Starting a food business is an exciting but challenging undertaking, and one of the most important decisions you’ll make is where to operate your kitchen. While traditional brick-and-mortar locations might seem obvious, many entrepreneurs are discovering the advantages of shared kitchens. In this post, we’ll explore some key benefits of starting your food business in a shared kitchen v.s. a brick and mortar.

Startup cost

Lower Startup Costs: One of the biggest challenges of starting a food business is equipment, permits, and rent costs. You can save a lot of money on these expenses by renting space in a shared kitchen. You won’t need to invest as much upfront capital and won’t be locked into a long-term lease. Plus, shared kitchens typically come equipped with a wide range of commercial-grade equipment that you might not be able to afford alone.


Flexible Scheduling: Another advantage of shared kitchens is that they offer flexible scheduling. Since you’re sharing space with other food entrepreneurs, you can often rent time slots when needed. This can be especially helpful if you’re starting and don’t need a full-time kitchen. Additionally, most shared kitchens have staff to help with setup and cleanup, saving you time and energy.


Access to a Network: In a shared kitchen, you’ll be surrounded by other food entrepreneurs working toward similar goals. This can be an invaluable resource for networking, collaboration, and learning. You might find that you can share tips and advice with other entrepreneurs or even collaborate on events or projects that benefit everyone. Additionally, shared kitchens offer educational resources like workshops and classes to help entrepreneurs grow their businesses.


Compliance and Safety: Starting a food business involves many regulations and safety requirements. You can rely on facilities like PREP to maintain compliance with all the necessary standards by operating in a shared kitchen. This can save you a lot of headaches and potential legal issues down the line. Shared kitchens also often have staff with expertise in food safety, handling, and procurement which can help ensure your products are safe and high-quality.


Testing the Waters: Starting your food business in a shared kitchen can be a great way to test the waters before committing to a full-scale brick-and-mortar location. You can experiment with different recipes, products, and concepts without investing much money upfront. This can help you fine-tune your offerings and gauge customer interest before investing more.

In conclusion, shared kitchens offer many benefits for food entrepreneurs just starting or looking for a more flexible, cost-effective way to operate. By renting space in a shared kitchen, you can save money on startup costs, benefit from a supportive network of fellow entrepreneurs, and test your concepts before opening your brick-and-mortar location.

Here’s what PREP shared kitchen members are saying.

“We wanted to be in an environment that was all about community so we could grow our business professionally. The facility allows us to have several things going on simultaneously, and we needed that. We’ve grown thanks to PREP exponentially.”

Rick Herbst
Nonna’s Family Kitchen

“As my business grew, PREP was the perfect place for me to expand my roasting business. They helped me get my licenses and then helped me get my roaster hooked up to increase production and grow my business. Thanks to all the folks at PREP!”

Kristina Madh
Cloudland Coffee Company

“Even before we moved in, we were blown away by what PREP can do. Navigating all the different licenses & governmental departments can be quite a mission, but one call from PREP and the earth moved! We’re so appreciative of being part of the PREP family!”

David Karsh
Cotton Cravings

“I’ve been at Prep since October of last year, and there are just so many great things I can say about this establishment!! The people here are like one big community and family! Everyone helps each other out when they can and the advice is priceless for someone like me just starting out.”

Victoria Rossi
Soul to Belly