It all depends of the location.
The kitchen by the hour I found here right outside of Dallas was $18 per hour for weekend and evenings. The equipment was limited and unsure on the refrigeration.
So if the kitchen is well equipped with storage/refrigeration available, the $30 is not bad.
A good mixer with a dough baller can reduce the time by half or even a third.
As waltertore said, if you are well organized and make the most of it, it may be comparable if not better to a less $ kitchen with less equipment.
As mentioned in my PM, if the staff is around when you are there, pick their brain to get advice and suggestion to get better at it