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Commercial Kitchen Rental Agreement

Answer a few questions to create a professional Commercial Kitchen Rental Agreement, ready to edit and sign.

Step 1 of 1413 sections · answer each, then create your document

The kitchen owner

The person or business that operates the kitchen and rents time in it.

For a business, use its registered name, including "LLC" or "Inc." if it has one.
Used for written notices.

The renter

The caterer, baker, food-truck operator, or other food business that will use the kitchen.

For a business, use its registered name, including "LLC" or "Inc." if it has one.
Used for written notices.

The kitchen

The name the kitchen goes by. If it has no name of its own, use the name of the business or organization that runs it.
Include the city, state, and ZIP code.
Choose "shared" if other renters or the owner's own staff may be cooking in the kitchen at the same time. The agreement then includes rules for working alongside others.
A short description of the renter's food business, as it should appear in the agreement.

Reserved hours

The log records arrival and departure times and is used to bill the hours. Answer no if the owner tracks hours another way, such as through a booking system or door-access records.

Equipment

Everything you select is listed in the agreement. Choose "other equipment" to add anything not on the list.
For example, "the espresso machine, the smoker, and the owner's knives." Leave blank if everything not listed above simply needs the owner's permission.
An orientation covers the equipment, the hood and fire-suppression system, shut-offs, exits, and the closing checklist.

Storage

Leave a storage type blank if the renter gets none of it.

Describe the amount and location, for example "two labelled shelves in the dry storage room."
Applies to items left outside the renter's storage space, or left anywhere in the kitchen after the agreement ends. Spoiled food can be discarded at once.

Fees and payment

Charged when the renter stays past its reserved hours. Usually higher than the ordinary hourly rate.
Applies to every invoice, including overtime, cleaning fees, and other charges billed after the fact.
A flat amount charged once for each payment that is more than 5 days late. Leave blank for no late fee.
Leave blank if no deposit is collected. A deposit is returned at the end, less any deductions the agreement allows.

Cleaning and supplies

A flat fee for each session that fails the cleaning standard. Leave blank to charge the owner's actual cleaning cost instead.

Insurance

General liability insurance with product liability coverage. Answer no if the owner does not require a policy; the agreement then says the owner's insurance does not cover the renter.

Access

If yes, the agreement tells the renter that the kitchen is recorded and what the recordings are used for.

Start, end, and notice

The first day the renter may use the kitchen. Any deposit, and copies of the renter's permits and insurance, are due before then.
For a month-to-month agreement, either side may end it with this much notice. For a fixed term, the same notice applies if the agreement continues after the end date.

Anything else

For example, use of the loading dock, a shared delivery address, or a rule about music. Write it as you want it to appear in the agreement.

Governing law

Usually the state where the kitchen is.

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