Crapshoot Kitchen & Commissary
Thank you for your interest in our commercial kitchen rental space! The purpose of Crapshoot Kitchen & Commissary (CKC) is to offer access to a fully licensed and certified kitchen space for food trucks, caterers, restaurant start-ups, home bakers, and everyone in between.

The cost to open your own space and outfit it with the necessary equipment can be quite the investment. We're here to remove that burden for anyone who already has or has always wanted to take the leap into the food service world and needs an approved kitchen to operate from.

Members of CKC will also receive complimentary guidance throughout the processes required to get your business up and running from start to finish. Our goal is to provide you all the tools necessary to hit the ground running and on the track for sustained success. Through our network of experienced business professionals and personal knowledge of having launched several local businesses, you will have all the information you need at your disposal to bring your dream to reality. Additionally, we will always do our best to help promote your business through our own social and local media channels. Simply put, your success is our success.

Regardless of where you are in the process, kindly fill out the form below and we will reach out to you upon receipt with a proper introduction and immediately get to work on how we can help you. Your answers are not binding, this is intended to just give us a basic idea of what you're thinking.

Your Name *
Email *
City/Town of residence *
Phone number *
Name of your business
Do you have culinary training or prior kitchen experience? *
If yes, please briefly detail
Describe your idea/concept *
Type of business (check all that apply) *
Intended use of space *
Intended commitment *
In the average week, how many hours do you anticipate renting time in the kitchen? *
In the average month, how many hours do you anticipate renting time in the kitchen? *
What time of day do you intend to use the kitchen? (select all that apply) *
In which seasons will your business operate? (select all that apply) *
Do you intend to rent storage space when not actively using the kitchen (i.e. overnight)? There is no charge for use while actively using the space. (select all that apply) *
Equipment to be used
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