Community Kitchen Reservation
Our commercial kitchen (separate from the deli kitchen) at the KCK location is used for co-op classes, local producer demonstrations and community partner events. It is also available for local producers or community groups to reserve. It is not intended for parties/gatherings or other personal cooking and use.
Use of the kitchen is $25 for half a day or $50 for a full day with a $150 refundable cleaning deposit.
Proof of insurance and food processing license is required, when applicable.
Tax-free business accounts or discounted orders on goods may apply.
Kitchen reservation requests should be made at least 2 weeks prior to use.
application and Reservation process
Review the Kitchen Use Policies below. Individuals/groups who violate these policies may have their approved application temporarily or permanently revoked.
Complete a tour of the Community Kitchen. (To arrange a tour, email or call 785-843-8544 ext. 222)
Review and complete the room use and rental agreement below.
Provide refundable deposit of $150.
Provide a current copy of your business’s Food Establishment License or Food Processing License from the Kansas Department of Agriculture (if using to produce value added goods for sale)
Provide a current copy of your insurance.
All applicable permits and licenses must be obtained and available upon request.
Approved applications are valid one (1) year.
The Merc Co+op reserves the right to change or modify any of these policies, at any time and in our sole discretion. Any changes or modification will be effective immediately upon posting.
Kitchen Use Policies
Make a Reservation
To reserve and use the Community Kitchen, submit the room use form below or reach out to the Outreach Specialist by email or 785-843-8544 ext. 222. Reservations for the first use must be made two weeks in advance to allow time for a tour of the kitchen and submission of paperwork.
A reservation is not finalized until the Rental Agreement, applicable licenses, proper insurance, and rental and deposit fees are received. We will contact you to confirm your reservation, and—for first time use—schedule a meeting to arrange the appropriate paperwork and a tour of the kitchen.
The Co+op Classroom Kitchen is leased only to approved and compliant clients in good standing with The Merc Co+op. Priority is given to existing contracted vendors and standing reservations, allowing clients to establish a regular schedule. New and additional reservations are handled on a first-come, first-served basis.
Availability and fees
The Community Kitchen can be rented any day of the week on a first-come, first-served basis. The room may be reserved between the hours of 8:00 a.m. and 8:00 p.m.
For producers, in addition to the cleaning deposit, the rental fee is:
$25 for 4 hours
$50 for 8 hours
Arrangements may be made for more time if needed, please reach out for more information.
Non-profit organizations may use the room for no additional fee beyond the $150 cleaning deposit.
Prices include use of the space, major kitchen equipment, small wares, utilities and cleaning supplies.
The maximum consecutive rental time period is two full days. No reservation will be accepted more than two (2) months in advance of the event or activity.
Changes to the Rental Agreement must be agreed upon at least two weeks prior to rental and are at the discretion of The Merc Co+op.
Cancellations
Cancellations must be made at least 48 hours before the date of reservation. The Merc Co-op reserves the right to retain any deposits and/or rental fees if required notice of cancellation is not given.
Rental Fee Payment
Initial Payment
First-time Community Kitchen clients must submit the following items at least two weeks in advance of their initial use of the kitchen.
Cleaning/Damage Deposit
Rental Fee
Signed Use Agreement
The Community Kitchen's fees and Agreement must be delivered to the co-op, or can be brought at the time of your tour. Payments may be made as cash or credit/debit card. Failure to deliver these items to the co-op within the two-week period will result in forfeiture of all rental rights and fees.
Subsequent Payments
Subsequent rental payments must be received in advance of scheduled rentals, as agreed upon with co-op staff. Regular kitchen clients may seek to establish a blanket agreement for a year in duration to cover recurrent or subsequent rentals.
Overage Time
Any overage of time beyond the established check-out time will be billed at a rate of $45 an hour, with a one-hour minimum.
Damage
By submitting an application and using the The Merc Co+op’s Community Kitchen (and/or Classroom), the client agrees to pay for any and all damage done to property, facilities, fixtures or grounds occurring during the time period of the client’s use, but only to the extent resulting from client’s negligent or willful act or omission, or the negligent or willful act or omission of the client’s officers, agents, employees, guests, patrons, or invitees. If The Merc Co+op pursues legal remedies available for collection of debt, the applicant agrees to pay all costs of collection efforts, including but not limited to attorney fees and court costs. Damage includes theft of any property owned by The Merc Co+op that is made available for use in the Community Kitchen and/or Classroom.
