commercial kitchen rental business plan

Renting/leasing a commercial kitchen: What business owners need to know

Editorial team.

Are you a food and beverage entrepreneur, constrained by your home kitchen’s counter space or your state’s food licensing requirements, but not ready to open your own restaurant? If so, renting commercial kitchen space might be the perfect solution to help you prep and sell your delicious menu offerings–and build your brand.

Thousands of food and beverage makers across the United States use cottage food laws to sell edible or potable items they’ve made in their own homes. But it’s tricky: The laws vary by state and can even vary by county or city. Many areas restrict cottage wares to a certain quantity of canned or baked goods (think pickles, jams, and cookies). Plus, vendors can find it very challenging to produce large quantities of salable food in their home kitchen—just ask the baker cramming pans into his apartment’s single oven or the cook stacking pots next to her single-bowl sink. 

Due to these kinds of constraints, there comes a time when many food and beverage producers need a well-outfitted space from which to launch a food truck , run a pop-up series , or operate a ghost kitchen . Enter the commercial kitchen. 

What is a commercial kitchen?

A commercial kitchen (also known as a commissary kitchen or an incubator) is essentially a co-working space for cooks. Most commercial kitchens are large spaces with professional-level equipment, including commercial ovens, ranges, mixers, slicers, fridges, freezers, prep tables, and speed racks. Caterers, food truck operators, and other types of cooks, rent access and amenities according to the needs of their businesses.

The terms of a commercial kitchen lease

The first key element of a commercial kitchen lease is scheduling. Because most commissary kitchens are shared, your business may be allotted a certain number of hours of kitchen use per month (for example, 10, 25, or 50 hours). It may or may not matter to the kitchen managers what time you use the space. Alternatively, some leases dictate that you may occupy the kitchen for any length of time but only within set hours. In fact, some spaces offer discounts to folks who are willing to only use them during off-peak hours (for example, after 6 p.m. on weekdays and before 8 a.m. on weekends).

Storage space may be included in your lease but often is not. If you want to be able to leave your ingredients, tools, or finished products in the kitchen overnight, you may have to rent shelves in the fridge, freezer, or dry storage area. Forking over that cash can be worth it if it saves you (or your team) precious time and effort.

Scheduling and storage space aren’t the only factors that shape a commercial kitchen lease. While certain basic services should be included in any deal (for example, the use of shared equipment and garbage/recycling removal), you’ll likely have to pay more for certain amenities. For example, some small business owners may wish to pay for the offsite use of towels and aprons provided by the kitchen. Food truck proprietors may find it worthwhile to purchase access to clean water fills and greywater disposal.

How to rent commercial kitchen space

To find a commercial kitchen, you can ask other entrepreneurs in your community where they work, or you can simply check out websites like The Kitchen Door to help you sort through commercial kitchen listings in your area. Your local or state government may also offer some relevant resources. The Minnesota Department of Agriculture, for example, offers a directory of shared commercial kitchens across its state.

Remember that you can easily request a tour of any commercial kitchen to get a better idea of their offerings. Do the tenants clean the kitchen’s shared areas after they’re done using them? Do you spot any mold, pests, or rust? Is the Hobart mixer running smoothly, or does the motor sound like it’s gasping for air? All of this information can help you zero in on the best kitchen for your business.

How much does it cost to rent a commercial kitchen?

Commercial kitchen costs vary by location. Fortunately, many of the commissary kitchens listed on The Kitchen Door share their rates online. For instance, kitchens in high cost of living areas like Los Angeles, CA, may charge around $35/hour for use. Kitchens in Cleveland, OH, can average out to about $18/hour. And, kitchens in Fort Worth, TX, may charge approximately $25/hour. Some kitchens may also tack on additional fees for amenities like storage and the exclusive use of a space.

Before you sign a lease, make sure you’re actually ready to move in. Managers of commercial kitchens want to know that your business can make rent, so be ready to share your business plan or create one to share with them. Consider also getting ServSafe certified and licensed by the appropriate government agency, depending on the location of your business. Your state website will likely offer more information. General liability insurance is also a typical requirement of a commercial kitchen. 

You should have your payment processing system ready to go, too, when working out of a commercial kitchen. Whether you’re meeting your customers at your food truck or they’re picking up food from your shared commissary kitchen, you’ll need to offer them an easy, secure way to exchange their money for your goods. Consider the Clover Flex , a handheld point-of-sale system, and the Clover Go , an intuitive mobile app and optional card reader that can accept all payment types .

Graduating from commercial kitchen rental

How do you know when to move on from a commercial kitchen arrangement and potentially open a permanent location ? Keep an eye out for these signs:

• Increased customer demand – Business is booming. You can no longer keep up with customer demand at your current production level.
• More access needed – You’re hampered by inconsistent access to kitchen space. Your team has grown, and so have your needs for privacy and uninterrupted access.
• Cash is flowing – You’ve hit your savings goal and are ready to invest in your own space. 

If you need a dedicated space, but cash is tight, consider Clover Capital , a quick, flexible financing option for small businesses like yours. 

Whatever your end goals, commercial kitchen rental can be an invaluable tool to get your food from your imagination into consumers’ hands. 

And, with a Clover POS , you’ll have the power and flexibility you need to run your business, manage customer orders, and more–wherever, whenever you need.

Related Posts

5 tips for updating your tipping policy to retain employees

Run your business

How to automate your business in 5 easy steps

Popular Topics

Stay In Touch

Sign up and learn more about Clover.

Thank you for your subscription!

Recent Stories

5 Tasks That Can Steal Time from Your Business

Please share your contact information to access our premium content., thank you for sharing your contact information..

1-800-982-4730

• Back Bar Coolers
• Beer Dispensers & Taps
• Bottle Coolers
• Glass Chiller and Frosters
• Automatic Tampers
• Charbroilers
• Cheese Melters
• Combination Oven
• Commercial Hot Plates
• Commercial Outdoor Grills
• Commercial Pizza Ovens
• Convection Ovens
• Countertop Convection Ovens
• Pasta Cookers
• Proofing Cabinets
• Vertical Broilers
• Door-Type Dishwashers
• Glass Washers
• Undercounter Dishwashers
• Bakery Display Cases
• Gelato Case
• Glass Door Merchandiser Refrigerators
• Open Air Coolers
• Commercial Food Processors
• Commercial Mixers
• Commercial Slicers
• Dough Rollers
• Immersion Blenders
• Meat Processors
• Pizza Preparation Refrigerators
• Reach-in Freezers
• Reach-in Refrigerators
• Refrigerated Countertop Condiment Holders
• Sandwich / Salad Preparation Refrigerators
• Undercounter Freezers
• Undercounter Refrigerators
• Price Match Guarantee
• Shipping & Returns

How Much Does a Commercial Kitchen Cost: A Comprehensive Guide

This article provides readers with all the information they need to know about the cost of setting up a commercial kitchen. From appliances and equipment to permits, fees, and legal requirements, this article covers everything that small business owners, independent chefs, and catering teams need to know before starting a new restaurant or catering operation.

Setting up a commercial kitchen can be expensive, and the cost can vary greatly depending on a range of variables, including location, kitchen size, and menu. However, with careful planning and budgeting, it is possible to set up a professional cooking space that meets all your needs without breaking the bank. This article will provide readers with an in-depth look at the average cost of building a commercial kitchen, as well as tips and advice on keeping costs down and avoiding common mistakes.

Factors that Affect the Cost of a Commercial Kitchen

When it comes to estimating the cost of setting up a commercial kitchen, several factors come into play. Here are some of the main factors that can affect the cost of a commercial kitchen:

Size of the Kitchen

The size of the commercial kitchen is one of the most significant factors that affect the cost. Generally, larger kitchens require more equipment, appliances, and space, which can increase the overall cost. On the other hand, smaller kitchens may have lower costs, but they may not be suitable for larger operations.

Location of the Kitchen

The location of the commercial kitchen can also significantly impact the costs. For example, if the kitchen is located in a high-rent area, the cost of rent, utilities, and other expenses may be higher. It is important to consider the location carefully and find an affordable and suitable space for the operation.

Design and Layout of the Kitchen

The design and layout of the commercial kitchen can also affect the cost. A well-designed kitchen can improve efficiency and productivity but may require more investment upfront. Factors such as the placement of equipment, storage space, and workflow should be considered when designing the kitchen.

Equipment and Appliances

The cost of equipment and appliances is another significant factor affecting a commercial kitchen's cost. High-quality, durable equipment may cost more upfront but can save money in the long run by reducing maintenance and replacement costs. Investing in equipment that is appropriate for the operation and meets health and safety standards is important.

In summary, the cost of setting up a commercial kitchen can vary depending on several factors, including the size, location, design, and equipment. It is important to consider these factors carefully and balance cost and functionality to ensure the operation's success.

Costs of Building a Commercial Kitchen

Building a commercial kitchen can be a costly investment for any business owner. The cost of building a commercial kitchen can vary greatly depending on a number of factors. Typically, you can expect to spend anywhere from $15,000 to $100,000 or more to build a commercial kitchen.

Construction Costs

The construction costs of building a commercial kitchen depend on the size of the kitchen, the location, and the materials used. Construction costs are higher in major cities due to the higher cost of materials and labor. The construction costs can range from $50 to $250 per square foot.

Equipment Costs

The equipment costs of building a commercial kitchen can vary greatly depending on the type of equipment needed. A high-quality kitchen will cost upwards of $650,000, and some of the additional items that will contribute to that higher cost include adding and installing more specialized equipment, such as a smoker or pizza oven. However, smaller commercial kitchens can cost a lot less.

Installation Costs

The installation costs of building a commercial kitchen include the cost of installing the equipment, plumbing, electrical, and ventilation systems. The installation costs can range from $10,000 to $50,000 or more, depending on the size of the kitchen and the complexity of the installation.

It is important to remember that the costs of building a commercial kitchen can vary greatly depending on the kitchen's location, size, and complexity. It is recommended to consult with a professional contractor or kitchen designer to get an accurate estimate of the costs involved.

Permits and Fees

When setting up a commercial kitchen, there are several permits and fees that must be obtained before operations can begin. These permits and fees can vary depending on the location of the kitchen and the type of business. In this section, we will discuss the building permits, licenses, and regulations that are required for a commercial kitchen.

Building Permits

A building permit is a document that grants legal permission to begin construction or renovation of a building. In the case of a commercial kitchen, a building permit is required to ensure that the kitchen is up to code and safe for use. The cost of a building permit can vary depending on the location and project scope. Small projects such as plumbing, electrical, fences, windows, and decks can cost between $50 to $300. However, larger projects such as construction, bathroom and kitchen remodeling, basement finishing, house building, or room additions can cost between $500 and $2,000.

Licenses and Regulations

In addition to building permits, there are several licenses and regulations that must be obtained before a commercial kitchen can begin operations. These licenses and regulations can vary depending on the location and the type of business. Some common licenses and regulations include the following:

• Business License: A business license is required to operate a business legally. The cost of a business license can vary depending on the location, business type, and expected profit. The registration fee for a business license is around $50, and it must be renewed periodically.
• Food Service Establishment Permit: A food service establishment permit is required for any business that serves food to the public. The cost of a food service establishment permit can vary depending on the location and the type of business.
• Health Department Inspection: A health department inspection is required to ensure that the commercial kitchen meets health and safety standards. The cost of a health department inspection can vary depending on the location and the type of business.
• Fire Inspection: A fire inspection ensures the commercial kitchen meets fire safety standards. The cost of a fire inspection can vary depending on the location and the type of business.

It is important to note that failure to obtain the necessary permits and licenses can result in fines and legal consequences. Therefore, it is crucial to obtain all permits and licenses before beginning operations in a commercial kitchen.

Renting or Leasing a Commercial Kitchen

When starting a food business, one of the biggest challenges is finding a commercial kitchen to rent or lease. The cost of renting or leasing a commercial kitchen can vary based on several factors, including location, size, and type of kitchen. This section discusses the differences between renting and leasing a commercial kitchen and what to consider when making this important decision.

Renting a Commercial Kitchen

Renting a commercial kitchen is a great option for those who only need to use the kitchen occasionally or for short periods of time. Hourly rates for renting a commercial kitchen typically range from $15 to $30 per hour. However, it's important to remember that many kitchens require a monthly lease or membership, including deposits and minimums ranging from $500 to several thousand dollars. This can make it costly for those who only need a kitchen a few times a year.

