When considering premises to rent for your commercial kitchen business, monthly rent costs can be expensive. An effective way to manage this expense is by sharing a commercial kitchen, also known as a commissary kitchen, with other businesses. This allows you to operate your business without the hefty price tag of renting, bills and potentially sourcing equipment.

So how does a shared kitchen work?

A shared kitchen is a professional grade cooking facility which may have two or more companies renting the same space. This allows entrepreneurs to start and grow their businesses.

For example, one team could be booked to work in the day, and the other team could be booked to work in the evening. This set up would work great for an event catering company and a take away company as their times needed in a kitchen would be different.

Kitchens could be rented out in shorter hourly windows or for set days of the week too, or you could even share a kitchen and work with other businesses during the same working hours.

Where do I find a space to rent?

Websites like Sharethere, Sharedining and NCASS share available kitchen spaces to rent. You can also find options on Facebook Marketplace and Gumtree. A Google search to see what is available in your local area is also a sensible thing to do when embarking on your food business journey.

Who is in charge of the bills?

Many shared kitchens have a set monthly fee that includes things like bills, water, waste removal, pest control and WIFI. Which takes a lot of the admin off your hands.

How do we store ingredients separately?

Commissary kitchens that have been well designed will have enough cold/freezer storage or large walk-in cold rooms and freezers for each business to use. Arrange to meet who you are sharing with so you can talk about your individual storage needs. Label what is yours and keep your storage tidy.

Do I still need insurance and a food hygiene rating?

Yes and yes. You might need to supply evidence of both when applying for a space too.

There should be a rules of conduct for all businesses to follow

We have heard a few stories about shared spaces being left in a bit of a mess, with dishes left unclean and surfaces not wiped down after use. Follow the rules of conduct on keeping spaces clean and tidy, and make the manager aware if this isn’t being followed by other tenants.

If you are a kitchen manager and are looking for an expert to design a kitchen space suitable for sharing, you can count on the team at Ceba Solutions. We have years of experience designing, building, and maintaining kitchens all across the country. We know that shared commercial kitchen equipment gets heavy use and needs servicing and fixing more than standard kitchen equipment. We can advise on the pros and cons of leasing and buying your equipment. If you fancy a chat, get in touch.