1. Build the community BEFORE you build the kitchen
Your biggest mistake would be building a beautiful space and then figuring out who it’s for.
Successful projects build:
- A waitlist
- Partnerships
- Farmer networks
- Nonprofit users
- Workforce and training pipelines
Launch the ecosystem first — then the facility.
2. Storage matters more than equipment
The most common complaint shared kitchens receive is not about ovens or fryers — it’s:
- Not enough refrigerator space
- No freezer space
- Not enough dry storage
- Lack of packaging space
Overbuild storage. Underbuild kitchen.
3. You’re not just building a kitchen — you’re operating a service business
People think they’re running a kitchen.
In reality, you’re running:
- A co-working space
- A training center
- An incubator
- A compliance-driven operation
- A customer service–heavy environment
This is 80% administration and operations, 20% culinary.
4. Equipment breaks — a lot. Budget accordingly
Commercial kitchens are rough environments. Plan for:
- Walk-in cooler repairs
- Dishwasher failures
- Hood system inspections
- Grease trap servicing
- Plumbing and drainage issues
Create a capital reserve. Repairs are guaranteed.
5. Compliance is relentless
Your logs must run like clockwork:
- Temperature logs
- Cleaning logs
- Cooling logs
- Thermometer calibration
- Maintenance logs
- Inspection preparation
You become an auditor, trainer, and compliance officer all in one.
6. Great policies prevent 90% of conflicts
Shared spaces multiply conflict unless rules are airtight:
- Cleaning responsibilities
- Storage claims
- Scheduling priority
- Guest and helper policies
- Penalties for violations
Clear policies mean fewer arguments and happier users.
7. Hire the right staff — this is not a volunteer-run operation
The biggest regret of failed kitchens is under-staffing.
You need, at minimum:
- A Kitchen Manager
- A Program or Training Coordinator
- A Maintenance and Safety role (can be part-time)
Without staffing, the facility becomes unsafe and unsustainable.
8. Programming drives long-term success — not rentals
Rental revenue rarely pays for everything.
The real impact and financial sustainability come from:
- Business coaching
- Accelerator programs
- Workforce development
- Value-added processing support
- ServSafe and food safety classes
- Community cooking events
The kitchen is the shell. Programs create the outcomes funders love.
9. Pick your primary user group — then design around them
Trying to serve everyone leads to serving no one well.
Decide early if you’re prioritizing:
- Caterers
- Bakers
- Food trucks
- Nonprofits
- Value-added producers
- Prepared meal companies
- Farmers
Each group has very different needs.
10. This is one of the most impactful projects a community can build
When done right, a shared-use kitchen:
- Launches new businesses
- Creates jobs
- Helps farmers access new markets
- Reduces food insecurity
- Builds resilience
- Increases community wealth
- Strengthens local food systems
It becomes a cornerstone asset that can transform a neighborhood, city, or region.
