Time to get your cook on.
Our kitchen gives you the space, tools, and support to grow your food business with confidence.
Flexible plans for all kinds of food businesses.
For the makers and the bakers, from side hustle to full-time foodpreneur, we’ve got the space to match your ambition.
Flex-Time
$140
/Month
Perfect for anyone who needs a few hours in a certified kitchen.
4 hours kitchen access/month
Purchase more time as needed: $35/hour
Online portal for booking time
Part-Time
$500
/Month
Is your food business growing? Secure the time and tools you need.
20 hours kitchen access/month
Purchase more time as needed: $25/hour
Online portal for booking time
Full-Time
$1000
/Month
Ideal for established businesses that keep a regular service schedule.
40 hours kitchen access/month
Purchase more time as needed: $25/hour
Online portal for booking time
Book time without pre-approval1
Food Truck Recharge Station Only
Food Truck Recharge Station
$200
/Month
Operating a mobile food business? Recharge your truck at the commissary.
Grey water dumping + fresh water refill
Trash and used cooking oil disposal
Purchase kitchen time as needed: $45/hour
1 The ability to book time without approval is unlocked after 60 days.
Add Food Truck Recharge Station to any plan for $100/mo.
Everything you need, and then some.
Perfectly Located
Easy access to Winchester’s core routes makes resupply, delivery, and distribution simple and efficient for mobile units.
Mobile Unit Parking
Secure electric and non-electric parking options designed specifically for food trucks and trailers between events or shifts.
Safe Waste Disposal
Legally manage gray water, used grease, and trash through our compliant waste systems—all in one convenient location.
Multiple Prep Stations
Cook, prep, and package simultaneously with spacious, fully equipped prep areas built for efficiency and flow.
Fully Licensed
Operate confidently from a Virginia Department of Health-approved facility that keeps your business fully compliant.
Loading Dock Access
Streamline heavy deliveries and bulk shipments with an on-site loading dock designed for smooth logistics.
Cold & Dry Storage
Keep your ingredients fresh and organized with dedicated walk-in coolers and freezers, and secure dry storage.
Professional Grade
Access commercial kitchen tools and appliances for both small-batch prep and high-volume production runs.
Business Mail Service
Receive mail and packages directly at your commissary address for added convenience and professionalism.
Meet our team.
We roll up our sleeves, fire up the grills, and build what we believe in—one project, one meal, one adventure at a time.
Crissy Willis
CEO, Cristina’s LLC
Josha McBee
CEO, Danger Family LLC
Jesse Barlass
CPO, Danger Family LLC
Aaron Collegeman
COO, Danger Family LLC
Eve Ritenour
Executive Assistant
Simon Maddox
Operations & Maintenance
Frequently asked
We’re here to help answer any questions you might have before you join our commissary. Didn’t find an answer? Send us an email.
How do I apply?
Just visit our listing on The Food Corridor and submit the application.
How is scheduling managed?
Once you have been approved and paid your monthly rent, you will gain access to the kitchen’s booking calendar, hosted on The Food Corridor. You request the dates and times you want, and we will let you know when those bookings are approved. Full-Time renters can book kitchen without pre-approval after 60 days.
Is the kitchen a shared or private space?
The kitchen is shared use space. Renter scheduling ensures overlap is avoided for specific types of cooking and equipment needs.
What are the cleaning and waste removal policies?
Treat the kitchen as if it was your own. Food prep areas and all equipment must be thoroughly cleaned by you after use. Commissary renters’ cleaning responsibilities include sweeping and mopping, washing dishes, and trash disposal.
Is there staff support or onboarding?
If your application is accepted, your onboarding will include completing all required paperwork, followed by an orientation that includes a kitchen walkthrough and review of policies. We will use this time to set clear expectations for food safety, sanitation, equipment use, as well as cleaning standards, waste management and kitchen access procedures.
Hands-on training on how to properly and safely use the kitchen’s commercial grade equipment will also be provided.
Can I reserve specific pieces of equipment?
Yes, specialized equipment will be reserveable.
How long are the rental agreements?
There are two contract terms: 3-months and 6-months.
What are the hours of access?
The kitchen space is available 24 hours/day, 7 days/week.
What are off-peak hours?
Off-peak hours are between 11 PM and 5 AM, and are made available at a discount rate.
What kinds of commercial equipment are available?
The commissary kitchen includes the following commercial: a blast chiller, 40-gallon tilt skillet, fryer, convection oven, 6 burner range with 2 ovens, salamander & griddle, electric range, industrial mixer, commercial dishwasher, and proofing cabinet.
Do I still need a health department issued permit to use the commissary kitchen?
Yes. We provide a licensed space, but all renters must still comply with their own local and state licensing permit requirements. Food safety certificates are also required.
Can I operate a ghost kitchen out of the commissary?
Not at this time.