Over the last year, KCARD has seen an increased interest in starting up new commercial kitchens throughout the Commonwealth. Owning and operating a commercial kitchen has many benefits, but there are a few key considerations before getting started.
Do I Require a Commercial Kitchen? Commercial kitchens are different from kitchens used by homebased processors that produce things like jams, jellies, bread, etc. for farmers markets, fairs, and on farm sales. To learn more about homebased processing, visit the University of Kentucky’s Homebased Processing and Microprocessing webpage. Does your food product involve goat’s milk, cow’s milk, or drying herbs? Do you intend to sell wholesale or online? If you answer yes to any of these, making your products will require a commercial kitchen.
Is My Location a Good Spot? Location plays a large role in start-up costs. Building codes in your city or county can also affect kitchen construction, as it will need to be properly permitted and inspected. Another consideration is access to a public water system rather than using well or cistern sources of water. Depending on the codes in your area, you may require a grease trap. Many sewer services require it.
What is the Layout for the Kitchen? If you have plans to add a commercial kitchen to your current private residence, it does require a dedicated separate space. Think about it like building a new detached garage – it must be separated from the domestic residence. Once you have the plans in place for the kitchen, they must be sent to the local health department for approval before any construction has started.
Who Will Be Inspecting the Kitchen? The Food Safety Branch’s Food Manufacturing Program provides inspections for businesses that process their food for wholesale distribution. In order to operate your commercial kitchen, you must have the site inspected. Find your regional Food Safety Inspector here.
How Can I Learn More about the Basics? The Commercial Food Manufacturing in Kentucky Guide contains information for any commercial kitchen idea you may have. You can find more information on producing and selling goods that were made in a commercial kitchen setting here.
If you are interested in learning more about commercial kitchen requirements or would like to develop a business plan and financial projections for your kitchen, contact us at (859) 550-3972 or kcard@kcard.info.