Disallowed Site Uses
The Community Kitchen, when rented as a shared-use kitchen for community groups, entrepreneurs and small business owners, is for demonstration or production purposes only — such as cooking and preparation for catering events or food processing. Sales of food and products produced in the Kitchen must happen at off-site locations or immediate service at approved events.
On-site vending is only allowed when associated with a pre-approved event. Clients must seek approval from The Merc Co+op before conducting any sales from the Community Kitchen and/or Classroom or anywhere on co-op property. Failure to comply with this policy will result in temporary or permanent revocation of the client’s approved application.
Kitchen Equipment
Clients must request access to the needed tools in advance of their reservation. Clients have exclusive use of this equipment for the time reserved. The following items are available in the kitchen:
60” Gas Range with 6 burners
One Gas Oven
One Electric Stove with four burners
One 5 qt. food mixer
One 54” Refrigerator
One Freezer
Counter Prep Space
One Three Compartment Sink
One Hand Sink
One Dishwasher
One Mobile Bun Pan Rack
A notebook with the Equipment Owners’ Manuals (available upon request).
Restroom access
Small tools are accessible on request.
The Community Kitchen and/or Classroom does not provide on-site storage units.
What to Bring
Clients should bring all disposable items, such as plastic wrap, foil, sheet pan liners, towels, test strips etc. It is the responsibility of each client to bring their own ingredients. No personally-owned or rented gas fired appliances will be allowed in the Community Kitchen.
Cleaning and Supplies
Each client is responsible for cleaning the kitchen as part of their kitchen use including all countertops, cabinets, equipment, tables and floors. Equipment should be fully cleaned and put away. The Merc Co+op will supply necessary cleaning supplies. If additional supplies are needed, the client is responsible for acquisition and costs. All clients are required to empty their trash from the kitchen. If the kitchen is not clean upon inspection after use, the deposit of $150 will not be refunded and the user is not guaranteed further use of the room.
Kitchen Access & Orientation
Co-op staff will be responsible for unlocking and locking the kitchen. Before a client’s first rental, co-op staff will provide an orientation to cover basic use procedures.
Code of Conduct
Clients and their staff will follow all food safety protocols. A refresher course for food handlers can be found here. Clients are responsible for having up-to-date knowledge of food safety standards for themselves and their staff.
The Merc Co+op is committed to providing a friendly and welcoming environment to its patrons, and a safe workplace for its employees. Physical, violent, harmful or disruptive behavior or harassment will not be tolerated. The term “harassment” for all purposes includes, but is not limited to, offensive language, jokes, or other verbal, graphic or physical conduct relating to an employee’s race, sex, religion, national origin, age, sexual orientation, disability, or other factor protected by law, which would make a reasonable person experiencing such harassment uncomfortable in the work environment or which could interfere with the person’s job performance. Please be aware that patrons and employees of the co-op may be able to see and/or hear what is going on in the Community Kitchen and/or Classroom, and conduct must adhere to these policies at all times.
In consideration for and as a condition of the use of the above stated facilities, applicant agrees to indemnify and hold harmless The Merc Co+op, its elected board, employees, and agents, against any and all claims, demands, causes of action, damages, costs and liabilities resulting from or caused by the use and occupation of the facility, including attorney fees incurred as a result of any indemnified claim, whether such use is authorized or not and whether arising from the negligent or willful act or omission of the applicant or any of its board members, agents, employees, guests, patrons, or invitees; and the applicant shall, at its sole risk and expense, defend any and all indemnified claims, actions or legal proceedings which may be brought against any of the indemnified parties, using attorneys reasonably acceptable to the indemnified parties.
By submitting the online form and agreeing to the terms of use, the applicant verifies to have read and understood all policies, including the reservation procedure, disallowed site uses, and facility rental fees and agrees to abide by them.
For information on obtaining a Food Establishment License or Food Processing License:
Kansas Department of Agriculture Division of Food Safety and Lodging
(785) 296-5600
http://www.ksda.gov/food_safety/
Note: Once licensed, all food products that are produced for public consumption must be produced in a KDA-approved commercial kitchen. It is unlawful to produce foods in a private home kitchen for sale to consumers (including farmers markets), or for distribution to other business entities such as food establishments, food warehouses and other food processing plants. KDA will communicate with the co-op kitchen management to ensure licensed operators are returning on a regular basis to produce their products.