February 06, 2024

What is a commissary kitchen?

If you’re in the food industry, you might be familiar with the term commissary kitchen. But what is it exactly, and why is it gaining popularity among food entrepreneurs? In this article, we’ll discuss the concept of commissary kitchens and draw comparisons with ghost kitchens, another emerging trend in the food delivery market.


A commissary kitchen serves as a facility where food businesses can prepare, store, and distribute their products without the need for an independent kitchen space. They’re also known as shared kitchens, cloud kitchens, or ghost kitchens, depending on the business model and the services they offer.

While commissary kitchens aren’t a new phenomenon, their demand has surged in recent years. This uptick is attributed to the expanding food delivery sector, the flourishing food truck culture, and the transformative effects of the COVID-19 pandemic on the food industry. For food businesses seeking flexibility, cost-effectiveness, and the ability to adapt to evolving consumer preferences, commissary kitchens offer a pragmatic solution to extend market reach and cut overhead costs.

Understanding Commissary Kitchens

Definition and Purpose

A commissary kitchen is essentially a licensed commercial kitchen that rents out its space and equipment to various food businesses. It acts as a central hub providing resources such as cooking equipment, refrigeration, storage, packaging, waste disposal, and even delivery services to facilitate the operations of these food businesses.

Commissary kitchens take on diverse roles based on the needs of the food businesses they serve. They can function as production kitchens, where large food batches are prepared for catering, wholesale, or delivery. Alternatively, they can act as staging kitchens, enabling businesses to store and reheat food before serving. Some commissary kitchens even serve as incubator kitchens, providing a space for companies to test new recipes, products, or concepts before launching them.

Who Uses Commissary Kitchens and Why

Commissary kitchens are a go-to for a broad spectrum of food businesses, ranging from established restaurants to budding entrepreneurs. Common users include:

  • Food trucks and mobile vendors: These kitchens offer a base for preparation, storage, and restocking, helping them comply with health and safety regulations.
  • Delivery-only restaurants: Also known as virtual restaurants or cloud kitchens, these establishments can operate without a physical storefront by utilising commissary kitchens.
  • Restaurant chains and franchises: Commissary kitchens allow centralised food production, improving efficiency, consistency, and quality for chains and franchises.
  • Caterers and personal chefs: Affordable and convenient, commissary kitchens are ideal for preparing food for events or clients, often providing additional services like packaging and delivery.
  • Food entrepreneurs and innovators: Offering a collaborative environment, these kitchens provide space and equipment for experimentation, along with mentorship and networking opportunities for aspiring businesses.

Types of Commissary Kitchens

Shared vs. Private Commissary Kitchens

Commissary kitchens come in various sizes and layouts and with different amenities, offering flexibility for food businesses. The key choice often revolves around whether the kitchen is shared or private.

Shared commissary kitchens are the more common option, accommodating multiple businesses simultaneously, which makes them affordable due to shared costs. However, they have drawbacks worth noting, including limited availability, scheduling conflicts, and potential cross-contamination.

On the flip side, private commissary kitchens are more exclusive, providing dedicated space and equipment for a single business. Though pricier, they offer increased flexibility, privacy, and control over schedules and environments.

Non-Traditional Commissary Options

Beyond the conventional choices, there are non-traditional commissary options to consider, such as:

  • Churches and community centres: Some offer licensed commercial kitchens with lower rates and a community-focused atmosphere.
  • Restaurants and cafes: During off-peak hours, these establishments may rent out their excess kitchen capacity, providing a familiar setting and access to existing customer bases.
  • Co-working spaces and incubators: Integrated commercial kitchens in co-working spaces or incubators, often part of membership benefits, offer a supportive platform with access to resources, services, and networks.

The Financials of Commissary Kitchens

Cost Considerations

While commissary kitchens offer cost-saving benefits, it’s essential to understand the associated expenses. Factors like location, size, type, and services influence the cost, with rates varying hourly, daily, weekly, monthly, or yearly. In the US, the average hourly rate for shared commissary kitchens was $25.50 in 2019, and monthly private kitchen rates averaged $1,500. However, these figures can significantly differ by region, ranging from $10 per hour to $5,000 per month.

