Kitchen Rental Pain Points
We eliminate these 20+ common barriers so you can focus on your food business
Complex Health Department Requirements
Different permitting rules, mandatory inspections, and food-safety certifications before you can even start
Limited or Inflexible Hours
Fixed time blocks impractical for caterers, night bakers, or food-truck prep teams
High Security Deposits or Minimum Contracts
Multi-month commitments or large deposits even for part-time space needs
Restricted Storage Space
Limited cold and dry storage, daily removal requirements, or extra fees for reserved space
No Use of Certain Equipment
Deep fryers, open flames, or pressure cookers prohibited due to ventilation or fire-code restrictions
Fire-Safety Compliance
Proof of menu compatibility with hood systems or custom fire-suppression documentation required
Proof of Liability Insurance
$1 million+ coverage naming the facility as additional insured - difficult for new businesses
Mandatory Food-Manager Certifications
Active ServSafe or equivalent certificate holder required, sometimes for every shift
No On-Site Retail Sales
Most commissaries restrict direct-to-consumer sales or tastings, eliminating easy revenue
Strict Cleaning and Sanitation Schedules
Clean, sanitize, log, and inspect within narrow timeframes or face penalties
Limited or Shared Refrigeration
Shared refrigerators leading to cross-contamination risks or lost inventory if mislabeled
Labeling and Traceability Requirements
Every ingredient and product must be labeled, dated, and traceable with temperature logs
Access Restrictions
Background checks or pre-approved team lists slowing hiring and flexibility
Complex Booking Systems
Minimum booking windows, cancellation fees, or software learning curves
Limited Receiving or Shipping
No third-party deliveries or pallet drop-offs, complicating sourcing or distribution
Equipment Sharing Conflicts
Shared ovens, mixers, and stoves causing bottlenecks, delays, or contamination risks
Mandatory Orientation & Compliance Training
Multi-hour orientations, documentation submission, and sanitation walkthroughs before use
No Long-Term Customization
Cannot install, modify, or store personal equipment, limiting brand identity or workflow
Utility Overages or Usage Caps
Metered electricity, water, or gas with overage charges for heavy use equipment
Permit Compatibility Issues
Specialized operations like meat processing, canning, or CBD foods often not supported
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