The commissary kitchen is an established and licensed commercial-grade cooking and storage facility for food service preparation and storage. Like ghost kitchens, commercial kitchen shared space is rented out by kitchen owners, meaning that, like any landlord, they are responsible for staying up-to-date on any health and safety regulations and paying for permits.
However, this does not mean that tenants do not have to comply with health and safety regulations. It's important to be a good tenant to ensure the kitchen you use continues to receive good health ratings – as it can damage your brand's reputation as well.
Commissioner kitchens are most often used by food truck owners and independent chefs because they provide a more affordable way to access quality kitchen equipment – especially for chefs who aren’t looking to open a brick-and-mortar restaurant and have little need to actually own high-tech, expensive equipment.
Why Use a Commercial Kitchen?
There are many reasons why a commercial kitchen may be of great use to chefs all around the world. Commissary kitchens allow chefs who otherwise would not have access to the space and equipment needed to share their delicious food with their community – which would be a loss for the chef him or herself and the bellies in the community that isn’t being filled by the tasty concoctions that chef has up their sleeves.