Turning a Barn or Shed into a Licensed Commercial Kitchen.

Barn/shed Conversion Notes:
Original build
• Barn built in 2020.
• 20’ X 20’ slab.
• 12’ X 16’ barn (inside wall to wall 192 square foot).
• 4’ overhang on south side, 8’ overhang on west side.
• 9’ ceilings (plan called for 8’, I made 9’…best decision ever!)
• Walls and ceilings batt insulated.
• 50 AMP service.
Conversion to commercial kitchen
• Water/sewer brought from house to barn in 2022.
• 50 AMP electric service.
• FRP (fiber-reinforced polymer) sheets on walls and ceiling for cleanability.
• Cement floor epoxied professionally. I investigated doing it myself, but the process and materials available to the “do-it-yourselfer” looked less than desirable. The system and materials the professionals use is a much higher quality. The end results much better and longer lasting. Plus, they do it in less than a day, it would have taken me a week.
• Installed a Fujitsu 12,000 BTU mini split. Love it. Very efficient!
• Cheapest and easiest mop sink I got an 18” X 18” stainless one on legs.
• Hand sink was also cheapest and smallest available.
• 3-compartment sink is a corner unit. The sink has 3, 18” X 18” X 14” deep bowls. Full size sheet pans are 18” wide, so they fit and can be sanitized on one side for 30 seconds, then flipped.
• 9’ ceilings come in VERY handy for upper shelving.
Equipment
• Victory commercial refrigerator - bought used, reconditioned. Instead of shelving, it has sheet pan rack slides inside.
• Freezer - Kenmore 14.8 CF freezer from Lowes.
• Tables - 2 72” X 30” stainless tables on casters (2 locking). Stainless shelf also. Table height at 36”, which works great for me (I am about 6’1”). My back gets sore if I lean over a lot, and this is great height for working.
• Regency 20” X 15” X 5” stainless drawer (paid less than $200)
• Cryovac machine - ARY VacMaster VP215
• Original grease trap - Ashland PolyTrap4820 40 lb. grease trap. Returned and purchased Watts WD-15 30 lb. grease trap.
• Cardinal Detecto DL1060 Digital price computing scale with printer. Love it!!
• Floor sink - Zurn FD2377-NH3 12" x 12" Cast Iron Floor Sink with 3" No-Hub Connection and 10" Sump Depth
• Sheet pan rack - 18 pan rack on wheels.
• Sheet pans - my equipment guy had new, lightly used, and very used pans. I bought lightly used and saved a lot, but still got good pans.
• LED lights - the lights attached to the ceiling are LED 4 footers from Amazon. The hanging ones are 4 footers also but can be hung anywhere and plug into 110 plug. Plus, they daisy chain, so you can put 2 or more inline and 1st switch turns all on and off.
• I purchased a custom cut 59” X 24” X ¼” HDPE (high density polyethylene) cutting board from a local plastics company. I used double stick mounting tape and attached to the top of my chest freezer. Not too heavy so as to make the freezer door hard to open/stay open and yet made that whole surface another work surface.
• DynaGlo propane smoker¬ - This is NOT for smoking anything, but for about $300 it is a great warmer/oven! I can pull stuff from my smoker, put it in disposable pans and load the DynaGlo. It has 6 shelves and fits 6 full size or 12 1/2 size hotel pans. Plus shelves are adjustable.
Notes:
• I wasn’t sure whose jurisdiction I would be under in my area (Ottawa County in Michigan) County Health Department or State Department of Agriculture.
-If 50% or more of sales is catering, County Health Dept.
-If 50% or more is wholesale (rubs and seasonings), Dept. of Ag.
If my sales in one year shift my sales percentages, my inspecting organization may change. IE, if this year I do a ton of catering, next year the County Health Dept. will take over as inspectors and the Dept of Ag. will stop inspecting.
• I have a commercial kitchen license AND a smoked meat variance for bacon. 2 separate licensing requirements.
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If you click on one of these links Jack’s Blend may receive compensation from an affiliate link.
More Information:
Main website - JacksBlend.com
Purchase rubs, seasonings and more - JacksBlend.com/store/
Learn - JacksBlog.com/blog/
About Jack's Blend - JacksBlend.com/about-jacks-bl...
About Jack - JacksBlend.com/about/

[@patiaurelio]

Wow that is really nice and a lot of work. THIS IS WHAT I NEED AND WANT! My husband says its nonsense, I think is doable! We are in MA.

