I'm in the process of trying to find a commisary so I can start catering. I have quite a few churches and other club facilities by me and I'm going to start approaching them. When talking with them, what things do you think I should discuss with them? I'm thinking refrigerator space, equipment available, potential placement of a conex to store my wood, equipment and smoker. My next question is what would or do you pay for your space? Do any of you do events for them for a reduced rate or free kitchen use? I'm trying to do this without having a commisary eat into my profits so I'm completely open to creative ideas. Thanks for any help or ideas.
Little Miss BBQ