When renting a commercial kitchen, it's important to consider the following factors:

• Location: Choose a conveniently located kitchen for you and your customers.
• Availability: Make sure the kitchen is available when you need it.
• Equipment: Ensure the kitchen has the necessary equipment to prepare your food.
• Cleanliness: Check that the kitchen is clean and meets all health and safety regulations.

Leasing a Commercial Kitchen

Leasing a commercial kitchen is a better option for those who need to use the kitchen on a regular basis. Leasing a kitchen typically involves a longer-term commitment and can be more expensive than renting. However, the advantage of leasing is that you have exclusive access to the kitchen during your lease period.

When leasing a commercial kitchen, it's important to consider the following factors:

• Lease terms: Understand the lease terms and ensure they meet your needs.
• Cost: Calculate the total cost of leasing the kitchen, including rent, utilities, and any additional fees.

In summary, renting or leasing a commercial kitchen is an important decision for any food business. Consider your needs, budget, and location when making this decision. Renting is a good option for those who only need to use a kitchen occasionally, while leasing is better for those who need regular access to a kitchen.

Shared and Commissary Kitchens

When starting a food business, finding a commercial kitchen can be one of the process's most challenging and expensive parts. Shared and commissary kitchens are two options that can help alleviate some of the costs and headaches of owning a private commercial kitchen.

Shared Commercial Kitchens

A shared commercial kitchen is a space that is rented out to multiple food businesses at once. This type of kitchen is ideal for those who need a kitchen space on a part-time basis or who cannot afford to rent a private commercial kitchen. Shared commercial kitchens typically offer hourly or monthly rates, and the cost may vary depending on the location, time of day, and equipment needed.

Shared commercial kitchens can be found in various locations, including urban centers, suburban areas, and rural communities. Some shared commercial kitchens may offer additional services, such as storage, delivery, and packaging, for an additional fee.

Commissary Kitchens

Commissary kitchens are commercial kitchens that are shared by multiple food businesses, but they also provide additional services such as storage, refrigeration, and packaging. Food trucks, catering companies, and other mobile food businesses often use commissary kitchens that need a central location to prepare and store their food.

Commissary kitchens typically charge by the hour, and the cost may vary depending on the location, time of day, and equipment needed. Some commissary kitchens may also require a membership or deposit fee.

One of the benefits of using a commissary kitchen is that it can help food businesses comply with health and safety regulations. Commissary kitchens must be licensed and inspected by the local health department, which can help ensure that food businesses prepare and store their food safely.

In summary, shared and commissary kitchens are two options that can help food businesses save money and reduce the stress of owning a private commercial kitchen. Each option has its own benefits and drawbacks, so it is important to research and compare different options before deciding.

Insurance and Security Deposits

Insurance for a commercial kitchen.

When renting a commercial kitchen, it's important to have insurance coverage to protect your business from any potential liabilities. Most commercial kitchen rental agreements require renters to have liability insurance. The cost of commercial kitchen insurance can vary depending on the coverage limits and additional coverages you choose.

For commercial kitchen renters, insurance costs $25.92 per month or $299 per year. It's important to note that increasing your coverage limits and adding additional coverages may increase the price. Some common types of commercial kitchen insurance coverage include:

• General liability insurance protects your business from claims of bodily injury or property damage caused by your business operations.
• Product liability insurance protects your business from claims of bodily injury or property damage caused by products you sell or distribute.
• Property insurance protects your business's equipment and property from damage or loss due to fire, theft, or other covered events.

Security Deposits

In addition to insurance, commercial kitchen rental agreements often require a security deposit. This deposit typically equals one or two months' rent and is intended to cover any damages or unpaid rent at the end of the rental agreement.

The security deposit amount can vary depending on the rental agreement and the specific commercial kitchen being rented. Before signing a rental agreement, it's important to review the security deposit terms and ensure you understand your responsibilities as a renter.

Insurance and security deposits are important considerations when renting a commercial kitchen. By understanding the costs and requirements associated with these factors, you can make an informed decision and protect your business from potential liabilities.

In conclusion, setting up a commercial kitchen can be a costly venture. The cost of building a commercial kitchen can vary greatly depending on several factors, such as location, size, and equipment. Based on the search results, building and maintaining a commercial kitchen can cost anywhere from $15,000 to $550,000 or more.

The cost of renting a commercial kitchen also varies by location and duration. For instance, a commercial kitchen in New York City costs $400 per hour with a four-hour minimum, while a renovated commercial kitchen in Houston costs $85 per hour with a four-hour minimum.

It is important to note that the cost of opening a restaurant is not just limited to building and renting a commercial kitchen. Other factors, such as permits, licenses, insurance, and staff, should also be considered.

While the cost of setting up a commercial kitchen can be high, it is important to invest in quality equipment and materials to ensure the success and longevity of the business. Proper planning and budgeting can also help mitigate costs and ensure a smooth and efficient operation.

Added to your cart:

How to rent a commercial kitchen for your business

Commercial kitchens are a fantastic way to test, grow, and scale your food business . You may need to rent commercial kitchen space for various reasons, such as starting a new food truck business , opening your own catering company , holding a pop-up restaurant event, or creating and distributing food or baked goods online. Whatever your reasons, it’s an exciting step to secure the right commissary kitchen for you and get to cooking!

This article will discuss how to rent a commercial kitchen for your business, including cost, insurance , and the type of kitchen that’s right for you. Once you’re finished reading, you’ll be ready to take the next step toward achieving your culinary business goals.

Let’s dig in!

What is a commercial kitchen?

When it comes to food businesses, a home kitchen rarely cuts it. To grow your business (and follow health and safety regulations), you’ll need to rent a commercial kitchen. These kitchens meet specific licensing and inspection requirements that ensure all food stored and prepared in them is safe for consumption. Without the strict rules in place in a commercial kitchen, food businesses run the risk of contaminated food, which can cause illness.

What’s in a standard commercial kitchen?

Commercial kitchens supply cooks and bakers with professional equipment fit for restaurant-level food production and, in some cases, food processing. This could mean everything from stainless steel meat grinders and large convection ovens to multiple stoves and walk-in refrigerators and freezers. All pieces of equipment within any up-to-code commercial kitchen are also inspected and maintained to health department standards.

While it may be tempting to skip the cost of renting a commercial kitchen, you may not even be able to sell your food or baked goods without one. Unless you run a cottage kitchen-based business (which is not possible in every state), you must secure an appropriate commissary kitchen to cook your food.

Is there more than one type of commercial kitchen?

Yes! You have several licensed kitchen options from which to choose. Each one offers its unique benefits. Choose the one you think best fits your needs.

Private Commercial Kitchens

Private commercial kitchens give you exclusive access to the tools and equipment you need. You will have access to the entire space, which is ideal for those who need a full-service kitchen available to them at all times. However, they come with higher rental rates than other options on this list.

Choose this option if you require a kitchen during standard working hours and for live made-to-order concepts such as a virtual restaurant.

Shared Commercial Kitchens

In a shared kitchen, you will likely have access to the same tools and equipment as you would in a private kitchen. The difference is time. You are the sole leaseholder in a private kitchen, so you can be there whenever you want for however long you need. You must share with other restaurants and food-based businesses in a shared kitchen.

You will have a portion of the storage space but not all of it. You will also have to work on a predetermined schedule, which can be problematic depending on your business type. However, this is a great option for budget-conscious entrepreneurs and those who can work off-hours (such as late at night) and still get the job done.

Restaurant Kitchens

In some cases, you may be able to rent a restaurant kitchen. You will only have access to the space during their off-hours, which is fine if, for example, you rent a dinner-only restaurant’s kitchen to run a breakfast pop-up. As long as your schedule aligns with the restaurant's schedule, this can be a great way to save money while pursuing your culinary dreams.

Non-Traditional Commercial Kitchens

You may have luck sourcing a non-traditional kitchen such as a church kitchen, school kitchen, or retirement community kitchen. These kitchens must maintain the same standards as restaurants and other commercial kitchens, and they may be more cost-effective than other options in your area.

You may also be able to use the rest of the building as a pop-up event space if you need it. However, finding one of these gems can be difficult, and they likely won’t be as well-stocked in terms of tools and equipment as in a traditional commercial kitchen.

Food Business Incubators

This type of shared kitchen comes with additional perks such as business training, brand development, restaurant marketing capabilities , and even cooking classes. This type of commissary can be a good choice for food entrepreneurs who want help with multiple aspects of their start-up that go beyond the food itself.

What should I consider when choosing the right commercial kitchen?

Now that you know the different types of kitchens available, let’s focus on how to choose the right one for you. You’ll need to consider a few key factors.

First and foremost, how big of a kitchen workspace do you need? The average commercial kitchen is about 1,000 square feet . However, every kitchen is different, so consider how many staff members you will need in the space at any given time, as well as prep and storage space. If you’re not exactly sure, choose a kitchen on the larger side. Too much space is better than too little.

Prepare a list of the equipment you need and check with the kitchen’s owner to ensure they have what you need. If they have a complete list of all their equipment, even better. Then you’ll know what other pieces of equipment they have available if you choose to add new menu items or try a different cooking technique.

Beyond how much storage you need (as discussed in the Size category), you’ll also need to see the type of storage available. Is there adequate fridge/freezer storage for your needs? What about dry storage? Consider your potential growth as a company, too. If they have just enough storage to accommodate you now, the space might be too small in a few months as you continue to require more storage to keep up with demand.

Inspection history

How clean and compliant is the space? The inspection history will tell you. If the company is hesitant or unwilling to share its inspection history with you, move on and seek a commercial kitchen with a sparklingly clean inspection history.

Waste removal

You will have waste—possibly lots of it. Check with the kitchen’s owner to learn how that waste is disposed of. Are you responsible, or do they have a service? Neither has to be a deal-breaker, but if you’re not excited about disposing of your trash, cooking oils, etc., then look for a space that provides waste removal services.

Availability

Kitchens can book quickly. Look early and look often. If you find a space that fits your needs, seize the opportunity! It may not be available even 24 hours later. If you look early enough, you may be able to get on a waiting list for the perfect kitchen.

How much does a commercial kitchen rental cost?

As you can see from the above sections, commercial kitchens can vary widely. So, too, does the cost. You may be able to find a kitchen space to rent for as little as $15 an hour, but you may need to pay as much as $40 an hour or more, depending on what you need. Entrepreneurs in high-cost areas like New York, Chicago, San Francisco, or Los Angeles can expect to pay even more.

You may also find a lease option available, rather than by the hour. In these cases, expect to pay at least $300 a month, or as much as $800 a month or more. In some additional cases, you may need to pay an upfront security deposit or a monthly membership fee to use the kitchen.

What are the pros and cons of renting a commercial kitchen for my business?

A commercial kitchen can bring many benefits to you as a culinary entrepreneur, but it does have its drawbacks. Let’s look at some main pros and cons of renting a commercial kitchen.

• Flexible. Even if you rent by the month, you aren’t ultimately tied to your choice of commercial kitchen. Unlike buying a space of your own, you can leave easily if you decide the kitchen isn’t a fit for your needs.
• Low overhead. You rent the space, and the equipment is included. This can mean huge cost savings as you aren’t responsible for purchasing all the necessary equipment and tools to run your kitchen.
• Compliant. You can leave it up to the kitchen owner to ensure that the space is up to code. This can save you a lot of time, frustration, and money that you would otherwise spend on gaining and maintaining compliance.
• Maintenance. The kitchen owner is responsible for maintaining all the equipment. This again saves you time and money.
• Short-Term Savings. Renting a kitchen saves you money upfront. It is by far cheaper than building or buying your own commercial commissary.
• Scheduling. This only applies if you are not renting the entire space. Shared spaces come with scheduling problems that can get frustrating if another business does not respect the schedule.
• You get what’s there. While you get access to the kitchen and all its equipment, that’s not always a good thing. The equipment in a commercial kitchen will be up to code, but it may not be state-of-the-art. You may also show up to discover that a certain piece of equipment is broken. That’s an unhappy discovery when you need to start prepping right now .
• Sharing. If you share space with other respectful, mindful businesses, this can be a good or at least a neutral aspect of renting a shared kitchen. However, you may run into issues of other businesses not cleaning up properly, stealing your stored food and supplies, or creating an unsanitary cooking space.
• Long-Term Costs. Short-term, renting a kitchen can be a great move. Long term, the costs add up, and rates can increase at any time. If you can, plan to purchase or build your own space eventually. While the upfront cost will be sizable, if your business is showing signs of growth, your own customized space will pay off in the long term.

Do I need to insure a commercial rental property?

The kitchen owner will have their own insurance, but you may need to have business property insurance as well. In fact, the kitchen owner may request to be included on that insurance to cover themselves from any negligence claims.

In addition, there are several other restaurant policies you may need to operate in compliance with state law and ensure that you are covered against common damaging circumstances associated with food-based businesses. These policies include but are not limited to:

• Business Owner’s Policy (BOP) : A term that describes multiple policies bundled into one. This policy can include some of the forms of insurance listed below.
• Workers’ compensation : Nearly always required by law in every state if you have even one employee. This insurance will cover you in the case of an employee illness or injury sustained while on the job.
• General liability insurance : This form of insurance protects against negligence claims and is essential for food-based business owners.
• Commercial auto insurance : If you own and operate a business vehicle (such as a food truck), you will need this coverage. It protects you against multiple types of damage sustained to your business vehicle.
• Restaurant endorsement: This is usually procured as an addition to a Business Owner’s Policy. A restaurant endorsement is a bundle of several policies specifically helpful to food businesses. These policies include spoilage coverage , food contamination coverage, delivery errors and omissions insurance, and more.

Get insured to run your food-based business with Huckleberry

You will need insurance to operate no matter which type of commercial kitchen you decide to rent. Huckleberry makes getting the small business coverage you need fast and easy. Grab a free business insurance quote now or get an estimate of workers’ comp insurance premiums. Happy cooking!

Buy business insurance online in less than 5 minutes.

No paperwork. Instant coverage. No-commitment quote.

Related Blog Posts

The content of this page is for general informational purposes only. It should not be relied on as legal, tax, insurance, financial, or other professional advice and is not guaranteed to be accurate, complete, current, reliable, or error-free. See the Terms of Service for further information about this website.

Share this post...

Making the Most of Your Time in a Commercial Kitchen Rental

As a culinary business owner, renting a commercial kitchen can be a great way to grow your business without having to invest in expensive equipment and space. However, with so many other businesses vying for kitchen rental time, it’s important to make the most of your time in the kitchen to maximize productivity and profitability. In this blog post, we will share some tips for making the most of your time in a commercial kitchen rental.

Plan Ahead and Stay Organized

One of the most important things you can do to make the most of your time in a commercial kitchen rental is to plan ahead and stay organized. Before you arrive at the kitchen, make sure you have all of the ingredients and equipment you need for your recipes. Create a detailed schedule of tasks to complete during your time in the kitchen, including prep work, cooking, and cleaning. This will help you stay on track and use your time effectively.

Optimize Your Prep Work

Prep work is a critical part of any culinary business, and doing it efficiently can help you make the most of your time in the kitchen rental. To optimize your prep work, try to do as much as you can ahead of time. This could include chopping vegetables, marinating meats, and measuring out ingredients. This will allow you to focus on cooking and assembly during your rental time, rather than spending precious minutes on prep work.

Keep Your Space Clean and Tidy

A clean and tidy workspace is essential for any successful culinary business, and this is especially true in a commercial kitchen rental. Make sure you clean up after yourself as you work, wiping down surfaces and washing dishes as you go. This will help you stay organized and prevent clutter from slowing you down. When you’re finished with your rental time, make sure you leave the kitchen in the same condition as you found it.

Maximize Your Equipment Usage

Commercial kitchens are equipped with a wide range of equipment, from ovens and stovetops to mixers and blenders. To make the most of your rental time, try to use your equipment as efficiently as possible. For example, you can cook multiple dishes at once by using the oven and stovetop simultaneously. You can also save time by using multi-functional equipment, such as a blender that can also puree, chop, and grind.

Take Advantage of Shared Kitchen Space

Many commercial kitchen rentals offer shared kitchen space, which can be a great way to connect with other culinary businesses and learn from each other. Take advantage of this opportunity by networking with other chefs and entrepreneurs, sharing ideas, and collaborating on projects. You may even be able to find new business opportunities or potential partnerships by working in a shared kitchen space.

Renting a commercial kitchen can be a smart move for any culinary business looking to grow and expand. By following these tips, you can make the most of your rental time and maximize productivity and profitability. Remember to plan ahead, stay organized, optimize your prep work, keep your space clean and tidy, maximize your equipment usage, and take advantage of shared kitchen space. With these strategies in place, you’ll be well on your way to culinary success in your commercial kitchen rental. For more information about renting space at The Cookline for your culinary business, contact us today!

Contact  |  844.520.6992

Renting a Commercial Kitchen or Commissary: What You Need to Know

• October 6, 2022

Food truck owners, bakers , and independent personal chefs face a myriad of rules and regulations when operating a food business. One rule or regulation that food business owners may encounter is the requirement to prepare their food in an approved commercial-grade kitchen or commissary. FLIP unscrambles the common questions you may have when it comes to renting a commercial kitchen.

RENTING A COMMERCIAL KITCHEN: WHAT IS IT?

Commercial kitchens and commissaries are commercial-grade facilities that are licensed for food service providers to prepare and store food. Food truck owners, bakers, independent chefs, and others use commercial kitchens or commissaries when upgrading their home kitchen for professional use is out of their budget, or if the city does not allow a chef to cook in a mobile food truck.

Depending upon your local city or county health department, you will need to store your food (and sometimes your truck) at a licensed facility. Commercial kitchens or commissaries often have equipment that can be leased out for a small fee.

Some commercial kitchens and commissaries are “shared spaces,” where several people may have access to the group kitchen. You will have to book your time slot when using a shared space kitchen.

Other “shared space” arrangements can also be made with a brick-and-mortar restaurant. A restaurant owner may rent out his kitchen during off hours. You can also find certified commercial kitchen spaces with churches, public and private schools, hotels, retirement homes, and cooking schools.

Some commercial kitchens are private, which gives you control over the kitchen, your equipment, and the storage. Private commercial kitchens are often much more expensive to rent, but the upside is that you have 24/7 access to your space.

Check out Kitchen For Rent or The Kitchen Door to see what is available in your area. Each kitchen will offer different benefits and price ranges. Figure out what you need the most and go from there.

HOW MUCH DOES IT COST TO RENT A COMMERCIAL KITCHEN?

The cost of leasing a commercial kitchen can vary depending on your location and business needs. It is common for commercial kitchens to require a monthly lease in addition to a security deposit. On top of the lease and security deposit, it can cost anywhere between $15 to $30 per hour to rent the kitchen. That number may fluctuate depending on where you rent your kitchen and what the kitchen includes. 

HOW CAN I FIND A COMMERCIAL KITCHEN TO RENT?

A quick google search can show you commercial kitchens in your area and resources such as Kitchen For Rent or The Kitchen Door are great websites to use when it comes to finding a commercial kitchen near you. Compare different kitchens to find one that fits your business needs and budget. 

WHAT SHOULD I LOOK FOR WHEN RENTING A COMMERCIAL KITCHEN OR COMMISSARY?

Your needs may vary depending on what type of food business you have. For example, bakers may require large ovens which are regularly maintained. A personal chef who conducts private cooking classes may require a studio kitchen with large prep areas. A food truck owner may need a cleaning station or on-site truck maintenance service along with a secure space to store his or her truck. Here are a few questions to ask yourself as you search for a commercial kitchen. 

• Does it fit your budget? Make sure you can afford your rent and business expenses. 
• Does it include everything you need to prepare your food? Do you need a big freezer? Or how about an industrial-grade mixer? Before you sign a lease, make sure the kitchen has everything you need. 
• Is it in a convenient location? Double-check where it’s located and make sure you aren’t having to commute an unnecessary amount of miles. 
• Is it up to code? This is important to consider when looking for a commercial kitchen. Make sure the kitchen you chose is up to date with all safety features and is a safe place to prepare your food. 
• Is it clean? While this seems like a small consideration, it is extremely important. You don’t want to be preparing your food in a dirty kitchen. 
• Is it legit? It is important to make sure it is not a scam. Always tour the kitchen you are thinking about renting. 

What is the inspection history of this commercial kitchen or commissary?

If you notice that the health department often shuts down this commercial kitchen or commissary, your business may be negatively impacted in several ways. First, you’ll lose access if the facility is shut down. Second, even a loose association with a commercial kitchen or commissary which is shut down could become a PR headache for your food business. Here’s a health inspection list to give you an idea of what to expect.

Are cleaning and disposal facilities available? Does the commercial kitchen or commissary have dumpsters and recycling facilities?

If you cook using a lot of grease or oil, your facility will need to have a way to safely dispose of these materials. Learn more about it here .

Do you simply need a space to store food and cook, or would you prefer a place that can help you obtain the proper permits, certifications, supplies, or truck wraps?

While these services may be more expensive up front, the long-term time savings and added expertise are sometimes worth every dime.

Does this place have time slots available for the hours you need on a regular basis?

You need to find a facility that works with your schedule. Call ahead and see if you book your space in advance. You don’t want to sign up for a commercial kitchen or commissary only to discover that someone else reserves the kitchen regularly during your optimal hours.

What storage space is available for your equipment or dry, refrigerated, or frozen foods?

While the commercial kitchen or commissary may have some of the equipment you need on hand, it’s likely that you will still need space for small-ware or pieces unique to your business. You’ll want to be able to store this equipment in a single space rather than lug it back and forth.

What liability insurance is required?

Most commercial kitchens and commissaries require you to have liability insurance. Some may ask that you add them as an additional insured on your policy. Additional insured status extends protection to a third party, such as an event, or organization that is named in a lawsuit stemming from your actions or operations. With FLIP, you can add unlimited additional insureds to your policy for no cost.

FLIP’s policy offers the following:

General Liability: As a business owner, it’s essential to carry general liability insurance because it is designed to respond to bodily injury and property damage claims that you become legally obligated to pay.

Product Liability: We know you follow food safety practices and strive to deliver quality food to your customers. It’s always possible that your food harms a customer and the consequences could be detrimental. Product liability is designed to respond to bodily injury and property damage claims stemming from the products you produce or sell.

Personal and Advertising Liability: Advertising attracts potential customers and gets your business running. This coverage is designed to respond to advertising-related claims, such as libel, slander, and copyright infringement claims from third parties.

Damage To Premises Rented To You: This type of coverage is ideal when you decide to rent a commercial kitchen or commissary to support your endeavor. It responds to covered fire-related claims on premises rented to you that you use for seven days or less.

Business Personal Property/Inland Marine: This covers business property you utilize to operate your business. Your assets run the risk of being stolen/damaged. By protecting your property, you receive peace of mind and a safety net.

CAN YOU RECOMMEND A COMMERCIAL KITCHEN OR COMMISSARY?

While FLIP does not specifically recommend commercial kitchens or commissaries, you may be able to find a commercial kitchen or commissary near you on FLIP’s resource page. At FLIP, we’re proud to be a resource for our clients in the food business and work hard to list quality resources.

Are you a commercial kitchen or commissary who would like to be listed on FLIP’s resource page? Give us a call at (844) 520-6992 and ask to speak to Troy Smith.

The food Liability Insurance Program (FLIP) provides comprehensive coverage designed for food business owners, such as vendors, caterers, bakers, chefs, and other food providers. Our annual policy is designed to respond in the case of a lawsuit arising out of their business operations. FLIP is proud to be a leader within the insurance space is is pleased to offer coverage nationwide.* *FLIP is currently unavailable in Missouri

Who We Cover

Farmers Market Vendors

Food Vendors

What We Cover

Cyber Liability Insurance

Helpful Links

What Is Food Liability Insurance?

Connect With Us

All policies have conditions, limitations and exclusions, please read the policy for exact verbiage. Claim scenario circumstances vary in nature and similar claims do not guarantee coverage.

• Privacy Policy
• Terms & Conditions
• Licensed Nationwide*
• © 2013-2024 Veracity Insurance
• All rights reserved.

• Staff & Board of Directors
• Current Companies
• Annual Reports
• Career Opportunities
• LEADING EDGE™
• Incubator Intensive Program

Commercial Kitchen Program

• Mesa County Enterprise Zone
• GJmakerspace
• FWorks Coworking Space
• Circular Economy Development Center
• AgriWest: Launching a New Initiative
• Events & Classes
• REGISTER FOR COACHING WITH SBDC

The Business of Food

Since 2002, the Commercial Kitchen Program has assisted culinary professionals realize their dream. By providing a low-cost, full-service kitchen space, we eliminate the need for small businesses to take on the debt of purchasing expensive equipment or signing a long-term lease. Instead, culinary entrepreneurs can focus on building a sustainable and profitable business.

