I have a commercial kitchen that is used by a restaurant at night, but available from early morning until approx 2pm most days.
This is a large capacity restaurant kitchen capable of turning out hundreds of covers that is currently being under-utilized.
A fully ventilated, gas-fired hot line, tons of counter and prep space, and all standard smallwares and appliances are available, among other amenities.
Cold and dry storage are available, extra cost may be required for certain types of storage. We have been inspected and licensed by the Dept. of Ag. on multiple occasions, as well as NYC Dept of Health.
This is a great fit for a small batch food producer. Currently we are not looking for catering operations.