Besides the rental fee, food businesses may also have to pay for other costs associated with commissary kitchens, such as:

  • Application fee: A one-time charge for processing applications and verifying eligibility.
  • Deposit fee: A refundable fee securing reservations and covering potential damages.
  • Membership fee: A recurring charge for access and privileges, such as booking priority or discounts.
  • Utility fee: Covers water, electricity, gas, and internet usage.
  • Service fee: Optional charges for services like cleaning, maintenance, packaging, delivery, or marketing.

Weighing Short-Term Savings Against Long-Term Investments

Commissary kitchens provide short-term savings by eliminating the need for businesses to invest in their own kitchen space. They transform fixed costs like rent and utilities into variable costs, such as rental and service fees. However, for long-term success, businesses should consider factors like growth potential, customer demand, and competition within the shared facility. Weighing short-term benefits against long-term investments is crucial for making informed decisions aligned with business goals.

Legal and Regulatory Aspects

Compliance with Health and Safety Regulations

Commissary kitchens must adhere to local health and safety regulations, covering aspects like food hygiene, fire safety, and waste management. They’re also subject to regular inspections and audits by the health department and other agencies.

Moreover, businesses using commissary kitchens are responsible for the safety and sanitation of their food products. They need to meet labelling and packaging requirements, as well as obtain necessary permits, including a food handler’s certificate, food service establishment permit, and sales tax license.

Understanding Commissary Agreements

Commissary agreements are legal contracts outlining the terms of the relationship between commissary kitchens and food businesses. These cover rental details like duration, fees, deposits, cancellations, liability, and dispute resolution.

Before signing, businesses should carefully read and comprehend commissary agreements. Seeking legal advice for any questions or concerns is advisable. Keeping a copy and periodic reviews ensures ongoing compliance with the agreements.

Operational Considerations in Commissary Kitchens

Logistics and Scheduling

Commissary kitchens might be situated far from a business’s target market, impacting transportation time and costs. Food businesses must factor in distance, plan logistics, and adjust delivery strategies for optimal freshness. Limited availability during peak hours necessitates advanced booking, adherence to schedules, and cooperation with other tenants to respect shared space and equipment.

The Role of Collaboration and Community

Commissary kitchens provide a collaborative environment, fostering learning, networking, and support among food businesses. For instance, hosting events and workshops can enhance engagement. Companies should leverage these opportunities, contribute to the community’s growth, and manage potential competition and conflicts ethically and professionally.

Commissary Kitchens vs. Ghost Kitchens

Commissary kitchens and ghost kitchens are often used interchangeably, but they’re not the same. Ghost kitchens, also called virtual or cloud kitchens, are a subset of commissary kitchens specifically catering to delivery-only restaurants.

The main difference lies in their clientele. Commissary kitchens serve various food businesses, offering flexibility and diversity, whereas ghost kitchens like Freshlane focus solely on delivery-only restaurants, emphasising efficiency and specialisation.

Another distinction is ownership. Commissary kitchens are typically independent, neutral facilities. In contrast, ghost kitchens are often owned and operated by online platforms or third-party delivery services. Commissary kitchens provide more autonomy to food businesses, while ghost kitchens may impose restrictions and fees.


Commissary kitchens offer a practical solution for food businesses aiming to save costs, mitigate risks, and expand their market presence. Providing access to licensed commercial kitchen space, equipment, and additional services, they truly are a valuable resource.

However, it’s important to acknowledge the challenges and limitations associated with commissary kitchens. Businesses should carefully weigh the costs, legal considerations, and operational factors against alternative options like constructing their own kitchen or utilising a ghost kitchen.

Ultimately, the suitability of a commissary kitchen hinges on the specific needs and objectives of the food business. Conducting thorough research and due diligence ensures businesses find a commissary kitchen aligning with their budget, vision, and customer base.

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