Your Name *

First Name

Last Name

Your Phone Number *

(###)

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How old is your business? *

Not launched yet!

Just a babe - less than one year

It's sprouting wings - 1 to 2 years

It's flying! - 2+ years

Are you currently working out of a different commercial kitchen? *

Yes

No

I am in transition from one kitchen to another.

Do you have a current Food Handler's Card or are you ServSafe certified? *

Let's stay safe! All participants in the Alley Kitchen must be able to show a current Food Handler's Card or ServSafe certificate.

Yes

No

Not yet, but I will certainly get certified prior to starting at the Alley Kitchen.

Do you have a Product Liability Insurance AND General Liabilty Insurance for your business for at least $1,000,000 with the Alley Kitchen as "added name insured"? *

Yes

No

Please check the box below. *

I understand that I need to get Product Liability and General Liability Insurance (as per above) before starting as a Regular User at Alley Kitchen.

Please select which equipment you will use from this list. *

Please note this is not a complete list of features - required wash stations and the like will be provided.

Hand Sink

Prep Table with Sink

Reach-in Freezer

Ice Machine

3 Compartment Sink

6 Burner Standard Oven

Flat Top Griddle

Vulcan Convection Oven

Walk-in Cooler

ALL OF THE ABOVE

Does your food production involve heavy saute work or deep frying? *

Yes

No

What kind of storage would you need to rent from the kitchen? *

Dry Storage

Refrigerator Storage

Freezer Storage

None

How many months do you anticipate staying at Alley Kitchen if you are accepted? *

None, really. It's just a one-time deal.

1-3 Months

3-6 Months

6-12 Months

1+ Year

What days of the week do you prefer to use the Alley Kitchen? *

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

What hours would you typically work at the kitchen? *

Early Morning (6 a.m. - 10 a.m.)

Midday (10 a.m. - 2 p.m.)

Afternoon (2 p.m. - 6 p.m.)

Evening (6 p.m. - 10 p.m.)

Graveyard (10 p.m. - 6 a.m.)

Please rate the importance of using local, sustainable, and organic ingredients in your food production. *

1... Not Important

2... It matters but I don't pay much attention to it.

3... I do feel that it's important but it's a mixed bag.

4... Yes, it's important but I'm not 100%

5... YES! Super important!

Please rate the importance of working in a kitchen where community is a large factor in the business culture. *

How much do you care about working alongside other small food start-ups and contributing to a dynamic, involved, and engaged food community?

1... Not Important

2... I can see the benefit but I don't seek it.

3... I do feel that it's important but I don't mind working alone.

4... Yes, it's important but I don't feel that I NEED it.

5... YES! Super important! NEED!

How well do you anticipate cleaning up after yourself in the kitchen? *

You can depend on me cleaning up after myself.

If it's required, I'll do my part in cleaning.

Cleaning isn't my thing but I'm open to learning.

Let's be honest. I'm terrible at cleaning up after myself.

How comfortable are you working in a full/busy kitchen? *

Super Comfortable!

Somewhat Comfortable

It's Barely Tolerable

....Not into it.

Have you ever worked in a restaurant kitchen, bakery, cafe, or commercial kitchen? *

Yes

No