You’ve got the kitchen space and you want to make some extra cash. What can you do with it? Put it up for rental
A wealth of food businesses, tenants and caterers are constantly looking for a kitchen for food production, and so many homes have the potential to provide one. You might think it’s a scary venture to transform your kitchen for the purpose. Whether you’re renting out commercially or for guests, consider these five simple things, to make preparing your kitchen for rental easier.
As a priority, check with local authorities whether you need special permits or licences to operate your kitchen for rent. It’s better to be safe than sorry!
Check your insurance policy and adapt it if necessary. You are obliged to let your insurance company know that you want to rent out part of the property. You might be advised to take out a rental policy, which might better cover your rental kitchen, which is better for protection for you.
Health and safety
The law also requires a specific standard of health and safety measures to exist, particularly in commercial kitchens. These requirements are also handy in making sure your kitchen is safe for guests too. Make sure fire safety is optimised, with kitchen-suited extinguishers, fire blankets, and fabrics that meet fire safety standards. Electrical appliances, big and small, also need to comply with relevant legislation, and should be labelled as such. In some countries, properties that are older than a specific amount of time, may need to be thoroughly checked ensure that electrical safety standards are met. Also check for gas safety, and always use a trustworthy, qualified professional to do all of your checks.
Commercial food preparation requires a high degree of hygiene involved in its preparation, so it’s imperative to ensure that your kitchen is suited to that. Make sure your kitchen is free of pests. Close up holes in the walls and floors to stop mice from entering, and get a pest controller to treat the area with repellent. Keep the area clean and free of food and rid the place of bacteria by using food safe anti-bacterial cleaners. As a precaution, it might be an idea to install electrical fly repellents. They keep the kitchen free of bugs, without affecting the food.
Equipment, utensils and cutlery
Make sure the kitchen is usable with the right equipment, utensils and cutlery. Stick to steel and metals, as they tend to be less porous, more hygienic and easily washable. Provide a range of sizes in pots and pans, so they’re suited to tenants and caterers. You can offer more sophisticated equipment if you’re aiming for more commercial usage. If you’re providing plates, cups and cutlery, provide twice as many as the number of tenants expected.
Appliances can make or break a rental kitchen. You need appliances that are strong and functional. Grundig’s range of products is preferred by professional chefs, commercial cooks and home makers, because they also go that extra mile. For example, Grundig’s Divide and Cook oven cooks two dishes at the same time, with different temperatures and without mixing the flavours, and the VitaminCare Zone fridge, which keeps your food fresher for longer.
Storage needs to be in abundance in your rental kitchen, to maximise the space for commercial use and keep it clutter free for tenants. Maximise counter and cabinet space, and add drawers and partitions. You can use magnetic hooks and rails so that users can organise the equipment they use the most and keep it at hand. Pull out shelves can add that extra space, without the need of a renovation.