<Policy Updated as of July 15, 2025 (v5.0)>
Welcome to Lemon & Sage Artisan Kitchens and Bakery!
Thank you for giving us the opportunity to help you grow your business. Before getting started, we ask that you carefully review this policy, and acknowledge that you have done so by agreeing to the terms and conditions of your membership. Please let us know if you have any questions regarding any of our policies. It is important to the collective happiness in our kitchens that all understand and abide by the same rules.
General (a.k.a. “The Simple Rules That Make A Co-Working Space Possible”)
1. Be courteous to others.
2. Be respectful and careful with our equipment and facility.
3. Be responsible for yourself: your safety, your time, your clean-up, etc.
4. Ask questions. If you’re not sure how a piece of equipment works, please ask. We are more than happy to help you. It’s better to ask than risk damaging expensive, commercial equipment.
5. Let us know if something is broken—especially if you broke it! Accidents happen, but please have the courtesy to let us know when they do.
6. Please keep our kitchens clean. This is a shared kitchen and you are responsible for leaving it clean for the next person to use - no excuses.
Terms of Membership
As required by the Utah Department of Agriculture and Food (UDAF) and the County Health Department, all individuals present in the kitchen during food production MUST have a current Food-Handler’s Permit (employees/co-workers) or Food Safety Manager Certification (business representative/owner), and must be able to display their license at their work station, unless they meet the criteria for an exempt group. It is your responsibility to ensure you have the correct permit (check with your inspector) and that it is up to date.
a. Exempt groups are those attending cooking classes, dinner groups, or other events which are not preparing food for sale to the general public, and which have booked an entire kitchen (all four work stations in one kitchen area) for their own use.
b. Unlicensed food handlers are NOT permitted to be in the kitchen at the same time as licensed food handlers during production of products for commercial sale. This means: children, friends, spouses, etc. If they do not have a food handlers’ permit, they cannot be working in the kitchen with you. Any additional co-workers you will employ must have their Food Handlers’ Permits. Please remit copies, of their permits, to management for our records.
c. You are responsible for being aware of applicable health code and abiding by its standards. Repeated violations of Health Department Codes will result in revocation of your kitchen usage privileges and cancellation of your membership. In this case, you will forfeit your last month’s rent.
We maintain a close working relationship with the Utah State and Utah County Health Departments, and the Utah State Department of Agriculture. Please follow the rules set out by these agencies, and don’t risk the public health. For your benefit, we have built a very good relationship with our assigned inspectors, and would like to keep it that way. As such, we operate with full transparency and regularly share information on who are active members of our business and who is no longer operating out of our facility. By becoming a member of Lemon & Sage Kitchens, you agree to this transparency and full cooperation with the agencies under whose oversight we operate.
All kitchen members, who are operating a business, are strongly encouraged to provide their own business insurance with a Certificate of Insurance naming “Lemon & Sage Market LLC” and landlord “151 South Main Street LLC” as added insured. We also encourage all vendors to carry Food Liability Insurance (search online for "FLIP" coverage).
Non-Compete Agreement
Member covenants not to compete with Lemon & Sage Market LLC by offering commercial kitchen rentals or public kitchen usage of any kind, style or form within the State of Utah, for a period of three (3) years after this agreement expires or membership is cancelled, either by member or by Lemon & Sage Market LLC. Member covenants not to operate a competing facility during this period, and to not solicit fellow members, including current or prior users of Lemon & Sage LLC facilities, to jointly rent other 3rd party premises. Member promises to pay Lemon & Sage Market LLC actual lost rent (up to 3 years), or ten thousand dollars ($10 000), whichever is highest, as liquidated damages if member breaches this covenant by renting, sub-letting or offering competing usage of commercial kitchen space to others as described in this paragraph.
Paying Your Membership Fee & Kitchen Usage Credits
Lemon & Sage uses a 3rd party co-working platform - to manage our memberships and billing. Each member is required to create their own membership profile and manage their personal and billing information at www.thefoodcorridor.com. There is no cost to our members for using this service.
1. The membership platform generates a monthly invoice each month and bills members via Stripe or PayPal Express through your initial authorization. You may use a Credit Card or Direct Deposit services to pay for your membership.
