SadisticPeppers
eXtreme Business
Seems like the stars are aligning for me to begin making my hot sauce in earnest...
I just found out one of my old friends from high school is now the manager of a local bar & grill restaurant, and I wanted to ask her if it was OK during hours when she's not operating, if I could come in for a couple hours every so often to use her kitchen to cook up my sauce and other products.
Before I asked her, however, I was wondering if anyone knew whether a restaurant kitchen would qualify as a commercial kitchen? If so, then that would alleviate a lot of potential issues down the road if/when my sauces take off. If it does, I could even strike up a deal with her that in exchange for letting me use her kitchen, I could have her sell some of the sauces, and she'd retain a couple buck per bottle, or even use some of the sauce in bulk to cook with.
I just found out one of my old friends from high school is now the manager of a local bar & grill restaurant, and I wanted to ask her if it was OK during hours when she's not operating, if I could come in for a couple hours every so often to use her kitchen to cook up my sauce and other products.
Before I asked her, however, I was wondering if anyone knew whether a restaurant kitchen would qualify as a commercial kitchen? If so, then that would alleviate a lot of potential issues down the road if/when my sauces take off. If it does, I could even strike up a deal with her that in exchange for letting me use her kitchen, I could have her sell some of the sauces, and she'd retain a couple buck per bottle, or even use some of the sauce in bulk to cook with.
