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Starting a Commissary Kitchen: Essential Guide

Table of contents.

interior-ghostkitchen

You may have noticed that the demand for food delivery in your city has increased dramatically. From Uber Eats to DoorDash, there are plenty of apps to support the demand. But how about kitchens? Consumers are often satisfied to see that food has arrived at their doorstep and to think no further. 

In order to get to their doorsteps, delivery orders originate from a commercial kitchen. For a savvy businessperson, commissary kitchens could be a way to enter the growing market for food delivery. But what is a commissary kitchen and how does it work? In this article, we will cover the ins and outs of starting a commissary kitchen.

Commissary kitchen profitability

Your first concern when embarking on any new business venture is naturally, will I make a profit? How much profit a commissary kitchen will make depends on the demands of the market where you open the kitchen.

Commissary kitchens are profitable because there is plenty of demand for them. 

By looking at the past five years, you can see that food delivery is growing 300% faster than dine-in options at brick-and-mortar locations. The growth of food delivery is driving the need for a variety of food options, cooks to make the food, delivery drivers, and other entrepreneurs like you who might develop and maintain a commissary kitchen.

Who are your renters?

One of the benefits of renting out a commercial kitchen is that you have a diversity of renters. You won’t be dependent on any single kind of tenant. However, it’s essential to know the demands of the market that you are in. Take time to study the food market trends of the area where you’re establishing your kitchen. For a market where homemade pastries are in high demand, you’ll want your kitchen to be prepared for pastry chefs.

Some of your principal renters could include:

  • Restaurant chains : Restaurant chains that are already well-established in their market may look for a commissary to try new markets. 
  • Local restaurants : Local restaurants that haven’t yet tried a delivery option may use a commissary kitchen to test delivery. Think about the local restaurants that you could imagine renting a commissary kitchen.
  • Food Entrepreneurs : Given the lower upfront costs of renting a commissary kitchen than opening a storefront, an individual with an idea can test the strengths and weaknesses of the commissary kitchen. If you are well-connected in your community, renting to someone that you know in your city could be a good place to start.

Try diversifying the kinds of businesses that rent your kitchen so you can tap into different communities and expand your services. Learn about the most in-demand services in your community so you’re prepared to offer storage for that hot new food truck on Main Street. 

Make the best out of your commercial kitchen space by surveying the local communities to get a real understanding of them. Community commercial kitchens are a great way to introduce new ideas and cater to different communities.

How much do commissary kitchens make?

Commissary kitchens are most profitable when the expectations of the tenants are met or exceeded. The tenants may need a kitchen to cook in, but they also will want to have a satisfying experience cooking in your kitchen. Provide all the amenities that you can so your tenants will not only renew their leases but also refer their chef friends to you.

To make an estimate of how much you will make, you’ll need to gather some important numbers that are specific to your area. For your renters, a commercial kitchen can cost $15-$40 by the hour and $250-$1250 by the month. Check the average rent for a commissary kitchen in your area and work backward from there. What is a competitive rate that you can offer?

You’ll need to know the maximum number of hours that your commercial kitchen can operate as well as its maximum occupancy. 

Once you know these limits, calculate the most that you can make depending on the hourly and monthly renting rates that you establish. You should also calculate the rate that you need to charge to break even with your expenditures such as electric, gas, and other energy consumption. 

Taking the time to calculate several tables that estimate necessary, conservative, and optimistic profits will help you plan for every scenario.

ghost-kitchen-rendering

How do I start a commissary kitchen?

1. establish your parameters.

Before you start doing anything else, you need to ask yourself plenty of questions to establish who you want to rent to and what your financial limits are to create the ideal kitchen scenario for your target business Some questions to consider include:

  • What kinds of businesses do I want to rent to?
  • What types of equipment will those businesses require?
  • What specialty items will those businesses need?
  • What can I include in the kitchen to make it the most appealing option?

If you hope to accommodate bakers in your commercial kitchen, you’ll need to supply specific equipment such as conventional ovens, mixing bowls, measuring cups, and more. Whichever type of food business you plan on catering for, it’s crucial to have the right tools and specialized equipment whether it’s for food preparation, food production, or food service. Regardless, the kitchen needs to be industrial and up-to-code.

2. Look for properties

Would you prefer a property that already has the foundations of a commercial kitchen or a previously working one? Or, will you look for a space in which you can build everything yourself? 

Each option has benefits and drawbacks.

An already-established commercial kitchen may save you some money. However, the equipment needs to be in good enough condition that you won’t spend more to repair it than it’s worth. 

Starting from the ground up means that you can hand-pick every appliance in the commercial kitchen. It could be important to you, and to your tenants, to have premier ranges in the kitchen.

3. Learn rules and regulations

Apply for a food-processing license in your state. Each state has its own requirements for you to obtain a license, so make sure you visit the Department of Agriculture website for your state. For a commercial license, there are usually fees.

For example, the USDA regulates that a commercial kitchen cannot cook meat that is more than 3% raw or 2% cooked. Stay aware of the requirements for your tenants’ food safety so that everyone can stay in business.

Learn how often you can expect your facility to be inspected. Depending on the risk level for the food products that are made in the facility, you may be subjected to more frequent inspections.

The OSHA , the Occupational Safety and Health Association , has standards for employee safety that you’ll need to follow. Additionally, you need to be aware of local laws and regulations for your business. 

4. Kitchen Design

Assembly-Line-kitchen-layout

Hire a professional kitchen designer to plan your commercial kitchen to the necessary standards. A professional will understand the correct layout for workflow in the kitchen, and adhere to safety regulations, and they may even be able to teach you more about your needs.

The Food Corridor website is a good place to start looking for kitchen designers and other resources. There are plenty of commercial kitchen consulting firms with years of experience to offer you. 

5 Commercial Kitchen Layouts & Designs →

5. Install equipment

You may want to hire contractors or builders that your kitchen designer recommends. If they have had positive experiences with them in the past, that’s valuable information. Read more about the different kitchen equipment needed to start your business.

Kick the commissary kitchen and instead go ghost: The benefits of ghost kitchens

Ghost kitchens streamline the finances and supplies for your operation because they support businesses that focus only on food delivery. If you target the food delivery market by operating in an Austin ghost kitchen , for example, you can tap into the growth happening nationally.

Instead of juggling both a dine-in option and delivery, you can focus on perfecting delivery for the greatest profits. 

To make the most efficient ghost kitchen and to satisfy your tenants, you’ll want to provide these features:

  • Stations for delivery car drivers to park. To make a smooth flow in and out of the ghost kitchen, you’ll need to consider how driver traffic will move.
  • Smooth transition between completion of the order and handoff to the driver. Ghost kitchens are all about maximizing the efficiency of food delivery.
  • Software to combine the many food delivery service apps so the tenant can see all of their orders in one place.

Software to combine the many food delivery service apps so the tenant can see all of their orders in one place. Check out the ultimate guide to ghost kitchens to see why this is the better alternative.  

Learn more with CloudKitchens

Are you hoping to learn more about ghost kitchens? CloudKitchens provides resources with more details and services that you can take advantage of.

CloudKitchens is the industry standard when it comes to ghost kitchens that satisfy and exceed the needs of our tenants. 

Ready to start firing up those grills? Schedule a tour of a CloudKitchens facility today!

Find the nearest CloudKitchens, we are available in many locations around the US. Whether you’re looking for a commercial kitchen in Orlando or a ghost kitchen in Chicago , Phoenix , or Portland , we’ve got you covered.

Explore ghost kitchen locations across the US:

  • Ghost kitchens in San Francisco
  • Ghost kitchens in LA
  • Ghost kitchens in NYC
  • Ghost Kitchens in Toronto
  • Ghost Kitchens in Atlanta
  • Ghost Kitchens in Dallas
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  • Ghost Kitchens in Denver
  • Ghost Kitchens in Miami

Roaming Hunger. Guide to Ghost Kitchens. https://roaminghunger.com/blog/15623/ghost-kitchens-everything-you-must-know

The Kitchen Door. List My Kitchen .    https://www.thekitchendoor.com/list-my-kitchen

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What is a Commissary Kitchen? Everything You Need to Know

By Katherine Pendrill

Kitchen staff working alongside one another in a shared commercial kitchen space.

As a culinary entrepreneur, you’ve got ideas for days – but you may not have the space to bring your grand plans to fruition. Even as a more established business owner, you can also run into the issue of not having enough space to deliver on your customers’ needs. If this sounds like your situation, renting a commercial commissary kitchen could be the perfect solution.

In this guide to commissary kitchens, we’ll cover:

  • A commissary kitchen definition
  • Who uses commercial commissary kitchens
  • How commissary kitchens work
  • 4 types of rentable commercial kitchens
  • Benefits of renting a commercial kitchen space
  • Drawbacks of renting a commercial kitchen space

Let’s get cooking!

What is a Commissary Kitchen?

A commissary kitchen is a type of commercial kitchen that you can rent, typically for an hourly rate. The kitchen rental comes with all of the equipment you’ll need to make culinary magic – that is, to test, store, prep, and cook the items on your menu! 

Commissary kitchens are also known as cloud kitchens or KaaS, which is short for “kitchen as a service.” And their popularity is on the rise due to a number of factors. On the one hand, there’s been a growing consumer demand for delivery, which has an estimated annual growth rate of 8.3% . Restaurateurs are also turning to this option to keep real estate costs down by eliminating dine-in service. According to Statista , “The global cloud kitchen market size was estimated at $56.71 billion in 2021 and is forecast to reach $112.53 billion by 2027.”

Who Uses Commissary Kitchens?

Now that we’ve covered a basic commissary kitchen definition, let’s talk about who these kitchens are catered to (pun intended!) Yes, catering companies – along with other foodservice businesses like ghost kitchens (venues set up for delivery-only), food trucks, and pop-up food vendors. Even multi-unit restaurants will sometimes use commissary kitchens.

Commercial commissary kitchens appeal to different businesses for different reasons. For instance, a food truck with a small kitchen space might need more room to store and prepare extra food on busy weekends or for big events. Or, a restaurant chain might need a test kitchen where its chefs can experiment with new menu items in an environment separate from regular food service. For other businesses like catering companies and delivery-only brands, kitchen space is all they need, which makes renting a commissary kitchen a great option.

Two kitchen staff washing dishes in a commercial kitchen.

How Do Commissary Kitchens Work?

