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Re: your business ideas, a few thoughts.
It sounds like you want to open a restaurant not a commercial kitchen, which is creating a conflict of interest from your original idea.
When I think of commercial kitchens, I think of warehouse type white, modern, clean, functional area that has space to work. These types of places are usually located in awkward places. Back lots, on the edge of town, because those are the places where it costs less to operate.
If you're wanting to pick up foot traffic, or have people regularly come for dinner, then that's a whole separate idea. You have to have a better location, one where people will see you (or they forget about you), and you'll need to decorate and have ambiance. Better location will equal higher fixed costs, which is something you probably want to avoid.
Also, if I'm thinking correctly, if you're renting out space to people who don't have their own kitchen, they'll have things that they already want to be making. They won't want to come and fix dinner for a Wednesday night crowd, plus whatever they were planning to make in the first place. They'll want to be in and out, doing their own thing, not have the obligation to make something extra for someone else.
Also, if you have for example, your set-Wed. night dinner, and you have a chef in there cooking, it will take up kitchen space from someone else who would regularly be using that kitchen for whatever project they're doing.
Chefs from other restaurants will use their own kitchens and dining rooms with already existing nice ambiance to host their own special dinners. Perhaps a way to get "black tie" nights (and yes, you need to rename it, because who wears a black tie or evening gown to a stark commercial kitchen?) is to focus on a niche. Perhaps you could build up a grass roots type venture, where you're doing cooking classes which end in dinners for niche markets.
Maybe classes on how to ferment your own vegetables, kombucha, or kefir or a six week cooking class series on how to cook X, Y, & Z. Or something like that. I'm thinking that a commercial kitchen would lend itself well to cooking classes that end in a dinner.
If you wanted to sell meals as Zoe mentioned (it was Zoebird, wasn't it?). Perhaps again you could find a niche. Perhaps a Primal Niche, and then advertise at cross-fit gyms in your area. You could also, offer primal cooking classes to this same sub-set.I doubt that the school is selling and anti-inflammatory, organic meal...
I don't know, I'm just thinking out loud, but as I read your brainstorming ideas, they kind of clash. For diners, to feel comfortable coming again and again, you need location and ambiance. For classes, sales, and kitchen you could set-up shop pretty much anywhere (that is still convenient) and if what you are offering is great, people will come.
Actually, I remember a bakery back home, and it was just a big kitchen, but people went there like crazy to pick up rolls and pastries because they were good. If you could come up with a local, organic, and seasonally appropriate Primal meals, you actually might be able to do a brisk business for those in a hurry. People are always looking for convenience.
Just my $.50.
Originally Posted by Twibble
