Weighing up the costs of your commercial kitchen

There is a foodie revolution happening and from recipe books to eating out, we just can’t get enough. The catering industry may be booming, but it is just like any other, and a strong business plan and good financial decisions are essential in making a success of your own venture.

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At the heart of this is your kitchen. Location, equipment and cost are all elements that need to be carefully considered, as these will be a major factor in your overheads, and ultimately, your profits.

Renting kitchen space

A commercial kitchen is the key ingredient when it comes to getting your catering business off the ground. Many people begin at home or with a food van, but there are limitations on the number of customers you can serve. This option can be a good starting point, but if you plan to grow your company and your earnings, hiring kitchen space is the inevitable next step.

When it comes to renting, there are a number of options and price points. Depending on, size, location and whether the kitchen comes with cold storage and equipment on site, you could pay anywhere between £100 and £1000 a week.

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Renting a kitchen can be a daunting task, and the Nationwide Caterers Association has teamed up with Kitchup to provide guidance on legal requirements and safety.

Furnishing your kitchen

An unfurnished kitchen will give you more flexibility and choice. Companies such as washtechservices, which supplies catering equipment in Leicester, will also offer installations and repairs, as well as emergency support, making for an efficient and hassle-free service.

Investing in multiple ovens, maximum storage and additional utensils can be worth the additional cost, as a better equipped kitchen will lay the foundations for a successful enterprise.

Some catering companies view expenditure on their kitchen as so essential that they use a business loan to help finance this area of their business.

Kitchen Location

The location of your business is another vital component in your plan. You can pay a premium for a city-centre kitchen, but you need to weigh up the travel expenses if you are based further afield.

There are clearly many decisions to be made, but by carefully weighing up the benefits of each part of your investment, you should find a balance that works for you and your business.

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