Renting a commercial commissary kitchen is a turnkey solution for restaurateurs, caterers, and other types of food businesses. The concept is simple: you can essentially show up with your ingredients and start cooking!

You’ll likely have access to a secure storage room or locked cage where you can keep your ingredients while you’re off-site. You may also have access to office space where you can manage orders and distribution for your business.

From a legal perspective, the owner of the commissary kitchen is responsible for complying with local health and safety regulations, as well as any equipment maintenance. As a tenant, you’re merely obligated to follow the rules of the space.

4 Types of Rentable Commercial Kitchens

Various types of commissary kitchens exist to serve different needs. Their size can range from 1,000 to 100,000 square feet , with the former being ideal for smaller operations like food trucks and the latter being a great fit for cloud kitchens with large orders. Let’s walk through four of the most common types of commissaries.

1. Shared Commissary Kitchens

In a shared kitchen scenario, the owner of the commercial kitchen rents it out to multiple different tenants. Each tenant pays by the hour or signs up for a membership to rent the space, similar to how a co-working space for entrepreneurs operates. This commissary kitchen in Calgary, Alberta has leaned into that concept by taking the brand name ‘Culinary Coworking.’

“With a professional, shared-use commercial kitchen, you aren’t just getting a place to cook. You’re getting a family of chefs, food producers, caterers, and other like-minded businesses to exchange advice, guide you, and build camaraderie,” says The Food Corridor .

Since all of the tenants share the kitchen’s equipment, it makes this an economical option for food business owners. However, it can mean that you get less flexibility and time in the arrangement because numerous other chefs need to use the kitchen as well.

2. Solo or Private Commissary Kitchens

With a solo or private kitchen, you get full, private access to the kitchen space. This means that while you won’t get the opportunity to network with other chefs, you will have 100% flexibility in terms of when you can use the space and its equipment. You’ll also have the privacy to test new menu items that you want to keep under wraps.

The only downside is that with this added convenience comes a higher rental cost. So, be sure to weigh the pros and cons (we’ll share more on those later) and budget accordingly.

A private commissary kitchen is an ideal choice for a multi-unit restaurant that needs a central hub to prep ingredients for distribution to its various venues. Or, this type of kitchen could work well for a food business that preps ingredients and sells them wholesale to other companies.

3. Renting a Traditional Restaurant Kitchen

Even busy establishments like restaurants have to take a break sometimes! This is good news for you, because it means that renting a restaurant’s kitchen during its off hours is a viable commissary kitchen option. It’s also more cost-effective than renting a private kitchen.

For example, a cocktail and tapas bar that’s only open from 5 p.m. onward might rent out its kitchen in the early mornings to a food truck that serves coffee and baked goods. The key with this arrangement is to find a restaurant that’s closed during the specific hours you need the kitchen.

4. Non-Traditional Commercial Kitchens

Entrepreneurs are nothing if not creative, and you may need to get creative when looking for commercial kitchen space for your food business. So, consider looking beyond traditional kitchen options.

You’ll often find that community spaces like schools and churches have commercial kitchens for rent. Take a look to see if this is the case in your local area. The advantage of going this route is that it will likely offer more availability than a traditional restaurant kitchen and may come with a lower price tag. Of course, the trade off is that it may lack some of the specialized equipment you’d find in a commercial commissary kitchen.

Cooks working at a restaurant and looking for ingredients in the pantry.

Pros and Cons of Commissary Kitchens

Understanding the food commissary definition and knowing the types of commissary kitchens available to you is a solid place to start. To be fully aware of what you’re getting into with a commercial kitchen rental, let’s explore the pros and cons of this business model.

Benefits of Renting a Commercial Kitchen Space

There are several advantages to using a commercial commissary kitchen, especially if you’re starting a food truck , catering business, or another new venture, and you want to wade in carefully rather than jumping into the investment with both feet.

Comes Fully Equipped

No kitchen supplies? No problem. Commissary kitchen space comes fully equipped for food prep, so you don’t have to worry about purchasing or lugging around expensive, bulky equipment. You may even be able to find a kitchen that offers specialized equipment like a clay oven to cook Tandoori dishes, for instance.

Keep in mind that you will be required to clean all equipment after you use it, and dispose of any waste as per local guidelines.

Requires Less Maintenance

Commercial kitchen maintenance can be time consuming and expensive, but it’s an essential part of running a kitchen. Fortunately, the owner or landlord of a commissary kitchen is responsible for the upkeep and maintenance of the equipment. So, you can benefit from using the space without taking on the responsibilities of ownership.

Of course, if you notice that a piece of equipment is in need of maintenance, it’s always a good idea to report it to the owner of the kitchen.

More Economical

In the food industry, profit margins are often tight, and the costs to get your business off the ground or to expand it can be significant. Saving money where you can is a smart move.

You might run the type of food business that doesn’t require you to have access to a large kitchen on a daily basis, such as a food truck that only needs to do prep work once a week or a part-time catering business that just uses a kitchen once or twice a month. In either of these cases, renting a commercial kitchen for a short period of time is a more economical option than owning a space you use infrequently.

Flexibility

You may not want to make a long-term commitment to owning or leasing a space, especially if you’re early on in your restaurant journey. Renting a commissary kitchen can help you avoid this.

It’s also an excellent option for restaurant chains that are already well-established in their own market, but that want to try setting up shop in a new location to test another market. Or, if you want to explore a new revenue stream like delivery, you can run that side of your business out of a rented kitchen in the beginning or indefinitely.

Pooled Resources

If you run a multi-unit restaurant, you can rent a commissary kitchen and use the space to share ingredients and other supplies between all of your locations. You can even integrate software into the mix that streamlines restaurant operations management between your commercial kitchen and all of your dine-in venues.

For example, with software like TouchBistro Profit Management Powered by MarginEdge , you can set up your commissary kitchen as if it’s a vendor. This allows you to create recipes and products and transfer them from the commissary location to your other restaurants, generating an order and an invoice to enable you to track inventory and costs. It makes placing, tracking, and fulfilling orders a smoother process.

Or, if you run an independent business, but share commercial kitchen space with other companies, this can open the door to mutual benefits like bulk purchasing and collaborations.

Drawbacks of Renting a Commercial Kitchen Space

Long-term costs.

Any type of convenience comes with a price, and commissary kitchens are no exception.

“Renting a commercial kitchen ranges from $15 to $45 per hour, but pricing will ultimately be determined by a set of things: the state where you are renting, the amenities, the equipment, and the hours of the day that you are renting,” according to CKitchen .

This is worth considering if you need kitchen space on a long-term basis. Always run the numbers before you decide whether to rent, lease, or buy.

Undesirable Locations

If your heart is set on cooking out of a quaint space in the vibrant center of your city or town, you may need to adjust your expectations (or your plan). Many rentable commercial kitchens are located in warehouse-style buildings on the outskirts of urban areas, rather than in the downtown core. This is typically because food delivery services are in high demand in these less-than-walkable regions. Rent may be cheaper here as well.

While this is practical and possibly economical, it could mean you’d be spending more time commuting and transporting food to and from the kitchen.

Possible Scheduling Conflicts

Sometimes, when inspiration for your menu strikes, you need to be able to get into the kitchen – stat! That may not be the case if you decide to rent a commissary kitchen. 

The reality is that when you’re sharing a commercial kitchen with other tenants, you may not always have access to the space when you need it. This can make it tough to scale your food business if you find you need to use the space frequently, but you can’t get into it due to scheduling conflicts.

Lack of Privacy

Chefs often like to keep their recipes and tricks of the trade close to the chest. In a shared kitchen, there’s no guarantee of privacy, which might be an issue if you’re working on a new recipe or technique that you’re not ready to reveal to the world.

We’ve now answered the question, “What is a commissary kitchen?” with a food commissary definition, plus four different types of kitchens you can rent. You’re prepared to go into the experience with knowledge of both the pros and cons of renting a commercial kitchen. We can’t wait to see what culinary delights you whip up!

Photo of Katherine Pendrill

Katherine is the Content Marketing Manager at TouchBistro, where she writes about trending topics in food and restaurants. The opposite of a picky eater, she’ll try (almost) anything at least once. Whether it’s chowing down on camel burgers in Morocco or snacking on octopus dumplings in Japan, she’s always up for new food experiences.

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Running a restaurant commissary: best practices for consistency and efficiency.

A restaurant commissary is a crucial component to maintaining efficiency and efficiency across multiple locations as your business grows. This comprehensive guide serves as introduction to restaurant commissary to best practices for restaurant management when implementing the concept. Explore the basics of commissary kitchens in its many forms and how they can benefit different culinary enterprises, from ghost kitchens to food trucks, and restaurant chains. Evaluate whether a commissary kitchen is right for your multi-location restaurant by considering factors such as volume and labor savings. Discover how it can streamline operations, reduce costs, and enhance consistency in product quality.

Delve into essential aspects of commissary like quality control measures and optimization strategies for operations. Embrace streamlined communication and collaboration with restaurant management software to keep your operations running seamlessly.

Implementing a restaurant commissary can be a game-changer for multi-location restaurant businesses, offering benefits like consistent quality, cost savings, and streamlined operations. By following these best practices and leveraging restaurant technology, you can establish and manage an efficient commissary kitchen that helps your business thrive in today’s competitive restaurant industry.  

“Implementing restaurant management software is imperative to a successful commissary. It not only facilitates real-time communication between the commissary and individual restaurant locations but offers a number of features to management to foster success…”

#6  |   Communication and Collaboration

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How to start a commissary kitchen?

How to start a commissary kitchen.

Starting a commissary kitchen can be an exciting venture for aspiring chefs and food entrepreneurs. A commissary kitchen is a shared cooking facility where multiple food businesses can prepare, cook, and store their products. This can be a cost-effective solution for small businesses that may not have the resources to maintain their own commercial kitchen. Here are some steps to consider when starting a commissary kitchen.

First, you will need to find a suitable location for your commissary kitchen. Look for a space that is zoned for commercial food preparation and has the necessary infrastructure in place, such as gas, electricity, and ventilation systems. It’s also important to consider the proximity to your target customer base and suppliers. Once you have a location in mind, you will need to obtain the necessary permits and licenses to operate a commissary kitchen. This may include health and safety inspections, food handling certifications, and business permits.

