Commissary-noun, plural com·mis·sar·ies.
Pros of Using a Commissary Kitchen
a store that sells food and supplies to the personnel
or workers in a military post,
mining camp, lumber camp, or the like.
a dining room or cafeteria, especially one in a
motion-picture studio
MODULE: Industrial / Institutional /
Commissary Food Service
Commissary - a store that sells food and supplies to
the personnel or workers in a military post, mining
camp, lumber camp, or the like.
a dining room or cafeteria, especially one in a
motion-picture studio
What is a commissary?
A commissary is a licensed or permitted food service
establishment that provides required services to a
mobile food dispensing vehicle (MFDV). A
commissary may provide anything from a source for
obtaining potable water and disposing of
wastewater; storage for food and supplies; or
cooking facilities to prepare the food for sale and
consumption. A commissary provides the necessary
support for the MFDV to operate in a safe and
sanitary manner.
The Pros and Cons of Using a Commissary
Kitchen
Legally, almost any food business must operate out
of a commercial kitchen. This is due to health
department requirements that food sold to the
public must be produced in a licensed, commercial
kitchen.
The ability to ―"borrow" a kitchen short-term is the
basis for the commissary kitchen (you may also see
the term KaaS, which stands for (Kitchen as a
Service) Commissary kitchens are established
commercial- grade kitchens where foodservice
providers can safely and legally prepare, cook, and
store food and equipment—without having to own
and maintain the facility themselves.
Commissary kitchens provide flexibility.
If you’re just starting out and don’t want to commit
to a lease payment or long- term commitment, you
should move toward using a commissary. New and
emerging businesses who need kitchen access only
periodically will benefit from a commissary kitchen’s
flexibility. Because you’re simply renting space, there
is a
lower financial barrier to entry for a food
entrepreneurs. Often priced by the hour, by the
month, or on a membership basis, using a
commissary kitchen means not having to commit to
a long-term lease on a brick-and-mortar building.
You’ll have added storage options.
Many commissary kitchens supply additional space
to store equipment, food prep items, or food. This is
something you should look for when investigating
commissary options. Storage can be rented in the
form of shelves, refrigeration space, or freezer
space. Having the option to rent storage space offers
additional flexibility to increase or reduce capacity as
needed. Plus, it can make your time in the kitchen
far more efficient
You can gain access to special equipment.
Needa Hobart Mixer? Industrial scale equipment is
extremely expensive to purchase and maintain. One
of the most valuable assets of a commissary kitchen
is on-demand access to these unique pieces of
equipment. Before committing to a commissary,
investigate to see what equipment is included and
what can be rented. The equipment needs of a baker
will be different from someone launching a virtual
restaurant.
Increase your workspace.
This is especially true for food trucks, food carts,
independent caterers, and other mobile food
operations. Food trucks are tight spaces and
commissary kitchens allow you all the space you
need to adequately prepare your product.
Avoid responsibilities of ownership.
This is a huge benefit! Being responsible for a
building and maintenance can eat up a lot of time
and money. Renting a commissary means
relinquishing the responsibility of overhead and
maintenance to the owners, giving you the freedom
to focus your time and energy on your business.

Turn-key community.
These “co-cooking” spaces enable interactions with
other entrepreneurs and influencers in your
industry. If you’re just starting out, more seasoned
business owners can help you navigate the industry
or comply with local laws.
Cons of Using a Commissary Kitchen
Limited access.
Physical space is finite. If the commissary kitchen
you’ve selected is full, you’re out of luck. Plus
kitchen scheduling can often be an issue. If you
prefer to work late at night or early in the morning,
you’ll likely be fine. But kitchens can book up quickly
during peak hours.
Lack of privacy.
If you’re working on R&D for a new product, there’s
no guarantee you’ll have the privacy to keep your
work to yourself. Just like any shared space, you can
expect people to be moving in and out often.
You get what they have.
If you find yourself needing specialized equipment or
space beyond what’s available, you may have to find
a new facility. Since you don’t own the space,
introducing a large appliance would most likely be
frowned upon by the owners.
