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.
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.
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
Feeling overwhelmed by the task of creating your policies and procedures manual? Or maybe you’re experiencing frequent dispute charges from clients due to the unclear
Looking for an easy way to link your listing on The Kitchen Door to your kitchen website? Here’s a step-by-step guide for how to turn
Overseeing a shared kitchen can sometimes feel like running a kindergarten. One problem tenant can ruin the experience for everyone, especially for the people running
What does 2021 look like for the shared kitchen industry?
When you’ve spent years building up a business, with long days, sleepless nights, and your mind forever racing thinking of ways to grow and optimize,
It’s no exaggeration to say that failing to adequately prepare for tax season could cost you your business. In the world of fine margins in
When preparing to open your own commissary kitchen, understanding your market, needs for space & equipment, staffing, and licensing will be essential for success and growth.
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