Creating a Business Plan and Securing Funding

Like any business, starting a commissary kitchen requires a solid business plan that outlines your goals, target market, competition, and financial projections. Your business plan will help you secure funding from investors or lenders to cover the costs of equipment, renovations, and operating expenses. Consider the costs of leasing or purchasing a space, kitchen equipment, utilities, staffing, and marketing.

Equipping Your Commissary Kitchen

When setting up your commissary kitchen, you will need to invest in commercial-grade kitchen equipment, such as ovens, stovetops, refrigeration units, prep tables, and storage racks. It’s important to choose equipment that is durable, efficient, and suitable for a high-volume cooking environment. You may also need to consider specialized equipment for certain types of cuisine, such as pizza ovens, dough sheeters, or industrial mixers.

Building Relationships with Food Businesses

As the owner of a commissary kitchen, it’s important to build strong relationships with the food businesses that will be using your facility. This includes understanding their unique needs, providing support and resources, and fostering a sense of community among the kitchen users. Consider offering additional services, such as food storage, packaging, or delivery logistics, to make your commissary kitchen more attractive to potential tenants.

Frequently Asked Questions about Starting a Commissary Kitchen

1. what are the different types of commissary kitchens.

There are two main types of commissary kitchens: shared-use kitchens, where multiple businesses share a single space, and dedicated kitchens, where one business operates its own kitchen and rents out excess space to other businesses.

2. How much does it cost to start a commissary kitchen?

The cost of starting a commissary kitchen can vary widely depending on factors such as location, size, equipment, and renovations. It’s important to create a detailed budget and secure funding to cover initial startup costs.

3. What permits and licenses are required to operate a commissary kitchen?

The permits and licenses required to operate a commissary kitchen can include health and safety inspections, food handling certifications, business permits, and zoning permits. It’s important to consult with local regulatory agencies to ensure compliance.

4. How can I attract food businesses to use my commissary kitchen?

To attract food businesses to your commissary kitchen, consider offering competitive pricing, a clean and well-equipped facility, additional services, and a supportive community atmosphere. Networking and marketing efforts can also help attract potential tenants.

These are just a few of the questions that may arise when starting a commissary kitchen. Each business owner will have their own unique set of questions and concerns when embarking on this exciting venture. With careful planning, a commitment to food safety and quality, and a passion for the culinary arts, a commissary kitchen can be a profitable and fulfilling business endeavor.

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About Melissa T. Jackson

Melissa loves nothing more than a good dinner party and spends weeks intricately planning her next 'event.' The food must be delicious, the wine and cocktails must be the perfect match, and the decor has to impress without being over the top. It's a wonder that she gets any time to write about her culinary adventures. She particularly loves all types of fusion cooking, mixing the best of different food cultures to make interesting and unique dishes. Melissa lives in New York with her boyfriend Joe and their poodle, Princess.

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Table of Contents

Every successful culinary venture, whether it’s a renowned restaurant or a mobile food truck, relies on a well-equipped, health code-compliant, and versatile kitchen. Behind the scenes of many gastronomic successes is a unique solution – the commissary kitchen. This model helps businesses efficiently prepare, cook, and store food, providing a sturdy backbone to support their innovative offerings. This article will take a deep dive into the realm of commissary kitchens, exploring their purpose, benefits, drawbacks, types, costs, and more. It will also discuss who uses these kitchens and why they are critical in today’s food industry.

What Does Commissary Kitchen Mean?

A commissary kitchen, in essence, operates as a “ kitchen as a service “. It is a commercial-grade, shared kitchen space that business owners or entrepreneurs can lease to cook, prepare, and store food for their own food businesses. Typically larger and more equipped than your average restaurant kitchen, it provides a variety of essential pieces of equipment that one may need for a thriving culinary endeavor.

A commissary kitchen is often utilized by those who don’t own or have access to their own commercial kitchen space, such as food trucks, mobile caterers, or entrepreneurs launching a new food business. It’s a sort of a home base, where one can prepare a menu , cook in bulk, store ingredients and fully cooked items, and clean up, all under one roof.

This model, essentially, lets you rent a fully equipped kitchen without the significant overhead costs of owning or managing a brick-and-mortar establishment. Moreover, many commissary kitchens are flexible and can accommodate various types of food businesses, from a burgeoning baker to an ambitious mobile restaurant owner.

History and Evolution of Commissary Kitchens

The history of commissary kitchens traces back to the rise of the food truck industry. In the early stages, food truck owners had to grapple with the challenges of finding suitable spaces to prepare and store their food. They needed a commercial kitchen that could be used as a base, and thus, the concept of the commissary kitchen was born.

Commissary kitchens started as basic spaces where food truck owners could prep, cook, and store food safely and efficiently. Over time, these kitchens evolved to accommodate the growing needs of a variety of food businesses, expanding beyond the food truck realm to include caterers, bakers, ghost kitchens, pop-up restaurants, and more.

Today, commissary kitchens are much more than mere cooking spaces. They provide an array of services like waste disposal, food storage, parking, and even business consulting. They are essentially an ecosystem where a tenant can access everything they need to run their food business efficiently, freeing them to focus on crafting delicious dishes and growing their customer base. This continuous evolution is what makes the commissary kitchen such an invaluable asset in today’s dynamic food industry.

How Do Commissary Kitchens Work?

At their core, commissary kitchens operate as an intermediary between food entrepreneurs and the need for a commercial kitchen space. Essentially, they function as a landlord for culinary tenants, offering a ‘Kitchen as a Service’ (KaaS) model.

The ‘Kitchen as a Service’ model is more than just offering kitchen space; it’s about providing amenities to support the business needs of the food entrepreneurs. Commissary kitchens offer a variety of services, from food storage to cleaning, waste disposal, and even delivery services.

For a food truck owner, the kitchen might provide parking and maintenance for the truck. For a caterer, it could provide large refrigeration or freezer space. For a virtual restaurant, it might offer food delivery services.

Overall, the aim of a commissary kitchen is to make it easier, and often cheaper, for food entrepreneurs to operate their businesses efficiently. They allow these business owners to focus on their passion: creating great food and delivering it to their customers, while the commissary handles the backend logistics.

Who Uses Commissary Kitchens?

Commissary kitchens are designed to support a wide range of food businesses . Let’s look at who makes use of these versatile spaces.

1. Food Trucks

A food truck requires a base to prepare their food and maintain high sanitation standards. Commissary kitchens provide this foundation, offering a space where food truck owners can cook their dishes, clean up, and even park their food truck overnight.

2. Ghost Kitchens

Ghost kitchens , the popular virtual restaurants that only offer delivery, find commissary kitchens an excellent fit. These kitchens provide the necessary commercial space without the overhead costs associated with maintaining a dine-in restaurant.

3. Restaurant Chains

Restaurant chains may also use commissary kitchens to prep food on a large scale. This setup allows them to maintain consistency across their outlets and efficiently manage the supply of prepped food during their normal business hours.

4. Concession Stands

Concession stands , usually operating at event spaces, benefit from using commissary kitchens where food service can be prepared before the event and transported to the stand.

5. Pop-up Restaurants

Pop-up restaurants , given their transient nature, find commissary spaces advantageous. They can prep and cook in the kitchen before transporting the food to the pop-up location to start selling.

6.  Caterers

Caterers need ample space and equipment to prepare food for large events. Commissary kitchens offer these, along with flexible time slots that caterers can book according to their event schedules.

Bakers , particularly those without a storefront, also find value in using commissary kitchens. The space offers the necessary commercial-grade baking equipment, preparation space, and storage facilities for their baking needs.

In essence, commissary kitchens serve as a hub for a broad spectrum of food businesses, each finding unique value in the amenities these spaces offer.

The Pros and Cons Of Commissary Kitchens

Like any business decision, opting to use a commissary kitchen has its benefits and drawbacks. Understanding these will help in deciding if renting a commissary kitchen is the right choice for your business.

Pros of Commissary Kitchens

1. Access to Professional Equipment: Using a commissary kitchen gives you access to professional-grade appliances and specialized tools that you might not have been able to afford otherwise.

2. Compliance with Health Regulations: Commissary kitchens are designed to comply with health and safety regulations. This means you won’t have to worry about meeting local laws and health codes on your own.

3. Affordable: Renting a commissary kitchen is usually more affordable than setting up your own commercial kitchen. It eliminates the need for long-term property commitments and significant upfront investment.

4. Flexibility: Commissary kitchens often offer flexibility in terms of rental time. Whether you need the kitchen for a few hours each day or require a more permanent setup, you can find one to suit your needs.

5. Storage Space: Besides cooking space, commissaries often provide storage space for ingredients, finished products, and even your mobile food unit.

6. Community: A shared space often fosters a sense of community, where renters can connect with other food entrepreneurs, share ideas, and collaborate.

Cons of Commissary Kitchens

1. Shared Space: The biggest advantage of using a commissary kitchen can also be its biggest downside. Shared space means you might have to work around other businesses’ schedules, and you’d need to be comfortable working in an environment where others are present.

2. Limited Customization: Given that the space is shared, you’re limited in customizing the kitchen to your specific needs.

3. Distance: If the commissary kitchen is not near your delivery area or sales location, it could add to your transportation time and costs.

4. Hidden Costs: While the base rent may seem affordable, remember to account for potential hidden costs. These could include costs for extra storage, additional hours, or specialized equipment.

5. Competition: In areas where food trucks and ghost kitchens have gained popularity, securing a slot in a commissary kitchen may be competitive.

By weighing these pros and cons, you can determine whether a commissary kitchen fits your business model and can meet your operational needs. As with any significant decision, due diligence is crucial. Consider your business needs, do your research, and visit potential commissaries to get a feel for what they offer.

Types of Commercial Kitchens

Shared commercial kitchen.

Shared commercial kitchens are the cornerstone of the commissary kitchen concept. Here, multiple food entrepreneurs co-use the kitchen space at different times, sharing resources and often fostering a communal atmosphere.

For a budding food entrepreneur, this setup can be a great starting point. You’ll have access to professional-grade equipment without the hefty price tag. However, it’s crucial to consider that you’ll be sharing the space, so you’ll need to work around the kitchen’s schedule and the other chefs.

Private Commercial Kitchen

A private commercial kitchen is a step up from a shared one. In this setup, you’re renting a dedicated space within a larger commissary. You still benefit from the communal amenities, but you have your private area where you can set up as you please.

This option can be a fantastic fit if you’ve grown your business and need more space or want more control over your environment. However, this often comes at a higher cost versus shared kitchens.