Scaling may mean moving.
While scaling up is great news for your business,
once you scale, it’s likely you’ll outgrow the
commissary. If you plan to grow a massive business,
you may want to move into a new space before the
growth begins in order to be adequately prepared.
You’re subject to the facility’s reputation.
If the commissary you’re renting fails inspections or,
worse, is shut down, you may face loss of access to
the facility.
A Basic Guide to Commissaries
What is a commissary? Here’s the short version: a
commissary is an established commercial kitchen
where Food Truckers and other foodservice
providers can go to prepare and store food. Many
food trucks and mobile vendors also park their
vehicles and store their equipment at commissaries
overnight.
Some food truck owners use commissaries because
they’re convenient—renting space in a commissary
where you can cook and prepare your food is more
affordable in the short-term than building a
functional, up-to-code commercial space of your
own. And remember—many Food Truckers opt for
mobile restaurants instead of brick and mortar
locations simply because they’re looking for a low-
cost way to enter the food industry.
However, other food truck owners use commissaries
because they’re required to do so by the local city or
county health departments. In most cities, you’re
not allowed to prepare or store food that you’ll be
selling in your home—and some cities won’t even
allow you to make food on the truck. If that’s the
case, you must store your food, and often your truck,
at a kitchen that is licensed for commercial use.
Find the Best Commissary for Your Truck
Before you start looking for commissaries in your
area, you’ll need to research your local laws. Find
out whether or not you’re required to work from a
commissary and if there are any additional licenses
or health code requirements you’ll need to follow to
use one. There are several different types of
commissaries, and you’ll need to choose the one
that best fits the needs of your truck.
Shared Space in a Commercial Kitchen
Most food truck owners entering the world of
commissaries start out with shared space in a
commercial kitchen. With a shared space
commissary, you and several other food truck
owners, caterers, or chefs will all have access to the
same group kitchen. Overall, shared commissary
spaces are cheaper than having your own private
space, making them a draw for new business owners
Private Commercial Kitchen
If you’re looking for a little more control and
ownership over your kitchen space, you may want to
look into a private commissary. Though a private
commercial kitchen space costs more than a shared
one, you won’t have to work around anyone else’s
schedule and you’ll always have all of the equipment
and storage space to yourself.
Rented Space in an Existing Restaurant’s
Kitchen
In addition to renting a shared or private space in a
licensed commercial kitchen, you can also rent a
kitchen from some existing brick and mortar
restaurants in your area. Some restaurant owners
are happy to rent out their kitchens during hours
when the establishment is closed in order to make a
little extra cash. This is a great way to cut your
commissary costs and to enjoy access to a full range
of licensed, professional kitchen equipment.
The Benefits of Commissaries
Now that you have a better understanding of what a
commissary is, you’re equipped to determine
whether or not you really need one. As we
mentioned earlier, that’s going to depend heavily on
the local laws in your city—but it also depends on
your truck’s basic needs. A few weeks ago, we talked
about defining your truck’s unique selling
proposition. Commissaries are all very different, and
not all licensed commercial kitchens will be right for
you. The needs of mobile food vendors and caterers
can vary widely, so you should be aware that some
certified commissaries simply won’t work for you as
a food truck owner.
Six benefits you’ll enjoy when you use a
commissary.
1. Convenient Storage
Clearly, storage space is one of the greatest benefits
of renting space in a commissary. Whether you’re
just storing your truck or using the commissary to
house all of your ingredients and supplies, it’s
incredibly important to have a licensed, food-safe
facility in order to make sure you’re meeting all
health code requirements.
2. Available Supplies
Many commissaries also offer a range of commonly
used supplies and ingredients. You can find goods
such as water, ice, canned, and bottled beverages,
staples like bread and rice, produce, meat, dairy,
snack foods, desserts, utensils, plates, napkins,
gloves, kitchen supplies, cleaning products, and
propane. Generally, commissaries don’t require you
to purchase supplies from them, though you should
read your contract carefully to be sure that renting
space doesn’t stipulate any further purchases.
