Getting shared kitchen ready: 8 questions you need to answer
So you’re starting a food business. How exciting! You probably just learned that you need a safe, clean, licensed commercial space to produce your food to sell to the public.
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 of 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 prepare before you start contacting shared kitchens.