Renting a Restaurant’s Kitchen

In some cases, restaurants rent out their kitchens during off-hours to generate extra income. This can be an excellent opportunity for a food entrepreneur operating during non-peak hours. You gain access to a fully-equipped, well-maintained kitchen that might otherwise be out of your budget.

However, it’s essential to consider the restaurant’s menu and cuisine. For example, if you’re a vegan chef, you may not want to cook in a kitchen where a lot of meat is prepared.

Non-traditional Commercial Kitchens

Lastly, non-traditional commercial kitchens are those located in unconventional spaces. Community centers, churches, and even schools might offer kitchen space for rent. These venues often come with basic kitchen equipment and can be cheaper options.

However, they might lack specialized equipment. For instance, if you run a food cart that needs to prepare and pack delivery orders, this type of kitchen may not be the best fit.

How Much Does It Cost to Rent a Commercial Kitchen?

Determining the cost of renting a commercial kitchen is crucial for budgeting and making the best decision for your business. 

The cost of renting a commercial kitchen varies greatly, depending on factors like location, size, amenities, and whether it’s a shared or private space. In some cases, the commissary you’re renting may also charge additional fees for storage, specialized equipment, or extended hours.

Hourly Commercial Kitchen Rental Cost: is often associated with shared commercial kitchens, which provides flexibility, especially for those just starting their food business or those with varying operating hours. Hourly rates typically range from $15 to $40, though this can vary depending on the amenities offered.

Monthly Commercial Kitchen Rental Cost: is for more established businesses or those with consistent production needs, monthly rentals can be more economical and convenient. A private kitchen space within a commissary, for example, might charge anywhere from $250 to $1200 per month, depending on size, location, and additional services.

Non-traditional Commercial Kitchen Rental Cost: these kitchens, like those in community centers or churches, typically offer lower rates. These spaces might charge a flat daily or hourly fee, but the cost savings might come with compromises in terms of equipment and availability.

How To Rent a Commercial Kitchen?

If you’re a food entrepreneur looking to rent a commercial kitchen, the process may seem daunting at first. But, by following a step-by-step approach, you can navigate this task efficiently and secure the perfect kitchen for your business.

Step 1: Assess Your Needs

Firstly, it’s essential to understand your specific needs. Consider the type of cooking you’ll be doing, the equipment required, how much space you need, and when you need to use the kitchen. Understanding these factors will guide your search and help you choose the most suitable commercial kitchen.

Step 2: Budget

Establish your budget before you start looking. This helps to narrow down your options and ensures you’re looking at kitchens you can afford.

Step 3: Research and Viewings

Begin your search for available commercial kitchens in your preferred area. There are online platforms dedicated to connecting food entrepreneurs with commercial kitchen rentals. Make a shortlist and arrange for viewings. When visiting, pay close attention to the space, equipment, cleanliness, and ask about things like waste management, especially for greasy foods.

Step 4: Legalities

Ensure you understand the terms of the lease and all legal requirements. You may want to consult with a legal advisor to ensure all health and safety regulations are met and that the contract terms are fair.

Step 5: Make a Decision

Finally, make a decision based on your needs, budget, the kitchen’s condition, and the terms of the lease. Don’t rush this decision. Take the time to consider all your options.

Renting a commercial kitchen can be a big step, but by following these steps, you can simplify the process and find the perfect space for your food business. Remember, the goal is to find a kitchen that meets your needs, complies with all regulations, and contributes positively to your business operations and growth.

Why Food Trucks Should Use Commissary Kitchens?

For a food truck business, utilizing a commissary kitchen can prove incredibly advantageous. It provides several key benefits that can enhance their operations and efficiency.

Health Regulation Compliance

Complying with health and safety regulations is vital. Commissary kitchens adhere to these standards, which can help foodservice operators ensure their food truck business plan meets all legal requirements.

Waste Disposal

Food trucks often produce waste that requires specific disposal methods, particularly grease. Commissary kitchens are equipped with appropriate waste disposal systems, preventing possible legal and environmental issues.

Storage and Parking

Many commissaries offer overnight parking for food trucks, adding convenience and security. Plus, additional storage at the commissary can be useful for non-perishable items or supplies bought in bulk.

In the competitive world of food trucks, having an edge matters. Therefore, crafting a strong food truck marketing strategy or brainstorming unique food truck ideas are important. Using a commissary kitchen can be that differentiator, giving you the flexibility to focus on enhancing your offerings and reaching more customers.

While considering the use of a commissary kitchen, always keep in mind the overall costs associated with running a food truck . The benefits obtained from a commissary kitchen should contribute to making your food truck business more efficient and profitable.

The world of commissary kitchens is vast, catering to diverse food businesses from food trucks to restaurant chains, bakers to caterers. It’s a space where culinary creativity meets convenience and flexibility. The benefits are numerous, from ensuring compliance with health regulations, providing ample space and professional equipment, to offering a sense of community amongst food entrepreneurs. When deciding on a commissary kitchen for your business, it’s essential to consider your specific needs, budget, and business growth goals. With careful consideration, a commissary kitchen can become a valuable asset in your food enterprise’s journey towards success.

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What You Need to Know About Using Commissary Kitchens

For food producers with limited resources, it can seem impossible to find a kitchen to rent that doesn’t completely destroy your limited margins.

With the explosion of food delivery services and the popularity of food trucks, pop-up restaurants, and casual dining in general , more and more food industry entrepreneurs are turning to shared-use kitchens.

These fully licensed commercial kitchens allow you to produce meals in a safe, professional-standard food production facility, without having to shell out for a brick-and-mortar kitchen of your own. A commissary kitchen offers many of the benefits that would come with having your own kitchen, without a lot of the associated overhead, paperwork, and hassle.

What is a Commissary Kitchen?

A commissary kitchen is a shared kitchen where space can be rented by the hour, or on a more permanent basis, for food storage, preparation, and cooking. Commissary kitchens are fully licensed commercial kitchens that comply with all relevant food safety standards and are regulated and inspected by the local health department.

Commissaries allow food business owners to benefit from a collaborative space in a number of ways, from having access to shared equipment to benefiting from economies of scale and splitting shared costs.

Because they do not have to cater directly to the public, commissary kitchens are often located outside of cities’ central business districts. This usually makes them more affordable to rent and gives suppliers easier access for deliveries.

There are numerous types of shared kitchens, from those that cater specifically to food trucks, to kitchen incubators that support growing businesses, to restaurants that make some extra cash by renting out their spare kitchen space.

Who Uses Commissary Kitchens?

Renting a portion of a commissary kitchen could be ideal if you run a food truck, pop-up restaurant, or outside catering business — or if you run a number of restaurants and could utilize a prep kitchen to act as a hub of production.

There is a rising trend for delivery-only restaurants , many of which use commissaries as ghost kitchens . These restaurants have no storefront and instead use delivery options to sell meals directly to consumers.

Seasonal food businesses also benefit from the flexible nature of commissary kitchens. Food truck operators or caterers who operate primarily based on seasonal demand may not want to — or be able to — pay for a kitchen year-round.

commissary kitchen prep cook

What to Consider When Using a Commissary Kitchen

The cost vs. the benefits.

Although the rates may look expensive by the hour (typically between $15 and $30 ), there are a number of benefits bundled into the commissary kitchen package.

You don’t have the outlay on equipment, fridges, storage space, and all the other overheads associated with running your own kitchen. And you don’t have to worry about inspections and paperwork around commercial kitchen licensing and regulations.

When you pay a fixed fee, you have a better idea of your upfront costs rather than worrying about high utility bills or unexpected repairs. This can make it easier to forecast and have greater predictability in your business plan.

Another benefit of commissary kitchens comes from their collaborative nature. You have access to expensive equipment that you may not have been able to purchase on your own, and you can potentially drive ingredient costs down by partnering with other users to benefit from an economy of scale. By grouping orders together, you may be able to minimize delivery costs and take orders over vendors’ minimum threshold.

Licensing and Insurance

As a tenant in a commissary kitchen, although you are responsible for your own hygiene and food handling practices, you don’t have to deal with the kitchen’s food safety licensing and certification, as this will be covered by the kitchen operator as part of your rental fees. You avoid the headaches associated with the property, such as fire inspections, land use restrictions, FDA regulations, and USDA requirements. You must have your own liability insurance , but you don’t have the costs of insuring and securing the whole property and the equipment stored there.

Flexibility

One of the biggest benefits of a commissary kitchen for tenants is the flexibility it affords you. If you run a seasonal business or you are in the uncertain early stages of developing a concept, it’s the perfect place to test ideas and to use as a temporary home base until things are more secure, then you have the option to expand and move to a fixed kitchen space as you grow.

Many commissary kitchens offer remote access at all times, so you can come and go whenever you need to — which may be especially attractive for bakers who tend to work very early hours. New technologies like WiFi-enabled remote locks make 24/7 access for tenants even easier.

The flipside of this is that you must share the kitchen with other tenants, so the space you need may not always be available. Access will depend on the type of membership you have – whether you rent part of a shared space, or if you rent your own kitchen within a commissary.

Security and Storage

Although there is a certain level of trust among operators in a shared kitchen, there still may be some security risk. The good news is that security is built into the cost of the commissary space rental. Most facilities will have good external security systems with surveillance cameras and staff to help prevent theft or break-ins. You’ll want to make sure the facility you rent from has strong security procedures in place to mitigate risks.

To protect your inventory, most commissaries will offer secure locker storage and portable cages for ingredients that can easily be wheeled into the food prep area. However, consider cold storage: Refrigerators are often less secure, since a shared walk-in is the most efficient way to store cold items.

For additional peace of mind, software like xtraCHEF offers Inventory Management  that can help you see what items you have on hand and what you’re running out of more quickly than you should. Even better? The tool applies historical purchase data to your inventory so you also have real-time insight into your COGS.

commissary kitchen baking

Is a Commissary Kitchen Right for Your Business?

The best way to decide if a commissary kitchen is the best option for your business is to carry out a thorough cost-benefit analysis , weighing the pros and cons of renting space at a commissary kitchen versus leasing your own kitchen.

