To be considered as a member of Flavors, you must first complete our intake questionnaire found on this website and a Flavors Team Member will reach out to schedule your phone interview. All applications are subject to review by the Flavors Team.
Frequently Asked Questions
Yes, to become a member of Flavors Culinary Complex you must complete a membership agreement which requires at 12-month contract and details rights and responsibilities for using the kitchen space.
Due to COVID-19, Flavors is scheduled to begin launching various prep/ghost kitchen locations in 2021 with the full complex slated for opening late 2021/early 2022.
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Yes, all owners and managers must have a Food Safety Management Certificate and all other users must have a Food Safety Handlers certificate.
The kitchen requires every company carry a food and general liability policy no less than $2M per company. Search online for Food Liability Insurance Programs for more information on coverage and costs. Flavors requires that it be named as an additional insured on all policies before the kitchen may be used. (In most cases there are no additional costs to add additional insured)
A deposit is required at the start of membership for all culinary creators. If the kitchen is not left in a suitable state after each use, charges to clean and maintain the kitchen will be charged to the member at fault.
Flavors offers a variety of equipment to cater to our members’ needs. Equipment includes, but is not limited to, walk-in cold and dry storage, double ovens, prep tables, fryers, mixers, and burners.
Children or minors younger than 18 are not allowed in the kitchen at any time. Your team or children 18 years and older may help out in the kitchen if they have a valid Food Handlers Card. An exception may be made for youth entrepreneurs. Please discuss with a Flavors Team Member.
The kitchen has a set of rules and regulations concerning cleaning that clearly states who is responsible for what. The culinary creators are responsible for cleaning all cookware, machines, and equipment as well as all visible particles and debris from the surfaces, floors, and equipment that he/she uses. The culinary creator must throw away any generated trash. The culinary creator is also responsible for returning any equipment to storage and for reporting any problems with equipment, as well as logging in and out of the kitchen every time.