I shared kitchen space with a bakery for my first year of operation. The trick is scheduling your work around the owner's hours. The HD probably will want to see that you are washing & storing all your equipment in the licensed kitchen. Best of luck!!
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Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.
"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law
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