But for some, the decision may not be based on financials. Would you benefit from the flexibility of a commissary kitchen, or do you need your own space? Does the communal aspect of a shared kitchen help or hurt your concept? Make a list of your priority needs in terms of space, storage, equipment, and shared facilities, and check to see if the kitchens you are considering offer the features you need. Then, come to a decision as to whether the expenses would make a commissary kitchen worthwhile.

xtraCHEF has a suite of features to help you track and compare operational costs and make accurate predictions using interactive reports. If you’re feeling daunted by the idea of creating a cost-benefit analysis, learn more about how xtraCHEF’s restaurant management software can help.

Sam Sinha is a freelance writer focusing on food and restaurant tech. After a decade as a chef in a variety of London kitchens, Sam moved to Hong Kong and now writes for food tech pioneers across the globe. You can find him at samsinha.com .

commissary kitchen business plan

Foodservice Equipment & Supplies

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Advertisement, commercial kitchen commissaries 101.

Commissary kitchens are licensed commercial spaces that include both cooking and storage facilities for preparing and storing food. These are typically large-scale environments regulated by local health departments. Commissaries can serve as a central kitchen for one concept or as rented kitchen space for multiple businesses or food providers.

“Commissaries are on trend with ghost and cloud kitchens,” says Levi Olmstead, director of marketing for Chicago-based 2ndKitchen , which helps foodservice operations serve food without having to set up a kitchen. “These commercial kitchens have assisted many in the foodservice industry, including chains, in cutting costs and expanding reach.”

Commissaries can serve as central kitchens that support satellite sites, too. “This may be for a school district serving K-12 schools, hospitals or casinos, for example,” says Nahum Goldberg, principal at NGAssociates Foodservice Consultants, Inc. , a foodservice consulting firm based in El Cerrito, Calif. “[The commissary’s makeup] depends on the menu and how many locations are being served.”

Commissary Types

Although all commissaries provide the same function — a centralized location for food preparation and storage — there are different types of operations.

“The two main commissary models are non-delivery, which includes food trucks or chefs preparing meals in bulk to store and distribute, and the delivery model, where restaurants or ghost/cloud kitchens use the commissary to prepare food and as a pickup point for deliveries,” Olmstead says.

Shared commissaries are geared to chefs looking to test a concept or those needing food prep space to accommodate a pop-up restaurant or food truck. Chefs also have the option to lease a private commercial kitchen where they become the sole renter. “There are some commissaries that people rent by the hour and others like cloud or ghost kitchens that may rent the space month to month or more long-term,” Olmstead says.

Another commissary option is renting a restaurant kitchen during its off hours. While cheaper than a private kitchen, this approach may limit production times and storage capabilities. Renting kitchen space in other facilities, such as schools or churches, may be a better alternative as the availability may be better suited to the production needs.

Commissaries’ size, design and equipment lineup vary, depending on the operation and space. “Sizes range all over the place, from 1,000 up to 100,000 square feet, depending on what you’re looking to do,” Olmstead says. “The smaller size is more suitable for food truck vendors, while a larger commissary can accommodate cloud kitchens with big orders.”

The business type, model and scale will determine the commissary’s design. A kitchen created for food trucks or pop-up restaurants will look different than one for a large-scale catering operation or ghost kitchen concept.

Benefits and Challenges

Utilizing a commissary kitchen offers a variety of benefits. For those renting out the space, it may be more affordable than purchasing a commercial kitchen. Many commissary kitchens include equipment to handle all prepping, cooking and storage needs. Also, this can be an effective way for those in the industry to network with other chefs as well as work on menu development. Best of all, chefs have more flexibility with food preparation and location.

“Flexibility is one of the biggest benefits in using a commissary because foodservice operators don’t have to build and operate their own kitchens,” Olmstead says. “Kitchens can be rented on a month-to-month or hour-to-hour basis, and operators are not tied to a physical location. Operators also don’t have to worry about outdated equipment or adequate storage space.”

Commissaries that act as central kitchens also can save on labor and food costs due to added efficiency. “When serving 20 schools or 15 satellite kitchens on a university campus or hospital that has 10 different dining areas, doing most of the work in a commissary makes sense,” Goldberg says. “The logistics of receiving product centrally and preparing and distributing it to different sites means operations can build out smaller kitchens, save on prep space and simplify management.”

Switching from a cook-and-serve to a cook-chill model also minimizes waste as product has a longer shelf life. “Operators also aren’t tied to serving times as items can be prepared several days in advance,” Goldberg says. “This creates a much more convenient labor plan.”

The challenges of renting a commercial kitchen include a higher cost for those starting out, a location that may not be ideal, and potential issues with renting time slots and scheduling with shared kitchens. “There’s also not a lot of privacy when a commissary is shared with others,” Olmstead says. “Scaling also can be an issue if you’re a caterer and a big event order comes in.”

Commissaries’ setup may represent a very different approach to on-site cooking for some chefs. “It requires different management skills than running a single kitchen,” Goldberg says. “Operators need to consider how they will be scaling recipes, the cooking process, logistics and transportation requirements.”

Also, when transitioning to a commissary production approach versus using individual scratch kitchens, scrutinize menus to ensure offerings are suitable. “For example, fried foods don’t travel very well,” Goldberg says. “Menus with fried and grilled products may require finishing kitchens at satellite locations.”

Equipment and Supply Requirements

The foodservice operation’s or chef’s needs will factor into what equipment a commissary kitchen requires. “Typical commissaries encompass grills, fryers, warming stations and food prep areas, but not always specialized equipment, such as waffle makers,” Olmstead says.

Commissary kitchens typically provide a secure storage area, such as locked cages, for renters to safely contain their ingredients and individual supplies. Walk-in refrigerators are staples of these kitchens due to having a large storage capacity. Operators typically use rolling carts to transport ingredients and necessary supplies from one area to another.

For bulk prep, large mixing kettles, pump/fill stations for filled product, blast chillers or chilled water bath systems may be part of the equipment package. Depending on the commissary’s size and function, the cooking and prep areas could include automated can openers, packaging equipment to seal food trays for shipping and a test kitchen for new recipe trials.

“The kitchen’s flow is very important,” Goldberg says. “There must be a clear path through the kitchen for receiving and sending products out.” This includes area for ingredient management, a prep area, space for cold storage and a place for specialized thawing equipment, such as a rethermalizer and bulk cooking capabilities. Commissaries also include office space for managing orders as well as distribution aspects of the operation.

Staff will need to wash, rinse and sanitize hot holding carts and speed racks. There also should be a cart wash area for roll-in carts that includes a power wash system integrated with drains.

“Dishes can be held hot and dished up, then set out on serving carts or stored and reheated,” Goldberg says. “Lots of staging is needed in these kitchens, and there needs to be adjacencies to the dock, waste management and washing areas.”

Logistics will vary, depending on the operation utilizing the commissary. For example, commissary kitchens servicing large hospitals may receive large amounts of government surplus stock or be a part of county or city feeding programs.

“These operations may receive many pallets of surplus food that require dry, refrigerated or frozen storage in large areas,” Goldberg explains.

Local codes will dictate waste disposal requirements. Waste disposal areas must be far enough away from storage, prep and water supply areas to ensure food safety is not an issue.

“When looking at dollars and cents, there is a large capital expenditure for those investing in their own commissary, but the labor savings is a serious aspect to consider,” Goldberg says.

For those starting a business, utilizing a commissary provides an affordable and flexible alternative to investing in a commercial kitchen of their own.

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Commissary Kitchen: How To Rent One and How Much It Costs

Commissary Kitchen: How To Rent One and How Much It Costs

A commissary kitchen is a facility that rents a professional, fully furnished cooking and production space to commercial foodservice operators. If you can’t afford your own space, building a delivery-only business, trying out new offerings, or just need a commercial kitchen space for a short period, a commissary kitchen is a place to be.

A commissary kitchen is perfect for new businesses due to the lower upfront costs and reduced risks and responsibilities. It already has the cooking equipment you need to whip up food, the supplies and equipment for dishwashing, ample food storage for cold and dry items, and other essentials. Most of the time, they also offer cleaning and janitorial supplies as well as waste and recycling services. Plus, you won’t have to worry about meeting local safety and health regulations because it will be the owner’s job to do so. If you are interested or planning to rent a kitchen or wondering about the expenses, this is the guide for you.

At the same time, a commissary kitchen is a way for some large foodservice operations with multiple locations to establish a more streamlined workflow . You can rent a kitchen that will serve as your central station for preparing and cooking your offerings. For example, if you run a cafe and a kiosk and also cater events, you won’t have to pay for three times the labor, three sets of the same equipment, and utility when you rent a kitchen instead.

Answering the question of “How much does it cost to rent a commercial kitchen?” involves diving deep into a few important things that will affect that price tag in the first place.

how much does it cost to rent a commercial kitchen

Shared vs Private Commissary Kitchens

Commissary kitchens are either shared or private. A shared kitchen can be used by other operators at different times. It does not mean that another business is in the space with you, but rather operators take turns based on the time slot booked.

Generally, these spaces operate 24 hours a day, seven days a week to support a rotating group of operators and their unique needs. Keep in mind that shared commissary kitchens typically come with the most common equipment to accommodate the needs of most operators. Most of the time, the setup should be enough if you don’t have specialty cooking requirements. 

Even then, most commercial kitchens have several types of kitchen spaces outfitted with different sets of equipment so you can choose the best space for your goals and needs. For example, you can choose from spaces geared towards prep-only, prep-and-cook, full kitchen use, catering, baking, and a ghost or delivery-only.

A private kitchen is just yours to occupy, so you have more freedom with the schedule and the type of equipment installed. However, you will shoulder the entirety of the rent, so it immediately becomes more expensive. A private commercial kitchen makes sense for you if you need a lot of space and specialized equipment, and will spend long hours in the kitchen.

Commissary Kitchen Equipment

The equipment you can expect in commissary equipment includes but not limited to:

Cooking Equipment:

  • Convection ovens
  • Commercial ranges
  • Tilting skillets
  • Deck ovens and rack ovens
  • Griddles and charbroilers

Dishwashing Equipment: 

  • Dishwashers

Cold Storage Equipment:

  • Walk-in cooler
  • Refrigerators and freezers
  • Blast chillers
  • Ice machines

Prep Equipment:

  • Prep tables
  • Dough sheeters
  • Food processors
  • Food slicers

Small Wares:

  • Pots and pans
  • Baking sheets and bowls

 how to start a commissary kitchen

Commissary Kitchen Services

When you rent a kitchen, you can also avail of other services that can help you in various facets of your operation. 

