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Commissary & shared kitchens

Commissary & Shared Commercial Kitchens by Metro

A directory of real, licensed-commercial kitchens you can rent — 208 across 24 metros — for food trucks, caterers, bakers and packaged-food makers.
A starting-point directory. Verify licensing, services & availability with each kitchen; we are not affiliated with the businesses listed.

What a commissary kitchen is — and who needs one

A commissary (or shared/commercial) kitchen is a licensed, health-department-approved kitchen you rent by the hour or month instead of building your own. It’s the standard answer for four situations:

When you choose one, confirm it’s licensed in your county (see requirements by state & county), whether it offers the food-truck services you need (potable water, gray-water dump, parking), its storage (dry vs. cold), and how hours are booked. Listings here are a starting point — verify licensing and current availability directly.

Find a kitchen by metro

Frequently asked

What is a commissary kitchen?
A commissary kitchen is a licensed commercial kitchen you rent — by the hour, day, or month — instead of building and permitting your own. Food trucks, caterers, bakers, and packaged-food businesses use them for compliant production, storage, and (for trucks) water, waste disposal, and parking.
How do I find a commissary kitchen near me?
Pick your metro below to see real, currently-operating shared and commercial kitchens in that area, then confirm each one is licensed in your county and offers the services you need. New markets are added over time.
Do I need a commissary for a food truck?
In most jurisdictions, yes. Mobile food units are typically required to operate from an approved commissary that provides potable water, gray-water disposal, food storage, and often overnight parking. Confirm the exact rule on your county’s requirements page.
When do I need a commercial kitchen instead of cooking at home?
Once you sell foods that need temperature control, exceed your state’s cottage food sales cap, sell wholesale for resale, or ship out of state, you generally must move into a licensed commercial or commissary kitchen. See the cottage food laws by state to find your trigger.