Cultivation Commercial Kitchen : Tenant Punch List
Cultivation Commissary Kitchen is a certified food production facility. Entrepreneurs launching or expanding upon a food business can rent kitchen facilities on an ongoing basis. In order to use our facility, you must be a food business with proper regulatory agency and insurance paperwork.
PLEASE NOTE: It is important that primary contact be between the food business and Dept. of Health & Hospitals (DHH). It is important for a food business to understand all labels, certification, and permitting requirements that pertain to its product.
Cultivation Commissary Kitchen can serve to assist you but will not enter discussions with DHH about your product.
- Submit an email inquiry using Kitchen Application Form
- Fill out your Cultivation Kitchen application here. We will respond to you within 3 to 5 business days
- Attend a Tour of the Kitchen Facility
- Starting Your Business
- Determine the Type of Business: Example: Limited Liability Company (LLC) or another type.
- Register Business with the Louisiana Secretary of State
- Visit the LA SOS Geaux Biz website here to register
- Reserve a name for your business.
- Obtain a Federal Identification number from the Internal Revenue Service by visiting the IRS website here.
- Then register your business.
- With above documents - Set up a commercial checking account to keep your business separate from your personal expenses.
- As you prepare to sell you may need to other account numbers such as:
- Sales Tax ID Number and tax forms for any Parish you have sales. Visit the Louisiana Department of Revenue here and click on “business registration” to file online or to download an application.
- Product Liability Insurance
- Your business is required to carry $1,000,000 occurrence product liability and
- $2,000,000 aggregate general liability. Costs could be approximately $400-950 per year. Below are insurance companies to research for yourself:
- Visit the Food Liability Insurance Program online here, contact the via phone at 888-568-0548
- or contact info@cultkitchen.com for assistance
- Employees
- If hiring employees, you will need Workers’ Compensation. Please contact the Louisiana Restaurant Association for information on their website here.
- Provide Business Documents, Sign Agreements, & Pay Admin. Fees
- Sign Cultivation Commissary Kitchen Agreements
- Tenant Agreement
- Storage Agreement
- Confidentiality Agreement
- Operating Agreement
- Pay Administrative Fee and Security Deposit
- $100 Administrative fee - this covers administrative costs, utilities & waste disposal
- $300 Security Deposit
- Business Documents:
- Certifications - ServSafe
- Proof of Product Liability Insurance
- Lafayette Parish Permits for Mobile Food Establishment
- Submit Review Plan for Mobile Food Unit to the DHH
- Fill out PDF questionnaire/application here
- Submit to Lafayette Parish Health Unit
- 220 W. Willow Street, Bldg. A, Lafayette, LA 70501
- 337.262.5616
- After you submit your mobile food establishment plan review, the DHH will schedule a visit with you at the Cultivation Commissary Kitchen facility to issue a permit.
- Coordinate schedule with Cultivation Commissary Kitchen manager.
- Cost to the DHH is $175 (minimum, could be higher depending on sales)
- Obtain Lafayette Parish Permits (Note: these permits should be obtained after DHH permit is issued)
- Permit for Occupancy:
- Visit My Government Online here and choose United States → Louisiana → Choose your Parish → Project Type: Municipal Permitting → Click Next → Get started on new application → Application Type: Certificate of Occupancy Application → Then proceed to complete form
- The permanent fee will allow a business to operate, the temporary fee will not allow the business to be in operation.
- Sales and Tax Use Form:
- To apply for your Sales Tax Registration Application Form visit this link to fill out the Sales Tax Application and mail to
- Lafayette Parish School System Sales Tax Division 207 Town Center Parkway, Suite 101 Lafayette, LA 70506
- Attend Facility Orientation
- Kitchen Set-up for your Production
- How to Operate Equipment
- Cleaning & Sanitizing Equipment
- Forms - Kitchen Use, Raw Input, Distribution (these forms are needed for food safety purposes in case of a recall)
- How to use online scheduling system
- How to use Secure Entrance system