Cleaning and maintenance

To help you focus on preparing and cooking up your food or beverage offerings, commissary kitchens have their own staff that handles other parts of the operation such as:

  • Routine equipment maintenance
  • Cleaning the facility
  • Dishwashing
  • Managing ingredient deliveries

Some renters also allow you to hire their staff whenever you need additional help. 

Additional Space

Many commissary kitchens also have an event space so you can cater to or host events from the same location. Chef’s Club brings in popular chefs from around the world that take over the kitchen for a specific duration to deliver a limited and unique culinary experience to diners including private parties. Most commissary kitchens also have studios for photo shoots or filming content as well as dedicated spaces for cooking classes, menu tasting, and pop-up experiences.

If a commissary kitchen offers co-packing, they can help you produce daily condiments or food items such as sauces, dips, salsa, marinades the same way you make them for reduced labor and consistent quality.

Back-of-the-house

Some companies offer a wide array of back-of-the-house services as well, taking even more things off your plate. They will help you with branding, marketing, and promoting your business on social media, guide you in accounting and bookkeeping, and offer entrepreneurship training and counseling.

Food Trucks

Some commissary kitchens are food truck-friendly, so they have dedicated parking space as well.

Delivery 

Some offer delivery dispatch and are partnered with third-party delivery companies such as DoorDash to handle the pickup and delivery of your products.

How Much Does It Cost To Rent A Commercial Kitchen?

Renting a commercial kitchen ranges from $15 to $45 per hour , but pricing will ultimately be determined by a set of things: the state where you are renting, the amenities, the equipment, and the hours of the day that you are renting.

Standard commercial kitchen rental plans

Depending on the company you are working with, you can rent a kitchen on a shift or hourly basis. Renters set a minimum per day, month, or week. For example, if you are renting a prep space at Garden State Kitchen , you will pay $22-$25/hour. The catering kitchen and baking kitchen are $35/hour and $30/hour, respectively. A shift can be as short as four hours or as long as eight hours, with the pricing just a little less or over $200. For example, Cook Collective , a commissary kitchen in New York, charges $195 for a seven-and-a-half work shift.

For short-term use, there usually is no contract required. However, there is a minimum number of hours you are required to book, which is usually three or four.

You can also sign up for long-term plans that span six months, one year, or two years. The longer the plan you sign up for, the higher discount you enjoy. For example, if you sign up for the $35/hourly plan offered by Bellamy Kitchen , which is another New York-based commissary kitchen, you will pay the normal fee. But, if you commit to at least half a year, the hourly fee goes down to around $18-$20. You can work out a custom plan or special arrangements with the kitchen owner if you anticipate an irregular schedule or demand or if their fixed plans do not accommodate the specifics of your operation. 

Some companies such as Commercial Kitchen 305 in Miami, Florida, base their pricing on the equipment you access. The basic plan usually includes four equipment and four working tables with accommodation for four employees.

The price for a private kitchen differs significantly as well. Milk Money Kitchens of New York charges $65 an hour for theirs.

Other charges

On top of the actual rent, there are other expenses that come with renting a commercial kitchen.

  • Storage. Note that some commissary kitchens charge the storage for your food separately, with some implementing a first-come, first-served basis. The storage plan is usually calculated based on monthly use. Bellamy Kitchen charges $30 to $60 for dry storage and $60 to $100 for cold and freezer storage.
  • Security deposit. If anything is damaged during your stay, the security deposit will be used to cover the expenses. You will get it back if you leave the space in the same condition before you moved in. The security deposit can be $100 to $250.
  • Membership fee. A membership or application fee is a one-time fee that affords you discount packages or exclusive benefits, which are usually in the vein of helping you run or grow your business. These include networking and mentorship opportunities, member meetings, and coaching sessions. This fee is around $250.

Some companies do not post their prices online, so you will have to contact them directly if you are interested in what they are offering. Make sure to peruse their websites meticulously to get an idea of whether or not they are the right fit for you. Some commissary kitchens allow you to book a tour so you can see the space in person and ultimately gather all the information you need about the renter. It will be a good idea to list all the questions you have so you come away from the tour with everything you need to make a decision.

There are websites that directly connect you to commercial kitchen spaces for rent to make your search much easier. They curate a list of commercial kitchen spaces in your location where you instantly access the company’s basic information and website.

Before starting your search for a commissary kitchen, prepare a list of all the items you will need for your operation. This includes the specific type of equipment as well as the amount of workspace and cold and dry storage space you will need and for how long. You would also want to ask the renter about the inspection history of the facility to make sure that it is up to the standards. This will give you the peace of mind that you are working in a compliant commercial kitchen and won’t run into healthy safety issues down the road.

catering kitchens for rent

Rent A Kitchen To Build Your Business

With a commissary kitchen, you can hit the ground running and get your brand out there much faster. Most importantly, you are in a good position to scale and grow your business because you can focus more on delivering quality food and drinks that customers will want to come back for. If you need help on how to run your business or make the most of the equipment and space available, make sure you browse our blog .

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commissary kitchen business plan

Commissary Kitchen – The Ultimate and Complete Guide

Commissary Kitchen

Are you a food enthusiast dreaming of launching your own culinary venture? Or perhaps you’re a seasoned chef looking to expand your culinary empire? 

In either case, the term “Commissary Kitchen” may have piqued your interest. In this ultimate guide, we will delve deep into the world of Commissary Kitchens, exploring what they are, why they are essential for the food industry, and how you can make the most out of them to elevate your culinary endeavors to new heights.

What is a Commissary Kitchen?

Let’s start from the ground up. A Commissary Kitchen is a centralized, commercial-grade kitchen space used by multiple food businesses to prepare, cook, and package their culinary creations. It serves as a shared workspace, where restaurateurs, food trucks, caterers, and other culinary entrepreneurs come together to whip up their delectable delights.

Commissary Kitchens are more than just spaces for cooking; they’re bustling hubs of culinary ingenuity and collaboration. Picture a melting pot of diverse flavors, where innovation and tradition blend seamlessly.

The Advantages of a Commissary Kitchen

A Haven of Creativity

Imagine walking into a Commissary Kitchen, and your senses are immediately greeted by a symphony of aromas and a kaleidoscope of colors. From sizzling pans to exotic spices, the air is infused with creativity.

In a Commissary Kitchen, you are surrounded by like-minded culinary enthusiasts, each with their unique flair and style. The exchange of ideas and techniques sparks creativity, pushing everyone to experiment and elevate their dishes to new heights.

Streamlined Operations with Burstiness

One of the fantastic advantages of a Commissary Kitchen is the concept of “burstiness.” Burstiness refers to the flexibility and efficiency it offers. You can maximize the kitchen’s usage during peak hours and slow down during quieter times. This arrangement allows businesses to optimize their operations, reducing idle time and increasing productivity.

So, during lunch and dinner rushes, you can expect a vibrant flurry of activity, as chefs and their teams work passionately to prepare orders, while the energy levels simmer down during lulls, creating a relaxed atmosphere conducive to planning and refining your culinary masterpieces.

Efficiency and Cost Savings

Setting up an independent commercial kitchen can burn a hole in your pocket, especially for startups and small businesses. Commissary Kitchens offer a cost-effective solution. By sharing resources, you can significantly reduce overhead costs on equipment, maintenance, and utility bills.

Moreover, as Commissary Kitchens are typically strategically located, you can save on transportation costs. This way, you can invest more of your hard-earned money into sourcing top-notch ingredients and delivering a truly exceptional dining experience to your customers.

Compliance and Regulations

Navigating the labyrinth of food safety regulations and permits can be overwhelming. Commissary Kitchens ease this burden as they often comply with all the necessary health and safety standards. This means you can focus on your culinary passion, while the Commissary Kitchen takes care of the legalities, ensuring you run your business in a smooth and compliant manner.

Finding the Perfect Commissary Kitchen

Now that we’ve explored the enticing advantages of a Commissary Kitchen, you’re probably eager to find one that suits your needs and aspirations. The key is to do thorough research:

Location, Location, Location!

The location of your Commissary Kitchen matters more than you think. Aim for a central spot with good accessibility, especially if you plan to cater to multiple areas. A convenient location can save you valuable time and money in the long run.

Amenities and Facilities

Check the available amenities and facilities offered by the Commissary Kitchen. Does it have the top-notch equipment you need? Is there ample storage space for your ingredients and finished products? Does it have loading docks for easy delivery and pickup? Ensure the kitchen meets all your operational requirements.

Cleanliness and Hygiene

Nothing can compromise your culinary dreams faster than a dirty and unhygienic kitchen. Take a tour of the Commissary Kitchen to assess its cleanliness and adherence to food safety standards. A clean kitchen is not only essential for your reputation but also for the health and satisfaction of your customers.

Costs and Flexibility

Evaluate the costs associated with using the Commissary Kitchen. Compare the rates and contract terms with other options in your area. Additionally, consider the kitchen’s flexibility in accommodating your peak hours and special events.

Making the Most of Your Commissary Kitchen

Congratulations! You’ve found your perfect Commissary Kitchen. Now, it’s time to make the most out of this culinary haven:

Collaboration is Key

Embrace the spirit of collaboration within the Commissary Kitchen. Engage with your fellow foodpreneurs, exchange ideas, and build a supportive network. Who knows, a simple conversation might lead to a groundbreaking collaboration that takes the culinary world by storm!

Experiment Fearlessly

Now that you have access to top-notch equipment and a wide range of ingredients, don’t be afraid to experiment. Push the boundaries of flavor, texture, and presentation. Surprise your customers with innovative dishes that leave them craving for more.

Harness the Burstiness

Remember the concept of “burstiness” we discussed earlier? Use it to your advantage. Strategically plan your production schedules to optimize efficiency. During slow periods, brainstorm new recipes or refine your existing ones. And when the orders start pouring in, work with finesse and coordination to meet the demand flawlessly.

The Future of Commissary Kitchens

As the culinary industry continues to evolve, Commissary Kitchens are here to stay and grow. Their flexibility, cost-effectiveness, and collaborative environment make them an attractive choice for aspiring food entrepreneurs and established chefs alike.

With the rise of ghost kitchens, delivery services, and the ever-expanding appetite for diverse culinary experiences, Commissary Kitchens will play an increasingly pivotal role in shaping the food landscape of the future.

