"Ghost" kitchens?

[Sifu]

Starting to see some of these shared kitchens, sometimes called ghost, dark or virtual kitchens. I have not dealt with any type of "shared" facility before. If a restaurant owner leases time and space in his kitchen to another entity, say a delivery service or a food truck operator, is there an increased hazard or code requirement that would exist? I can't really see any issues as long as code is met.

 

[cda]

Agree, as long as has a c of o or whatever the city issues, for a kitchen or restaurant and appliances and everything is correct

More health Dept rules

 

[steveray]

Correct...We do not care about who the owner or tenant are....

 

[RLGA]

Like the others stated, a kitchen is a kitchen regardless of what it is called or who is using it. Now, the owner's insurance company may have a say in this depending on what their policy covers.

 

[Sifu]

OK, confirmed my thinking but a new concept for me so I thought I would see what I didn't know.

 

[mark handler]

I have four shared "catering" facilities in my city.
Before the Pandemic, they were very active and work well.
Caterers cannot per State law, prepare food for catering food in their house/home.
This allows small catering companies the freedom to operate without great expense.

 

[Mr. Inspector]

If they are only using the kitchen and it's over 2,500 sq ft and not serving customers in the same site it would be a change of occupancy as a F-1.

306.2 Moderate-hazard factory industrial, Group F-1.
Factory industrial uses that are not classified as Factory
Industrial F-2 Low Hazard shall be classified as F-1 Moder-
ate Hazard and shall include, but not be limited to, the following:

Food processing establishments and commercial kitchens
not associated with restaurants, cafeterias and similar
dining facilities more than 2,500 square feet (232 m2) in
area.

 

[mark handler]

If they are only using the kitchen and it's over 2,500 sq ft and not serving customers in the same site it would be a change of occupancy as a F-1.

306.2 Moderate-hazard factory industrial, Group F-1.
Factory industrial uses that are not classified as Factory
Industrial F-2 Low Hazard shall be classified as F-1 Moder-
ate Hazard and shall include, but not be limited to, the following:

Food processing establishments and commercial kitchens
not associated with restaurants, cafeterias and similar
dining facilities more than 2,500 square feet (232 m2) in
area.

Yes

 

[Sifu]

It is a little perplexing. A commercial kitchen serving an A-2 is part of the A-2. A commercial kitchen not serving an A-2 is either a B or an F-1. This one is a commercial kitchen serving an A-2, but is allowing concurrent use of the kitchen space for uses not intended to serve the A-2. The non A-2 use could occur during the same time the A-2 use is in operation, or not. When it was first proposed it was separated from the rest of the kitchen, and was proposed as a completely separate occupancy. When I pointed out we now had to examine the mixed use strategy it changed to the current proposal. (The building would need to be considered separated and fire barriers, opening protectives etc. came into play) For now, my opinion is that it is not operating independently as a separate tenant, space or use and remains as part of the A-2 occupancy. But as I learn more I reserve the right to change my mind.

 

[cda]

It is a little perplexing. A commercial kitchen serving an A-2 is part of the A-2. A commercial kitchen not serving an A-2 is either a B or an F-1. This one is a commercial kitchen serving an A-2, but is allowing concurrent use of the kitchen space for uses not intended to serve the A-2. The non A-2 use could occur during the same time the A-2 use is in operation, or not. When it was first proposed it was separated from the rest of the kitchen, and was proposed as a completely separate occupancy. When I pointed out we now had to examine the mixed use strategy it changed to the current proposal. (The building would need to be considered separated and fire barriers, opening protectives etc. came into play) For now, my opinion is that it is not operating independently as a separate tenant, space or use and remains as part of the A-2 occupancy. But as I learn more I reserve the right to change my mind.

Very well said

What would IEBC do,

 

[cda]

Food processing establishments and commercial kitchens not associated with restaurants, cafeterias and similar dining facilities more than 2,500 square feet (232 m2) in area.

 

[cda]

Sifu

So is this a general question ?? Or a proposed project?

 

[ADAguy]

HMM, a new bird.