Your Questions Answered

No problem. Book whatever workstation hours you need. Any hours above those included in your plan will simply be charged to your account at the applicable hourly rate of $12 per hour.
We use The Food Corridor online reservation platform to keep track of workstation bookings. Members can log in anytime to see availability and reserve a workstation in advance. The kitchen doesn't book up often, so there's generally plenty of flexibility.
Yes. You can reserve kitchen equipment through the same online system you use to book your workstation. There is no additional charge to use the equipment, and you can check availability in advance.
Yes. As long as you're a kitchen member in good standing, we're happy to sign the kitchen commissary agreements you need for California counties, health departments, or farmers' markets.
This makes South Napa Kitchen especially useful for food truck operators, caterers, and farmers' market vendors who need an approved commissary or commercial kitchen for their permitting requirements.
Yes. We're happy to receive and sign for deliveries between 6 a.m. and 11 a.m. Outside those hours, you'll need to be on-site to receive them.
Yes. We have all of these, and the county requires us to use them correctly.
Yes, and yes.
No problem. You’ll need to book a workstation for each kitchen staff member who will be present.
Yes, and yes. Reach out to us with any changes you want to make.
There is no minimum commitment. No lease or deposit is required.
The kitchen is available 24 hours a day (closed briefly from time to time for maintenance).
The kitchen was built in 2016, so it's modern, with windows, skylights, ample lighting, and heating and air conditioning. It is a bright and cheerful space, always kept at a comfortable temperature.
Yes. South Napa Kitchen is a commercial kitchen in Napa County that is regularly inspected by the Napa County Health Department, and we have consistently remained in good standing.
The facility includes the required fixtures and equipment, including a dedicated hand-washing sink, a three-compartment sink, a vegetable sink, a properly maintained hood system, and commercial kitchen equipment.