Getting Started
Food businesses without a brick and mortar location need a place to prep and store their food while following sanitation laws. HVBK provides a legal, fully-equipped space to prepare, cook and store both food and supplies on a rental basis.
Common Commissary Users include
- Caterers and other meal preparers
- Farmer’s Markets Producers
- Small and single owner/operator businesses without a storefront (including bakers and start-up restaurant concepts).
- Home cooks wanting to sell their food products
- Food Trucks
Small food businesses benefit from using the kitchen in a few critical ways. By renting kitchen space and equipment, as opposed to purchasing it on their own, businesses can:
- Reduce overhead: HVBK membership includes the cost of electricity, equipment repairs, and facility maintenance…essentially all aspects of operating a food business, so you can focus on making and selling your products.
- Comply with sanitation laws: Businesses find it easier to comply with County and State sanitation laws by letting HVBK do all the heavy lifting on commercial foodservice compliance concerns. To use the space, all kitchen members must have a valid food safety certificate on file.
- Stake out a central location: HVBK may become the primary meeting place for your team to handle food prep and administrative work.
- Access to clean, modern equipment: HVBK provides the space and equipment food businesses need without having to break the bank or maintain it themselves.
Yes, of course! While limited to commercial users, the kitchen can be used for many purposes like dining pop-ups and photo shoots.
Tours are available Monday and Friday afternoons by prior notice. Please contact us if need to arrange a tour at a special time.
Kitchen
We have both large and small equipment suitable for most foodservice needs. If your business requires specialized equipment, you’ll need to bring it during your scheduled time.
Large cooking equipment
- 30 qt. Hobart mixer with attachments
- Multi-burner gas stove
- Full-sized bakery-depth convection ovens
Small equipment
- Globe deli slicer
- Robot Coupe commercial food processor with accessories
- Commercial blender
- Commercial heavy-duty juicer
- Induction cooktops
- 7 ft. Stainless steel prep table with sink
- Stainless steel work tables
- Double door refrigerators
Smallwares (hundreds of pieces)
- Bakers scale
- Silpat baking mats
- Sauté pans (several sizes)
- Frying pans (several sizes)
- Large cooking vessels
- Hotel pans
- Full size rolling racks
- Mixing bowls
- Portion scales
- Oven mitts
- Color coded cutting boards
- Whips
- Ladles
- Rolling pins
- Spatulas
- Spoons
- Tongs
- Sheet pans
- Cast-iron cookware
- Stainless steel heavy-duty stock pots & more!!
Yes! We have significant refrigeration, freezer and dry-goods storage at HVBK. Bring in and store your ingredients at no-charge during your scheduled block. We also have long-term secure storage available for an additional fee.
We take food safety very seriously at HVBK and have 24/7 wireless temperature monitoring on all refrigeration equipment. This keeps your ingredients fresh and within safe temperatures so you can do what matters most…create amazing products!
Once you are a member, we work with the Food Corridor platform which allows members to upload necessary documentation, provide payment information and request to schedule time in the kitchen.
We pride ourselves in our attention to detail, especially as it relates to cleanliness and sanitation. We’ve developed excellent working relationships with the Department of Health for good reason…we don’t cut corners! Kitchen Users are responsible for cleaning workstations and equipment used, including sweeping and mopping the facility. HVBK provides the cleaning supplies and conducts deep cleaning.
We have lock and key storage boxes for smallwares, dry goods and locks on our refrigerators so rest assured your supplies will be there when you need them. The kitchen is accessible with a unique pincode which we’ll provide to you. Codes are one-time use only and created each time Users access the kitchen during their scheduled block.
There is always 1 manager on call during reserved rental hours and in case of emergency. You’ll be given a contact number to use while on site, with the number also posted in the kitchen.