Updated over 8 years ago on . Most recent reply
Kitchen Consultant Podcast - Send us your questions!
Hi everyone -
I'll be meeting with a Kitchen Consultant professional this week for a Q&A to answer any general questions investors, developers, and others in the BiggerPockets community might have about creating food and beverage (F&B) amenities, specifically for hotels. The information is intended to be incorporated into a larger podcast. The podcast itself is geared toward first-time investors or those unfamiliar with hotel or real estate investment.
If you have a question that you would like to be asked (anywhere from menu creation to equipment to sustainability) please let me know - I'd love to add any inquiries you might have.
Best,
John
Most Popular Reply
#3 Contractors Contributor
- Contractor
- Los Angeles, CA
John Lim and Julie Marquez , I've seen about 3 shared kitchens, but the owner is the same. All of them are made up of two franchise companies, it's nothing special, one franchise requires A to J, the other requires E to O. Anything that overlaps is considered shared and counted in the requirement list. As far as codes go, the most stringent code apply, and they don't kid around when it comes to fire suppression, because the intended/regular use for the shared equipment will now be overloaded, well, i'm only talking about LA. Disclosure: I haven't read all of Johns post.