2. The billing cycle begins on the 1st of the month. All members will receive an invoice via email for their monthly membership on this day. The first month of your membership is prorated from the day of sign-up and entitles you to a prorated number of hours for that first month.
3. Hours beyond your monthly plan will be billed at the hourly rate indicated on your plan and added to your next month’s invoice and billing cycle.
4. Members are expected to have a current credit card or direct deposit account linked to their Food Corridor profile. Failure to remit payment may result in a $20 late fee being added to the bill, as well as revocation of kitchen usage privileges until the bill is settled. All payments are due upon receipt of invoice. Payments not made by the date indicated are subject to an interest rate of 24% annually, calculated from the first of the month original payment was due. Late fees and collection fees may also apply. Failed payments may be billed separately, or added at manager's discretion to subsequent billing cycles to bring the account current.
5. Members interested in cancelling their membership at Lemon & Sage Kitchens must give at least 15 days' notice. This means 15 days prior to the first of the month, or the start of the next billing cycle. Notice must be given in writing (an email or text message will do). Failure to give 15 days' notice may result in the member being billed for an additional month.
Booking and Using the Kitchens
The Lemon & Sage Kitchens booking calendar is managed via the membership platform using your own membership login. Bookings are not required to use our co-working space, but are highly recommended. Outside of booked stations and equipment, we operate on a first-come, first-served basis. However, if you choose to use a station or resource without a booking, be ready to vacate if someone with a booking shows up.
1. Your plan allows you to use a certain number of hours in one of our kitchen stations. Please note that you can only use one station at a time. If you need to use 2 stations concurrently, you will have 2 hours deducted from your monthly plan total concurrently. You are responsible for recording the correct hours by recording your check-in and check-out time. If you fail to record your check-in/check-out time, Lemon & Sage will apply an approximate amount of hours for that day, based on video footage and door access logs - but no less than 4 hours will be assumed for each instance.
2. In addition to booking a kitchen station, you may also book specific equipment, such as our large stand-mixer, convection ovens or proofer. These resources are free of use while working in the kitchens, and do not add to your hours used.
3. Be courteous to others and book only the hours you truly plan to use. Members who continually book and cancel hours may be subject to automatic cancellation. Bookings should be made at least 2 hours in advance of usage. Likewise, we ask that you cancel any bookings that will not be used no less than 12 hours before the start of the scheduled time.
4. Unused booking credits or monthly usage credits do NOT roll over from month to month.
5. If you have difficulty booking, please speak with the kitchen manager, or give us a call.
Kitchen Use
Members are welcome to use any of the equipment within the kitchen, as long as it is returned clean and undamaged. We have made a significant investment to provide you with the equipment to get started in the culinary industry. Please help us take care of and share these resources with your fellow members and co-workers.
1. Certain kitchen resources may be reserved on our booking calendar using the online platform in advance to guarantee their availability. These include:
a. 20 quart Mixer
b. Convection Ovens (Upper Unit & Lower Unit)
c. Proofer
2. If you have the need to reserve other items, please contact management.
3. We provide access to a production Fridge and Freezer in the common area of the kitchen. The production fridge/freezer should only be used during active production, and all items should be removed at the end of the active production time. Any items left overnight will be disposed of, unless there is a clear note on them indicating owner and when the items will be collected.
3. If you damage any equipment, you will be responsible for replacing or repairing it. Accidents do happen, but please have the integrity to let us know immediately.
4. Under no circumstances should dishes or equipment, which do not belong to you, be removed from the premises. If you need items for offsite service, it is your responsibility to buy your own equipment. We provide dishes and equipment, as a courtesy to those renting our kitchens, to be used in our facilities.