Our Kitchen is open to:

• Food Trucks
• Food Producers/Packagers
• Other food related businesses

About the Commercial Kitchen Program

Our Commercial Kitchen Incubator Program is a community of startups and seasoned food entrepreneurs. We provide 24/7 access to commercial equipment, production workspace, cold and dry storage, and industry specific business support and guidance.

Access to free business coaching and low-cost business classes

Assistance with registration & licensing process

24/7 access with secure entry system

Food truck/trailer parking with plug in capability

Access to a large variety of commercial equipment

Walk-in refrigeration and freezer

High-speed WiFi within the kitchen

Opportunity to learn and network with other food entrepreneurs

“I enjoy being able to use a commercial kitchen that has the capability to handle the needs of my growing business. I also appreciate the opportunity to consult with the Incubator staff and learn and share knowledge with other caterers and food trucks that use the kitchen.”

– John Young, The Ribber

HOW TO JOIN

Application process.

There is an application process to join the Commercial Kitchen Incubator Program including the submission of a business plan and 6-month projected cash flows. Our Small Business Development Center offers free business coaching and low-cost classes to assist with the business planning and cash flow process.

Program Requirements

Prior to acceptance into the program, businesses must meet the following requirements.

• Certificate of Good Standing from the Colorado Secretary of State

Business must be licensed with the Mesa County Public Health Department , CDPHE, and FDA (as applicable)

Proof of Certified Food Protection Manager Certification for one owner

• Provide $2M general liability insurance policy

Program Fees

Our straightforward monthly kitchen fees makes it easy for businesses to manage their expenses.

• $45 application fee
• $200 refundable deposit

$50 monthly program fee

$14 per hour kitchen use

Extra equipment, such as refrigerators, may be rented at an additional cost.

Ready to get cooking?

Call the Commercial Kitchen Program Manager at 970.243.5242 or email [email protected] for more information.

Helpful Resources

Business Plan Template

Cash Flow Template

Food Entrepreneur Resource Guide

Retail Food Safety (Mesa County Health Department)

Mobile Food Vendor Info (City of Grand Junction)

How to Start a Food Business (FDA)

Commercial Kitchen Program Business Directory

2022 Food Truck Workshop

News + Events

Incubator Business Spotlight: eBricks

Jen 2024-07-16T10:51:44-06:00 July 17th, 2024 |

BIC Hosts First AgriWest Council Discussion on June 27

Jen 2024-07-10T12:32:12-06:00 June 14th, 2024 |

Brilliant Youth Sparking Innovation Through Robotics

Jen 2024-07-10T12:32:12-06:00 June 13th, 2024 |

• August 27, 2019
• Industry , Kitchen Tips

How To Start a Commissary Kitchen

• Ashley Colpaart

“Now more than ever, people want to know where their food comes from.”  Today’s food movement emphasizes organic, farm-to-table, local food trends in which community and collaboration are part of the food experience and the eater’s identity.

Commissary kitchens, also known as shared-use kitchens, are physical infrastructures that play a critical role in any local food system. In most cases, in order for someone to sell food legally to consumers, they must produce food in a licensed commercial space. 

These spaces, regulated by the local health department, offer a safe and clean environment that follows standards of practice for food safety and human health. 

Commissary kitchens allow multiple tenants, or food businesses, to rent or use the facility by the hour, shift, day, week, or month. These kitchens are home to local chefs, caterers, food trucks, product manufacturers, artisans, restaurateurs and more.

Analyzing and Researching the Market for your Commissary Kitchen

When setting out on opening your own commissary kitchen, it is essential that you analyze market factors that influence demand for your kitchen space. If you are charging rental fees and counting on those fees to pay the bills, you want to be sure there is enough demand in your area for the services you are offering. Kitchen utilization is often a key performance indicator for a successful shared kitchen business.

To assess your market, you will want to look at:

• Target Market and Interest:  You’ll need to access the level of interest among target client types (entrepreneurs, producers, expanding restaurants, etc.).  This information is best suited to come from conducting surveys, interviews, and focus groups. When researching your real estate market, start by first defining what geographic area you are likely to draw clients from. This market area will be important to analyze the potential demand. Consider typical driving distances in your area for the kind of clients you hope to attract. Your market area could be a few ZIP codes or an entire city, county, or metropolitan region depending on your facility, geography, and target business types.

Here are your main sources of competition:

• For-profit and nonprofit shared kitchens, incubators, and food innovation centers.
• Caterers and packaged food businesses that rent extra time in their own production space. 
• Commissaries designed specifically for food trucks or carts. 
• Community kitchens such as community centers, event spaces, and religious centers that can be rented to entrepreneurs. 
• Nonprofit meal programs or workforce training facilities that rent their spaces after hours. 
• Restaurants and cafés that rent kitchen space when they are closed.

In order to discover other shared kitchen spaces in your area, start by looking at The Kitchen Door . This site provides the nation’s most comprehensive and up-to-date set of local listings. Additionally, many underutilized productions spaces offered by caterers, community kitchens and restaurants are posting on The Kitchen Door to connect with food entrepreneurs in need of commercial space. Many kitchens underinvest in this research because hiring a 

can be expensive and founders may lack experience with market data. That’s why using an experienced commissary kitchen team and resources such as The Kitchen Door and The Food Corridor (business management software for shared kitchens) is vital.

Other great resources to help conduct market research are:

• General keyword searches for commissary, licensed, shared, or rental commercial kitchens may turn up more spaces. 
• Classified ads such as craigslist.org and offerup.com. They often include restaurants and food businesses that rent their kitchens when not in use. 
• Entrepreneurs at farmers markets, craft fairs, food trucks, etc.,– Ask where they produce their food and if they know of any shared kitchens in your area. If they are familiar with any kitchens, ask about their experiences or impressions.
• Community kitchens in community centers, senior centers, churches, and event centers.  Ask if they rent space to entrepreneurs for production (not just for on-site events). 
• Local licensing agencies such as city/county public health and state agriculture departments often have referrals to shared kitchens. 

Once you know what kind of offerings are already available in your area, you’ll want to look for opportunities to differentiate your facility from others. This may be by offering specialized equipment, serving a different type or scale of entrepreneur or business, or by offering something that is superior to what is available. Some kitchens have found that by differentiating from existing kitchens in the types of businesses they serve, they are able to create collaborative referral relationships with other facilities in their area and better withstand competition from new facilities. 

All the Deets on Starting your Commissary Kitchen

Once you have done the research, the ins and outs of actually starting and planning your kitchen can begin. There is tremendous variation in the size, layout, and equipment offerings for shared commercial kitchens. 

Every shared kitchen is unique because it is tailored to the local community, the business model of that kitchen, and the constraints of the site and local regulations. Because of this variation, there is no simple description of what a shared kitchen looks like or should include. Kitchens must develop their plans by engaging designers, stakeholders, and regulators throughout the development process. 

Generally, the design process will start with a kitchen concept that reflects your understanding of your target business’ goals for the facility, as well as your budget constraints. The kitchen concept will evolve into preliminary drawings as you learn more about the factors that affect your project, such as the local market, regulatory requirements, and costs. The final design plans will be developed as you prepare to embark on the construction process. 

The steps involved in construction will depend on a number of factors such as whether you have an existing building secured or will be doing a site search, whether you will be renovating or constructing a new facility, and whether you own or lease the space. 

Due to the complexity of building codes and commercial food production regulations, most projects require an experienced team of designers and contractors to develop the facility. Depending on the scope of your project, your team may include, but won’t be limited to,: an architect, a commercial kitchen designer, a general contractor, engineers (mechanical, electrical, etc.), a commercial kitchen equipment supplier, a plumber, an electrician, an interior designer, and a landscape designer. Once you have your team, you can begin all the stages of planning your kitchen, including design, staffing, regulations, and equipment.

You should recruit the help of a professional commercial kitchen designer and equipment supplier to assist in determining the layout and equipment needed for your kitchen. As mentioned earlier, your specific needs will vary depending on your business type, scale of production, business model, and the building or building site constraints. For example, a virtual or cloud restaurant , or kitchen designed specifically for delivery, will require a very different flow than a catering commissary. 

You want to establish your design criteria, mechanical requirements, and equipment lists in order to inform your design plans. It may be necessary to work with an electrical engineer to design or upgrade the system to handle the considerable power loads of commercial kitchen equipment. Consultation with ventilation and mechanical system specialists may also be necessary depending on the expertise of your design team. 

Well-designed food prep and manufacturing floor plans balance the sanitation, workflow, and efficiency needs of the operation. A shared kitchen must do this for multiple clients involved in different processes simultaneously. As you design your floor plan, you need to weigh a range of factors, such as: 

• The workflow for clients working concurrently in the same areas and the need for private work areas. 
• Efficient utilization of each area to optimize the number of clients and revenue generation. 
• The balance of floor area devoted to production, storage, retail, or other uses. 
• Sanitation and the potential for cross-contamination, as well as effective cleaning and sanitation processes. 
• Cost of ventilation and systems upgrades for different layouts. 
• Client access to specialized equipment, including the flexibility to change the layout and use areas for different purposes. 

When hiring designers and contractors, look for firms with experience in shared and commissary kitchens, if possible. The Food Corridor offers a Consulting Circle of industry experts with varying experience available to support the various planning phases. Hiring inexperienced firms may lead to higher costs in the end, since they will have to learn the unique requirements of shared kitchens and may initially overlook important details. Ask for references, check their license and insurance, and view previous work before hiring contractors. 

The Staff  

For kitchens that are not owner-operated, hiring staff will be one of the most critical initial tasks.  Ideally, you want to hire a kitchen manager or incubation coordinator well before your opening day. Some organizations hire many months, or even a year in advance so the manager can develop services and relationships before the kitchen opens, as well as overseeing the facility and funding development.

Roles and Positions

In general, the kitchen will have an administrator or manager that is either hired or part of the ownership team. The size of your kitchen and the number of programs or services you offer will often dictate how much personnel is needed. Nonprofit kitchens may require additional staff for mission-related activities such as services, outreach, stakeholder engagement, and fundraising. 

Below is a list of potential kitchen roles: 

• Kitchen Administrator/Manager 
• Administrative Assistant 
• Program Director/Manager 
• Maintenance Manager 
• Facility Manager/Coordinator 
• Marketing/Communications Director/Coordinator 
• Accounting Specialist 
• Procurement Manager 
• Operations/Event Manager 
• Retail Manager

The Regulations

Your licensing and local codes will set the parameters for what is required, so you will want to invest time into consulting with the pertinent regulatory agencies. In the end, it will save you time, money, and headaches to know all requirements before you settle on a site or draw up any plans. 

Most likely you will discover requirements that alter your vision considerably, so it is good to understand the rules early on.  For example, limits on the number of businesses allowed to share a single kitchen area (simultaneously or consecutively) can radically change your revenue projections.  Any number of building code requirements for ventilation, fire safety, or earthquakes can also greatly impact your construction budget. 

Typically there are a host of regulatory agencies you will need approvals from before you can develop and operate your kitchen. Make these relationships early and nurture them. For better or for worse, these folks will become like family. 

These often include but are not limited to: 

• Food licensing and regulatory agencies. Local city or county public health department that oversees food service businesses such as caterers and any on-site food sales.
• Local building departments and fire inspectors. Oversee construction permits to ensure everything is up to code and enforce requirements on fire safety.
• Land use/zoning department. This generally applies to new construction as well as new uses of existing buildings. It governs which areas of the city you can locate your use(s) in, what the building limits and design requirements are, as well as minimum parking, open space, and landscaping standards. There may also be special ordinances that restrict noise, protect the environment, or preserve the historical character of an area.
• Wastewater treatment agency (if applicable). Some areas have special requirements for how wastewater is monitored and handled at the facility.
• USDA requirements. USDA rules may apply if you plan to include meat processing or certified allergen-free or organic processing space.
• Business Licensing Department. This is the local municipal department that issues business licenses. 

Generally speaking, each food business will need to have its own food license to operate in a shared commercial kitchen. Usually, the requirements of these licenses are specific to the food products/ processes of each business. This means your facility has to meet a variety of different requirements for the types of businesses it hosts. 