In this ultimate guide, we’ve explored the wonders of Commissary Kitchens—the vibrant hubs of culinary creativity, efficiency, and collaboration. From their inception to the advantages they offer, and the ways you can make the most out of them, Commissary Kitchens provide a haven for foodpreneurs to bring their gastronomic dreams to life.

So, whether you’re a culinary virtuoso with numerous restaurants under your belt or a passionate food enthusiast with a vision, a Commissary Kitchen might be the missing ingredient to your recipe for success. Embrace the burstiness, collaborate, and let your creativity take flight in the heart of a Commissary Kitchen.

Take the leap into this exciting culinary world, and who knows, you might just cook up something extraordinary that leaves a lasting mark on the taste buds of the world

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  • December 17, 2019

Getting shared kitchen ready: 8 questions you need to answer

  • Ashley Colpaart

commissary kitchen business plan

So you’re starting a food business. How exciting! You probably know that you need a safe, clean, licensed commercial space in which to produce your food for public consumption.

The last five years have seen a boom in the number of shared-use kitchens or commercial kitchens that rent space, by the hour, day or month, to multiple tenants. (Think a coworking space or incubator for chefs, caterers, food trucks, and other food producers like yourself). 

There are many reasons to use a shared kitchen or commissary kitchen , from getting business support and access to expensive kitchen equipment to the low start-up costs and flexibility offered. But there are certain challenges too, like what happens when you outgrow a shared kitchen and need to scale your business?

Once you’ve had a look at the pros and cons of using a commissary kitchen , there are a few serious questions you need to answer before you start looking for a shared kitchen to rent. Let’s go through these key questions one-by-one so you have a clear idea of what you’ll need to have prepared before you start contacting shared kitchens.

Questions to answer before you start reaching out to kitchens 

You can’t just walk in and start using a commercial kitchen . You have to do your homework and a bit of the heavy lifting first. Before you start contacting kitchens , you need to know what a shared kitchen is going to expect from you and be prepared to answer the questions that commercial kitchens will ask. Doing this will ensure you get a response and find a good fit for your new venture.

commissary kitchen business plan

1. Do you have a business plan? 

Shared kitchens want to know that you will be able to continue paying them a few months down the line. This means they want to know if you have a viable business plan that will turn a profit. Knowing how you operate will also help them provide you with the right support, advice, and additional services.

The purpose of a business plan is not only to show other people how your business will make money. The process of writing it is also a great way for you to understand the potential challenges you will inevitably face. In writing your plan, you will scrutinize every aspect of your business to ensure that you are ready to take on these challenges. 

In fact, it is during this stage that most food businesses decide it is too hard or too time consuming to start a business. You’ll need to answer for yourself if  have what it takes. 

Here are some of the key questions your business plan will have to address:

  • What are you making? 
  • How is your product different from others like it?
  • What is your cost of goods per unit? 
  • Where do you plan on selling? 
  • What’s your pricing? 
  • Who are your competitors? 
  • Who are your ideal customers? 
  • What kind of marketing do you plan on doing?
  • What kind of partners will you have?
  • What kind of resources will you need?

There are some good online resources that will help you with your business plan like this comprehensive guide and this business model canvas guide

2. Is your business registered? 

In order to trade legally, you need to register your business with your local government. Contact your city or county office to apply for a business license. You will be required to complete an application and pay licensing fees. Average LLC set up costs range between $50-$500 . Save time and use LegalZoom for these filings.

commissary kitchen business plan

3. Do you have the required food safety certification?

In order to sell food to consumers, you will need a ServSafe Food Handler Certification, or equivalent, to prove that you can produce food safely. This nationally recognized food safety course is provided by the National Restaurant Association and can be taken online or in-person with an instructor or proctor. 

As the primary operator of your business, you may also be required to have a ServSafe Manager Certification . The single-day course costs $195 and is typically valid for three years. If you are employing additional staff in the shared kitchen, they will need to be ServSafe certified too. 

Finding a shared kitchen

Once you have the above, it’s time to find a shared kitchen near you! In order to legally sell food to consumers, you must produce your food in a licensed commercial kitchen. To find a shared kitchen for rent in your area, visit The Kitchen Door where you can search for rentable kitchens by city or zip code and reach out directly. 

Consider what’s most important to you during your search. This may be proximity, types of equipment provided at the kitchen, additional business support services offered, available storage, available times that work with your schedule, etc. Let the kitchen know what you’re looking for, and set-up a tour if it seems like a good fit for your needs. Every kitchen will be a little different, so do your research before contacting the kitchen to ensure they have what you’ll need.

Questions to answer when you are ready to start

Let’s say you’ve convinced a shared kitchen to give you a spot! Now it’s time to make sure you are ready. After you complete an application and fulfill the requirements of the kitchen, there are a few additional steps and questions to consider.

commissary kitchen business plan

4. What’s your budget?

You must be ready to invest in your business. A shared kitchen will often require a deposit to access their services (similar to a gym). While many provide hourly booking and “pay as you go” models, you can also commit to monthly plans that may come with a discounted hourly rate. 

The type of food business you have decided to create will determine the equipment, storage and suppliers you will need. Choose your plan based on the days and times you expect to be operational and always account for prep time, set up, cleaning, and receiving hours. Ask the kitchen manager if there are off-peak and on-peak rates available. Working the night shift may have its perks, but you will want to make sure your menu is well positioned to serve night eaters. 

Some suppliers require minimum orders while others will only deliver on certain days. You will need to find out these details in advance and plan accordingly. For example, if you need to hold extra perishable stock to get through the weekend, do you have enough cold storage to do this? Or will you need to pay for more? 

Some of these technicalities can be smoothed out as you go, but the more you can plan ahead and foresee any potential issues, the better it will be for your wallet and your peace of mind.

5. Will you be using the kitchen as your primary business address? 

Your official business address is there to tell the government where your business operates from, but there may be cases where this is not the case. You may be tempted to give a private address as it will be used for some sensitive information like your business banking. 

While tempting, consider the fact that you’ll be using the shared kitchen address for all your food, equipment and packaging deliveries, and it makes sense for your business address to match your delivery address. Otherwise, things could get a little complicated with registration for tax and other legal issues.

6. Do you have food liability insurance?

Yes, you will need public liability insurance. Most shared kitchens will require you to have a $1 million general liability policy that designates the kitchen you work out of as co-insured. Such insurance policies generally run between $300-$500 per year and will also be required by many service providers, vendors, and businesses you work with. We recommend the Food Liability Insurance Program for its low costs and comprehensive coverage. In fact, we have a discount offering here.

7. Do you know your health department inspector?

Many health departments will want to visit you in your new space before you become operational. They want to see your production methods, food storage areas, and general flows that take into account standard operating procedures and critical control points for making your food. You will need to have these written out for your final inspection and licensing. It is best practice to put all of this information into one neat folder. 

Keep in mind that your local regulator is one of your most important allies for accessing accurate information and remaining a legal operation. You need to show them that you are producing food safely and legally. Walk them through your recipes, your production process, how you plan to hold food (times and temperatures), and how you will package and distribute your food. You want them on your side and they can be a valuable resource for any questions you might have. 

Once you’ve dealt with all of these questions, you’ll be in a much better position to get your business up and running. At this point, there’s just one final question you need to answer…

8. Are you ready to start a food business?

Running a food business is not for the faint of heart. It can be a stressful endeavor with tight margins and severe consequences for mistakes. Having said that, it’s an incredibly rewarding business full of generous, warm-hearted people who genuinely love serving others. You have to be committed, dogged and determined, with just as much of a passion for putting bums on seats, as you do for putting smiles on faces. 

If you’ve come this far and are still chomping at the bit to get started, head over to The Kitchen Door to find a shared kitchen near you. For the best chance of finding a kitchen, address the items we listed above. And don’t forget to visit The Food Corridor to check out our library of resources for a helping hand along the way.

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Appetizers On A Catering Table

Why the Commissary Kitchen is a Hidden-Profit Gem

Appetizers On A Catering Table

Most caterers start out pretty simple with one line of business, whether it is baking for wholesale accounts or doing on-site events. This simple model starts from a small kitchen that seems impossible to ever outgrow. The thought is that usually if it starts to feel cramped, staff can work two or three shifts per day and it will not be a problem.

But then success steps in and this small catering company is suddenly running multiple revenue streams that require more kitchen space. For the sake of example, imagine this caterer’s revenue streams include a contract as the exclusive caterer for a museum that stipulates operations must use the small cafĂ© in the museum. In addition, there is an events catering revenue stream, and jams plus homemade desserts are sold to various wholesale accounts.

As a caterer juggles where to make all this food, a local baker goes out of business and the kitchen and equipment are the perfect place to produce all of the jams and desserts. While still operating the catering kitchen, the caterer decides to produce all the museum café food from the café kitchen. The plan is to keep everything separate.

Stop right there! All these revenue streams are part of one business and overhead must be maximized using one kitchen to maximize company profits. How is that done? With a commissary kitchen. A “commissary” is the point person for a certain project. A commissary kitchen is the point, the center, the hub, that keeps the main wheels turning and maximizes efficiencies in a food business.  

Here’s an example: A caterer sells brownies for catered events, to wholesale accounts, in a tiny kiosk to retail customers, and on the cafĂ© dessert menu. In the scenario above, the brownie is being made at all three kitchen locations. This is inefficient because the caterer is:

  • Employing and training three bakers plus various other employees at the three locations
  • Purchasing equipment, mixers, baking pans and ovens at all three locations
  • Paying the lease, electricity, water, insurance, etc., at three locations
  • Hiring a driver or drivers to go between the three locations to pick up brownies for events/accounts
  • Transferring a stock of brownies from the bakery kitchen to the catering kitchen so the catering staff can provide brownies to the wholesale accounts when an employee is out unexpectedly for a few days (it happens!)
  • Running out of brownies during the mid-lunch rush at the cafĂ© on Friday and then having to race across town to get some more from the bakery freezer
  • And the “profit leak” goes on and on and on 


Wow! Those are some expensive brownies. It’s a good thing they are the best seller and bring in so much profit. But could they be more profitable? The answer is yes. That is where the commissary kitchen comes in. This is one large kitchen that can produce all the food for all locations and events. The small cafĂ© kitchen can still make the salads and fruit offerings but everything else, the baked goods, the grilled meats, the homemade rolls, the handcrafted granola, all of it is produced in the commissary kitchen.

