How do I structure fees for leasing my commercial kitchen?

I have a new, full-service commercial kitchen used for training purposes. I want to lease it to caterers during off hours. No one else does this in my area, so I have no fees against which I can compare. If I charge by the event, what percentage should I use? If I charge by the hour, what rate should I use?How do I structure fees for leasing my commercial kitchen?
I would charge by the week, Sun--%26gt;Sat or maybe keep the weekend together, Mon--%26gt;Sund. Specify the hours and food storage capabilities so they don't encroach on your regular training during the day. I'd specify a place they can store food in fridges/freezers, both cooked and raw. And be VERY sure to specify cleanliness and sanitation measures to be take, so you dont' come in the next morning to a mess, or worse, an "invisible" but bacteria-laden mess with your students. Specify where to haul garbage, even down to who provides bags and paper towels. You will need to be sure your dish machine is always full of chemicals and that lessees know how to change or add more of all chemicals, how to mix mop water, how to mix sanitizing surface wipe solutions, etc.



I think this is a great idea, esp. if no one else in your area is doing it. I have no clue what to say regarding price, b/c that is SO dependent upon yoru area (NYC vs Po-dunk mid-western town). Maybe call close-by cities adn see what they charge.How do I structure fees for leasing my commercial kitchen?
Try contacting some of the smaller banquet halls near your area and ask them what their rates are. Organizations like the Knights of Columbus and others usually have smaller facilities that they rent out to caterers. Ask them how their fees are structured.