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Insights, stories, and tips from the world of commercial kitchens and food entrepreneurship
What a food entrepreneur needs to know before renting a commercial kitchen — the four rental models, what drives the cost of each, and what to check before you sign.
Anna Purna
Canada's Competition Bureau has urged governments to remove regulatory barriers around shared kitchens. Here is what the report actually says, and what it means for catering kitchen rental.
Anna Purna
Most kitchen owners rent out one thing: hours on the line. A commercial kitchen has four bookable streams — stations, equipment, storage, and the dining room — each priced and booked separately.
Anna Purna
How a volunteer-run community hall rents its commercial kitchen by the hour to fund upkeep and programming — earnings, renters, insurance, and keeping the calendar under board control.
Anna Purna
How restaurants rent their commercial kitchen by the hour between services and on closed days — what it earns, who rents it, and how to protect service, stock, and equipment.
Anna Purna
What it takes to host a delivery-only operator in your restaurant kitchen — scheduling, storage separation, driver access, pricing the hours, and the terms to agree up front.
Anna Purna
Eight ways independent cafés add margin without adding covers — ranked by setup cost, staff time, and how reliably the revenue recurs.
Anna Purna
Bar revenue no longer carries a veterans’ hall on its own. Here are the revenue lines that still work for a branch — ranked by effort, risk, and how reliably each one recurs.
Anna Purna
A complete guide for Lions Club officers on renting the clubhouse kitchen by the hour — what it earns, who rents it, how insurance and approvals work, and how the club keeps control of the calendar.
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