PEER CODE OF CONDUCT
Leave No Trace.
Cross-contamination is a HUGE deal and so is making sure your kitchen area is cleaned and sanitized. Once you’re done with kitchen use, please make sure all equipment, surfaces, and utensils have been cleaned and sanitized. The time to clean up your area must be included in the scheduled time slot. Take a video when you arrive and when you leave to ensure that you have left no trace. The facility may request photos/videos documentation at any time and the photos will be required to address any cleaning fees and complaints. All Peers must abide by all Federal, State, and Local regulatory agencies' requirements for food safety and proper handling. If videos/photos are not taken after the third time being notified a $25 charge may be applied or forfeiture of the kitchen.
Do Good. Be Good.
Professional competence and due care are required to become a Peer member. Respecting each other’s property including equipment, utensils, and any other tangible items is mandatory. Please go to www.restaurantpeer.com/feedback to notify Peer Brands if the facility or standards are not meeting standards to begin the resolution process. Confidentiality of all member’s operations and business practices will be practiced.
No beverages, alcoholic or otherwise, are permitted to be brought onto the property of any facilities listed on the platform. No beverage of any kind may be taken from the building except to the enclosed patio area.
No illicit drug use will be permitted on the premises at any time. The use of marijuana is included in this prohibition, even when medically permitted. Any illicit drug use will be cause for termination of the event. No alcohol will be served to any underage person. Any attempt to purchase or consume alcohol while underage will be cause for termination of the event.
B.Y.O.S.~ Bring Your Own Supplies
Cleaning supplies and utensil costs add up. It is important to bring your own cooking utensils and cleaning supplies. A cleaning fee or lost utensil fee will be applied if the area is left unclean, sanitized, or if any utensils are missing. Take a photo/video prior to use and after use. Verify inventory list and equipment usage with your Peer prior to connection.
Dry, Refrigerated (COLD), and Freezer Storage.
Inventory must be stored properly and in accordance with the county health department standards and properly separated from your Peer’s inventory.
Please dispose of your grease properly and in the designated areas. An additional disposal fee may be charged by the facility for use or a cleaning fee if the grease is not properly disposed of. For large amounts of grease disposal, an additional fee may apply.
Terms for Parking
Parking is provided by our facilities. Our facilities are not liable for damages, lost or stolen property. A truck must not be parked longer than 72 consecutive hours unless otherwise arranged with your Peer. Charging your truck is allowed at the designated areas your Peer provides. All equipment, amplifiers, attachments, and converters must be brought by the mobile restaurateur. Notify your Peer (host) of any oil leaks or damage to the parking area and go to www.restaurantpeer.com/feedback to notify Peer Brands. The damaged property must be remedied in a timely matter. If the damage was caused by the mobile restaurateur, fix it. If the damage is normal wear and tear, the host is responsible. Take photos/videos of the parking lot prior to use and after the agreement is terminated.
When booking under commissary rate you are only allotted one private prep table. You must not spread out to other areas. When booked under private rates, the prep table is dedicated to the individual and will not be shared with another restaurateur even during off-hours.
Peer Brands is dedicated to relieving tensions in the marketplace for all our customers. While our efforts are to lower the cost of being a restaurateur, it is also our duty to drive revenue for our hosts. Prices may fluctuate given the current market conditions and geographic area. Peer Brands will always strive to deliver the best prices that provide equity for both parties.
Pricing. Current conditions require restaurateurs to negotiate pricing for commissaries. Peer Brands is dedicated to a No-Haggle Pricing Policy to allow both new entrants and seasoned restaurateurs equal opportunity. This also relieves the burden of the host (kitchen) to have to negotiate. All Peers have agreed to rent or pay for the price that was accepted upon checkout. The host (kitchen) will not negotiate with the mobile restaurateur, a third-party renting event space, pop-up use, or prices on any other services Peer Brands provide and to who we provide services.
Monthly Packages. Hosts reserve the right to make bundled or packages for their guests which may include a particular number of hours and storage space. If the guest does NOT use the hours, they are considered redeemed and will not rollover. Host reserve the hours of use for the guest and are NOT responsible for refunding the hours in any way if it is not used. It is up to the guest to ensure the hours paid for are used.
Insurance. Both parties must be insured and carry a minimum policy of $1,000,000.00 general liability insurance. Food trucks must have the mobile vehicle insured as well to use of the facilities.
Documentation. Peer Brands requires each member to acquire, provide, and will verify the following documentation:
· Business licensing
· Food Handlers License-Restaurant License
· Liability Insurance
· Health Inspection Reports
· Procedures- Sign in/Out Logs, Photos,
· Add-on Policies or Terms & Conditions of Use for event space and commercial kitchen leasing.
· If the guest has employees, the guest is required to have their employees bonded prior to entering the facility.
Peer Brands members come from all walks of life, have different backgrounds and beliefs. Therefore, Peer Brands supports an inclusive environment for all members.
Peer Brands members are responsible for their own property as well as their Peers. Members are responsible to report any issues to their Peer and through Peer Brands communication channels immediately.
Inventory. You are responsible to keep track of your inventory. Neither party would like their inventory disturbed. This includes raw materials and utensils used in the kitchen. Do not touch each other's inventory, no exceptions.
Cleanliness. Both Peers are responsible to provide a clean, safe, and sanitized kitchen environment. The kitchen (Host) must have the kitchen clean before the slotted time that is scheduled for rent. All walkways must be cleared, surfaces must be cleaned & sanitized, and storage facilities cleaned with proper storage procedures in place. The mobile restaurateur or one-time use (lessee/guest) must leave the kitchen clean, sanitized, and in the condition in which it was given. Take a video before and after use of the entire area that was in used including prep areas, kitchen equipment and sink. Ensure all equipment has been turned off after use. All equipment used including dishes must be cleaned, sinks must be cleaned and drained, and all equipment must be turned off.
Equipment. Each Peer is responsible for their own equipment. Proper, safe handling of the commercial equipment in use is mandatory. The kitchen (host) must make sure all equipment is up to date for use and has passed inspections. Normal wear and tear of equipment is the kitchen (Hosts) responsibility. Damage to the equipment while in use or direct damage above wear and tear is the mobile restaurateurs (lessee’s) responsibility.
Communication. All parties must use the messaging system to communicate. The host does not have to give their personal information to the guest. Peer Brands has 24/7 service available for emergency situations. Do NOT make separate agreements or communicate directly outside of Peer Brands' messaging system. Any arrangements are nullified, and Peer Brands will enforce company policies. If the host and guest arrange separate agreements, the agreement must be communicated through the platform messaging system with the format below and both parties must agree to it.
Start Time of Arrangement:
End Time of Arrangement:
What are the details of the arrangement:
What are the costs associated with the arrangement: