Commissary Kitchen

A centralized cooking facility that provides production space and resources for multiple food service operations, often supporting food trucks, small restaurants, and caterers.

What is a Commissary Kitchen?


A Commissary Kitchen, also known as a shared or central kitchen, is a facility equipped to handle the food preparation and storage needs of multiple food service businesses. Unlike individual restaurant kitchens, commissary kitchens are designed for efficiency and scalability, providing a well-equipped space for cooking, baking, and storing large quantities of food. These kitchens are crucial for businesses that may not have the capacity or financial resources to maintain their own fully equipped kitchen.


Types of Commissary Kitchens:


  1. Shared Use Commissary Kitchens: These kitchens rent space to various food vendors, caterers, or food truck operators on an hourly or contractual basis. They offer a cost-effective solution for small operators who need professional kitchen facilities.
  1. Dedicated Commissary Kitchens: Operated by a single business, these kitchens handle large-scale food production exclusively for one company, often for chains or franchises to ensure consistency and quality across locations.
  1. Incubator Kitchens: Aimed at supporting start-ups and new food businesses, these commissary kitchens provide not only space but also mentoring and resources to help new entrepreneurs succeed in the competitive food industry.
  1. Culinary Kitchens for Research and Development: Used by larger corporations or established brands to develop new recipes or food products, these kitchens focus on innovation and experimentation in culinary arts.

Benefits of Commissary Kitchens:


  • Cost Efficiency: Commissary kitchens reduce the overhead costs associated with buying and maintaining large, specialized equipment and facilities, which can be prohibitive for small or emerging businesses.
  • Regulatory Compliance: These kitchens are designed to meet local health codes and food safety regulations, making it easier for businesses to comply without the complexity of managing these requirements on their own.
  • Resource Sharing: By sharing space and resources, businesses can access better facilities and equipment than they might individually afford, enhancing their product quality and operational capacity.
  • Community and Networking: Operating in a shared space creates opportunities for collaboration and networking among different food service providers, fostering a community of mutual support and growth.
  • Scalability: Commissary kitchens allow businesses to scale operations up or down based on demand without the need to invest in additional infrastructure, providing flexibility in business growth.


Commissary kitchens are an essential component of the food service industry, especially beneficial for small businesses, food trucks, and caterers. They not only facilitate high-quality food production in a professional setting but also help businesses manage costs effectively while fostering a collaborative and innovative environment.

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