[@jacksblendrubsandseasonings]

Well, I did it and for me it was doable. Good luck!!

[@atrevino95]

Thank you for making this video. My family has been running a food shop for almost 30 years using rental properties and this year we are buying our first piece of land with a house and shed that'll be turned into a commercial kitchen as well! I was starting to get overwhelmed with how to go about it but your video and calm explanation has really helped, thank you again!

[@jacksblendrubsandseasonings]

Wow, thank you so much for saying that! That was my hope. I know I've had so much help over the years in my business and I love being able to share with others to help them. I hope everything goes great!!

[@xjustjoshiox]

I'm struggling so badly trying to find a kitchen space for my donut shop. I'll call the county for their requirements tomorrow, thank you!!

[@jacksblendrubsandseasonings]

There is an old saying..."It has been said that the best time to plant a tree was thirty years ago, the second best time is today." Don't put off your dreams!

[@locdveganfoodie3597]

Same. Same exact thing with my husband and I.

[@nicolecaruso6713]

Same 😅🙏🏼 Best of luck

[@NanaBear-gh5cp]

We have a shed/storage building that my daughter and I want to convert to a commercial kitchen for our bakery business. Thank you for such an informative video! We can't wait to get started.

[@jacksblendrubsandseasonings]

That's awesome. If you have any more questions, post them. If I can help I will or can maybe direct you to where you can find the answer.

[@tiemokodiarra5272]

This is absolute gold! Thank you so much for sharing! Struggled to find a local commercial kitchen, and have been pulling hair with the thought of turning my garage into one. This video is gold, and I couldn't have found it at a better time! Thank you so much! 🙏🏾

[@jacksblendrubsandseasonings]

Glad it was helpful, that is why I do it!!

[@lomaxxe]

Thank you for sharing this information. I would like to see one built like a carry out (drive thru) only like a soul food and sandwich menu set up for Tennessee.

[@jacksblendrubsandseasonings]

Cool idea, but not feasible for me...

[@ThisIsMeOnYoutube]

Very impressive..! I've grown up in the restaurant business and have owned my own restaurants and food trucks since the 80's and I am very impressed with your info, layout and the cleanliness of your kitchen. I would suggest that if anyone uses well water it most likely will need to be tested and approved by their city, county, state health or agriculture dept before you start as if it does not pass inspection that could stop you dead in your tracks. Liability insurance is a must and if you have employees you will also need workman's comp. Also get a good tax professional.

[@jacksblendrubsandseasonings]

Thanks for the kudos and yes, all good points. I use an insurance company called FLIP (Food Liability Insurance Program). After doing a bit of research and talking to my agent and a couple others, their price/coverage ratio is really good. They have various coverage options, so you can pick and choose what fits you. I have no employees, but work comp on anyone working in a kitchen (knives, fire, all that good stuff) will be higher than if you simply have a person helping serve. Keep that in mind with Work Comp (they are called NOC codes and they vary based on industry and role within a specific business). And then, the tax man...yes, yes, for me I have had the same one for 30 years who understands and works well with past businesses, and my mantra - "I'll pay my fair share, but not one dime more". If it's a grey area, it's mine (and yes, I have been audited and came out 100% clean).

[@DeVoriaSimmons]

WOW this is impressive, great hook up

[@jacksblendrubsandseasonings]

Thank you! Cheers!

[@user-mi3nf7cp6k]

thank you and may your business be blessed......

[@jacksblendrubsandseasonings]

Thanks! You also...

[@MrBunaV]

I'm looking to build one myself. And your video is very helpful thank you

[@jacksblendrubsandseasonings]

Glad I could help!

[@missycoates7871]

THANKS FOR THIS VIDEO!!!

[@jacksblendrubsandseasonings]

You are welcome!

[@samariagraham4502]

Very informative. Thank you.

[@jacksblendrubsandseasonings]

Glad it was helpful!

