Shared commercial kitchen for local food makers

Caterers, bakers, meal prep services, sauce and snack makers, food truck owners and pop-up cooks who need a licensed space.

Hourly or monthly rates for kitchen time, plus optional fees for storage, equipment use, and sign-up or deposits.

• Organizing bookings and schedules
• Cleanliness and food safety awareness
• Customer service and community building

• Fit-out is the biggest cost: a commercial hood, fire suppression, ventilation, grease trap and equipment can run well into six figures if the unit has none of them, so get contractor quotes before signing a lease
• Zoning and fire code rules for commercial cooking, check with your city or county
• Health department plan review and permits, which vary by state and county
• General liability and property insurance, and whether tenants must carry their own policies
• Empty hours: rent and utilities are due even when bookings are slow
• A written member agreement and cleaning checklist to protect your permit

Startup costs are typically around $75,000 to $350,000, depending on the unit and how much fit-out it needs. A hood, fire suppression, ventilation and grease trap can add a lot, so get contractor quotes before signing a lease.

Monthly revenue is typically around $4,000 to $20,000, depending on how many hours are booked and your hourly or monthly rates. Rent and utilities are due even when bookings are slow, so treat these as estimates.

Check zoning and fire code rules for commercial cooking with your city or county, and health department plan review and permits, which vary by state and county. Also check insurance, including whether tenants must carry their own policies.