“What do I need for a commercial kitchen?” is a question we often hear at KCARD. Typically, the answer is not a simple one as several factors play into what will be needed for a commercial kitchen to be a useful and efficient endeavor.  

Once you have determined you do need a commercial kitchen (f you need help with this question, please review Is A Commercial Kitchen Right For My Business? — Kentucky Center for Agriculture and Rural Development (kcard.info)), the questions quickly turn into logistics. The biggest question to answer is what kind of kitchen will you be creating? Will it be on your own property where you will be the only user, or do you plan to open a shared-use kitchen that will have multiple renters? The logistics of these two endeavors can be very different as it dictates what equipment will be needed. 

We have included some of the first steps we discuss with those interested in a commercial kitchen and resources to learn more. 

Call your local health department: Each county has a department that regulates how your commercial kitchen operates and will oversee permitting and inspection. It is best to work with them from the very beginning of your plan to ensure you are on the right path.  

The health department can also be a source of locating other kitchens that already exist in your area. Whether these are rentable shared-use kitchens or private, they might be willing to offer some guidance.  

Know what equipment you will need: Non-absorbent counters, three compartment sinks, separate utility/mop sink and handwashing stations are standard pieces of equipment, but other equipment needs will depend on the products being made. A great example of an optional piece of equipment is an oven. Those utilizing a kitchen to bake bread will obviously need to consider what is most efficient for their business (industrial ovens versus home use); however, if your kitchen is going to primarily be used to can salsa, an oven may not be needed. 

Consider Secondhand Equipment: Shop around! There are a variety of websites and groups on social media geared toward the sale of used restaurant equipment. Be sure to keep an eye on those, but always ensure the equipment works before you agree to purchase.  

Have a plan in place: Having a written down plan detailing how your commercial kitchen will be utilized can aid in the success of your business. Whether you plan to operate a shared-use kitchen or a private one, opening a commercial kitchen is a business decision that should be looked at from both a convenience and financial standpoint. A business plan can help sort through the details to ensure a kitchen is the right choice.  

Resources:  

• Commercial Food and Cosmetic Manufacturing in Kentucky: A Starter Guide: This guide provides the steps, resources, guidance, and contact information to become a cosmetics or food manufacturer. https://www.chfs.ky.gov/agencies/dph/dphps/fsb/FSDocs/manufacturingstarterguide.pdf  

• University of Kentucky, Food Systems Innovation Center: created to assist processors, producers and entrepreneurs to maximize their market capabilities by having access to UK's technical and business expertise and applied research solutions https://fsic.ca.uky.edu/ 

• List of Current Commercial Kitchens (not completely comprehensive as new kitchens have opened and are not on this list): https://www.chfs.ky.gov/agencies/dph/dphps/fsb/FSDocs/commkitchens.pdf  

KCARD is happy to help talk through these suggestions, and work through your plan for a commercial kitchen.