Off-hours kitchen sharing in an existing kitchen

Home-based food makers moving to a licensed space, market vendors, small caterers and meal prep cooks who only need a few hours a week.

You charge users an hourly or daily rate and pay the kitchen owner an agreed share or fixed fee, keeping the difference as your margin.

• Negotiating simple agreements
• Scheduling and communication
• Attention to cleanliness and food safety
• Customer service

• The kitchen's permit may not cover other operators, so check with your public health unit before you start
• Written agreement with the owner covering hours, access, storage, cleaning and who is liable for damage
• Commercial general liability insurance, and check what the owner's policy does and doesn't cover
• Users' own food business registration or permit requirements, which differ by province
• Owner can end the arrangement, so don't rely on a single site
• Cross-contamination and allergen risks when several businesses share equipment

Startup costs are typically around $3,000 to $15,000, depending on your equipment, storage, insurance and the agreement you reach with the kitchen owner. These are estimates, so get quotes before you commit.

Monthly revenue is typically around $1,000 to $5,000, depending on how many hours you rent out and how many food businesses you attract. That is revenue, not profit, and the estimate assumes at least about 10 hours a week.

Check with your public health unit, because the kitchen's permit may not cover other operators. Also check for a written agreement with the owner, commercial general liability insurance, and each user's food business permit rules, which differ by province.