foodservicenerd
Commissary & shared kitchens

Commissary Kitchens in Nashville

8 real, web-verifiable commissary and shared commercial kitchens in the Nashville area — for food trucks, caterers, bakers and packaged-food makers.
A starting-point directory — verify licensing, services & availability with each kitchen. Listings are informational; we are not affiliated with them.
Cookspace Dickson
Dickson, TN
shared/commercial kitchen
hourly kitchen rentalpackaged-food/cottage production
Flexible licensed production environment for caterers and bakers west of Nashville.
100 South Mulberry Street, Dickson, TN 37055 · source
The Baker's Corner
Lebanon, TN
shared/commercial kitchen
hourly kitchen rentalpackaged-food/cottage production
Baking-focused shared facility for bakers, pastry chefs and cottage food producers.
208 E Market St, Lebanon, TN 37087 · source
Citizen Incubator Kitchens
Nashville, TN
culinary incubatorFood-truck commissary
hourly kitchen rentalfood-truck commissarydry & cold storagepackaged-food/cottage productionbusiness support/incubator
Three licensed commissary kitchens with 24/7 access; food-truck friendly, hourly rates $12-$20.
975 Main St, Suite 4, Nashville, TN 37206 · source
Mesa Komal
Nashville, TN
shared/commercial kitchenFood-truck commissary
hourly kitchen rentalfood-truck commissarypackaged-food/cottage productionevent/pop-up spacebusiness support/incubator
Conexion Americas' shared kitchen for caterers, food producers, pop-ups and a limited number of food trucks.
2185 Nolensville Pike, Nashville, TN 37211 · source
The Commissary Kitchen (Grow Local) at Nashville Farmers' Market
Nashville, TN
commissaryFood-truck commissary
hourly kitchen rentalfood-truck commissarydry & cold storagepackaged-food/cottage production
City-run commissary with six shared stations, 24/7 access and storage; $20/hr with a two-hour minimum.
900 Rosa L Parks Blvd, Nashville, TN 37208 · 615-210-6919 · source
The Cooks' Kitchen
Nashville, TN
commissaryFood-truck commissary
hourly kitchen rentalfood-truck commissarydry & cold storagepackaged-food/cottage production
25,000+ sq ft commissary purpose-built for mobile food vendors, caterers, bakers and small producers.
· source
HOST Commissary Kitchen
Smyrna, TN
commissaryFood-truck commissary
hourly kitchen rentalfood-truck commissarydry & cold storagepackaged-food/cottage production
Licensed production commissary serving greater-Nashville food trucks, caterers and producers.
460 Seven Oaks Blvd #30, Smyrna, TN 37167 · source
Protein Snack Shop
Smyrna, TN
shared/commercial kitchen
hourly kitchen rentalpackaged-food/cottage production
Shared kitchen for food producers, meal preppers and specialty food businesses.
679 Seven Oaks Blvd, Suite 510, Smyrna, TN 37167 · source

Before you sign: check TN food-business requirements, the cost to start a food truck, and whether you still qualify under cottage food rules.

Frequently asked

Where can I find a commissary kitchen in Nashville?
This page lists real, currently-operating commissary and shared commercial kitchens in the Nashville area — 8 of them — including food-truck commissaries, culinary incubators, and hourly kitchen rentals. Confirm licensing and availability with each kitchen directly before you commit.
How much does a commissary kitchen cost to rent?
Rates vary widely by market and access level: hourly kitchen rental commonly runs from the low-$20s to $40+ per hour, while monthly food-truck commissary plans (parking, water, waste, storage) often range from a few hundred to over a thousand dollars a month. Ask each kitchen for its current rate card — we don’t publish prices because they change often.
Do food trucks have to use a commissary?
In most jurisdictions, yes — a mobile food unit must be based at an approved commissary for potable water, waste-water disposal, food storage, and often overnight parking. Check your local mobile-vending rules on the requirements pages, and confirm a given commissary is accepted by your health department.
What should I look for in a shared kitchen?
Confirm it’s health-department licensed in your county, that it has the equipment and storage (dry vs. cold) your menu needs, the booking model (hourly vs. dedicated), and — for trucks — water fill, gray-water dump, and parking. Also ask about insurance requirements and 24/7 access.
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