Shared Commercial Kitchen in a Leased Unit

Caterers, home bakers moving up, sauce and snack makers, meal prep services, food truck operators and pop-up cooks.

Hourly or daily kitchen rental, monthly memberships for regular users, plus fees for storage and equipment use.

• Organising bookings and schedules
• Knowing food safety basics
• Dealing with landlords, inspectors and customers
• Keeping a space clean and well run

• Zoning, building and fire code requirements, check with your municipality before signing a lease
• Public health approval of the kitchen layout and food premises permit, process varies by province (Quebec has its own regulator)
• Commercial general liability and property insurance, and whether you require users to carry their own cover
• Ventilation, hood, fire suppression, grease trap and sanitation work can add tens of thousands of dollars, get contractor quotes before signing a lease
• Empty hours still cost rent, so check demand before you commit to a long lease
• Write clear user agreements covering cleaning, allergens and damage

Estimates suggest startup costs typically around $150,000 to $500,000, depending on the unit and fit-out work such as ventilation and fire suppression. Monthly revenue is estimated at roughly $5,000 to $25,000, depending on bookings.

Check zoning, building and fire code requirements with your municipality before signing a lease. Also check public health approval of the kitchen layout and food premises permit, which varies by province, and Quebec has its own regulator.

Useful skills include organizing bookings and schedules, food safety basics, dealing with landlords, inspectors and customers, and keeping a space clean and well run. Estimates suggest at least about 25 hours a week.