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USDA Grants for Shared Kitchens Are Now OPEN – Here’s How to Tap In
USDA grant programs are now open—and shared kitchens are eligible. From infrastructure and equipment to technical assistance and food hub development, the FMPP, LFPP, and RFSP grants offer powerful funding opportunities to help your kitchen grow. Learn how to apply, what’s eligible, and how others in our community have leveraged these funds to strengthen their local food systems.
NAICS Codes Explained: How to Classify Your Shared Kitchen
Choosing the right NAICS code for your shared kitchen or food incubator can feel like trying to fit a square peg into a round hole. There’s no one-size-fits-all solution—but there are smart strategies that work. In this guide, we break down the most relevant NAICS codes used across the industry, when to use them, and how to avoid common pitfalls.
What is a Virtual Brand?
In the golden age of delivery apps and ghost kitchens, virtual brands are the culinary chameleons of the food world. They exist only online (no
How Shared Kitchens Can Prepare for a Recession: Staying Nimble in the Face of Rising Costs
As whispers of an economic slowdown grow louder and fears of rising prices for food and equipment continue to rise, many shared kitchen operators are
Everything You Need to Know About Michigan Cottage Food Law
Michigan’s Cottage Food Law allows food entrepreneurs to legally sell certain homemade goods directly to consumers without the need for a commercial kitchen. This law
Your Guide to A Food Truck Commissary: What it is and How to Start One
Food trucks may serve on the streets, but their success starts in a commissary kitchen. These licensed commercial spaces give operators a place to store
Everything You Need to Know About Cloud Kitchens (aka. Ghost Kitchens)
These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens, or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.
Funding Your Shared Kitchen with Commercial Lending Partners
So, you’ve got a vision for a shared commercial kitchen—whether it’s a brand-new build, an expansion of your existing space, or launching new programs to
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