Shared commercial kitchen in a small unit

Caterers, market stallholders, home-based food startups, meal prep businesses, bakers and food truck operators who need a compliant kitchen but can't afford their own.

Hourly or daily booking fees, monthly memberships for regular users, and extras such as storage shelves, cool room space and equipment hire.

• Organising bookings and schedules
• Cleaning and food safety standards
• Dealing with a mix of customers
• Basic budgeting and pricing

• Food premises registration and fit-out approval with your local council, check requirements before you lease or build
• Zoning and landlord consent for commercial cooking at the site, including ventilation and grease trap needs
• Public liability, property and contents insurance, and check what cover your users need to hold themselves
• Who is responsible for food safety, allergen handling and cleaning between users, put it in your booking agreement
• Fit-out costs vary widely depending on the state of the unit, and high fixed costs such as rent and utilities continue if bookings are slow in the early months

Startup costs are typically around $120,000 to $350,000, depending on the state of the unit and the fit-out you need. Fit-out costs vary widely, so get quotes before you lease or build.

Monthly revenue is typically around $4,000 to $20,000, depending on how many food businesses book your benches and your pricing. Rent and utilities continue if bookings are slow, so plan for the early months.

Check food premises registration and fit-out approval with your local council before you lease or build. Also check zoning and landlord consent for commercial cooking, including ventilation and grease trap needs, and insurance for the premises and your users.