Also keep in mind that these requirements can change over time. As shared kitchens have become more common, licensing agencies are developing more specific rules to govern them. You will want to monitor the agencies for proposed rule changes during your planning and keep in touch with them during your build-out phase. The 2017 Policy Landscape Report from The Food Corridor and the Guidelines for Shared Use Kitchens from the Association of Food and Drug Officials are both great resources to provide to your regulators.

A patient, collaborative, yet diligent approach will help you work successfully with the various agencies. Share how your project aligns with their goals and will benefit the community so they understand the value of your kitchen. Remember that you will have a long-term relationship with local licensing agencies and it helps to maintain a good rapport with them. Licensing agencies can also be a good source of referrals for your kitchen since they work with unlicensed and food businesses.

The Supplies and Equipment

In order to ensure safety and security, kitchens will assign specific units and/or shelves, or provide locking cages. Locking cages can be more expensive to purchase but can reduce theft and/or unsolicited usage of ingredients or products. In addition, secured cages are a new requirement of the FDA’s Food Safety Modernization Act . Consider the need for locking shelves together with your staffing and security planning, since on-site management, cameras, and other monitoring systems can mitigate the risk of theft. 

Kitchen administrators find it useful to apply alphanumeric labeling systems to assign units of storage and provide rolling carts to assist with transporting supplies from storage to the work areas. 

Cold storage is often provided as a walk-in refrigerator because it accommodates a large number of clients in an efficient way. The walk-in is usually divided into assigned shelves or cages. Be sure to check your local licensing requirements regarding cold and dry storage. 

Waste Disposal 

Be sure to check your local codes for waste disposal requirements to make sure your waste management plans will meet the regulations. Requirements often include grease traps, inside collection areas and outside dumpsters for garbage, recycling, and food scrap composting. 

Your waste areas should be separated in a manner that protects food storage, prep areas, and water supplies from contamination. You will need to actively manage them to minimize the potential for waste to become an attractant or breeding places for pests. Establish your waste bin size and pick-up frequency to avoid overflow and extra trips to the dump. 

Check your local municipalities to see what items are recycled, composted (if available), or considered hazardous waste so you can educate your clients on proper segregation of materials. Inquire with your water/wastewater management agency about grease traps, grey water dumping, and wastewater monitoring requirements. 

Be sure to also investigate the condition and capacity of the plumbing and sewer at your site in light of requirements to make sure your construction budget can accommodate any upgrades. Be mindful of your sewer and plumbing cross-connections to ensure they do not get clogged with food waste. 

Shared kitchens are ideal environments for collaboration and creativity, but their shared nature creates unique client, facility, and equipment security concerns. Facility security is especially important to consider if your kitchen will grant client access 24 hours a day, 7 days a week. 

Make sure you clearly define security policies to ensure safety for your renters and their property. Consider security in your site selection and incorporate security features into the indoor and outdoor facility plans.

Kitchen Entry and Client Activity Tracking 

You will want to research entry and tracking systems when designing your space because they can add both security and efficiency to your operations. Some entry methods provide both entry and tracking features. However, some kitchens prefer to have separate entry and tracking solutions. A low-tech setup might include assigned keys and a paper sign in/ out sheet while an automated system might include digital access through cards, fobs, or pins paired with tracking reports. 

Client activity tracking matters for two reasons. First, these are billable hours your clients are spending in your kitchen, so an inefficient tracking system may result in over- or under-charging your clients. For example, if a client stays beyond their booked time, or to remove a cancellation from the calendar, a tracking system can serve as a backup and an accountability check. Second, if anything ever happened in your kitchen (accident, equipment failure, fire, flooding, etc.), a tracking system will allow you to know who accessed the kitchen at which times of the day or night. 

There are several secure entry/exit solutions for your kitchen, such as providing clients with a physical key, key fob, swipe card, or having a keypad, a CyberLock system, or a lockbox on your door. 

Here are some considerations when choosing a kitchen entry method: 

• Ease of entry code/key change 
• Ability to terminate access 
• Initial and maintenance expense 
• Lifetime of entry system 
• A backup option for lost keys/codes 
• Ease/expense of reset

How can The Kitchen Door and The Food Corridor help you with your Shared Kitchen?

The Food Corridor shared kitchen management software can increase efficiency and automize many of the most troublesome tasks, mainly scheduling, regulatory compliance management , time tracking, and automatic billing when running and renting a commissary kitchen.

Here are some key ways we can help you:

Rental Documents 

Attracting Renters

As an owner, you will want to budget adequate time and staff resources to field inquiries, give tours, and onboard clients to account for this. Some kitchens find that their market most benefits when clients receive one-on-one support during the business formation and licensing processes. 

Reaching out to prospective clients discovered through your outreach, market research, and networking activities is especially important at this stage. Utilize The Food Corridor’s Marketing Plan to guide your marketing activities and messaging. This plan will attract new entrepreneurs as well as spread the word among peers. Word-of-mouth between entrepreneurs will become a powerful recruitment source over time. Once you have signed up clients, collaborate with them to craft joint press and social media messages that promote both the business and the kitchen to build even more buzz. 

Kitchen Management Software

Scheduling and booking policies should include how much time a client can book in your kitchen per week or per month, if you allow one-time bookings and/or recurring bookings, how far in advance a client can book, and minimum reservation time (per booking and per month). Much of this will go along with the plan the client is paying for. If you do not allow bookings during certain days or time of day, you can note that in your policies and procedures or at least note that the booking availability may change. The Food Corridor software provides the ability to set off-peak and on-peak hours, set variable hourly rates for different clients, and apply bulk monthly plans. 

Visit The Food Corridor today for all you need to make shared-kitchen usage and management the successful next step for your food business.

Join the Community!

Subscribe to our newsletter to get the latest in shared-use kitchen news, events, and opportunities.

Cooked up in Fort Collins, CO

© 2024 The Food Corridor. All rights reserved

Terms and Conditions | Privacy Policy

Get Your Shared Kitchen Workbook

Whether you’re launching a new shared kitchen or refining existing operations, the Prep & Prosper Workbook is your compass. Glean expert guidance, data-driven insights, tangible tactics, and proven best practices from successful shared kitchen operations.

• Dark Kitchens
• Delivery Kitchens
• Catering Kitchen
• Central Production Unit
• Cold Storage
• 190 Acton Lane, Ealing
• 214 Acton Lane, Ealing
• Arcadia Avenue, Barnet
• Britannia Way, Ealing
• Chase Road, Ealing
• Coronation Road, Ealing
• Cumberland Avenue, Brent
• Portal Way, Ealing
• Storage Solutions
• Kitchen talk
• Talk to a foodie

How to Rent a Commercial Kitchen: Questions to Ask

Share this article

Committing to a commercial kitchen rental for your food business is a big step and one that shouldn’t be taken lightly. A kitchen space is the foundation of your organisation, and finding the perfect kitchen to rent can sky-rocket your success. 

The first few steps in renting your commercial space will be among the most essential to ensure your business is fruitful from the start. There are many important points to consider before signing on the dotted line. 

So, how to rent a commercial kitchen and make sure you’re getting it right? To give you food for thought, we’ve covered the top questions to ask when viewing potential kitchen spaces !

Budget Considerations

What is my budget.

Determining your budget upfront helps you narrow down your options and make informed decisions when viewing kitchen space to rent. It’s essential to consider not only the kitchen rental cost but also other expenses such as utilities, maintenance, and additional services. 

By understanding your budget constraints, you can prioritise factors such as location, amenities, and lease terms that offer the best value for your investment. When discussing your budget with a kitchen provider, seek transparency and flexibility in pricing options . A reputable provider will work with you to find a solution that fits within your budget while meeting your operational requirements.

How are your kitchens priced, are they in my price range?   

One of the first questions to ask when renting a kitchen is: “ how much does it cost to rent a commercial kitchen ?”

Understanding how kitchens are priced and whether they align with your budget is essential for financial planning and decision-making. Ask about the pricing structure, including any additional fees or charges, to ensure full transparency. 

Search for a kitchen provider that offers competitive pricing options tailored to your specific needs and offers flexible lease terms or package deals to accommodate your budget. Additionally, consider the overall value proposition, including the quality of facilities, amenities, and support services offered by the provider, to assess whether the kitchens are worth the investment.             

Determining Your Needs

What type of commercial kitchen should i rent.

The first and most important question you need to be asking yourself, is what type of kitchen will accommodate my business plan – private vs. shared spaces? Most food business opt for private instead of a shared kitchen space for many reasons . 

However, once you’ve settled on a private kitchen, you still need to settle on a kitchen type:

• Commercial kitchens
• Dark kitchen rental
• Delivery kitchens to rent
• Central production units
• Catering kitchens

How much space do I need?

Before finalising your kitchen rental, always consider exactly how much space you need for your project. How many kitchen, storage and desk units will you require and how much space will you need for your supplies and staff? Designing your kitchen layout is a key ingredient to business success and growth. 

What appliances and amenities are available?

Rental kitchens can include certain appliances within the rental package, so it’s important to find out what equipment you need to invest in before signing the agreement. And which of your required appliances will actually fit in the space available? Never assume certain tools and amenities are included within your package and always measure up your kitchen before you go ahead with the kitchen rental. 

Struggling to know where to find good-quality appliances? We can put you in touch with our reliable commercial kitchen equipment suppliers.

How big is my delivery radius? Can I reach customers?

Your delivery radius determines how far a third-party delivery service will deliver an order from your commercial kitchen. Your kitchen should be located in the heart of delivery demand with a high volume of customers to ensure you run your delivery business with maximum efficiency and minimal cost.

Lease Terms and Conditions

What type of lease is offered.

Is the lease available flexible enough to suit the needs of your business? Commercial kitchen costs depend on your circumstances and you don’t want to be paying for space you don’t use. Leased commercial kitchens can be hired as single units or linked together to form large-scale commercial catering complexes. If you’d like more privacy in your operation and want to have more control, a longer-term lease is recommended for your foodservice business. 

What are the rental requirements?

Before deciding on the kitchen you want to rent, make sure to ask about rental requirements – the required insurance level, the charge per hour, available appliances and storage materials, and whether space is shared or dedicated. After getting your business licence, liability insurance and food handler’s certificate, head to your local health department to make sure you can apply for all the necessary items you need to rent your commercial kitchen space without any delays.

The good news is, acquiring a commercial lease is more straightforward than a residential lease. Unlike a residential lease, there is no standard practice for credit requirements to get a commercial lease. Depending on the landlord, you’ll just have to provide financial and business statements to prove your financial security.

What is my price range?

Depending on the time, space and amenities, every rental service comes with a different price tag. Carefully weigh the pros and cons of every rental service and consider the cost value. Shop around and check out all of your options before committing to a rental service.

What are the utility costs and responsibilities?

Understanding your utility costs and responsibilities is crucial for budgeting and operational planning. Enquire about what you will pay for or what is included, and it’s worth asking if the kitchen provider can give you average costs of currently businesses in the facility. Providers should be transparent about utilities, as well as offer energy-efficient solutions – even if utilities aren’t included in your rental package.

Space Planning and Design

What storage is available.

Ensure the storage resources available don’t just cover cold and frozen storage areas, but also reliable dry storage and a packing/labelling room to make your foodservice business as efficient as possible.

Are the commercial kitchens a modular or fixed design?

Knowing whether the kitchen design is modular or fixed allows you to assess its flexibility, adaptability and suited to your kitchen appliances or space required. Modular designs offer versatility, allowing you to customise the layout according to your workflow and equipment requirements. 

Figure out what you need, fixed vs. modular, and what will work best for your business needs, then look for a kitchen provider offers this. A good provider will offer balance between flexibility and functionality, ensuring the kitchen can accommodate your evolving needs.

Compliance and Safety

Does the kitchen meet food safety standards.

Is your kitchen rental clean and sanitary? Does it make it easy to adhere to commercial kitchen regulations ? By food safety laws and in line with the Food Standards Agency (FSA) all kitchens should be SALSA & HACCP accredited. It’s worth checking whether this includes hygienic floors and waste collection and inbuilt ventilation and drainage to ensure the food you produce is safe for consumers. 

Our London kitchen prices are flexible and tailored to the individual situation. Ranging from 400 sq ft to 4,000 sq ft, we have a catering kitchen to suit every business, big or small. Whether you’re a food truck or a large corporation, we’ve got commercial kitchen facilities to suit your needs. Find more information on our commercial kitchen and cold storage rental prices . 

