SUB-LEASING AT THE NEWPORT COOKS KITCHEN 
We’re very excited to offer the Newport Cooks Kitchen for sub-lease to like minded food production and food related businesses. As sub-letters we are all roommates of sorts and must be mindful that this wonderful kitchen allows us all to operate our small businesses at a fraction of the cost of owning individual kitchens. Let’s work together to keep the kitchen clean, neat and always in “inspection condition”.

Here’s How It Works:

• Proof of liability insurance is needed prior to 1st time use of the Newport Cooks Kitchen.
• You must be licensed and inspected by the RI Health Department to work in the Newport Cooks Kitchen.
• You must sign a sub-lease agreement and indicate whether your business is Seasonal or Year Round.
• Monthly rent is due on the 1st of every month based on the number of hours you have booked on the shared calendar. If you need to add Kitchen time mid-month, it is pay as you go. The monthly minimum usage is 8 hours per week for Year Round renters. Seasonal Rental rates are also available.
• The Kitchen may only be used when you, the business owner, are present.
• Kitchen time is reserved on a monthly “Use it, or Lose it” basis and can not be carried over into the next month or substituted for another day, even if that day is open on the calendar. You’ve booked the time, making it unavailable for anyone else to book, it’s yours.
• You get 2 shelves in the Kitchen for equipment storage in your rental fee. If you need refrigeration there is
  space available in the large refrigerator. If you need more storage space, please ask about leasing space on the 3rd floor.
• Retail opportunities are available downstairs too! This is additional.
• Always leave the kitchen as you found it. Clean all surfaces, sanitize work benches, clean oven and stove top, sweep floors and mop using a floor cleaner. The Kitchen always needs to be in “Show Condition” for cooking classes, the Health Department and for client meetings.
• The kitchen is equipped with 2 ovens (one of which is convection), 2 stove tops with 4 electric burners each, reach in refrigerator, 3 large stainless steel prep tables and a 3 bay sink.
• We are not permitted to allow anyone who emits “gas-laden vapors” (creates grease during production) per the health department i.e. most caterers.

For pricing or any other questions, please email, call or text Deja Hart: rhedsri@gmail.com  / 401.487.3956 – cell