FAQs

 
 

Q: How much does it cost?

A: Rental rates start at $28 per hour.

If you are willing to book during non-peak times (8 pm to 8 am) you will receive a 10% discount, for the hours that fall within those times.

Discounts also available for people who book 20 hours, or more, each week.
20 hours =5% discount, 30 hours = 10% discount, 40 hours =15% discount

**We require a minimum 3 hour per month booking**


Q: You require customers to purchase a $250 annual membership - what does this include?

A:  Being a member of The Local Kitchen has many perks - it puts you on our referral list (for people approaching us for recommendations for caterers and food products), gives you access to our fully staffed retail store to sell or distribute, makes you eligible for promotions, gives you advertising through our webpage and social media, and puts you on our informative mailing list to keep you updated of whats going on in the kitchen and any upcoming promotional or collaborative opportunities. It also covers things like cleaning supplies, laundry service, and coffee while you're on the job. Monthly payment option is $30/month.


Q: Do you have storage?

A: Yes, but in an effort to maintain low rates for our users our space is limited. We have the following storage options available on a first come first serve basis:

  • Dry - $50 / month
  • Cooler - $50 / month
  • Freezer - $50 / month

Q: Do I have to bring my own pots, pans, knives, etc.?

A: We provide basic: pots, pans, baking sheets, whisks, spoons, ladles, etc. that you are free to use.

 You will need to bring your own knives, catering equipment, as well as any specialty items such as immersion blenders, pasta makers, etc. If you are wondering about a specific utensil or piece of equipment, feel free to contact us and ask if we have it or would consider purchasing it!


Q: Can I put less than an hour at a time?

A: We require a minimum booking of an hour per reservation. If your product or service requires less than an hour of prep we suggest "batching" your time in the kitchen and producing more product at a time to make this time go as far as possible.