3. A Place to Park and Recharge
As we mentioned before, many cities require food
trucks to be parked at commissaries overnight. Your
truck needs electricity to make it through those long
days driving downtown, and a commissary is a great
place to recharge your truck. Charging your truck
regularly overnight at a commissary ensures that you
retain enough power to keep trucking all day long
and to make sure that any refrigerated areas you
have onboard stay cooled to food-safe
temperatures.
4. Cleaning and Disposal Areas
In many areas, commissaries are also required
because they provide cleaning and sanitation areas
and facilities to safely dispose grease, used water,
and solid waste. Commissaries typically have wash
bay facilities where you can dispose of wastewater
and grease to be treated and cleaned. The
commissary should also have dumpsters for solid
trash, and some commercial kitchens offer recycling
facilities.
5. One-Stop Maintenance and Service
When the kitchen’s going and there are hungry
people lined up outside the window, your food truck
is a restaurant that just happens to be located on
wheels. But at the end of the day, your truck is a
vehicle first and foremost—and that means you’re
going to need a mechanic. Now, you can definitely
find a qualified mechanic at a local auto shop who
can help you out with engine problems and oil
changes, but he or she might not be equipped to
handle issues with your kitchen equipment,
refrigeration system, or plumbing.
6. Miscellaneous Services
if you’re renting space at a restaurant or local school,
some commissaries that are designed specifically for
food trucks also offer a range of miscellaneous
services that can simplify your business and make it
easier to start a food truck. Some commissaries are
equipped to help you get permits, food handling
certifications, menu boards, and graphic materials
for your truck. Your local commissary may also offer
some administrative support by helping you
schedule inspections and audits and plan for events.
Commissary employees interact regularly with food
truck owners and can help you find the tools you
need to succeed as a food truck owner while also
acting as an intermediary between you and the local
health inspectors.
Potential Benefits of Using Commissary
Kitchens
Some food truck operators are forced to use
commissary kitchens to comply with local laws, but
others choose to use them for their convenience.
Here are a few additional benefits to using a
commissary kitchen:
Location: If you have multiple food trucks or carts, a
commissary kitchen can provide a central location
where you can prep all of your food and then divide
it for each truck. When looking for a commissary
kitchen, it's important to note its location in relation
to your customers and its proximity to highways and
main roads.
Amenities: Some commissary kitchens will provide
special amenities for your food truck, such as water
and grease disposal, which are essential for meeting
health code regulations. When looking at renting
commissary kitchen space, be sure to check what
amenities are and aren't included.
Equipment: Food trucks have limited space, but
commissary kitchens have access to a variety of
commercial equipment. But if your food truck needs
specialized equipment like waffle makers, smokers,
or woks, make sure the kitchen has what you need
before signing a contract.
Parking: Commissary kitchens that offer overnight
parking are very valuable, especially in big cities
where parking is scarce or expensive. If the kitchen
does offer parking, check to see if the parking is
covered or open and how secure it is.
Storage: Space is a big concern in food trucks, so one
of the questions you should ask before deciding on a
commissary kitchen is how much storage space you
get, including refrigerated space. This is especially
critical when looking for a shared kitchen space,
because the limited storage space is split among
several different parties.
Potential Downsides of Using Commissary
Kitchens
Although using commissary kitchens may be
convenient for some businesses, they may not be a
viable option for every food truck. Here are some
potential downsides of using commissary kitchens:
Cost: While commissary kitchens offer short term
savings, they may not be an economical long-term
investment. Commissary kitchen rates depend on
the location, but costs can range between $15 - $35
an hour, and costs can add up over time.
Inconvenient Location: Many commissary kitchens
will choose locations outside the city center or in the
suburbs because real estate is cheaper and they can
afford a larger space. While this will drive down the
rental costs, it will also mean more money spent on
gas and more time wasted in transit from the kitchen
to your customers.
Scheduling Conflicts: When sharing a commissary
kitchen with other businesses, you'll have to change
your schedules to make sure everyone gets equal
access. And while you may have equal use of the
space, it could be at an inconvenient time, like early
in the morning or late at night, which won't work
with everyone's schedule.