which deals with your rights and responsibilities for using the kitchen . We do not have any lease or time commitment contracts. You only have the obligation of the hours you buy. You may leave the kitchen at any time. We open the kitchen to anyone for as long as you need it. We have no contract cancellation penalty of any kind.
The kitchen offers several rate programs depending on your need. For a private use of the kitchen the rate is $75.00 per hour – 6 hours minimum. For one time users share kitchen the rate is $55 per hour – 4 hours minimum. We also offer a $35 per hour package – 10 hours minimum per month and a $17.50 per hour package; which is perfect for starters, it allows up to 3 equipment usages for this rate – 30 hours minimum per quarter. In addition ,we offer a special rate of $14.55 per hour package for packers only[ no equipment use] – 36 hours minimum per quarter.
Your hours are paid upon joining the kitchen. The kitchen and you keep records of the hours purchased [on bank] and the hours used. The hours will be deducted from either booked or used hours whichever is the higher. You are responsible for keeping track of your hours and renewing your hours prior to exhaust or expiration. You will not be able to use the kitchen without equitable hours on bank. We accept cash or checks only.
We are obligated by Code to make sure our licensees are using the kitchen to produce their product. As such you must use and maintain equitable hours on bank to use the kitchen. If you allow your hours to exhaust or expire the kitchen may suspend your membership; void the commissary license agreement; report your termination to the State.
The kitchen is available for work 24/7/365. You are only limited to the time scheduled. To book the kitchen you simply go to our page and book the date, time and equipment needed. The scheduling system shows you what is open for rental. Once you booked it you will receive an email for your booking and an email for the booking confirmation. Notice the booking is not confirmed until you have received your booking confirmation email.
The kitchen is responsible to have the reserved equipment open for the artisan’s use upon arrival otherwise the kitchen is liable to the artisan. Under this premise the kitchen is therefore obligated to have a cancellation policy in place. All bookings are charged unless cancelled 10 days prior to the date of use. The kitchen, however, is open to book anytime even the same day if the schedule is available.
A deposit is required for all Artisans at the time that the kitchen is rented. If the kitchen is not left in suitable state after use, charges to clean and/maintain the kitchen will be taken out of deposit. We require having a credit card authorization on file. Deductions will be made against your deposit for cleaning @ $20/hr if area and equipment are not left to kitchen incubator standards. You will be charged for repairs for items that are broken (due to misuse) or missing during your scheduled time.
Some free counseling is available to help you get your business up and running. The kitchen also partners with other qualified firms covering all aspects of starting, running, and expanding your business for a fee.
Children 14 years and older may help out in the kitchen if they have a valid Food Handlers Card. Children younger than 14 are not allowed in the kitchen at any time. Children must remain with you in the kitchen and are not allowed to roam the building.
Yes, but it is limited to starting single operator’s companies and time available. The kitchen is also available to food producers who are making a product to sell to restaurants, on-line customers, retail stores, and special events.
Probably, if it meets NFS code and we have room for it. Email us with your equipment request and specs and we will see how we can best help you. firstname.lastname@example.org
The kitchen space is available on a private or shared basis. Such space varies in size from a few hundred square feet to over 1,000 square feet and varies in the amount of equipment. Our kitchen offers a shared space which consists of several food preparation tables at one side and a wide-range of equipment at the opposite side. More than one artisan entrepreneur works within the space. However, each one has their own designated table(s) during their working time at the kitchen.
The kitchen has a wide-range of equipment; which includes double stack convection ovens, gluten free oven, 2 commercial stoves with 6 burners each, deep fryer, Flat grillers, 3 traditional ovens, proofer, melter, commercial micro, produce prep station, large stainless steel work tables, food processors, empanada maker, sausage maker and commercial mixers. Other equipment includes walk-in refrigerators and reach-in refrigerators and freezers.
The kitchen storage space is limited to few cubic feet per artisan for permanent usage. The available storage space consists of a designated area where artisans are able to store small wares and food products on open stainless steel shelving inside their own locked containers.
Since foods and related items are generally not delivered by suppliers to private home addresses, the kitchen may allow artisans to receive on-site private deliveries. It is the responsibility, however, of the artisan to procure and secure the deliveries. Furthermore, deliveries are permitted only up to the level of the kitchen space capacity.
The kitchen has a set of rules and regulations concerning cleaning that clearly states who is responsible for what. The artisan is responsible for cleaning all pots and pans as well as all visible particles and debris from the surfaces, floors, and equipment that he/she uses. The Artisan must throw away any generated trash. The Artisan is also responsible for returning any equipment to storage and for reporting any problems with equipment, as well as logging in and out of the kitchen every time.
In an effort to deter possible criminal activities, the kitchen has lighted parking and entrances as well as over 16 surveillance cameras, interior and exterior, to protect our Artisans. We are next to a fire station and the area is patrolled regularly.
The kitchen is engaged on a long term partnership commitment with ORKIN to handle all pest management and controls. They use only certified organic pesticide as well as organic pest prevention formula.
Our kitchen has a dedicated organic certified contained room for the processing of raw produce and raw juices.