Re: Renting space from a commercial kitchen

A few questions:

1) Does anyone sell frozen dinners over the net?  Wouldn't they get thawed
out during delivery and thus spoil?

2) Do you have an experience as a professional cook?  Have you worked in a
commercial kitchen before?  This will likely be one of the first questions
the manager of a commercial kitchen will ask you.

3) How much money do you have to invest into this project?  How are you
planning on spending it?

4) Is there anyone that would be your competitor for this niche market?
Don't assume anything.  Do some really thorough research on this point.  If
there is, it doesn't mean you cannot do this.  You then need to do a
competition analysis.  What are their strengths and weaknesses?  How are
your strengths and weaknesses in comparison to theirs?

5) Have you read Michael Gerber's "The E-Myth"?  If not, I strongly
recommend you do that right away.

And if you're flexible, you can get almost any commercial kitchen to lease
out to you IF you're willing to work during their off-hours.  That might
mean doing this as a grave shift enterprise.  Then later as you're
successful, you can build your own kitchen and run it whenever you need and
want to do it.

Good luck!

Scott Jensen
-- 
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