Clients will be able to reserve the kitchen in advance.  An on-line calendar will allow you to check kitchen availability and reserve your needs.

The kitchen has all the BASIC smallwares and cookware available for client use. Clients will need to provide their own storage containers, saran wrap, kitchen towels, single use gloves, and trash liners.  Clients may also bring any unique items they need for their own specific use.

Yes.  There is no charge for utilizing dry, cooler or freezer storage while working in the kitchen under your reserved time.  If you would like to store your product, ingredients or smallwares on an on-going basis there is a charge per storage area (dry, cooler, freezer) per week. Please contact Raquel Mireles for pricing.

No one under the age of thirteen (13) is allowed in the facility.  Anyone seventeen (17) years of age or younger must be under the supervision of an adult at all times.

Yes, as long as your equipment is NSF or Commercial rated, and there is space.  We’ll definitely try to accommodate your temporary needs!

Yes.  Clients are required to properly clean and sanitize what they use (including floors, sinks, work tables, stoves, etc.).  Clean-up time must be completed during your rented hours.

Complete a food service managers certification course from an accredited institution. Register your certificate with the City of Dallas.

Yes.  Our health permitted facility will allow you to legally sell your food product.  You may also be required to have a food permit from the local jurisdiction in which you are selling your product.  You will also need a Sales Tax and Use Permit.  If you are selling to a restaurant, retail store, or other resale facility, you will need to obtain a manufacturing license from the State of Texas.  Our facility can become your health permitted facility and manufacturing location.

Yes.  You will need to reserve office space, equipment and prep tables in advance.