Food Truck Commissary Kitchen Guide
Everything UK food truck operators need to know about commissary kitchens. What you can prepare on-truck vs commissary, legal requirements, costs, and how to find the right kitchen for your mobile catering business.
What is a Commissary Kitchen?
A commissary kitchen is a licensed commercial kitchen that food truck operators use as their operational base. In the UK, high-risk food prep (cooking raw meat, preparing sauces) must occur in a commissary, not on the truck. The truck is for finishing and serving. Most operators visit their commissary daily for 2-4 hours of prep, plus water filling, waste disposal, and equipment cleaning. Expect to pay £15-35/hour or £500-1,500/month.
What to Prepare: Commissary vs Truck
Must Be Done in Commissary
Can Be Done on Truck
Key principle: The truck is for finishing and serving, not raw food preparation. High-risk food prep must occur in a licensed commissary with proper equipment, drainage, and temperature control.
Commissary Usage Patterns
How often you visit your commissary depends on your operating model. Here's what to expect for different food truck types:
Event-Based
Festivals, markets, private events
Daily Pitch
Consistent street location
Mobile/Roaming
Multiple locations per day
Batch Cooking
Reduce daily visits
UK Temperature Requirements
Temperature control is strictly enforced. Failures can result in automatic closure. Keep records available for inspection.
| Food Type | Temperature | Notes |
|---|---|---|
| Cold storage (chilled) | 0-5°C | For meat, dairy, seafood, ready-to-eat items |
| Ready-to-eat foods | At or below 8°C | Maximum 4-hour exemption above 8°C |
| Hot holding | 63°C or above | Minimum 2-hour exemption; then cool or dispose |
| Cooking | 75°C internal | Check with clean, sanitised probe thermometer |
| Reheating | Minimum 75°C | Throughout, before serving previously cooked food |
| Freezer storage | -18°C or colder | For long-term preservation |
What to Look for in a Commissary
Prep & Cooking
- Commercial ovens and hobs
- Adequate prep table space
- Food processors and mixers
- Commercial refrigeration
- Blast chiller access (ideal)
Water & Cleaning
- Fresh water filling station
- Wastewater disposal
- 3-compartment sink system
- Handwashing stations
- Commercial dishwasher
Waste Management
- Food waste disposal
- Grease trap/collection
- Recycling facilities
- Licensed waste carrier pickup
- General waste bins
Vehicle Facilities
- Overnight parking (secure)
- Electric hookup option
- Loading bay access
- Refrigeration power overnight
- Easy truck access routes
Commissary Kitchen Costs
| Rental Type | Cost Range | Best For |
|---|---|---|
| Hourly (shared) | £15-35/hour | Part-time operators, event-based trucks |
| Daily rate | £80-150/day | Full prep days, batch cooking |
| Monthly (shared access) | £500-1,000/month | Regular operators, 15-20 hours/week |
| Monthly (dedicated) | £1,000-2,500/month | High-volume, 24/7 access needed |
What's typically included: Equipment access, utilities, basic storage, waste disposal, water filling. Often extra: Dedicated storage lockers (£50-100/month), overnight parking (£100-300/month), refrigerated storage (£50-150/month).
Common Food Truck + Commissary Mistakes
- Commissary too far from pitch: If you trade in central London but your commissary is in outer zones, you'll waste hours daily in transit. Location matters.
- Underestimating prep time: New operators often book 2 hours when they need 4. Trial your full prep routine before committing to schedules.
- No dedicated storage: Without your own storage, you'll need daily ingredient runs. Dedicated refrigerated storage reduces commissary visits.
- Poor waste management: Grease and wastewater must be disposed of properly. Dumping in public drains results in fines and potential licence revocation.
- Ignoring overnight parking: Budget for secure overnight parking. Leaving a food truck on residential streets violates regulations and risks theft.
Written by
James Mitchell
Ghost Kitchen Operations Director & Industry Expert
Frequently Asked Questions
What is a commissary kitchen for food trucks?
A commissary kitchen is a licensed commercial kitchen facility that food truck operators rent to prepare food, store ingredients, fill water tanks, dispose of waste, and park overnight. In the UK, food trucks legally need a commissary kitchen because mobile units have limited space for safe food preparation. The commissary serves as your operational base where high-risk food preparation occurs.
Do I legally need a commissary kitchen for my food truck in the UK?
Yes. UK food safety regulations require that high-risk food preparation (cooking raw meat, preparing sauces, cutting vegetables) occurs in a licensed commercial kitchen, not on the truck. The truck is for finishing and serving, not raw food preparation. You must register your food business address - typically your commissary location - with your local council at least 28 days before trading.
How much does commissary kitchen rental cost in the UK?
Commissary kitchen rental in the UK costs £15-35 per hour for shared facilities, or £500-1,500 per month for dedicated access. Costs vary by location (London higher) and what's included (storage, waste disposal, parking). Most food trucks spend £300-800 monthly on commissary access, visiting 2-4 hours daily or doing longer batch prep sessions 2-3 times weekly.
How often do I need to visit the commissary kitchen?
Most UK regulations require daily commissary visits to replenish supplies, fill water tanks, empty wastewater, clean equipment, and dispose of waste. Event-based trucks may visit 3-4 times weekly with longer prep sessions. Batch cooking strategies can reduce visits to 2-3 times weekly if you have sufficient cold storage, but daily restocking visits of 30-60 minutes are still typical.
What can I prepare on the food truck vs in the commissary?
In the commissary: cooking raw meat/fish/eggs, preparing sauces and marinades, cutting vegetables, batch cooking, deep cleaning. On the truck: reheating pre-cooked food, assembling components, final plating and serving, grilling pre-prepared items for finishing, making drinks. The principle is that high-risk food preparation must occur in the commissary.
What licences do I need for a food truck in the UK?
You need: food business registration with local council (free, 28 days notice), Level 2 Food Hygiene certificate (£30-100), street trading licence or consent (varies by council, £100-500/year), public liability insurance (minimum £5M), and your commissary must have a Food Hygiene Rating. For events, you'll need event-specific permits. Operating in multiple council areas requires registration with each.
Where can I park my food truck overnight?
Options include: your commissary kitchen (many offer parking as part of rental), commercial vehicle storage yards (£100-300/month), private land with owner permission, or industrial estates. Residential street parking is usually prohibited for commercial vehicles. Your overnight parking location should be registered with your local council as your food business address.
How do I handle wastewater from my food truck?
Wastewater must be disposed of at an approved location - typically your commissary kitchen's drainage system or a licensed waste facility. You cannot legally dispose of greywater or grease in public drains, gutters, or on the street. Most commissaries include wastewater disposal facilities. Grease requires separate collection by licensed waste carriers.