What You Need To Know About Starting Your Own Commissary Kitchen

Today, people want to know where their food comes from. This has seen a growth in locally sourced, organic, and farm-to-table style restaurants. Commissary kitchens are one option that allows small food businesses in this category to rent or use the facilities for a certain number of hours each week. You can find local chefs, caterers, food trucks, manufacturers, artisans, and restauranteurs in these places.

Analyze Your Business Potential

The first step to starting your own Pittsburgh commissary kitchen is to determine your business potential. For starters, you want to determine if there is enough demand from local food suppliers to bring in enough revenue for you to pay the bills. Then, you want to see if people are more interested in shopping at their local Defense Commissary Agency store for standard groceries or if they would actually visit your kitchen and support your clients. During this phase, you will need to identify your target market, interest, and competition.

Plan Out Your Kitchen

Once you have done the research, it is time to start planning your kitchen. Consider the size of your building, layout, and equipment offerings you will have. Each shared kitchen will be unique because it tailors to the local community, business plan, and site constraints. Because of this variation, there is no set model that you will be able to follow. In other words, you are going to need to plan out every aspect of your kitchen based on your individual characteristics.

Today, we have seen a drastic increase in the demand for locally sourced, organic, and farm-to-table food. With this has come an increase in the demand for commissary kitchens. These are shared commercial kitchens where small-scale restaurants and other food producers can operate their business. If you are considering starting your own commissary kitchen, there are some basic tasks that you need to complete. These will help you stay on course and get off to a successful start.