I have a 3500 sq. ft commercial kitchen that I am looking to let out to an entity. Complete with two large walk in coolers, two eight burner ranges, two double ovens, bread maker, 2 hobart mixers, dishwasher, dry storage, handwashing sinks, vegetable prep sink, and lots of smaller bowls, cutting boards, utensils, etc.
It is available after 3 pm Monday thru Friday and all day on Saturdays and Sundays.
Other times couls be arranged. I am hoping to do this exclusively with one other entity/organization. I don't want a lot of cooks in the kitchen. We use it exclusively from 7 am - 3 pm Monday thru Friday.
