When I launched my catering company last year, I thought I’d found the perfect commercial kitchen space at $35/hour. The advertised rate seemed reasonable, but after signing the contract, I discovered the true cost was closer to $55/hour when you factor in mandatory cleaning fees, storage charges, and equipment usage fees that weren’t mentioned upfront.

This got me thinking – how many other food entrepreneurs get blindsided by these hidden kitchen rental costs? I’ve talked to other caterers and ghost kitchen operators who’ve had similar experiences where the advertised rate was 30-50% lower than what they actually ended up paying.

What hidden costs have you encountered in your food business operations, and how do you vet potential kitchen spaces to avoid these surprises?