1) What is Le Kitch?

Le Kitch is a food production kitchen, fully equipped, that you can rent. Whether you are an aspiring entrepreneur starting your business, or need more space to grow your existing enterprise we will customize a plan to fit your needs.

2) What equipment do you have?

We have 4 electric burners, 1 commercial electric oven, 1 Double-Gas Commercial Oven, 1 Gas Grill, 1 Gas Flat-Top Grill, 1 Double Fryer,1 60 quart mixer, 1 Robo Coupe, 1 commercial vacuum sealer, 1 large cold room, Stainless Steel Tables, Walk-in Refrigerator, Warehouse Shelving. Coffin Freezers, etc. Clients can also purchase additional equipment for their own production should they need too.

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3) How much is the rent?

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We rent the kitchen to clients per hr. The hourly rate is based on the amount of hrs worked per month. We have a sliding scale ranging from $11 to $25 depending on that number of hours worked. The hourly rate includes a limited amount of refrigerated and dry storage space. We also have a weekly towel/apron service  that teams can buy into at their discretion. If all seems to fit,  committed clients will sign a contract and send a security deposit for the estimated amount of hours they predict will be worked for the 1st month and will get billed for actual hrs worked in the kitchen each following month. Rates go down as labour increases.

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4) Do I need any permits or insurance?

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We require clients to begin the process of getting MAPAQ certified if not already initiated. This is a simple form that Le Kitch staff can help guide you through. We also encourage product liability insurance to be purchased for each client's specific production. A Food Handler's Card should be had by one of the team's employees as well.

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5) When can I come in to produce?

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A Le Kitch staff member will sit down with your team and create a schedule for your team's production. The kitchen is open 24/7 so we can be very flexible with the calendar. Due to the vast size of the kitchen area there will be enough room for at least 2 teams to be able to produce at any given time.

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6) Are there a list of rules that we must follow? What about COVID-19 safety?

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Le Kitch has a regimented check list of tasks that must be done prior to leaving. These are mostly cleaning and washing tasks that are mandatory to be executed by each team. Teams are required to wear masks and gloves in the kitchen at all times as well as to respect social distancing signs/guidelines in the kitchen area. We have a zero tolerance policy and those who choose to be a problem will be asked to leave.

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7) How do I access the kitchen?

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Teams enter the kitchen through the front door. Teams will need a second pair of shoes, hair net, and apron before entering the working space. A front door key will be given to each team along with a unique code which will allow for access into the working facility.

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8) How do I know how many hours I worked last month?

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Clients will be required to sign in and out on a weekly time sheet electronically using our program called Homespace. At the end of the month we add up all the hours to get a total. We have cameras running 24/7 in order to check each team has marked the true beginning and end time of each production day. We only charge for hours worked inside the kitchen. We do not charge for example for accounting work that is being done in the communal office area.

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