Written by
James Mitchell
Ghost Kitchen Operations Director & Industry Expert
Per hour typical
Access available
Health dept approved
Multiple users
A commissary kitchen is a licensed commercial kitchen facility that multiple food businesses share for food preparation, cooking, and storage. Think of it as a co-working space, but for food - you get access to professional equipment and a health-department-approved facility without the massive investment of building your own kitchen.
Commissary Kitchen vs Other Kitchen Types
Commissary KitchenThis Guide
Shared licensed prep facility
Ghost Kitchen
Delivery-only restaurant space
Incubator Kitchen
Business development + kitchen access
Commercial Kitchen Rental
Full kitchen lease
Who Needs a Commissary Kitchen?
Food TrucksOften legally required
Most cities require food trucks to prep and store in a licensed commissary kitchen - not the truck itself.
CaterersHighly recommended
Large event prep requires space and equipment beyond most home or small kitchens.
Delivery BrandsEssential for starting
Low-cost entry point to test delivery concepts before committing to dedicated ghost kitchen.
Food Product MakersOften legally required
Cottage food laws limit what you can make at home. Commercial products need licensed facility.
Pop-Up RestaurantsRecommended
Need prep space before events and storage between pop-ups.
How Much Does a Commissary Kitchen Cost?
Hourly Rental
Equipment, utilities, basic storage
Best for: Occasional use, testing concepts
Commitment: Pay as you go
Monthly Membership
Set hours or unlimited, dedicated storage
Best for: Regular production, growing operations
Commitment: Month-to-month
Annual Contract
Discounted rate, priority scheduling
Best for: Established operations, predictable needs
Commitment: 12-month minimum
What to Look For in a Commissary Kitchen
Licensing & ComplianceEssential
- Health department approved and inspected
- Current food service license displayed
- Fire safety certification
- Adequate liability insurance
EquipmentEssential
- Commercial refrigeration (walk-in or reach-in)
- Commercial freezer space
- Cooking equipment (range, oven, grill, fryers)
- Prep tables and work surfaces
- Three-compartment sink + handwash station
StorageEssential
- Dry storage for ingredients
- Lockable storage for your equipment/inventory
- Cold storage allocation
- Packaging/supply storage
Practical Features
- Loading dock or easy loading access
- Adequate parking
- 24/7 or flexible access hours
- Climate control
- Security system
Business Support
- Online booking system
- Clear scheduling/availability
- On-site support or management
- Networking with other food businesses
Commissary Kitchen Pros & Cons
Advantages
- No major upfront investment required
- Licensed and health-code compliant facility
- Professional commercial equipment included
- Flexible - scale hours with your business
- Network with other food entrepreneurs
- Often 24/7 access available
- Insurance and maintenance handled
Disadvantages
- Shared space means scheduling limitations
- Can't customize or brand the space
- May need to transport ingredients each visit
- Storage space often limited or extra cost
- Busy times may be hard to book
- No exclusive use of equipment
How to Find a Commissary Kitchen Near You
Search Our Directory
Check Local Health Department
Your city or county health department maintains lists of licensed food facilities. They can confirm if a commissary is properly permitted for your type of business.
Visit and Evaluate
- • Tour during operating hours to see actual usage
- • Check equipment condition and cleanliness
- • Ask about booking system and peak availability
- • Verify insurance requirements and storage options
- • Talk to current tenants about their experience
Frequently Asked Questions
Do food trucks need a commissary kitchen?
In most US cities, yes - it's legally required. Health departments typically require food trucks to operate from a licensed commissary for food prep, storage, and waste disposal. Check your local regulations, but assume you'll need one.
Can I start a food business from a commissary kitchen?
Absolutely - it's one of the best ways to start. Commissary kitchens are perfect for catering, food trucks, delivery brands, and food product businesses. You get a licensed, compliant facility without the $50,000+ investment of building your own commercial kitchen.
What's the difference between commissary and ghost kitchen?
A commissary kitchen is a shared prep facility for multiple food businesses. A ghost kitchen is a dedicated delivery-only restaurant space. Commissaries are typically hourly rental; ghost kitchens are monthly leases with private cooking stations.
Do I need a food handler's permit for commissary kitchen?
Yes. While the commissary provides the licensed facility, you still need personal food safety certification. Most states require at least one person with a food handler's card on-site during food prep. Some commissaries require this before granting access.
James Mitchell
Ghost Kitchen Operations Director & Industry Expert
With 15 years in the food service industry, James Mitchell has managed operations for multiple ghost kitchen networks across the UK. He specializes in delivery-only kitchen models, kitchen equipment procurement, and helping startups scale their food businesses efficiently.
Areas of Expertise
Credentials
- MBA in Hospitality Management
- Former Operations Director at major ghost kitchen operator
- Food Hygiene Level 4 Certified
- 15+ years food service industry
- Managed 20+ dark kitchen locations