Related articles

Our Ultimate Guide to Renting a Commercial Kitchen

Whether you’re just stepping into the food industry or have been running your business for a while and now considering commercial kitchen rentals for the first time, the journey can…

Read full article

Quality vs. Cost: The Balance in Commercial Kitchen Rentals

Finding the perfect commercial kitchen rentals is not just a matter of convenience. It’s a pivotal decision that can make or break your food business.  Navigating the world of commercial…

Kitchen Safety: Optimising Commercial Kitchen Ventilation

In the fast-paced world of restaurant operations, ensuring the safety of your kitchen staff and the efficiency of your equipment is paramount. One often-overlooked yet critical aspect of achieving this…

• Account Details
• Email Preferences
• Member FAQs

© 2024 Observer Media ·  Terms  ·  Privacy

NYC Sidewalk Sheds Are Costing Businesses Thousands Each Month: Report

By isabelle durso august 14, 2024 3:25 pm.

Sidewalk sheds and scaffolding shadowing Manhattan’s streets are costing Gotham more than just an unsightly streetscape.

Manhattan businesses located in buildings with sidewalk sheds see Mastercard cardholders spend between $3,900 and $9,500 less every month, according to a study commissioned by New York City and conducted through Mastercard.

Businesses most negatively impacted by the scaffolding include restaurants and bars, which reported a 3.5 percent to 9.7 percent decrease in “weekly transactions in the six months following shed construction,” the study released Wednesday found.

“Too many businesses throughout New York City have been shrouded by hundreds of miles of sidewalk sheds and scaffolding, some of which have been up for decades,” Mayor Eric Adams said in a statement. “Those sheds may have gone up to keep people safe, but they’re still up because it’s cheaper for building owners to leave them up than to fix their buildings. That’s bad for public safety, bad for our city, and, as this study shows us, bad for business, too.”

Scaffoldings have been a common fixture of the city — with some remaining up for decades — thanks to Local Law 11. The rule requires most New York City buildings to repair their facades — and build a sidewalk shed in the process — every five years, Commercial Observer previously reported .

For years, local politicians have called for a slate of changes to Local Law 11, and, in July 2023, Adams and Department of Buildings Commissioner James Oddo revealed their “Get Sheds Down” plan aimed at getting sidewalk sheds removed from buildings quicker. As part of those new policies, the city will penalize building owners who leave sidewalk sheds up too long and add fees to renew permits for the sheds, the mayor previously said.

There are more than 4,000 scaffoldings on the streets in Manhattan alone, and over 230 scaffolds across the entire city have been up for more than five years, CO previously reported .

Adams said on Wednesday that his administration has already taken down 173 miles of existing sidewalk sheds in the past year, as well as removed 259 long-standing sheds — which had been up for over five years — from streets. That included a shed in Harlem that had been standing for more than 21 years.

“I think most New Yorkers intuitively knew that a gloomy sidewalk shed has a negative impact on storefront businesses, but, thanks to this study, we now have data to back that up, in plain dollars and cents,” Oddo said in a statement. “Sidewalk sheds are an important safety tool to protect the public from unsafe building conditions, but when building owners leave them up for years on end while repairs languish, it robs New Yorkers of vibrant streetscapes and takes money out of the pockets of small business owners.”

Aside from penalties for leaving a shed up too long, Adams’s proposed solutions also include allowing a wider variety of colors on sidewalk sheds and brighter lighting requirements for the scaffolding, the mayor said.

The New York City Department of Buildings also announced plans last year to hold a design competition for new sidewalk sheds that are “more visually appealing” while still “offering critical overhead protection from any potential hazards,” the mayor’s office said last July .

A more visually appealing sidewalk shed isn’t a brand new idea. Back in 2011, then-Mayor Michael Bloomberg also held a sidewalk shed design competition, won by contractor Urban Umbrella , which designs alternatives to traditional sidewalk scaffolding in the city.

In January 2022, Urban Umbrella announced that it had raised $6.5 million in venture debt and had installed its scaffolding at 100 sites throughout the city.

Isabelle Durso can be reached at [email protected] .

Argent Sells 16% Stake in Crowne Plaza Hotel to Michael Loeb for $53M

Kamala harris targets apartment rent increases in first policy speech, loews, metlife list hollywood hotel for $40m discount, fred ohebshalom’s empire management faces foreclosure at 250 fifth avenue hotel.

By Andrew Coen

J.P. Morgan, Tyko Capital Provide Nearly $1.2B in Financing for Chelsea Luxury Towers

By isabelle durso.

Developers Team With Airbnb Right From the Start to Fill Condos

By david m. levitt.

• One state, 39 million people
• If there’s an issue that impacts Californians, we cover it. Sign up for weekly updates.

• Your favorite state, in photos
• Sign up to follow compelling stories of Californians in pictures.

• Newsletters
• Environment
• 2024 Voter Guide
• Digital Democracy
• Daily Newsletter
• Data & Trackers
• California Divide
• CalMatters for Learning
• College Journalism Network
• What’s Working
• Youth Journalism
• Manage donation
• News and Awards
• Sponsorship
• Inside the Newsroom
• CalMatters en Español

Californians: Your rent may go up because of rising insurance rates

Share this:

• Click to share on X (Opens in new window)
• Click to share on Facebook (Opens in new window)
• Click to share on WhatsApp (Opens in new window)

The state’s landlords see rising insurance costs, so they say they’re going to have to raise rents. But they complain about laws that limit how much they can do so.

Lea esta historia en Español

Like single-family homeowners in California, landlords are facing higher insurance premiums, too. And they’re passing along some of those costs to their tenants.

Many insurance companies have stopped writing policies in the state because of increased wildfire risks, but that’s not the only reason. They say in the case of any catastrophe, the potential costs of replacing any residential or commercial property, from labor to material costs, is just plain more expensive now. So even owners of properties in areas that are not at high risk for wildfires have had their policies canceled because their buildings may need repairs or improvements. Landlords are having to find other insurers, or having to turn to the ever-growing and more expensive FAIR Plan , the insurance industry-run plan that is mandated under California law to be the insurer of last resort. 

This is where the insurance crisis could worsen the housing crisis, according to some experts. Increased insurance costs for properties other than single-family homes are starting to affect the rental market — in a state where almost half of residents are renters — and could compound the state’s housing problems, they say. 

Josh Hoover, an insurance broker in the Los Angeles area, handles mostly commercial accounts and said “it’s almost impossible” to find coverage for any large structure. In late 2022, Allstate said it would stop writing new property insurance in the state, including commercial policies. Then State Farm, the biggest insurer in the state, recently canceled policies for tens of thousands of homes, residential community associations, business owners and commercial apartment properties. 

“Even buildings made in the ‘80s are now considered old, which is ridiculous,” Hoover said. “Most carriers want everything updated in the last 30 years. They want a new roof, electrical redone, plumbing redone — they want you to have copper pipes.”

For landlords, ‘death by a thousand cuts’

Earlier this year, Farmers canceled the policy on a 33-unit apartment building in San Bernardino that was built in the 1960s, said its co-owner, Uwe Karbenk. Karbenk found an out-of-state insurer instead of going with the more expensive FAIR Plan, but his premium has still increased by $28,000 to more than $41,000 a year.

Combined with state laws that limit how much he is allowed to raise the rent each year — 5% plus inflation, or up to 10% in some cases, with possibly other rent-control measures on the way — Karbenk said being a landlord in California is “a little bit like death by a thousand cuts.” He added that if his profit margin continues to shrink, he would rather invest in something else besides real estate.

“One of these measures, it’s not a big deal,” Karbenk said. “But over the years, it’s really difficult for mom-and-pops.”

Mike Placido and his wife are definitely a mom-and-pop. They own two rental properties, a four-unit building in San Gabriel and a duplex in Alhambra. He said they bought the properties as a way to supplement their retirement income when the time comes in a few years.

When State Farm canceled the policy on their San Gabriel property, Placido got a quote from the FAIR Plan for $8,600, much higher than their old $2,600 premium. Instead, he was able to cobble together three different policies from a Florida-based insurer to get the coverage the old policy provided for $6,500, a 150% increase. So he said he plans to raise rents in January.

“It’s not like I’m some land baron,” Placido said. “I’ll pass along as much as I possibly can, as much as the market can bear, and I’ll shoulder the rest. I have no choice.”

Yet another worry for renters

About 44% of Californians are renters, according to the U.S. Census. The median monthly rent in the state is $2,850, a third higher than the national figure, according to online real estate marketer Zillow.  About 30% of the state’s renters are considered severely cost-burdened, meaning they spend at least half of their income on housing, according to an analysis by the Public Policy Institute of California. Now their rents could rise to even more burdensome levels. 

Shanti Singh, legislative director for statewide renters’ rights organization Tenants Together, said “it’s still kind of an unknown how common it is” that tenants’ rents are rising along with insurance costs, partly because not all landlords say why they’re raising rents. 

“It depends on the landlords,” Singh said. “Some are transparent; a lot of them aren’t.”

“It’s not like I’m some land baron.” Mike Placido, property owner

Any significant rent increases have not yet shown up in Zillow’s data, which shows California’s median rent is actually down about $100 compared with last year, though it has climbed higher since the beginning of the year. 

In the Bay Area, two renters who didn’t want to be named out of fear of retaliation from their landlord said the rents at their live-work complex jumped earlier this year, and the reason was spelled out to them in an email that had “insurance costs” in the subject line. 

Singh said she fears things will only get worse for renters as the effects of climate change, such as wildfires, continue to weigh on the affordability of insurance, and in turn, housing.

“Tenants are going to have the least recourse,” Singh said. They “always end up bearing a disproportionate brunt of what they can afford.”

Housing and climate change

Singh and others who deal with California’s lack of affordable housing expressed concern about whether certain parts of the state will eventually be uninhabitable and uninsurable — whichever comes first.

Sarah Karlinsky, director of research at the Terner Center for Housing Innovation at UC Berkeley, said the lack of enough housing within already developed cities means more building “at the fringe of regions, in places that are more dangerous,” also known as the wildland urban interface, or the WUI, in wildfire speak. 

“If we don’t want to continue down this road, we have to fundamentally rethink our development patterns,” Karlinsky added.

Laurie Johnson, an urban planner and former chief catastrophe response and resiliency officer for the California Earthquake Authority, pointed out that some property owners in the state who own their buildings and have no mortgages might choose not to insure their properties because of the rising costs. That’s worrisome, she said.

“It feels like we want to keep our multifamily stock insured and don’t want to take the risk of losing it,” Johnson said. Hoover, the insurance broker, agreed and said he has had some clients tell him they plan to forgo insurance. 

Johnson added that just as jurisdictions have been requiring seismic retrofitting in case of earthquakes, protection against fires and other catastrophes — and the ability to replace whatever might be lost — is vital: “You would be displacing so many people.” 

“Tenants are going to have the least recourse.” Shanti Singh, legislative director for Tenants Together

The growing risks of climate change make it more important than ever for renters to have their own insurance, said Emily Rogan, senior program officer for United Policyholders, a consumer advocacy group. 

Renters insurance would cover the costs for tenants to stay “somewhere else as you figure out where to live in case of a severe weather event,” Rogan said.

Effects on commercial properties and businesses

Small businesses that rent their space will be affected by their landlords’ rising premiums, too.

John Reed owns a mixed-use commercial property in Oakhurst, outside Yosemite — an area that has seen its share of fires in the past several years. Last year, his fire insurance cost about $2,800, but Berkshire Hathaway canceled his policy. He got three different quotes from the FAIR Plan, with the highest being $24,000. Then, he found a plan from Lloyd’s of London for about $14,000.

Reed said he will have to pass on his increased costs to his six tenants. “As a landlord, I can’t hit them with the whole burden all at once,” he said. “If I’m able to afford it, I will try to spread that out over a two- or three-year period.”

California’s insurance commissioner, Ricardo Lara, has unveiled a multi-part plan to address the state’s insurance woes, mainly focused on wildfires. For example, insurers will be allowed to use catastrophe models if they agree to write policies in certain areas of the state . But Insurance Department spokesperson Michael Soller pointed out that Lara also recently announced a deal with the FAIR Plan that creates a high-value commercial coverage option.

“The reforms will have broad benefits for the availability of insurance,” Soller said. 

California insurance chief, Farmers CEO  ‘look outside’ for answers to insurance crisis

350,000 Californians are now on the FAIR Plan, the last resort for fire insurance. Now what?