[@MiskimVeniceJohnson]

Thank you 🙏🙏

[@jacksblendrubsandseasonings]

You're welcome 😊

[@johncostello7502]

I'm doing this to our shed .. for family use... you did a nice job on your's

[@jacksblendrubsandseasonings]

Thanks! I am getting a larger smoker, as well as the fact that I added a lean to. I will do an update video soon.

[@highlandmary33]

Exactly what I needed to find!! Ohhhhh, I have questions! Firstly… am I better off (cost of utility hookups/home insurance issues…) doing the separate ‘shed’ VS creating the space in the basement of my home? [*I have a full size, walk out basement with a decent sized area separated of from the rest of the basement & has its own out door]

[@jacksblendrubsandseasonings]

I know that creating a licensed kitchen in your home may (most likely will) require complete separation from the rest of the home. Whether that is cost effective and desirable is your call. Get your local health dept. involved in that question asap. As for cost, depends on a lot of details. I know that for me, having it a separate space is the only way. Also it makes “work” a little bit more separate from home.

[@girlsmadeup6696]

This was a really great intro into building your own licensed commercial kitchen, so thank you! But I have a ton of questions!! Is it expensive to hire someone to do all the design/planning and building for you? Would it have cost you maybe double to do that? Can I build a metal barn, that hopefully could be added onto in the future, and start out with that? Are there metal barn contractors that specialize in commercial kitchen set-ups? The little farm we have has nothing on it right now, no water, no working well, no septic, no electricity, just trees and weeds. It's not on city anything, so I don't know where to even start! I'd like it big enough to possibly rent it out to others, as I have friends that say they would like to produce commercial honey operations, or make candy and fruits/veggies for farmers' markets, etc. Is it easy to be licensed to rent out to others? How about if you want to let food trucks come and clean up? Sorry for all these beginner questions!! Your video is helpful, but I wish someone would write a detailed book on how to do it, especially for Florida!! Thank you.

[@jacksblendrubsandseasonings]

I'll answer a couple here as best I can: Is it expensive...? Fortunately I have experience in design and layout, so I did it myself. Then my father was a builder, so that helps. Also, I have contacts in the trades and friends, so that can save also (did some work myself, some with help and some I let the pros handle it). Double the price? No, but more to be sure. Maybe 25%-50% more. If it is new, stand alone, could be significantly more. Metal barn? Sure. Metal barn guys with kitchen experience? Rare. 2 different skill sets. Be wary of a barn builder who says, "Oh yea, I can build you a kitchen." Floorplan and layout in the restaurant world was one of my expertise areas. Very important. Little farm with nothing? Absolutely can be done. But, starting from scratch will be pricey. You'll need a lot of professional help to pull it off. Well and Septic, barn builder, kitchen experience, researching local codes for uses and rentals...etc., etc. I would start by going on forums and FB groups where people discuss this very thing. Also, find a local place or two (maybe a city away) and ask them if you can visit, tour, ask questions, etc. Most people will help, unless you plan to directly compete. Here are a few links: pos.toasttab.com/blog/on-the-line/commercial-kitchen-requirements-in-florida ccmedia.fdacs.gov/content/download/64038/file/food_establishment_minimum_construction_standards.PDF www.fdacs.gov/Business-Services/Food/Food-Establishments/Retail-Food-Establishment-Permit farmersmarkettoolkit.org/food-safety/kitchens www.myfloridalicense.com/dbpr/HR/forms/documents/5030_037.pdf edis.ifas.ufl.edu/publication/FS400 Hope that helps!

[@backtoedencafe9406]

nice space i have a very small space

[@jacksblendrubsandseasonings]

Small is OK. Just having a space is nice. Best wishes in the New Year!

[@brofessormex]

I just want a commercial kitchen at home just for me

[@jacksblendrubsandseasonings]

I totally get that...I love using it for home purpose also. A 3 compartment sink is the bomb! DO IT!!

[@3moons38]

Soo....what if I just want to make tea blends from dried herbs. It is just food processing because I'll just be mixing dried herbs and packaging not cooking or drying myself. I want to convert a shed for this use since I allow my pets in my kitchen all the time and don't want hairs to get in there. Any guidance for this? Not seeing any info for this.