5. Set aside at least 15-30 minutes at the end of your session for cleanup. Leave your kitchen station immaculate for the next person. We believe in and ask every member to abide by the rule to “leave things a little better than you found them”. Make sure that all surfaces, including floors, countertops, walls, cabinets, ovens, cook-tops, sinks etc are spotless when you leave.
a. You must finish cleaning your station in time to allow the next member to start work at the beginning of their timeslot. However, you may continue washing dishes at the triple sink after your kitchen station is vacated. Keep in mind that you may NOT reenter the kitchen station you used once the next member’s time has started, and you may NOT get in the way of those working in the kitchen. Finish your tasks as quickly as possible so you are not a hindrance to those who are on the schedule. Be courteous.
b. All dishes must be scraped clean of grease and food scraps into garbage before being placed into the ware-washing sinks or dishwashers.
c. You may leave Lemon & Sage’s dishes washing in the dishwasher or drying on the drain board. You don’t need to hang around for them to be finished or dry. We’ll put them away as long as you wash them. Do not leave your own dishes as we cannot be held responsible for them.
d. All boxes must be broken down flat and placed in outside recycling bins or cardboard recycling trailer on site. All recyclable waste (e.g. milk jugs, egg cartons, etc.) must be rinsed (if necessary), compacted, and placed in the outside recycling bins. All other trash must be compacted and placed in the outside dumpster. Small items must be placed in garbage bags, and the bags should be tied shut—no loose garbage in the dumpster please.
e. If your kitchen station is not clean when you arrive, please inform the kitchen manager immediately so we can take care of the problem. Best practice is to take a picture of the issue upon arrival, and texting that image to the manager (415-806-9077). Failure to report issues immediately may result in you being held responsible for a previous user’s mess.
f. Members guilty of leaving a dirty kitchen station will face the following consequences:
i. $50 cleaning fee for first time offense, $75 cleaning fee for subsequent offenses.
ii. Possible termination of membership with repeated offenses.
6. Notify the kitchen manager immediately if there is any kind of problem with our facility. This includes kitchen equipment, refrigeration, sinks, stoves, plumbing, bathrooms, garbage collection, electrical, etc. The sooner we can fix the problem the better.
Commissary Rules for Food Trucks
Lemon & Sage was initially established as a facility for use by bakers, specialty food producers, and other small businesses not affiliated with food trucks. As such, we have limited storage space, and do not have the capability to accommodate very many food trucks. As demand is very high, we are strict with our requirements:
1. The commissary membership plan includes limited monthly hours of kitchen use, access to dishwashing facilities, clean water fill-up, etc. Please do not ask for a reduction of this fee—we have to pay our bills! As I’m sure you know, the cost of running and maintaining a commercial kitchen is quite high; that’s why everyone who is accepted needs to help pay their share of the operating costs.
2. Your first month’s rent payment is due before we will sign a commissary form. It will be held as a deposit, and applied once you have had your inspection and started business. For example, if you pay your first month’s rent January 15th, but you’re not permitted to start until February 1st, your rent will be applied February 1st. Businesses starting to rent mid-month may be permitted to prorate the monthly rent for that month (kitchen hours will also be prorated). Commissary members are required to commit to a minimum of 3 months membership.
3. Complete an inspection with the Health Department. You must schedule an appointment and successfully complete an inspection with the Health Department before beginning operation of your business.
4. Rent payments must be made on time. If your rent payments are not kept up-to-date, we will assume you are using another commissary and terminate your kitchen access, as well as your commissary agreement. We maintain a close working relationship with the State and County Health Departments, and regularly share who are active members in our facility.
5. Follow the rules set out by the Health Department. When we sign your commissary form, we are taking responsibility for your proper use of our commissary services. Please follow the rules, and don’t risk the public health. We have a very good relationship with our inspectors, and would like to keep it that way.
Additional User Agreements for In-House Vendors
Vendors may be able to prepare and serve food items directly through the “window stations” facing the market, e.g. Station 1 or 2. Permission to do so is subject to approval by the Utah County Health Department and a separate user agreement with Lemon & Sage Market LLC. Items in the In-House Vendor user agreement may supersede policies outlined in this document.
Use of On-Site Storage
Three types of on-site storage are available to members of Lemon & Sage Kitchens: freezer, refrigerator, and dry storage. Our facilities occupy a limited footprint, and as a co-working facility we strive to give everyone room to operate. Therefore, we have a strict policy against leaving personal items, including food ingredients, equipment, cooking utensils etc in kitchens or common prep areas. Items left outside designated storage cubbies or storage areas without prior permission may be removed and discarded without prior notice. We encourage members to acquire storage containers to allow them to easily transport personal items in/out when using the facility, and store these at home when not working in the kitchens. We provide carts and dollies to help transport items to and from your vehicle.