Levi sumagaysay economy reporter.

Levi Sumagaysay covers the California economy for CalMatters with an eye on accountability and equity. She reports on the insurance market, taxes and anything that affects the state’s residents, labor... More by Levi Sumagaysay

• Share full article

For more audio journalism and storytelling, download New York Times Audio , a new iOS app available for news subscribers.

Harris Chooses Walz

A guide to the career, politics and sudden stardom of gov. tim walz of minnesota, now vice president kamala harris’s running mate..

This transcript was created using speech recognition software. While it has been reviewed by human transcribers, it may contain errors. Please review the episode audio before quoting from this transcript and email [email protected] with any questions.

Hey, it’s Michael. Before we get started, I want to tell you about another show made by “The New York Times” that pairs perfectly with “The Daily.” It’s called “The Headlines.” It’s a show hosted by my colleague, Tracy Mumford, that quickly catches you up on the day’s top stories and features insights from “The Times” reporters who are covering them, all in about 10 minutes or less.

So if you like “The Daily”— and if you’re listening, I have to assume you do — I hope that means you’re going to “The Headlines” as well. You can now find “The Headlines” wherever you get your podcasts. So find it, subscribe to it, and thank you. And now, here’s today’s “Daily.”

From “The New York Times,” I’m Michael Barbaro. This is “The Daily.”

[MUSIC PLAYING]

Today, the story of how a little known Midwestern governor became Kamala Harris’s choice for a running mate. My colleague Ernesto Londoño walks us through the career, politics, and sudden stardom of Governor Tim Walz of Minnesota.

It’s Wednesday, August 7.

Ernesto, over the past few days, we watched Vice President Harris bring the final three contenders for her running mate to her house in Washington, DC, for a set of in-person interviews. And then we watched as she seemed to narrow her pool of choices down to a final two — the governor of Pennsylvania, Josh Shapiro, and the governor of Minnesota, Tim Walz. And now, of course, we know that she has made her choice. What has she told us about her campaign strategy, the way she views this race, in ultimately choosing Tim Walz?

Michael, I think what the choice tells us is that Kamala Harris was drawn to two qualities that Governor Walz brings to the table. And what’s interesting is they may seem to be in tension. For starters, here’s the ultimate everyday man, somebody who grew up in a small town in Middle America, served in the National Guard, was a high school teacher, a football coach, very plain-spoken, goes to campaign events wearing T-shirts and baseball caps, is a gun owner and very proud about it. He sort of embodies the Midwest.

And she clearly thinks that that is going to bring the kind of moderate, white, working class voters that the campaign needs in swing states to come to them, to make this feel like a balanced ticket and something that will give her enough of the crucial votes to defeat Donald Trump in the fall.

On the other hand, as governor, he passed a slew of pretty progressive legislation in the past couple of years, everything from abortion rights to gun control. So these things are likely to appeal to bread and butter Democrats.

But the question is, when voters have examined these two facets of Tim Walz, may it bring them enough enthusiasm from the base and enough undecided voters that the campaign desperately needs, or at some point, do these two aspects of him start canceling each other out?

Right. In short, you’re saying Harris is betting on a dual appeal from Walz to two essential constituencies, but the risk is that the appeal to one of them is just much, much greater than to the other.

Right. You could definitely see a scenario where voters, once they’ve examined Tim Walz’s story and legacy, may conclude that both of these candidates are quite liberal.

OK, so tell us the story of Tim Walz, a story that I think a lot of us don’t know because we really don’t know Walz all that well, and how he has come to embody these two qualities and that tension that you just described.

Michael, the origin story of Tim Walz’s political career is quite fascinating.

He and his wife were teachers in a small city south of Minneapolis. And in 2004, when George W. Bush was running for re-election, Walz took a group of his students to a political rally in his hometown. They wanted to just see the president make his case. And a strange scuffle happened when they were trying to get in.

Well, one of the kids had a John Kerry sticker on his wallet. And this is where the individual says, well, you’re not going to be allowed to enter. You’ve been deemed a threat.

Apparently, one of the students had a sticker for Bush’s rival, John Kerry, on his wallet. And security officials at the rally didn’t want to let them in.

And I said, oh, it’s OK. They’re with me. And who are you? And I said, I’m Tim Walz. I’m their teacher here, and showed them my ID. And they said, well, you two have been deemed a threat to the president. And I said, well, that’s not true. And it kind of escalated.

And this really ticked off Tim Walz. He was really upset. There was a fight and a confrontation at the rally.

At this point in time, I’m kind of nervous. I’m getting arrested. So I’m like saying, well, I’m Teacher of the Year in Mankato. And they didn’t care about that. And it was kind of a sad epiphany moment, how it felt for people to be looked right through by people. These people didn’t see me. And this is happening.

And ultimately, he sort of walks away from this moment feeling really sick of the Bush administration, the politics of the day. And he turns around and volunteers for the Kerry campaign.

And then the more interested he becomes in politics in this era, he starts looking around his congressional district, and there’s a Republican who’s held the seat for many, many years. This was a largely rural district in southern Minnesota. And there’s no reason to believe that a newcomer to politics, somebody without a donor base, could make a run for this seat and win.

But Walz signs up for this weekend boot camp, where expert campaigners train newcomers who want to run for office. And he gets really enthused by the idea that he can pull it off. So he starts raising money with the support of an army of students who become so thrilled and energized by the prospect that their nerdy and kind geography teacher is making this uphill bid for a congressional race.

So his campaign staff is basically his former students.

That’s right. And he proves to be a formidable candidate. He draws a lot of attention to his experience in the classroom and as a coach.

When I coached football, these stands held about 3,000 people. That’s a lot. It’s also the number of American soldiers who have died fighting in Iraq.

He’s a very strong advocate for pulling out of the war in Iraq.

Serving right now are kids that I taught, coached, and trained to be soldiers. They deserve a plan for Iraq to govern itself, so they can come home.

And one thing that happens in the campaign that is really surprising to people is he comes out as being in favor of same-sex marriage. Now, it’s useful to remember that this is 2006, when the vast majority of Democrats, Democrats running for most elected office, were not ready to come out in favor of same-sex marriage.

And here’s a guy who’s new to politics, who’s trying to unseat a Republican who’s held on to his seat for more than 12 years, taking what appeared to be a reckless position on something. And when he was asked about it at the time, Tim Walz told a supporter, this just happens to be what I believe in. And I’d rather lose a race that I’ve ran being true and consistent to my values than try to run as somebody I’m not.

And of course, he wins.

Yes. To everybody’s surprise, he pulled it off.

So from the get-go, he shows a kind of maverick, “politics be damned” quality, taking stands that he knows may be unpopular among the voters he’s trying to win over. But he’s got some innate political gifts that are all making it work.

Yeah, I think that first campaign showed us that Tim Walz had real political chops. He was a very effective campaigner. And people really liked him. When he was knocking on doors, when he was introducing himself to voters, they saw him as somebody who was very genuine and who was admirable.

So once he gets elected in this conservative leaning district in Minnesota, what does he actually do in Congress?

In Congress, he develops a reputation for being somebody who can work across the aisle. And this is a period where Democrats and Republicans were deeply polarized over the Iraq War. He spends a lot of his time lobbying to expand benefits for veterans, so it’s easier for them to go to college after their service, and also becomes a leading voice in the quest to repeal Don’t Ask, Don’t Tell, the policy that prohibited openly gay servicemen from serving in uniform.

And he remained really popular. He easily won re-election five times. The last time he runs for his seat happens to be 2016, when President Trump wins his district by about 15 points.

And still, voters kept Tim Walz in office.

I think it’s important to note what you just said. Walz is distinguishing himself as a Democrat who can take some pretty progressive positions, as he did in that first campaign on gay rights, as he did with Don’t Ask, Don’t Tell, and keep winning in very Trump-friendly districts of his state.

That’s right. And as he’s serving his sixth term in office, he sets his sights on the governor’s mansion and decides to run for office in 2018. He wins that race easily. And early on, during his time as governor, the eyes of the world are on Minnesota after a police officer kills George Floyd. And what we see is massive looting and protests in Minneapolis.

Right, and remind us how Governor Walz handles that violence, those protests.

Yeah, I think that’s a crucial chapter in Tim Walz’s political career and one that will come under scrutiny in the days ahead.

After George Floyd was killed on a Monday —

People are upset, and they’re tired. And being Black in Minnesota already has a stigma and a mark on your back.

— protests took root in Minneapolis.

Y’all want to sit out here and shoot off your rubber bullets and tear gas.

And they got progressively larger and more violent.

There comes a point where the mayor and the police chief in Minneapolis plead for help. They ask the governor to send in the National Guard. And crucially, that request was not immediately heeded.

This is the third precinct here. There are fires burning to the left of it at the —

And at the height of the crisis, a police precinct building was abandoned.

There’s someone climbing up the wall right now, kicking the window in, trying to climb up the wall.

Because city officials grew concerned that protesters were about to overrun it and may attack the cops inside their own turf.

[EXPLOSIONS]

And the building is set on fire.

Right, a very memorable image. I can recall it happening in real-time.

Yeah, and in the days that followed, I think there were a lot of questions of why the governor didn’t send in troops earlier and whether a more muscular, decisive response could have averted some of the destruction that spread through the city.

And how does Walz end up explaining his decision not to send in the National Guard more quickly?

The governor and his administration have said that they were really, really dealing with an unprecedented challenge. And I think there was a concern that sending in troops into this really, really tense situation could have done more to escalate rather than pacify things on the street.

But in the weeks and months that followed, there were a lot of questions about Governor Walz’s leadership. And there were critics who said, during what may have been the most challenging week of his life, we saw a governor who was indecisive and who waited too long to send in resources that ultimately allowed the city to get to a semblance of order.

Right, and it feels like this is a moment that will almost assuredly be used against him by Donald Trump and JD Vance, the Republican ticket, which has made law and order so central to their message in this campaign.

Yeah, absolutely. And here in Minnesota, that was certainly a liability for him when he ran for re-election in 2022. But voters kept him in office, and he won that race handily. And not only did he win, but Democrats managed to flip the Senate and have full control of the legislature on his watch.

And that sets in motion one of the most productive legislative sessions in Minnesota history, where Tim Walz and his allies in the House and the Senate managed to pass a trove of really progressive legislation, oftentimes on a party vote.

Tell us about some of that legislation.

Well, Minnesota becomes the first state in the wake of the Supreme Court ending the constitutional right to abortion to actually codify this right under state statute. And they did a lot more stuff. They had a huge budget surplus, and they used that, for instance, to fund meals for all school children.

They managed to pass a couple of gun control laws that were very contentious. They gave the right to undocumented immigrants to get driver’s licenses. They legalized recreational marijuana. And finally, the governor takes a pretty bold stance on this issue of gender affirming care for transgender kids and teenagers, and says that Minnesota will be a safe haven for people who want that health care.

So, Ernesto, so how should we think about that blitz of legislation and the largely progressive tone of it, given the way that Walz had campaigned and succeeded up to that moment as somebody with such broad appeal across the political spectrum?

When the governor was asked whether this had been too much too quickly in terms of progressive legislation, his answer was that these were broadly popular policies, that these are issues Democrats had campaigned on. And here, Democrats had a window of opportunity where they were in control of the governor’s mansion and control of the House, the Senate, and that when you have political capital, you spend it.

But when you start listening to Republicans in Minnesota, they say, here’s a guy who campaigned on this mantra of “One Minnesota.” That was his campaign slogan. And he sort of came into office with this promise that he would govern in a bipartisan way, reach across the aisle.

But when they had all the votes they needed to pass their policies, Republicans felt that Walz was not bothering to bring them into the fold and to pass legislation that was going to be palatable to conservatives in the state. So I think people who once regarded him as a moderate now start seeing him as somebody who, when he had the power, acted in ways that were really progressive and liberal.

So at the height of his power, Governor Walz emerges as somebody who, when given a shot at getting done what he really wants to get done with a Democratic legislature, is a pretty progressive leader, even at the risk of being somewhat at odds with his earlier image as more moderate, because in his mind, enough people in the state are behind these policies.

Yeah, and I think he assumed that he had banked enough goodwill and that people across the state liked him enough to tolerate policies they may have disagreed with. And I think it’s safe to say, among the people who cover him here regularly, there was never any real hint that Tim Walz was eyeing a run for higher office. He’s not somebody who has written the kind of political memoir that oftentimes serves as a case of what you would bring to a national ticket or to the White House. And he seems pretty happy with a state job.

