Just visit our listing on The Food Corridor and submit the application.

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.

The kitchen is shared use space. Renter scheduling ensures overlap is avoided for specific types of cooking and equipment needs.

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.

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.

Yes, specialized equipment will be reserveable.

There are two contract terms: 3-months and 6-months.

The kitchen space is available 24 hours/day, 7 days/week.

Off-peak hours are between 11 PM and 5 AM, and are made available at a discount rate.

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.

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.

Not at this time.