Topic: On demand kitchen rental...I know it's been addressed before

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Posted at August 27, 2011, 3:31 am:

...but what would be reasonable to pay to rent a place that has a kitchen that is offline half the day. For instance a morning doughnut shop, a church, or a kitchen that isn't being used that's attached to a pub?

There are many venues coming up and I have a lot of possibilities but only if I have a kitchen. (Can't use where I work)

The pub wants 1000 per month to rent as a full up restaurant but the kitchen has been closed for almost a year and needs major cleaning. I wouldn't want it for that at the moment besides the obvious like time?

So is there a rule of thumb for such a thing? (given the fudge factors like areas and whatnot)

Thank
April

Original of the message was taken from http://www.cheftalk.com/forums/

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