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Looking for United States Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell in 2021?  Scroll down this page and  follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.

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United States Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens - Places to make foods to sell

United States Commercial Kitchens, Community Kitchens, Licensed Kitchens, Shared Kitchens -
Finding a place to make foods to sell!

A licensed kitchen is an inspected, registered commercial kitchen where foods intended for sale can be safely made, in accordance with laws and regulations. While many states allow some low-risk foods to be made at home and sold in smaller quantities, many foods intended for sale can only be made in a licensed kitchen. If you want to make and sell your home-made preserves, salsa, spaghetti sauce, refrigerated foods or whatever, you will need a licensed kitchen to prepare and can the food. many licensed kitchens open their doors at low cost to local food entrepreneurs.

There are many lists of commercial kitchen in United States,online, but the list below is the ONLY one with complete contact information and links to their websites, and all in one place. If you would rather have a company make and package the food product for you, see this list of copackers.

Many commercial kitchens have closed, either temporarily, or permanently due to COVID-19. If you have an update about a kitchen, please click here to write me!

If you are have a licensed kitchen wishing to be added to this list, add your information here.

Typical Rates

  • Rental rates range from $5 per hour to $30 per hour. An average rate is $15 - $20 per hour.  Some locations go as high as $1,750.00 per day. Some kitchens have varying rates depending upon the hours or location.  Some are subsidized by local, state or federal government agencies, or run by non-profits and churches. There may be bulk discounts for tenants who use more hours.

Equipment

The equipment varies considerably. Most kitchens have a standard range or cook top, ovens, sinks, Stainless Steel Tables etc., but you may need more specialized equipment and storage such as::

  • Filling and Packaging Equipment
  • Dry Storage
  • Fryer
  • Steam Jacket Kettle
  • Dishwasher
  • Deep Fryer
  • Commercial Mixer
  • Food Processor
  • Food Dehydrator

Approvals

Almost all facilities are FDA approved and some are USDA approved. Other approvals and certifications that may be important to your specific needs are:

  • Organic
  • Nut-free
  • Halal

Subjects to learn

Before you rush into finding a kitchen and start making your product, be sure you are ready.  Here is a list of subjects you should understand:

  • Food Prep Guidelines
  •  Weights and Measurement  Training
  •  Safe Food Handling and ServSafe® classes
  •  Professional assistance on how to scale up recipes
  •  General Food Business Education (Ÿ What are realistic work hours, Ÿ How to create a food business plan and strategy,  Needed supplies, Distribution, Marketing, Branding, Financing options)
  •  Sourcing local products, planning for year round access to local fruits, vegetables and seasonal ingredients
  • How to partner with existing programs, like  a local Community College or University Extensions Service
  • Networking and building connections in the business
  •  Insurance, liability and other legal issues
  • Approvals, local health departments, state, federal (FDA, USDA), etc.
  • Using  Social media and creating a website

Other Resources

If you still can't find a suitable kitchen, you may need a co-packers.  Co-packers manufacture and package foods for other companies - and small food businesses - to sell.   See this list of co-packers in your area

Where can I find more information about canning?

For more than 250 specific, simple recipes with step-by-step directions and photos; and general information on canning and food preservation, see this page.


The Presto Pressure
canners are out
of stock, but Tfal's
are available!


Above is the
2020 version of
the Ball Blue Book