1. Use of storage is included in certain membership levels, although storage may also be rented separately, subject to availability. The included storage provided is set out in each of our membership plans.
2. Storage may be used for food items, ingredients, or equipment. All food items and ingredients must be properly packaged, labeled, and sealed to prevent contamination, spillage etc.
3. Use of the Walk-In Refrigerator is restricted to members on our Gold & Platinum plans or their equivalent custom plans. Vendors with Walk-In Refrigerator access are assigned dedicated shelf space. To avoid spills, drips and contamination between shelves, all items stored must be in metal or plastic containers appropriate for cold storage. Each shelf space is large enough to fit a full size restaurant pan, with approximately 11-12" height. All pans, containers should be labelled with the vendor's name. Items not labelled may be removed by management to be discarded.
4. Members are responsible for providing their own locks. Lemon & Sage takes no responsibility for items kept in on-site storage.
5. Individual members are responsible for keeping their storage spaces clean and hygienic, and checking the condition of all their stored food items on a regular basis. If it’s expired, discard it immediately.
6. Storage is not available to individuals not actively paying rent and using the facilities. If you’re going on a break, you must clean out all personal items/ingredients on the last day of your active month.
Consignment Sales
1. Lemon & Sage operates a storefront via an independent 3rd party market, with independent opening hours. Our staff is not assigned to the store front as they have other responsibilities throughout the building. Vendors have the option of consigning products through the storefront (see below) or to sell goods directly from the kitchens using their own staff and payment processing solution. If you wish to sell directly, you need to make the following arrangements:
a. Book the appropriate kitchen stations with window sales access. Customers may not enter into the kitchen production areas, and vendors that exit the kitchens must wash hands when re-entering.
b. Make arrangement with Lemon & Sage Market personnel on hours. Customer access through the storefront is limited to regular posted store hours unless otherwise agreed. After hour customer access must be accompanied by dedicated store monitoring personnel or alert system. Storefront access and lock-up procedures must be established.
2. All members and select outside vendors will have the option to sell their products through the Lemon & Sage Market for a consignment fee. Payments for accrued consignment sales are to be negotiated with the Lemon & Sage Market prior to placing items in market.
Deliveries & Shipping
1. Members may have supplies shipped directly to Lemon & Sage. Members are solely responsible for receiving and inspecting their own deliveries.
2. Members may deliver from our premises using own or 3rd party delivery partners. All deliveries should be coordinated between the vendor and delivery service directly, and not require Lemon & Sage staff involvement (including store front personnel). Deliveries should be managed at the back entrance. Key cards may not be passed on to 3rd parties for access to the building. If your delivery service require key card access, please contact us to make arrangements for a separate key to be issued. We do not have a raised loading dock, so liftgate service may be required.
a. Lemon & Sage Market’s address: 151 South Main Street, Springville, UT 84663.
Media & Marketing
1. Lemon & Sage offers opportunities for marketing and promotion of members through social media and our website, as well as special events.
2. Social Media Marketing includes: Facebook, Twitter, and Instagram.
3. You may also choose to allow us to post your logo on the Lemon & Sage official website. If you’d like, we can include a link to your business website or blog. You can submit logos and links to shannon@lemonandsagemarket.com and we’ll get them up on our website.
Lemon & Sage Market LLC reserves the right to all photos, videos and audio taken or recorded on the company's premises. Such recordings may not be uploaded to social media, the internet or other public forums without prior consent from Lemon & Sage Market LLC.
Building Access, Keys, & Parking
The Lemon & Sage Kitchens facilities are accessible 24 hours per day, 365 days a year. We realize that sometimes cooks or bakers will require early hours’ access to the kitchens, and we’re great with that! That’s why we have a key card system. Members may request their own keycard for keyless entry through the back door. That way, you can access the kitchens any time you want!
a. Please note that the kitchen manager is only on duty during business hours. However, we do have several security cameras in place for your protection.
