Posted by Cas on December 27, 19100 at 13:48:09 :
There appears to be a need in the NYC catering area
for professional cooking space, serving the catering
community here. The costs associated with obtaining
or building out the space, insurance, health codes,
cost of commercial tools, refrigeration, dry goods
storage, ability to find competitive prices for
ingredients is too high for most small to mid size
caterers. When you think about a cooking school,
they make their space and tools available to all their
students. That is what is needed on a professional
level. My wife wants to rent a kitchen to do her
catering out of. To do so she rented an existing
restaurant. To cover her overhead she had to open
as a restaurant as well, thereby taking away from
the catering side of her business.
I am doing some market research to determine if
there is enough demand to buy space in NY City,
and build it out with professional equipment and
then rent it out on short or long term leases.
It could be operated as a co-operative, similar
to an apartment building. The Co-op could then
have agreements with vendors and suppliers that
all users f the kitchen could take advantage of.
Your comments, suggestions, criticisms are
all welcome. Please contact me directly at
csydorowitz@georgeson.com, to develop this idea
further.
Cas