Kitchen Rental

Our commercial kitchen is available for rent. Anyone can apply to rent the kitchen for an event, project, or business.

We prioritize rental for projects and people aligning with our mission and vision (see Priority Partners below).

All renters must agree to our guidelines. Businesses wishing to rent must meet basic requirements of licensing and insurance (see Kitchen Rental Process below).

Kitchen rental Process

1

Read our Kitchen Partnership Guidelines (linked here) and FAQ (available below)

Kitchen Use & Rental Guidelines

2

Think you're a good fit?

Fill out our Kitchen Use Request Survey.

We will respond to your request within 5 business days.

Kitchen Use Request Survey

3

Approved partners work with the Programs Manager to complete the Kitchen Use Agreement, determine a schedule, and go over orientation and kitchen policies.

Renters meet food safety guidelines (Food Handlers Card), add NCFW as additionally insured on your insurance policy, and have appropriate food licensing for your project or business.

PRIORITY PARTNERS

Aligned with our mission to "cultivate healthy communities and a vibrant economy through food and agriculture"
Supporting local foods, farmers, or food production
Increasing access to healthy, fresh, and local foods
Building community around food
Supporting diverse and/or historically marginalized identities and cultures
Offering food or nutrition education

If your organization shows a commitment to accessibility, equity, and inclusivity, wants to build a long-term relationship with the Food Web, is using and promoting local foods, and/or willing to cross-promote the Food Web and our events, you'll be at the top of our list for kitchen use!

Sliding Scale Fees

Fees start at:

$30/hr for for-profit rental
$20/hr for non-profit rental
$250 for one-day event (24 hr period)

We are proud to offer sliding-scale fees for partners that align with our goals as an organization. Please see the "Priority Partners" list below for more info.

The kitchen is a resource for the community. It also takes time and money to keep it running. Our Kitchen Guidelines and Agreement help set expectations so that we are all helping to keep the kitchen clean and organized.

Kitchen FAQ

Frequently Asked Questions

Can I rent the NCFW commercial kitchen?

We prioritize local, mission-aligned organizations and/or events. If you think you would be a good match, please apply here: Kitchen Use Request Survey.
Anyone using the kitchen must have a valid Food Handler certification.

How do I apply to use the kitchen?

Once you’ve read over the FAQs and the Kitchen Use & Rental Guidelines, please apply through the Kitchen Use Request Survey. If you have questions that aren’t answered here, please email Programs Manager (info@northcoastfoodweb.org).

What is your rental charge?

Our rental fees per hour for kitchen use:
- Non-profit Rate: $20/hr
- For-profit / Commercial Rate: $30/hr
- One-time event rentals $250 (for use within a 24 hour period)
Other possible exchanges for use: volunteer hours at the Food Web, goods/services from your organization, other promotional or technical assistance. This is negotiated on a case-by-case basis.

When is the kitchen available?

The Kitchen Calendar is coordinated by our Programs Manager. In general, we cannot reserve the kitchen on days when we have cooking classes, fundraising events, or Market Day (every Thursday).

Can I come see the kitchen? What kind of equipment do you have?

Please stop by our office in Astoria to check out the kitchen. Someone is usually in the office Monday-Thursday 9-5 (call ahead to check). Come for Market Day on Thursday to see the kitchen and buy some local food!
We are working on a full list of equipment and inventory of our cookware. Until we have that list published, please stop by to check or call/email us with any questions.

What requirements do you have for using the kitchen?

Please see our Kitchen Use & Rental Guidelines for all the details.
In general, our requirements are:
- Use the kitchen in compliance with food safety and Health Code requirements, including Food Handlers certifications
- Kitchen is left clean, organized, and sanitized for future use
- Bring all of your own ingredients
- Fill out the Kitchen Use Log
- You (or your business or organization) must list North Coast Food Web as additional insured on your insurance. If you have questions about adding us to your insurance, you can contact Knutsen Insurance (our insurer). Please provide us with proof that we are listed as additional insured.