My wife and I are looking at leasing real estate to open our chocolate shop. The question is this: Are we bringing in a "kitchen." We will be producing our products onsight with bulk chocolate. Our equipment will include tempering machines, enrober, reach-in fridge and freezers, microwave, 3 sink cleaning station, work tables, etc. We are looking at an approx. 1000 sq ft space with 150 sq ft of showroom and the remainder for production. If this is classified as a kitchen then the regulations will be that of a restaurant and more costly.
I would like to hear if anyone has gone through this process and your thoughts. We understand that each city has different regs but general info might help as we get set to meet with the officals.