Starting a commercial kitchen business can be a profitable endeavor. However, multiple commissary kitchen requirements need to be taken into consideration. From regulations related to food safety to restaurant technology trends, commissary kitchens need to be properly equipped to meet the demands of their customers. Storage, equipment, restaurant supplies, design, scheduling system – there are dozens of things to consider when operating a commercial kitchen. In this post, we’ll share more about how to open a commercial kitchen and what the most important commissary kitchen requirements are. Make sure to also check our post on what are commissary kitchens.
Key takeaway: There are multiple requirements to operate a commercial kitchen successfully. Most of them are related to the daily activities of customers but there are also regulatory requirements.
Commissary Kitchen Requirements
There are dozens of commissary kitchen requirements that operators need to consider. Let’s examine some of them.
Equipment
Both authorities and customers have strict commissary kitchen requirements related to the equipment. The facilities need to have modern ovens, cooktops, freezers, refrigerators, and other appliances. Furthermore, they need to have proper ventilation, food preparation areas, and shelving. Some customers might also need special equipment. For example, a commercial bakery that offers wholesale baked products might need convection ovens or dough mixers.
Storage
Storage capabilities are among the main reasons why businesses might rent a commercial kitchen. Operators of commissary kitchens need to have separate storage areas for non-food items, cold products, prepared food, and dry goods. Most commercial kitchens have additional fees for businesses that want to rent shelving space. Thus, having good storage capabilities can increase the profitability of a commissary kitchen.
Space
Shared commercial kitchens are often used by a number of cooking professionals simultaneously. Thus, the space needs to be enough to accommodate multiple people working together. There are also various commissary kitchen requirements related to the layout and space organization. For example, wholesale janitorial supplies need to be stored separately from food. Preparation areas need to have a designated sink and enough storage for chopping and preparing ingredients.
Operational
Businesses that rent space in a commercial kitchen expect the business to be operated efficiently in order to avoid scheduling conflicts. That’s why one of the commissionary kitchen requirements is to have a professional online booking system. Furthermore, security and access need to be restricted and monitored. This means investments in security cameras and card/code locks are also important. Other operational requirements for commercial kitchens include property and liability insurance, backup power, and labeling tools.
Other Requirements
Like any business in the food service niche market, commercial kitchens need to follow certain guidelines and regulations. Examples of such include having a pest control program, ensuring compliance by having regular health inspections, having a proper waste management system, and preventing cross-contamination.
How to Start a Commissary Kitchen Business
Opening a commercial kitchen requires careful planning, proper marketing, and excellent knowledge of commissary kitchen requirements and regulations. Here are the main steps to start a commercial kitchen business.
- Research the market and create a business plan. Include information on competitors, financial projections, and research on regulations. During the research phase, you should consider different types of commercial kitchens and which business model will work best for you.
- Once your research and planning are done, you need to find a suitable location. Major commissary kitchen requirements include proper storage space, good accessibility, and enough space for different food professionals to work simultaneously.
- Equip the kitchen. Ovens, refrigerators, pantry and other storage facilities, workstations, and various types of kitchen supplies and equipment. These are just some of the must-have items in a commissary kitchen. Investing in modern technology for restaurants can lead to reduced utility bills and cost savings in the long run.
- Get permits and licenses. From a general business license to food service permits, there are various licenses and permits that commercial kitchens need. Make sure to research the commissary kitchen requirements in your local area.
- Once your business is established, focus on marketing and sales. Develop a flexible pricing model that encourages long-term partnerships instead of one-off appointments. Commissary and ghost kitchens often have additional fees for services such as storage usage, cleaning, and product sourcing at wholesale prices. You can also add an additional revenue stream by affiliating with distributors.
- Make sure to adapt to the changes in the food service and restaurant industries. This can allow your business to benefit from any disruptions and adequately answer to changes in demand.
Trends in Commissary Kitchens
If you’re considering opening a commercial kitchen, you might be interested in the latest trends in the field.
- The growth of food deliveries is likely to continue;
- The foodie culture has led to a growing number of niche and specialized food businesses. Their fairly small size makes renting a commissary kitchen an optimal choice;
- The convenience of mobile food vendors and food trucks has also led to increased demand for commercial kitchens;
- There has been an increased number of caterers who don’t have the necessary facilities to prepare food and instead rent space in commissary kitchens.
Frequently Asked Questions about Commissary Kitchen Requirements
From tips on finding suppliers to advice on how to increase B2B sales, you’ll find multiple resources on BlueCart’s website. Below we’ve answered common questions regarding commissary kitchen requirements.
Why Use a Commissary Kitchen?
The main reason why businesses use commercial kitchens is that these facilities are properly equipped with professional kitchen appliances and cookware. They also are up-to-code and follow all the necessary regulations. This allows mobile food vendors or other food service businesses to hire a well-equipped facility instead of investing tens of thousands of dollars in supplies and appliances. Examples of companies that use commissary kitchens include catering businesses, food trucks, cafes, delivery-only restaurants, and various mobile food vendors. Some businesses have their own kitchens but still rent a commercial kitchen when they have an increased workload.
What Are the Disadvantages of Commercial Kitchens?
Although there are multiple benefits of using a commercial kitchen, there are drawbacks as well. The main one is that renting a commissary kitchen is more expensive in the long run. That’s why it’s primarily used by starting businesses that don’t have the necessary capital to equip their kitchens. Another con of renting a commercial kitchen is that this can lead to certain scheduling conflicts. In order to avoid that, make sure you schedule your time in advance and you always have a backup plan.
What Is the Cost of Renting a Commissary Kitchen?
Typically, the rent for a commercial kitchen ranges from $15 to $50. It depends primarily on the location of the facility and how close it is to the city center. Businesses that are searching for an affordable commissary kitchen should look in more remote areas. Additional costs can apply based on the usage of storage, refrigeration space, or special equipment. Most commercial kitchens have various discount and membership options. This means that business owners can get significantly lower prices if they establish a long-term partnership with a commissary kitchen.
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