Commissary kitchens, also known as shared-use kitchens, are physical infrastructures that play a critical role in any local food system. In most cases, in order for someone to sell food legally to consumers, they must produce food in a licensed commercial space. These spaces, regulated by the local health department, offer a safe and clean environment that follows standards of practice for food safety and human health. Commissary kitchens allow multiple tenants, or food businesses, to rent or use the facility by the hour, shift, day, week, or month. These kitchens are home to local chefs, caterers, food trucks, product manufacturers, artisans, restaurateurs and more.
Shared kitchens, sometimes also referred to as kitchen incubators or community kitchens, basically allow chefs, bakers, caterers or other food related professionals to split the cost of a professional kitchen space. This offers a ton of potential practical and cost benefits. A shared kitchen is a commercial space that has been licensed, certified, and equipped for professional food production. The space is available for entrepreneurs to rent, usually through flexible plans. You pay a monthly rate based on how much time you need to use the space.