So it was a huge surprise when Tim Walz starts going viral through a string of cable news appearances right after President Biden drops out of the race, and the Democrats are scrambling to put Harris at the top of the ticket. And what becomes clear is that Walz is very forcefully auditioning for the role of vice president, and Vice President. Harris starts taking him very seriously.

We’ll be right back.

So, Ernesto, tell us about this cable news audition that Governor Walz undertakes over the past few weeks and how, ultimately, it seemed to help him land this job of being Harris’s running mate.

I think Walz does something really interesting, and that is that he says that Democrats shouldn’t be talking about Trump and Vance as existential threats. He kind of makes the case that Democrats have been in this state of fear and paralysis for too long, and that it’s not serving them well. So the word he latches onto is “weird.”

Well, it’s true. These guys are just weird.

It is. It is.

And they’re running for he-man women hater’s club or something. That’s what they go at. That’s not what people are interested in.

And I think one other thing we see in Walz is somebody who’s putting himself out there as a foil to JD Vance.

That angst that JD Vance talks about in “Hillbilly Elegy,” none of my hillbilly cousins went to Yale, and none of them went on to be venture capitalists or whatever. It’s not —

I think the case he’s making is that Tim Walz is a more authentic embodiment of small town values.

What I know is, is that people like JD Vance know nothing about small town America. My town had 400 people in it, 24 kids in my graduating class. 12 were cousins. And he gets it all wrong. It’s not about hate.

And behind the scenes, people from Tim Walz’s days on Capitol Hill start calling everybody they know in the Harris campaign and the Harris orbit and saying, here’s a guy who has executive experience as governor, but also somebody who has a really impressive record from his time on Capitol Hill and somebody who could be an asset in helping a Harris administration pass tough legislation. So you should take a hard look at this guy.

Which is, of course, exactly what Harris ends up doing. And I want to talk for a moment about how Harris announces Walz as her running mate on Tuesday morning. She did it in an Instagram message. And it felt like the way she did it very much embraced this idea that you raised earlier, Ernesto, that Walz contains these two appeals, one to the Democratic base, one to the white working class.

Harris specifically cites the work that Walz did with Republicans on infrastructure and then cites his work on gun control. She mentions that he was a football coach and the founder of the high school Gay Straight Alliance. She’s straddling these two versions of Walz.

But I want to linger on the idea for a moment of Walz’s vulnerabilities, because once he becomes Harris’s running mate, Harris and Walz are going to lose a fair amount of control over how they present him to the country, because he’s going to become the subject of very fierce attacks from the Republicans in this race. So talk about that for just a moment.

Yeah, I mean, it’s important to keep in mind that Governor Walz has never endured the scrutiny of a presidential race. So the questions he’s going to be asked and the way his record is going to be looked at is going to be different and sharper. I think the Harris campaign is billing him as, first and foremost, a fighter for the middle class. And I think that certainly will have some appeal.

But I think in coming days, there’s going to be a lot of attention drawn to parts of his record that may be unpopular with many voters. For instance, giving undocumented immigrants driver’s licenses, which Governor Walz championed. It’s likely to provide fodder for an attack ad.

The very dramatic footage of Minneapolis burning in 2020 is also something that I think people will be drawn to. And there’s going to be interest in reexamining what the governor did and what he could have done differently to avert the chaos.

And on Tuesday, we saw that the Trump campaign wasted no time in trying to define Tim Walz as soft on crime, permissive on immigration policy. And they also made clear they wanted to relitigate the era of George Floyd’s killing. And specifically, they want to try to tie him to the effort at the time to defund the police, which is a movement that Walz personally never endorsed.

So the Republican attack here will be pretty simple. Walz is liberal. Harris is liberal. So, in their efforts to speak to especially white working class and rural voters in swing states, the Trump campaign is going to say this is not the ticket for that group of voters. This is the ticket of burning police precincts and gun control. And of course, that may not be fair, but that’s very likely going to be the message over the next couple of months.

Right. I think there’s going to be effort to portray him as a radical liberal who has used his small town roots to put on this sort of veneer of being a moderate and a really sort of understanding and being part of the segments of the electorate that I think are critical in this election.

I want to speak for just a moment about the person Harris did not pick when she chose Walz because many Democrats had felt that Walz was a potentially too liberal seeming running mate for a candidate, Kamala Harris, who herself comes from a blue state and is caricatured by the Republicans as liberal herself.

And the person she didn’t choose was Governor Josh Shapiro of Pennsylvania, who was seen as having a huge appeal in that particular key swing state, but also presented risks of his own of alienating parts of the Democratic base with his well-documented support for Israel and his criticism of campus protesters. How should we think about the fact that, ultimately, Harris chose Walz over Shapiro?

Yeah, I think in the final stretch of this campaign to be the vice presidential pick, we started seeing a lot of acrimony in pockets of the Democratic base, drawing attention to the fact that Governor Shapiro could be divisive on Gaza, which has really sort of split the party in recent months.

So I think at the end of the day, they made a calculation that Tim Walz would be more of a unifying figure and would be somebody who would inspire and energize enough pockets of the electorate that they need, particularly in the Midwest, to make him the stronger and more exciting pick and somebody who wouldn’t force them to go back to defending and relitigating the Biden administration’s record on Israel and on the war in Gaza.

Right, and then, on Tuesday night, we got our first glimpse of Harris and Walz together on stage for the first time at a campaign rally. I’m curious, what struck you about their debut together.

Good evening, Philadelphia.

I think everybody was watching the opening scene of this rally to see what the chemistry between these two people was going to be like. And they both seemed giddy. They were literally, at times, bouncing with enthusiasm.

Since the day that I announced my candidacy, I set out to find a partner who can help build this brighter future.

So Pennsylvania, I’m here today because I found such a leader.

Governor Tim Walz of the great state of Minnesota.

They soon got down to business. And that business was how to define Tim Waltz for voters who don’t know him well.

To those who know him best, Tim is more than a governor.

And right off the bat, we saw that Kamala Harris really highlighted a lot of pieces of his pre-political career.

To his former high school football players, he was Coach.

She repeatedly called him Coach Walz, Mr. Walz, evoking his time in the classroom, and even used his military title from his days in the Army.

To his fellow veterans, he is Sergeant Major Walz.

And then when it came time for Tim Walz to introduce himself on this massive stage —

Welcome the next vice president of the United States, Tim Walz.

— he drew a lot of attention to his small town roots.

I was born in West Point, Nebraska. I lived in Butte, a small town of 400.

He said something that he said repeatedly recently in campaign appearances, which is —

In Minnesota, we respect our neighbors and their personal choices that they make. Even if we wouldn’t make the same choice for ourselves, there’s a golden rule — mind your own damn business.

The golden rule of small towns is you mind your own damn business, which is something he said in the context of his argument that Republicans have been limiting, rather than expanding, people’s rights. But he also drew attention to the fact that he’s a gun owner.

By the way, as you heard, I was one of the best shots in Congress. But in Minnesota, we believe in the Second Amendment, but we also believe in common sense gun violence laws.

And then when it came time to draw a sharp contrast with their opponents, Tim Walz said, these guys are phonies.

Donald Trump is not fighting for you or your family. He never sat at that kitchen table like the one I grew up at, wondering how we were going to pay the bills. He sat at his country club in Mar-a-Lago, wondering how he can cut taxes for his rich friends.

He said it’s actually people like me and Kamala Harris who come from humble origins and showed what is possible in America when you hail from a working class background, and you seize opportunities that were available to you.

Thank you, Philadelphia. Thank you, Vice President. God bless America.

So when it comes to this question of Walz’s dual identities and dual appeals, what did we learn on day one of this new Democratic ticket, do you think?

I think the campaign is trying to convey that these two facets of Tim Walz’s life are not mutually exclusive, that they don’t need to be in tension. They don’t cancel each other out. They’re both part of Tim Walz’s story. And I think that’s how they’re going to present him from now until Election Day.

Ernesto, thank you very much. We appreciate it.

It’s my pleasure, Michael.

Here’s what else you need to know today. On Tuesday, Hamas said that Yahya Sinwar, one of the masterminds behind the deadly October 7 attacks on Israel, had consolidated his power over the entire organization. Until now, Sinwar had held the title of Hamas’s leader in Gaza. But with the assassination of Hamas’s top political leader by Israel last week, Hamas said that Sinwar would take on that title as well. Sinwar remains a major target of Israel and is believed to have been hiding in tunnels underneath Gaza since October 7.

And the US Department of Justice has charged a Pakistani man with ties to Iran with trying to hire a hitman to assassinate political figures in the United States. The man recently traveled to the US and was arrested in New York last month. American authorities believe that his potential targets likely included former President Trump.

Today’s episode was produced by Alex Stern, Eric Krupke, and Olivia Natt. It was edited by Lisa Chow and Patricia Willens, contains original music by Pat McCusker and Marion Lozano, and was engineered by Alyssa Moxley. Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. Special thanks to Nick Pittman and Minnesota Public Radio.

That’s it for “The Daily.” I’m Michael Barbaro. See you tomorrow.

• Apple Podcasts
• Google Podcasts

Hosted by Michael Barbaro

Featuring Ernesto Londoño

Produced by Alex Stern Eric Krupke and Olivia Natt

Edited by Lisa Chow and Patricia Willens

Original music by Marion Lozano and Pat McCusker

Engineered by Alyssa Moxley

Listen and follow The Daily Apple Podcasts | Spotify | Amazon Music | YouTube

Earlier this summer, few Democrats could have identified Gov. Tim Walz of Minnesota.

But, in a matter of weeks, Mr. Walz has garnered an enthusiastic following in his party, particularly among the liberals who cheer on his progressive policies. On Tuesday, Vice President Kamala Harris named him as her running mate. Ernesto Londoño, who reports for The Times from Minnesota, walks us through Mr. Walz’s career, politics and sudden stardom.

On today’s episode

Ernesto Londoño , a reporter for The Times based in Minnesota, covering news in the Midwest.

Background reading

Who is Tim Walz , Kamala Harris’s running mate?

Mr. Walz has faced criticism for his response to the George Floyd protests.

There are a lot of ways to listen to The Daily. Here’s how.

We aim to make transcripts available the next workday after an episode’s publication. You can find them at the top of the page.

The Daily is made by Rachel Quester, Lynsea Garrison, Clare Toeniskoetter, Paige Cowett, Michael Simon Johnson, Brad Fisher, Chris Wood, Jessica Cheung, Stella Tan, Alexandra Leigh Young, Lisa Chow, Eric Krupke, Marc Georges, Luke Vander Ploeg, M.J. Davis Lin, Dan Powell, Sydney Harper, Michael Benoist, Liz O. Baylen, Asthaa Chaturvedi, Rachelle Bonja, Diana Nguyen, Marion Lozano, Corey Schreppel, Rob Szypko, Elisheba Ittoop, Mooj Zadie, Patricia Willens, Rowan Niemisto, Jody Becker, Rikki Novetsky, Nina Feldman, Will Reid, Carlos Prieto, Ben Calhoun, Susan Lee, Lexie Diao, Mary Wilson, Alex Stern, Sophia Lanman, Shannon Lin, Diane Wong, Devon Taylor, Alyssa Moxley, Olivia Natt, Daniel Ramirez and Brendan Klinkenberg.

Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. Special thanks to Sam Dolnick, Paula Szuchman, Lisa Tobin, Larissa Anderson, Julia Simon, Sofia Milan, Mahima Chablani, Elizabeth Davis-Moorer, Jeffrey Miranda, Maddy Masiello, Isabella Anderson, Nina Lassam and Nick Pitman.

An earlier version of this episode misstated the subject that Walz’s wife taught. She taught English, not Social Studies.

How we handle corrections

Ernesto Londoño is a Times reporter based in Minnesota, covering news in the Midwest and drug use and counternarcotics policy. More about Ernesto Londoño

Advertisement

Plan Your Trip to Livny: Best of Livny Tourism

Livny, russia, essential livny, things to do.

Places to stay

Food & drink

• Chudo Uley 1
• U Duba Cafe 1
• Kazachiy Stan Inn
• Mini-Hotel Livny-Zolushka
• Mini-hotel Livny
• LivnyPlastic Hotel
• Victory Square
• St. Sergius Cathedral
• Monument Polikarpov N. N.
• Kurgan Slavy
• A.G. Shipunov Bust