The pros of a commissary kitchen:

  • One lease, one utility bill, one bill for Internet service, one bill for pest control
  • One baker, fewer dishwashers, plus less than half the management team and drivers
  • Savings on van expenses and repairs, plus your deliveries have a higher on time delivery record because you have cross trained employees working from one location who can fill in unexpectedly
  • More depth of inventory and a par level that is more accurately monitored for weekly food purchases.
  • Cheaper insurance premiums because there are fewer locations with less equipment.    
  • Lower food cost and a better cost of goods sold percentage because it’s all in one location. If managed correctly, profits should be at least three points better on gross sales.

The cons of a commissary kitchen:

  • There aren’t any!

For the past three years my catering company has had a commissary kitchen that consolidated many of these costs and the company’s net profits soared. It’s been a game-changer, a company-changer, not to mention a personal life-changer for me, the CEO of a catering company with multiple revenue streams. Since you’re in the business of profits, not sales, I urge you to consider a commissary kitchen for your various revenue streams.

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  • May 9, 2022

Why You Should Start Your Food Business In a Commissary Kitchen

DISCLAIMER: This content is provided for informational purposes only and is not intended as legal, accounting, tax, HR, or other professional advice. You are responsible for your own compliance with laws and regulations. You should contact your attorney or another relevant advisor for advice specific to your circumstances.

Whether it’s taking your farmers market booth to the next level, or scaling your restaurant to a nationwide retail brand, commissary kitchens can range from industrial shared spaces to boutique food halls.

They can provide a variety of resources to start or scale your business. With lower risk, faster turnaround, and flexibility, commissary kitchens are a great option if you want to start your own food business but don't have the means to build your dream kitchen.

In this article, we’ll explain the kind of risks you’ll be avoiding by starting your food business in a commissary kitchen, before taking the plunge of investing in your own space.

why you should join a commissary kitchen

1. Speed to market

Bringing a new business to life can be challenging and stressful. With a traditional brick-and-mortar, you can typically expect to open your doors in a year. It’s not only about finding the perfect location, but also balancing building inspections and permits, with recipe development and staff training.

Starting a business can always be challenging, but a commissary kitchen can help that process run far more smoothly. For example, with Coho, you’d be able to start your business in as little as five weeks. Most commissary kitchens cover the technicalities of leasing and maintaining a building. At Coho, our onboarding process can be completed in eight easy steps : from booking a tour, to helping you navigate food permits, and creating a customizable kitchen package tailored to your specific needs.

2. Staffing

chef in commissary kitchen

With labour costs averaging 30% of your total margins, entrepreneurs can turn to commissary kitchens to reduce the number of staff and active labour needed to get their business started and growing.

Commissaries are commonly associated with ghost kitchens (a business concept set up for delivery-only meals.)

Whether you’re an established brand ready to expand or a new business wanting to introduce your innovative twist on a family staple - you could start your business without the overhead of a large team. This will allow you to focus on making delicious food.

3. Capital investment

Reducing your upfront costs for starting a new business means you can focus on connecting with your customers and producing a great product, rather than worrying too much about when you’ll break even.

On average, the costs for opening your own physical location can start at $250,000 and this is just on the buildout and overall site maintenance.

With Coho’s pricing packages - you could get started in a commissary kitchen for as little as $250/month. This is because our commissary packages are customizable, which means you can decide which one of our four locations is best for you, but also what type of station, how much storage, and what kind of equipment you’ll need. Since your investment is lower, you'll see an ROI much faster - think six months rather than three to five years.

4. Maintenance costs

It's often said the easiest thing about starting a food business is cooking. Running a kitchen is a huge, complex task. One of the biggest benefits of what makes a commissary kitchen so ideal is the bulk of your overhead costs are taken off your shoulders.

chef in commissary kitchen

For example, by joining Coho, we not only provide the equipment and kitchen space but also manage the following for you:

Repairs and maintenance

Routine cleanings

Rag/apron service

Building Security

Waste disposal: recycling, garbage, oil

Internet/office access

Cleaning supplies and pest control

5. Real Estate & Testing

Regardless of what your business is, you’ll be able to breeze through your prep with access to high-volume equipment and industrial kitchen space. For example, Coho’s East Georgia location is 10,000 square feet of prime real estate, loaded with commercial kitchen equipment , such as: two Combi-ovens, a steam kettle, a tilt skillet and an industrial dishwasher.

If you’re unsure where to even start, a commissary kitchen can afford you the versatility to test multiple concepts at once to find and validate what works best for you, without worrying about additional turnover.

Commissary kitchens come with a host of hidden benefits other than reduced overhead costs, prime real estate and speed-to-market. It’s not only a more holistic way to test out your idea, but it’s also a great way to expand your business model and keep yourself on-trend and relevant.

Start your business today by joining Coho!

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Operating a Commissary Kitchen

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Home » Healthy Places » Food Safety » Operating a Commissary Kitchen

A commissary kitchen is a permitted food establishment where operators make, store, portion or package food. Caterers, mobile food operators, temporary event vendors, and some to-go style restaurants must use a commissary kitchen.

Commissary kitchens do not serve food on-site.

Operators prepare food in a commissary to serve at a different location.

More than one operator may use the same kitchen.

The number of people a commissary can support depends on how much space is available. This includes refrigeration space.

Commissary kitchens need the right equipment.

Operators must be able to prepare food safely. Kitchens need equipment like:

  • Refrigeration.
  • Cooking equipment.
  • A walk-in cooler to support most operators, menus and processes.

Learn more about  what you need to operate a commissary .

Get a commissary permit.

Before businesses can apply to use your commissary kitchen, you need a permit. To apply for a commissary permit you must submit a  plan review application .

commissary kitchen business plan

(253) 649-1500 (800) 330-1844 TDD (253) 649-1400

3629 S. D St. Tacoma, WA 98418-6813

Open 8 a.m.–4:30 p.m., Monday–Friday, except holidays. Some programs and services have different hours of operation.

commissary kitchen business plan

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commissary kitchen business plan

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Popular road trips from Saratov

What's the weather like in saratov.

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Saratov throughout the year

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Looking for other day-by-day itineraries in Saratov?

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commissary kitchen business plan

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IMAGES

  1. What are Commissary Kitchens? Types & Benefits Explained

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  6. What is a commissionary Kitchen?

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COMMENTS

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    1. Establish your parameters 2. Look for properties 3. Learn rules and regulations 4. Kitchen Design 5. Install equipment Kick the commissary kitchen and instead go ghost: The benefits of ghost kitchens You may have noticed that the demand for food delivery in your city has increased dramatically.

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    1. Understand Your Member Agreement 🕑 1 day Take the time to fully understand your contract, which serves as a guide for what it means to be a member of a commissary. Keep in mind, that a deposit invoice will often be sent with your contract and will be required to secure your station.

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    Like any business, starting a commissary kitchen requires a solid business plan that outlines your goals, target market, competition, and financial projections. Your business plan will help you secure funding from investors or lenders to cover the costs of equipment, renovations, and operating expenses.

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    It requires businesses to meticulously plan their schedules. Another concern is the standardization of equipment. While the kitchens provide commercial-grade tools, they might not cater to specialized culinary needs. ... BISTRO BUDDY: Standing out as the ultimate spot for commissary kitchen business listings, BISTRO BUDDY offers more than just ...

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    A commissary kitchen is a shared kitchen where space can be rented by the hour, or on a more permanent basis, for food storage, preparation, and cooking. Commissary kitchens are fully licensed commercial kitchens that comply with all relevant food safety standards and are regulated and inspected by the local health department.

  11. Commercial Kitchen Commissaries 101

    Advertisement Commercial Kitchen Commissaries 101 Trends The Editors May 03, 2021 Commissary kitchens are licensed commercial spaces that include both cooking and storage facilities for preparing and storing food. These are typically large-scale environments regulated by local health departments.

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    If a person is a "commissary," they are the point person for a certain project. A commissary kitchen is the point, the center, the hub, that keeps the main wheels turning and maximizes efficiencies in a food business.

  13. Commissary Kitchen: How To Rent One and How Much It Costs

    A commissary kitchen is a facility that rents a professional, fully furnished cooking and production space to commercial foodservice operators. If you can't afford your own space, building a delivery-only business, trying out new offerings, or just need a commercial kitchen space for a short period, a commissary kitchen is a place to be.

  14. Commissary Kitchen

    A Commissary Kitchen is a centralized, commercial-grade kitchen space used by multiple food businesses to prepare, cook, and package their culinary creations. It serves as a shared workspace, where restaurateurs, food trucks, caterers, and other culinary entrepreneurs come together to whip up their delectable delights.

  15. Getting shared kitchen ready: 8 questions you need to answer

    While tempting, consider the fact that you'll be using the shared kitchen address for all your food, equipment and packaging deliveries, and it makes sense for your business address to match your delivery address. Otherwise, things could get a little complicated with registration for tax and other legal issues. 6.

  16. Why the Commissary Kitchen is a Hidden-Profit Gem

    A "commissary" is the point person for a certain project. A commissary kitchen is the point, the center, the hub, that keeps the main wheels turning and maximizes efficiencies in a food business. Here's an example: A caterer sells brownies for catered events, to wholesale accounts, in a tiny kiosk to retail customers, and on the café ...

  17. Why You Should Start Your Food Business In a Commissary Kitchen

    4. Maintenance costs. It's often said the easiest thing about starting a food business is cooking. Running a kitchen is a huge, complex task. One of the biggest benefits of what makes a commissary kitchen so ideal is the bulk of your overhead costs are taken off your shoulders. For example, by joining Coho, we not only provide the equipment and ...

  18. Operating a Commissary Kitchen

    Cooking equipment. A walk-in cooler to support most operators, menus and processes. Learn more about what you need to operate a commissary. Get a commissary permit. Before businesses can apply to use your commissary kitchen, you need a permit. To apply for a commissary permit you must submit a plan review application.

  19. PDF Business Plan Template

    Food Enterprise & Economic Development Kitchens Project Business Plan The FEED Kitchens will provide tools to help youth and adults who are disadvantaged, unemployed or underemployed to develop skills that move them toward economic self-sufficiency.

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  21. 2-Day Saratov Itinerary

    (Translated by Google) At the entrance there is a wardrobe with very pleasant service. In the restaurant itself, the presentation and service is at the highest level. We were with a child, a Christmas tree with gnomes and deer while the food was being prepared took all our attention. In general, there was a gorgeous atmosphere. The whole ...

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