A Guide to Commercial Kitchens for Food Business Newbies
Choosing the right kitchen is critical when launching a food business. In a decade of working with startups, I’ve watched this decision make or break new ventures. Let me walk you through what truly matters when picking your workspace.
First up: Equipment essentials.
Before diving in, take time to map out your daily production flow. As you plan, consider not just the tools you’ll need right away, but also what equipment might become essential during busy seasons or when you scale up. For instance, while a bread baker absolutely depends on that industrial mixer, a sauce maker might skip it entirely. However, don’t just rely on the commercial kitchen’s equipment inventory – instead, schedule a visit to test everything hands-on. More importantly, make sure to run those ovens, check the refrigeration temperatures, and thoroughly verify that all equipment performs as promised
Space to Breathe
Nothing kills productivity faster than bumping elbows with other cooks. You want enough prep space to spread your mise en place without feeling cramped. The best commercial kitchens I’ve seen have natural workflow patterns – prep areas that flow into cooking stations, with clear paths to storage and cleaning areas.
Practical Matters
Look for 24/7 access. Trust me, you’ll be grateful when inspiration strikes at midnight or when that last-minute catering order comes in. Make sure all the licenses and health permits are current—this saves massive headaches down the road. And storage space? It’s non-negotiable. You need somewhere secure for your ingredients and equipment.
The Secret Ingredient: Community
Here’s something often overlooked: a great shared commercial kitchen naturally creates connections between food entrepreneurs. I’ve seen competing bakeries share tips on suppliers, food truck owners collaborate on events, and caterers step in to help each other during emergencies. These relationships can be as valuable as any piece of equipment.
Trust your gut and take your time making this decision. Don’t brush it under the rug if something feels off during the tour – weird smells, stressed-out tenants, or dodge-y maintenance. Visit during peak hours to see how the space really functions. Talk to current tenants. A good commercial kitchen should feel like possibility, not compromise. And, a good commercial kitchen should feel like it could become your second home – because, let’s be honest, it probably will be.
Got questions? Let’s talk specifics. Every food business has unique needs, and I’m happy to dig deeper into what matters for yours.
Don’t rush this decision. Visit during peak hours to see how the space really functions. Talk to current tenants. A good kitchen should feel like it could become your second home – because, let’s be honest, it probably will be.
Enjoy content like this? Check out our Knowledge Hub for more insights, podcasts and articles.
Crafted Kitchen operates as an incubator-style shared-use commercial kitchen in the Arts District of Los Angeles. We provide small food businesses the tools, access and resources they need to turn their side hustle into a success story.
Leave a Reply