Choosing the ideal commissary kitchen is a critical decision you have to make, as this can significantly impact your operations.
You have to find a space that aligns with your needs and supports your growth objectives.
How? Consider the location, its cost structure, available equipment, and additional perks it offers.
Whether you’re running a food truck, managing a catering service, or launching a new bakery, the right kitchen provides the necessary facility and equipment and also the flexibility to adapt and scale.
This guide provides in-depth information about various considerations when choosing a kitchen and other ways to streamline operations through technologies like QR code menus, tracking automation, and other advanced management systems.
What is a commissary kitchen?
Commissary-type kitchens are fully furnished with high-end equipment and have shared spaces available for rent.
These also commonly offer huge storage to accommodate various users, leading to a design suitable for all business types.
Historically, these started as food preparation spaces for larger operations like hotels and catering companies.
But as the food industry evolved — particularly with the popularity of food trucks, pop-up restaurants, and delivery services — the need for these kitchens expanded.
Because they are designed to meet the needs of food businesses without charging overhead expenses for maintaining a private kitchen, they become a cost-effective solution for small businesses that can’t afford the high expense of building their own.
Commissary kitchen vs commercial kitchen: Spotting the differences
Both kitchens are designed for food production but cater to different business needs. To know more about this, here’s a breakdown of the key differences between the two:
Ownership and access
A commissary type is considered a shared facility where multiple businesses can rent space by the hour, day, or month.
This means users don’t own the kitchen but share it with other food entrepreneurs, such as caterers, food truck operators, or small-scale manufacturers.
While a commercial kitchen is privately owned and operated by one business, it’s a customized space for an establishment’s specific needs.
Cost structure
Commissary restaurant kitchens offer low-cost entry points compared to commercial ones since small businesses pay only for the specific time and space they use.
The latter requires a higher upfront investment to rent or build and maintain, and business owners are responsible for all operating costs, including equipment and utilities. It is suitable for established businesses with stable cash flow.
Equipment and facilities
When it comes to kitchen equipment and other amenities, the kitchen commissary provides commercial-grade appliances all renters can use.
However, businesses may need to plan ahead for usage as access to these may be restricted based on demand.
For commercial kitchens, owners have full control over the layout and equipment, ensuring it’s always available when needed.
5 things to consider in choosing a commissary kitchen
Location and accessibility
Choose a kitchen near where you serve customers, whether running a food truck, catering service, or pop-up eatery.
This reduces travel time, allowing you to get food to your customers faster.
Proximity also helps with emergency restocking or last-minute prep changes, making your operations smoother and more responsive.
You must also consider whether this kitchen offers adequate parking and loading spaces. This is particularly essential for businesses that frequently transport large quantities of food or supplies.
So, to make the process efficient, you need a kitchen that provides convenient loading docks or large parking lots.
Equipment and facility offerings
Although everything is shared, it’s vital that you pick a restaurant or food truck commissary kitchen that is closely designed to respond to your business’s needs so that you can operate well.
This is to guarantee that you can work efficiently, maintain a high standard of production, and easily manage your day-to-day operations.
Here are a few things to consider:
- Commercial-grade equipment
One of the main benefits of this kitchen is the access to high-quality kitchen equipment. Make sure that it offers specific tools and appliances your business requires.
Having access to them can improve your workflow and allow you to produce large quantities of food.
- Prep space
Enough space for preparation is key for food production.
Assess if the kitchen has counter space for you to prepare ingredients, assemble dishes, or package products.
Look for flexible or designated areas where you can comfortably manage workflow, especially during peak hours when multiple renters might be sharing the kitchen.
- Storage
Consider the storage facilities it offers.
Many kitchens have shared dry, refrigerated, and frozen storage, but it’s important to confirm the availability and size of the space you’re allotted.
Access to sufficient storage can prevent logistical issues, such as running out of room for ingredients or finished products, and can help streamline your supply chain.
- Sanitation and cleaning areas
Every kitchen, particularly if used for food business, should have dedicated cleaning stations equipped with dishwashers, sinks, and other sanitation tools.
Easy access to cleaning to cleaning facilities is important to maintain hygiene, reduce downtime between production runs, and comply with health regulations.
- Additional amenities
Some commissary kitchens offer perks, such as office spaces, Wi-Fi, or meeting rooms where you can conduct business operations or client meetings.
These are good deals that can enhance your working experience. They allow you to manage the culinary and administrative sides of your business in one location.
Availability and scheduling flexibility
The kitchen’s operating hours are one of the first things to look at.
Depending on your business model, you may need access to the kitchen during unconventional times, such as early mornings, late nights, or weekends.
Some offer 24/7 access, which is ideal if you have fluctuating production times.
Take note that there are many of you who share the same kitchen, so check how these providers manage scheduling.
Many operate on a first-come, first-served basis or use an online booking system. This is to avoid conflicts with other users.
Look for a kitchen that has a real-time booking so you can reserve your preferred time slots without hassle.
