But the issue is that putting together a collective to lease the facility at no profit plus take over everything else he's doing (finding insurance, handling ja

But the issue is that putting together a collective to lease the facility at no profit plus take over everything else he's doing (finding insurance, handling janitorial and maintenance work, marketing, etc.) is a lot of work, and it's work that aspiring chefs don't necessarily want to focus their time on. That's why they come - he's providing a lot of value. Whether you think the amount of value is worth what they're paying is up to you, but the fact that he's still able to find tenants says that a lot of people think the tradeoff of not having to worry about all those ancillary things is worth the money.