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Commercial Kitchen Rental Agreement

Rent time in a commercial kitchen with an agreement covering reserved hours, equipment, storage, cleaning, permits, insurance, and fees. Preview first.

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What this document does

An agreement between the operator of a licensed commercial kitchen and a caterer, baker, food-truck operator, or other small food business that rents time in it, covering the kitchen and whether its use is exclusive or shared, a weekly schedule or booked blocks, the equipment and storage included, cleaning and food-safety duties, each side's permits and insurance, hourly, monthly, or membership fees, overtime, a deposit, access, and how the arrangement ends. It is not a lease of the premises and does not cover a restaurant sale, a franchise, or the sale of the renter's products.

What it covers

  • Parties
  • The Kitchen and Access
  • Reserved Hours
  • Equipment and Storage
  • Fees and Payment
  • Sanitation and Food Safety
  • Permits, Insurance, and Responsibility
  • Term and Ending
  • Additional Terms
  • General Provisions

A template you fill in yourself from your own answers. LeaseCraft is not a law firm and does not give legal advice; for advice about your situation, talk to a lawyer.

How it works

1

Answer the questions

Plain-language questions about the people, dates and terms.

2

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Read the document built from your answers and change anything before you download.

3

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Included with LeaseCraft Annual ($19.99/year).

Questions about the Commercial Kitchen Rental Agreement

Which kitchen is rented and whether the renter has it to itself or shares it, the renter's reserved hours as a weekly schedule or booked blocks, the equipment and any dry, cold, or freezer storage included, cleaning after each session and food-safety practices, each side's permits and insurance, the hourly, monthly, or membership fees, overtime, any deposit, how the renter gets in, and how the arrangement ends.

Commissary kitchens, restaurants that rent their kitchen outside service hours, churches and community centers with a licensed kitchen, and owners of private commercial kitchens, on one side, and caterers, bakers, food-truck operators, meal-prep businesses, and other small food producers on the other.

Either, or both. You can set an hourly rate for reserved hours, a flat monthly rate, or a monthly membership fee plus an hourly rate, with an optional minimum number of hours billed each month, an overtime rate for time beyond the reserved hours, and invoicing after the fact or pre-payment when hours are booked.

If hours are booked rather than fixed each week, you set how far ahead a block must be requested and how far ahead the renter may cancel without charge. A block cancelled later is billed unless the owner refills the time, and hours lost to the owner's own closures are credited or refunded.

The agreement makes the renter responsible for its own business licenses, food permits, and product recalls, and the owner responsible for the kitchen's own health permit and equipment inspections, each as applicable law requires. It does not state any state's or county's food code, and it does not replace the permits the health authority requires.

You describe any dry shelf space, cold storage, and freezer space allocated to the renter, with labelling rules and an optional monthly storage fee. If none is allocated, the agreement says so and requires the renter to take everything with it after each session.

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