What are the general Policies and Procedures?
Peer Brands is a connection platform designed to connect individuals who need a licensed commercial kitchen or event space, with ones who have it. The service is designed to help both sets of customers and requires all parties to be compliant with the community standards to access Peer Brands platform. Since all our customers’ needs and expectations are of the utmost importance to us, Peer Brands enforce a zero-tolerance policy if any of community standards are violated.
Definitions of Services.
Ø Peer Brands services include commercial kitchen use for food operators. Operations include prep work, cooking, commercial equipment usage, dishwashing, cleaning/sanitizing, storage, and manufacturing of raw food supplies.
Ø Private kitchen rentals are available for monthly use, full-time at a private use rate.
Ø Food truck friendly services include charging, grey water dumping, filling, and parking. Additional “Add-on” services may apply depending on the independent locations. Examples of “Add-on” services include: Charging, dumping, filling, parking, ice, and premium equipment rentals.
Ø Pop-up restaurants, Pop-Up Retail, and Events allow you full use of the facility, including the commercial kitchen and bar is available for additional charges only during the time slot scheduled.
Ø Event space includes the use of the designated event space (hall) provided. Prices vary per location and occupancy. The bar may be included at some locations for an additional charge.
Ø One-Time use allows access to the commercial kitchen for an hourly rate during the booked timeframe.
Ø Shared/Private Kitchens are an entire restaurant space that is divided into sections. Shared common areas might include dry, cold, and freezer storage areas and dishwashing areas. The prep tables and cooking areas are private when booked.
Ø Virtual Restaurants- Any restaurant that has customers order through an online system including their own website or 3rd party applications such as Grub Hub is considered a virtual restaurant and must book at virtual restaurant rates. Hosts have the right to adjust their pricing at any time to accommodate any types of services rendered.
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 maybe 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 are 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 price 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 provides 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 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 Peer’s. 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 use 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 (lessees) 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:
Policies, Tracks, and Fees
Peer Brands believes in providing an organic pathway for start-ups and understands that when starting, you might not make enough money to justify commissary prices or use. Therefore, Peer Brands requires a minimum of $100.00 bookable hours to initiate the connection to a commercial kitchen for you. Your business must be registered in the State in which you will operate, to connect to your Peer. Once your business is verified, an appointment will be scheduled for you to look and speak with the commercial kitchen owner (host). Upon approval from your host, an Affidavit of Commissary from your county will need to be filled out. Please bring a copy of the form filled out with your information. Once you received the filled-out Affidavit of Commissary from your host, upload a copy of the document onto the Peer Brands platform under the verification section and render a copy to the County in which you operate. After submitting your Affidavit of Commissary to the county, you must upload a copy of your food manufacturers license (Restaurant License, Catering Licenses, Mobile Unit License) onto the Peer Brands platform under the verification section.
Connected Accounts. Each customer for restaurant services must create a connected account via Stripe in the account section.
Booking. From the time the guest enters the facility to the moment, they leave the time must be booked and paid for even if it is to get storage items. Exceptions for this policy may be permitted depending on the individual host. If the host agrees to delivery of inventory or access at any time, the agreement must be arranged within the messaging system Peer Brands provides and the information must be discussed in the following format.
Start Time of Arrangement:
End Time of Arrangement:
What are the details of the arrangement:
What are the costs associated with the arrangement:
Coffee/Juice Trucks & Beverages Manufactures.
Dump & Fill charges are monitored for beverage manufactures which include coffee trucks, pre-mixed drinks, or juicers. Usage is monitored and additional fees may apply to compensate your host for a large amount of water consumption. The fees will be adjusted per gallon based on the water company’s fees applied in the county in which you operate.
Lost Key Fee.
If a key is lost or missing, you must report it to your peer immediately and fill out a lost key form at www.RestaurantPeer.com/lostkey. A $250.00 fee may be applied depending on the costs to replace it and a replacement key will be issued.
Lost Utensil and Pan.
If a utensil is lost or stolen a $100.00 fee may be applied. If a pan is lost or stolen, a $250.00 fee may be applied. Be sure to take a picture and discuss the equipment used with your Peer and show your peer you know how to use the equipment.
If the area of use is not clean and sanitized $100/hour fee may be applied. Be sure to take a picture before and after use to avoid any fees. Text the picture to your Peer and to 720-805-2225.
Entry/Key Holder. Duties as a key holder include making sure the property is locked before and after entry. Logging entry and exit times. Reporting any issues with the facility immediately. A $10,000 general bond must be purchase prior to the host rendering a key.
A food truck must not stay parked longer than 72 hours without prior consent for your Peer. Vacations and long-term parking must be approved by your Peer. Please fill out the form at www.RestaurantPeer.com/coloradoparking for approval.
Winter Parking Policy.
A truck must be checked twice a month during the winter. The Peer (host) is not liable for any damage, break-ins, stolen equipment/truck, or weather damage. The Host must notify Peer Brands 30 days in advance if they wish to terminate parking. The host must immediately notify the mobile restaurateur if any damage is noticed.
A grease disposal fee of $50.00 may be applied if grease is not properly disposed of in the designated area. For private kitchen rentals, the guest is responsible for providing their own grease and maintaining the equipment. In a shared kitchen setting, a Host has the choice to include the grease as a service or charge a monthly amount.
Cancellation Policy and Non-Payment Policy.
If you wish to cancel your services, your services may be canceled with fees depending on the terms your Host selected for use. There are no refunds. If the services are terminated for non-payment, the mobile restaurateur has three (3) days to remedy delinquency. On day three (3) the Affidavit of Commissary is no longer valid and the health department in the county in which the affidavit is issued will be notified. If non-payment is not cured, the Host will be notified, and the mobile restaurateur has till day seven (7) after the billing date to retrieve inventory or the Host has the right to charge a cleaning fee to remove your supplies permanently.
No-Haggle Pricing Policy.
Peer Brands and the host (kitchen) will not negotiate the price with the mobile restaurateur, a third-party renting event space, pop-up use, or any other services Peer Brands provides.
Exclusivity. If the commercial kitchen is located within an event space that Peer Brands Lists, any events are to be coordinated through Peer Brands.
Communication. All communication between the restaurateur and host must take place through the messaging center o platform to ensure quality control.
Kitchen Area. The restaurateur must stay in the allotted area for the time of the rental. If a single prep-table is rented, the restaurateur can only use the area booked and must not spread out through the entire facility.
Use it or Lose it. 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.
Each location may have a separate policy of use. This policy is to be discussed and agreed upon prior to use. Peer Brands allows each facility to include additional policies to make sure communication is clear and operating procedures are understood by both parties. These are precautionary policies to ensure the commercial kitchen (Host) can operate on a day-to-day basis. These policies are subject to change based on each location.
Cancellation Policy. There is a $100.00 cancellation fee when services are canceled.
Minimum Usage. $200.00 a month is the minimum requirement to book the service. If hours are not booked, a $200.00 fee will be applied monthly. Services canceled require a 30-day notice.
Affidavit of Commissary. If an affidavit of commissary is rendered, the restaurateur must email [email protected] that they have applied for their license with the health department. If no communication is received the Affidavit of Commissary will be canceled. If no booking occurs within a 30-day period, the affidavit of commissary will be canceled.
Normal wear and tear of commercial equipment are to be cured by the Host. If the equipment is damaged during use or misuse of the equipment is demonstrated, the Guest must remedy the issue immediately & report the incident to your Peer. Any damage must be reported to www.ResrtaurantPeer.com/urgent. A separate deposit may be required.
Peer Brands reserves the right to update or change policies and procedures at any time.