Have Questions?
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We are centrally located off the North Loop between Irvington and Hardy with easy freeway access to I-45, US-59 & I-69 and the Hardy Toll Road.
The kitchen is open 24/7/365 and tours are scheduled by appointment only.
Each member is given a 4-digit code to gain access to the kitchen as the facility is kept locked at all times.
The first step to contact the kitchen and then make an appointment to see the kitchen. We are not always on-site and available for drop-in tours, so it’s important to make an appointment first. You will get a chance to see the space, discuss your goals and business plans and see if the space is a good fit for you.
We use The Food Corridor to manage our invoicing and payment systems.
Hourly bookings and one-time fees will be charged at midnight on the day they occur. Monthly items like billing plans and storage will automatically be charged on the 5th every month.
We use The Food Corridor to manage our bookings and you can easily schedule kitchen use from your phone, tablet, or computer.
Since unused hours cannot be carried over to the next month, we suggest beginning with a conservative estimate. We recognize that predicting the exact number of hours needed can be challenging, but it’s crucial to be as precise as possible due to the nature of our business. We’re here to assist you in making accurate time estimates
CBG Kitchen is responsible for keeping the facility up to date with all health codes and requirements. All tenants are responsible for obeying local health codes and officials while at the facility.
Yes, electricity, water, gas are included.
Each chef is responsible for cleanup. We ask that you leave the kitchen clean or cleaner than you found it. Basically, that means washing your dishes, wiping down dirty surfaces, sweeping, and mopping. Each prep station has a cleaning checklist posted.
You can receive deliveries at the kitchen if you or one of your staff are onsite to accept them deliveries.
Have additional questions?
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