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A free drop-in session, every week.
A Food Web webinar is a free weekly session for commercial kitchen owners on how shared kitchen use works — scheduling, insurance, agreements, and pricing — and what it takes to do it safely and confidently.
What we cover
If you manage a permitted commercial kitchen, you likely have hours that could support local food entrepreneurs. Each session shows you how.
Where the money goes when an idle kitchen starts hosting small producers, and what that does for a neighbourhood.
Scheduling, insurance, food-safety requirements, house rules, and the agreements that sit behind a booking.
How owners price hours, storage and equipment, and what a realistic first-year revenue line looks like.
Approvals, document checks, deposits, and the inspection routine that keeps a shared kitchen in good shape.
Market vendors, caterers, meal-prep services and instructors — what each needs and how often they book.
The workflow Food Web gives your team, and what to have ready before your first listing goes live.
Upcoming dates
Browse upcoming dates and reserve your spot. Sessions run weekly and last about 45 minutes.
Every hour you rent keeps money, meals, and skills in your local food economy — and helps a food entrepreneur cook legally.
What owners ask before joining a session
It is a free weekly drop-in session for commercial kitchen owners and operators, hosted by the Food Web team. Each session covers how shared kitchen use works and what is needed to do it safely, with time for questions about your own space.
Anyone responsible for a permitted commercial kitchen — cafés, restaurants, churches, community halls and centers, Legions, Lions Clubs, markets, and food hubs. Board members, facility managers, and owner-operators all get value from the same session.
No. The sessions are free, there is no obligation to list your kitchen, and you can attend more than once.
No preparation is required. If you want specific answers, it helps to know roughly which hours your kitchen sits idle and whether you already carry liability insurance.
Yes. If a group session does not suit, you can book a private 15-minute demo call and we will walk through your space and your questions directly.
Keep reading
Written guides on kitchen sharing, food entrepreneurship, and commercial kitchen management.
A guide to the Fredericton Boyce Farmers Market — hours, location, what to buy, and how it fits into the city's wider local food and nonprofit ecosystem.
Justin Andrews
Where Charlottetown's two farmers markets actually are in 2026 — including the co-op's temporary North River Road home — and what PEI's wider local food scene looks like.
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Why food truck and mobile vendor operators need a licensed commissary kitchen, what one actually provides, what it costs, and how to evaluate one before signing.
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Montreal's public markets, who runs them, and what's actually sold at Jean-Talon, Atwater and Maisonneuve — plus the neighbourhood and independent markets alongside them.
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A kitchen incubator bundles licensed kitchen space with mentorship and business support. Here's how that differs from a straight commercial kitchen rental — and which one you actually need.
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A guide to the St. John's Farmers' Market on Freshwater Road — when it runs, what the Community Market Building offers, and why the city's farm count stands out.
Justin AndrewsRelated
Free, weekly, and no obligation. If you'd rather talk one-on-one, book a 15-minute call instead.