Pricing structure
One of the most important aspects of a restaurant or food truck commissary’s affordability and suitability is price structure.
Understanding the cost distribution breakdown would facilitate your decision-making in terms of budget management.
Here are key components for you to think about:
- Hourly vs monthly rate
Many commissary operators charge by hour, making it a flexible and affordable option if you need kitchen access occasionally.
This would typically range from $15 to $50 per hour, depending on the location and amenities it offers.
However, monthly rentals are a good choice if you have higher production needs. Monthly fees provide regular access, often at a lower rate per hour when compared to hourly bookings. Usually, it can cost you $1,000 to $3,000 or more.
- Membership or subscription plans
There are also membership or subscription models, in which you pay a flat monthly fee for a certain number of hours or access to specific equipment.
These plans can be beneficial if you have predictable usage patterns and want to lock in a lower rate for regular access.
- Additional fees
Be ready for additional fees for storage, cleaning, and maintenance or equipment rental. This can cost you around $20 to $200, depending on the facilities.
- Deposit and security fees
Most commissary providers require an upfront security deposit of around $250 to $1,000 that is refundable after your rental term ends, provided that there are no damages.
- Discounts for long-term contract
If you plan to use the kitchen over a long period, ask about discounts.
Many kitchens offer reduced rates to businesses that commit to renting on a long-term basis. This can result in substantial savings if you use the space frequently.
Reviews and community reputation
One of the most reliable ways to evaluate a commissary facility is to talk to current or former users who can provide firsthand insights into the kitchen’s daily operations, cleanliness, equipment availability, and customer service.
Ask about if there are recurring issues with the kitchen, the responsiveness of the management to solve any concerns, and other aspects related to it.
Also, check online review platforms that can give you broader information on the kitchen’s reputation.
Look for a kitchen with a high volume of positive feedback, but also pay attention to negative reviews, as they can reveal potential red flags.
Tips for maximizing your time in a kitchen commissary
Plan and prep ahead
Before your kitchen shift, make sure you have a detailed plan in place.
Write out recipes, ingredient lists, and step-by-step processes of what needs to be done first, and so on.
If possible, do non-kitchen tasks beforehand to save time during your schedule.
Use downtime wisely
While waiting for equipment like ovens or mixers to be available, use downtime to complete other tasks such as chopping ingredients for your premade meals and other menu offerings or sanitizing your station.
By doing this, you can make sure that every minute of your process is productive to prevent bottlenecks.
Stay organized using restaurant technology
Maximize the use of inventory systems, QR code menu ordering tools, and other automation to help you keep track of your supplies as well as sales.
These advanced technologies can help you manage orders, track stock levels, and even predict reordering times based on usage patterns.
This guarantees you’ll never be short on ingredients, helping you stay organized and minimize wasted trips to restock.
Note: Keep in mind that you’ll be serving various customer demographics. If you’re going to use digital ordering tools like QR codes, make sure to have clear instructions on how to order on a menu QR code to cater to those who haven’t yet tried it before.
Use shared resources efficiently
Make use of equipment that is in high demand, like ovens and mixers.
Start with tasks that require them and move on to other assignments that don’t depend on them. This way, you’ll be able to finish in time without having to race on others using the space.
Upgrade your kitchen operations with interactive restaurant menu QR code software
Whether a business is a start-up or an established one, the common denominator is having the best operations to provide equally good service.
The same goes for having a private or common kitchen; you want to make sure that you get to maximize your time.
One effective way to do that is to have restaurant technology like MENU TIGER smart menu software to alleviate some of your kitchen tasks.
Let’s check out what it can offer:
QR code menu ordering
Say you’re a pop-up restaurant or food truck is a block away from your commissary kitchen, and you receive multiple orders.
One of the benefits of QR code menu ordering systems is that you don’t have to travel from your station to the kitchen just to inform your staff. With a scan by your customers, the order information is automatically delivered.
It reduces travel and preparation time, which means delivering fast-service food.
Pro tip: Make sure to put simple instructions on how to scan a menu QR code to accommodate customers as they order or have staff assist them.
Cloud-based inventory
Managing inventory manually in the kitchen can be both challenging and disruptive, especially in a shared kitchen.
MENU TIGER’s Loyverse integration offers a smart solution to that as you can access various features, including inventory management and sales analytics.
Offered through regular, advanced and premium plans, this solution can help you efficiently manage your stock at a minimal cost.
Equip your shared kitchen space with the MENU TIGER QR code menu tool
A commissary kitchen is a cost-efficient space for small businesses, making it ideal if you’re still starting in the industry.
Of course, you may encounter setbacks. One of those is not having enough time to operate since multiple renters share it.
To maximize your given time slot, incorporate technologies like MENU TIGER digital restaurant menu QR code software to streamline your processes, from ordering and preparation to inventory.
This way, you’ll get the most out of the shared space, particularly on tasks that require the use of equipment.
And here’s the good news: It offers more.
Visit the website, sign up, and discover feature-riched solutions to help you provide the best service.
