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MEMBERSHIP REQUIREMENTS

FOOD SAFETY MANAGER CERTIFICATION (Required prior to membership.)

  • North Carolina requires mandatory certification of food service managers. 

  • Each Member/business must have at least one person on its staff participate in an accredited food manager certification program, such as ServSafe.

  • Our Program Manager can assist with access to the certification training. 

 

BUSINESS REGISTRATION (Required prior to membership.)

  • All Members must be registered with the North Carolina Secretary of State as a business entity.

  • Our Program Manager can assist with your business registration. 

 

INSURANCE (Required prior to membership.)

  • All Members must provide proof of general or product liability insurance with The Co-Laboratory Project, LLC and Project Short Street, LLC as additional insured.

  • We have a selection of insurance agents to pick from that can provide the necessary coverage suitable to your business operation. 

 

SECURITY and CLEANING DEPOSIT (Required prior to membership.)

  • An initial refundable Security Deposit must be paid upon approval of membership. This deposit will be refunded upon voluntary membership termination in good standing and without incident.

  • These deposits cover any excess cleaning or damages to equipment due to misuse.

  • Any unused cleaning deposit will be refunded within 30 days of membership termination if the Member leaves in good standing and without incident.

 

GENERAL SAFETY

  • Safety and security in the facility are paramount and should not be compromised for any reason.

  • Safety is the responsibility of all facility staff, the members, and their staff.

  • The kitchen is full of heavy machinery, moving parts, chemicals, and sharp tools that can cause injury if used carelessly.

  • All members will attend orientation on the facility and the equipment. 

 

EQUIPMENT

  • Each Member must bring their own cleaning towels, cooking items, ingredients, utensils, small wares and other special items necessary to their specific production needs.

  • During orientation, Members will be trained on the operation of any equipment that is used in their operations.

 

SCHEDULING

We use an online scheduling app for our scheduling and billing.

 

PERTINENT DOCUMENTATION

All pertinent documentation (i.e., permits, Certificates of Insurance, inspection reports, Member complaints, or disciplinary actions) will be kept on file.

 

ACCESS TO THE FACILITY & SECURITY

  • The Short Street Kitchen is not open to the public beyond the delivery/pick-up vestibule.

  • Only Members and their necessary staff may be in the kitchen, prep, storage or loading bay areas and must be supervised by a food service manager.

  • Access to the facility is available 24/7 and will be provided by an access key card to the member’s entrance.

  • All activities are monitored by video surveillance. 

IMMEDIATE MEMBERSHIP TERMINATION

Project Short Street is dedicated to providing a safe environment that fosters good practices, inclusivity, and creativity. Our facility is available to Members that share our goals. As such, we have ZERO tolerance to acts that put others at harm or risk.

CONFIDENTIALITY AGREEMENT

The following confidentiality agreement is made between Project Short Street and the business user (named below), herein referred to as the Member.
 

Project Short Street staff will make every effort to keep confidential any information not otherwise generally available to the public that it may receive from the Member in connection with this Agreement regarding the business and affairs of said Member. In particular, Project Short Street staff will not knowingly disclose to any third party any ingredient, formulation, processing, or financial information on any product made by the Member without express written consent of said Member.


This agreement does not cover: (i) any disclosure required by applicable law or regulation or (ii) any use or disclosure of information that was (A) already known to or in the possession of Project Short Street at the time of receipt from Member, (B) in the public domain without disclosure by the Member, (C) obtained by the Member from an independent source or otherwise developed independently from the Member.