Today we’d like to introduce you to Yossi Reinstein.
Hi Yossi, please kick things off for us with an introduction to yourself and your story.
There is a commercial kitchen rental model in the US based around hourly bookings in a communal space. This is a great option for some but a flawed option for many. Ingredients might go missing; certain certifications are unable to be procured if it is a shared space (for example, Organic, Gluten Free, Kosher, etc.). The food entrepreneurs of Los Angeles deserved a better option, and in 2015, Maker Kitchens’ first location opened in East LA, offering 18 private commercial kitchen units available for dedicated rentals. The project was well received by the local food community and my partners, and I could not see a reason why LA’s kitchen needs were any different than other parts of the state and county. So, we scaled.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
No, the road has not always been smooth. And it still isn’t! With any new product or service there will be education needed in order to successfully build and sell it. We had to educate public agencies such as Building Departments and Health Departments in new markets we entered about how to permit a multi-tenant kitchen complex like this. It has been and continues to be an important part of the process of getting the support of cities and counties that have not seen this before. Building anything the last few years has been hard. Material prices have increased over 100%, making construction costs fluctuate month by month. Also, there are no brokers that specialize in this type of product, so leasing has always been hard and requiring creative means of outreach.
Appreciate you sharing that. What should we know about Maker Kitchens Group?
We provide affordable, Health Department-approved commercial kitchen rentals. Some refer to them as “Ghost Kitchens”. Most of our competitors keep a percentage of their tenant’s sales, we do not. We also try to offer the simplest and lowest “barrier to entry” for food entrepreneurs to go from idea to permitted production/sales in 30 days or less.
The crisis has affected us all in different ways. How has it affected you, and any important lessons or epiphanies you can share with us?
Clear communication is key always, but especially during times where there are unknowns.
Contact Info:
- Website: makerkitchens.com
