A shared use kitchen is "a food facility that is used as a place of business for the exclusive purpose of providing commercial space and equipment to multiple individuals or business entities which commercially prepare or handle food that will be offered for sale".
Here are some useful tools and studies about shared use kitchens.
NxLeveL® Guide to Commercial Kitchen – Establishing a Shared-Use Commercial Kitchen details the planning, design and budgetary considerations involved in developing an FDA-approved, multi-tenant commercial kitchen. This text is essential reading for community and government leaders, incubator managers and anyone else with an interest in shared-use kitchen incubators. This supplement includes an Instructor’s Manual.
More resources on this shared use kitchen resource list.
Before you plan to create a shared use kitchen, here are some shared use kitchen feasibility studies worth reviewing:
(Many are PDFs.)
If you want to learn more about shared use kitchens, you can sign up for a monthly mailing list about the shared use kitchen industry. Includes links to useful resources, news from kitchens around the country and best practices like how to handle the slow season and what kind of monthly minimums you should charge.
This site brought to you by The Food Corridor.