2. DO NOT allow anyone else to use your keycard. You will be held liable for damages that occur as a result of keycard sharing. Key card access is tracked through our lock system and can be matched to our security cameras.
3. Do not label the keycard with “Lemon & Sage”, “L&S”, our address, or any identifying information. If it is lost, we don’t want someone finding it and entering the building.
4. Lost keycards may result in a $30 replacement fee.
5. If you lose your keycard, please notify management immediately so that we may deactivate its unlocking privileges.
6. Members are asked to NOT use the street parking directly in front of the store as this is typically used by our market customers. We prefer if you are able to park on Main Street in front of the Historic Carnegie Library, or on city parking along 200 South. You may also use the Lemon & Sage parking lot (8 designated spots on the north and east side). You may pull into the handicapped parking spot to unload supplies, but must move your car to another spot before you start your session. If the parking lot is full due to an event or heavy business, you may unload by the backdoor and use street parking in the vicinity. There is plenty of parking on 200 South (just around the corner). We advise you to park there in the event parking is limited in our lot.
7. You may prop up the back door only when actively loading & shipping. The door should remain closed if you are not in the loading area (between downstairs storage rooms and outside loading curb). Do not leave the door propped up for other reasons as it may result in unwanted guests entering our facility, including people, critters and hot/cold air. You may be held responsible for any damage resulting from propping the back door open and forgetting to close it, including theft, vandalism and weather-related damages to the building.
GENERAL USAGE AGREEMENT
In addition to the above policies - as a member of Lemon & Sage Kitchens, and a user of a shared kitchen facility, I commit to following the operating procedures including:
Usage
1) When using the kitchens, I will record my starting time and ending time using the provided time log.
2) I will schedule kitchen time in advance, whenever possible, to ensure space is available. First come first served is available, but vendors must vacate stations if a reservation has been made by another vendor at least 1 hour in advance.
3) I will always have a current Food Safety Manager Certification and ensure that my co-workers/employees have valid Food Handler’s permits per the rules of the Utah County Health Department and/or Utah Department of Agriculture.
4) I will promptly report any issues with, or breakage of, kitchen equipment to management so they can order needed repairs or replacements.
5) I will ensure that all new co-workers/employees I bring in are aware of all kitchen rules and procedures.
6) I will be courteous to other users of the kitchens, including other vendors and my own staff.
Clean-Up
1) After cooking, I will always clean the areas I have used following posted cleaning check-lists. This includes countertops, cook surfaces, floors, cabinet fronts, walls, triple sinks etc. in areas I have used
2) I will scrape food scraps and grease into garbage BEFORE washing utensils and dishes. I understand that grease and food scraps create blockages in sinks and sewer systems.
3) I will not wash dishes or dump grease in the sinks in the cooking stations. I understand that these sinks are only for ware-washing during work sessions and are not connected to the grease trap.
4) I will remove garbage bags, tie closed, and place in designated dumpsters. I understand that all garbage must be placed in bags and bags must be tied shut and sealed to avoid odors and pests. If needed, I will double bag my garbage to avoid spillage and leaks.
5) When I recycle packaging, including cans, plastic containers and cardboard, I will use the designated recycling bins outside. All packaging will be rinsed clean before discarding, and all cardboard will be broken down completely flat. Cardboard boxes will be placed in the designated trailer. All other recycling will be placed in the gray recycling bins. (Items placed in the gray bins should NOT be bagged.)
6) I will use designated cleaning rags and paper towels as needed. Paper towels from the large roll should be used for grease, floor spills, and soot. Cloth rags should be used for countertops, cabinet fronts, backsplashes, etc. When using cloth rags, I will shake out all food scraps in the trash, rinse, and hang up rags to dry before placing into dirty rag bins to avoid mildew and mold or attract pests.
Storage
1) When storing my items, I will only use designated storage spaces and place all food items in spill proof containers before storing. I will write my name or business name on containers placed in the walk-in so everyone knows they are mine, otherwise, I run the risk of my items being thrown out.
2) I will follow health code guidelines when storing my food and packaging products at Lemon & Sage Kitchens and accept full responsibility for the safety of my food products.
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