[@jacksblendrubsandseasonings]

First, get with your local health department for your local guidelines (in US usually county or city health dept). When i did only my rubs and seasonings, I was under "cottage law" and did not need inspections. Some of the rules were only selling at farmer's markets, sales under 25K a year and stuff like that. If you add anything that would be considered potentially harmful (meat, milk, etc) you'll need a license.

[@user-ht5vb9my3y]

Curious...no stove/burners/deep fryer/ etc? How/where do you cook?

[@jacksblendrubsandseasonings]

My catering is straight “barbecue catering“. I only serve smoked meats and sides to go along with it. Because I am a one-man show I am pretty creative with what I serve. I do have a small induction plate that I use for things I need to cook or bring to a boil, such as barbecue sauces, brines and other items. Also, I don’t do “location catering“, all of my catering foods are prepared at my kitchen, and then either picked up by the customer or delivered to their party.

[@CJH_Taylor]

well meeded watchin this now. Is this on your personal property? ans if so what is your property code? We live in an r-1 and unsure if we can do it on our property but have an opportunity to get a small plot of land (bout 5000 ft) thats an c-1 that by code is already approved. its about a 10 minute drive from our house..what do you think would be best? Also do you think someone can convert a commercial kitchen out of a tuff shed? Like from Lowes or home depot?

[@jacksblendrubsandseasonings]

Yes, it is residential. In our city you can have a business like this within parameters (nothing real stringent, just number of customers per day, etc. which is not a problem for me). I would think you can do so in an R1. Personally, I LOVE having my barn 20 steps from my back patio, being able to benefit in many ways from that and it saves money. I would do everything I can to do it on your property. You should be able to convert a shed like that, you'll just need to make sure you follow code with your electric, plumbing (water/sewer or well/septic), surfaces and more. I've seen some videos on KZbin with people doing exactly that.

[@blessedhighlyfavored9126]

How much did it cost to set up and kitchen like this please

[@jacksblendrubsandseasonings]

The original building of the barn on 2020 ran just over $25K. At that time, I had no idea I would turn it into a kitchen. I did run electric to it with plenty of plugs, good lighting and more. Total cost for turning it into a kitchen (including floor epoxy, walls, running water/sewer from house, concrete work, and all equipment) ran just over $35K. I saved some money by doing some of the work myself, but had a higher plumbing cost because of running the water/sewer. I had to have an excavator come, dig up a 3'X8' cement area and dig a 5' trench about 30 feet long, plumber had to run water/sewer, cement guys cut out a 2'X6' section in the barn and then replace it after plumbing was installed and replace the other 3"'X8' area. The plumber's bill was definitely the lion's share of the investment.

[@haroldmitchell7456]

This is ingenious, is there a method similar to this, that could eliminate the need for a direct water/sewer line connection? For instance, having a generator for electricity, and a water source similar to how RV’s are run. Curious as to what the overhead costs may project out to be. Thanks for sharing how you brought your idea to life!

[@jacksblendrubsandseasonings]

@@haroldmitchell7456 I know you can do well and septic, you'd just need inspection approval from your county. I don't know whether you could do it with a "water source" like a XX gallon container and then a XX gallon waste container. My gut says no for a fixed location. I think a generator could work. I mean, someone with solar or wind power and battery storage should be able to, right??

[@tammiepreston-cunningham4137]

what was your overall cost to build the barn?

[@jacksblendrubsandseasonings]

Here is a link to my blog where I explain everything I did, what it cost and what it looks like. www.jacksblend.com/how-to-build-an-awesome-smoker-shed/

[@aldrinagdeppa]

Hellow boss how are you can I work with you I'am tig welder stainless steel kitchen equipment I'am assembly and finishing stainless steel products I'am from in PHILIPPINES thank you Boss

[@jacksblendrubsandseasonings]

I wish I had some business for you, but that’s not what I do. I might recommend connecting with equipment suppliers on KZbin. Cheers!

[@dahof2789]

Really really wanted to hear your message but the background 'music' is just too distracting.

[@jacksblendrubsandseasonings]

OK

[@xjustjoshiox]

No it wasn't it was fine....smh