Facility Design and Equipment

Designing your shared kitchen facility is one of the most exciting and challenging steps in bringing your vision to life. The layout, equipment, and overall design of your kitchen play a crucial role in shaping the daily operations and long-term success of the space. A well-thought-out design not only ensures functionality but also creates an environment that fosters efficiency, safety, and growth for your kitchen members.

Each decision—from choosing equipment to optimizing workflow—directly impacts the experience of the entrepreneurs who will use your facility. For example, storage is a crucial, yet often underestimated, aspect of kitchen design. Many operators fail to plan for adequate dry, cold, and frozen storage space, which can severely limit the efficiency of kitchen operations and the number of members your facility can accommodate.

This chapter provides an overview of key design elements to help you craft a kitchen plan tailored to your unique goals. We’ll explore how to balance functionality with flexibility, allowing your space to adapt to diverse user needs, whether they’re bakers, caterers, or food truck operators. As we dive into topics like kitchen layout, equipment selection, and workspace flow, you’ll also learn how to maximize the efficiency of your space while keeping safety and health regulations in mind.

The location and size of your kitchen also play a pivotal role in design decisions. Whether you’re retrofitting an existing building or starting with an empty lot, the structure you choose will shape the possibilities for your kitchen layout. Collaborating with construction experts early in the process will allow you to make informed decisions that align your design with the realities of the site, helping you balance your vision with practical constraints. Remember, this chapter offers a starting point to guide your design process, but professional advice and consultation with experts are crucial as you bring your kitchen to life. The Case Study of Fork Food Lab in Portland, ME, illustrates how their facility upgraded from a smaller space to a large manufacturing facility.

Your Unique Design

Shared commercial kitchens vary greatly in size, layout, and equipment, making each unique. These variations stem from the local community’s needs, the business model, the budget, specific site constraints, and local, state, and federal regulations. There is no one-size-fits-all description of what a shared kitchen should look like or include. Your kitchen will reflect the opportunities you prioritize in your unique design puzzle. The diversity of uses intended for the facility will also heavily inform the design. Mixed-use spaces that support a variety of activities can provide additional revenue streams and exciting programming opportunities, but they can also make design and compliance more complex. Effective kitchen planning requires collaboration with designers, stakeholders, contractors, and regulatory agencies throughout the development process. As you learn more, your plans may change. The concept may need to go through several iterations before final plans can be drawn up for construction to begin. Give yourself ample time to move through this process to ensure the best result.

Shared Kitchen Inspiration

If you are new to commercial kitchen design, exploring shared kitchen designs and touring facilities with similar business models can be very beneficial. Online video or photo tours, such as those offered by PREP Atlanta, Central Kitchen, Growing Hope, Cape Cod Culinary Incubator, and FEED Kitchens, can serve as excellent sources of early design inspiration. You can find links to these videos by searching their websites, social media, and YouTube. Engaging in discussion forums like the Network for Incubator and Commissary Kitchens (NICK) and consulting with other kitchen managers can also offer valuable insights into the pros and cons of different layouts. New operators often schedule tours of shared kitchens in their area or while visiting other cities to get more information and inspiration. Many operators are welcoming and accommodating to visitors.

Rightsizing Your Facility

Based on the 2023 Shared Kitchen Operator Survey , shared kitchen facilities vary in size as follows. Results reported include only the kitchen area and storage area.

Building Your Design and Construction Team

As you progress toward developing your facility plans, assembling a skilled design team is crucial. This team will help you create an efficient, compliant facility plan that aligns with your goals. Due to the complexity of building codes and commercial food production regulations, most projects require an experienced team of designers and contractors to develop the facility. Depending on the scope of your project, your team may include:

• Architect
• Commercial kitchen designer
• General contractor
• Engineers (mechanical, electrical, structural, etc.)
• Commercial kitchen equipment supplier
• Plumber
• Electrician
• Interior designer
• Landscape designer
• HVAC contractor
• Project manager

When hiring designers and contractors, look for firms with experience in shared, commercial, and/or commissary kitchens. Hiring inexperienced firms may lead to higher costs since they will have to learn the unique requirements of shared commercial kitchens and may initially overlook important details. Most construction companies, architects, and kitchen designers have not specifically developed shared kitchens and often assume they are similar to a restaurant kitchen. However, shared kitchens frequently have higher usage and require more equipment, power, outlets, plumbing, ventilation, and especially storage. They may need to meet different or additional regulatory standards (i.e., State Department of Agriculture, Food and Drug Administration, U. S. Department of Agriculture – USDA, etc.), which can be more expensive. The arrangement of workstations and the production flow also differs from a restaurant setting because the kitchen must simultaneously accommodate multiple processes. Food safety and preventing allergen cross-contamination are especially important to plan for in this setting.

Meet with several designers and contractors, ask for references, and view previous work before selecting your team. Make sure you conduct a state licensing search to ensure the contractor has an up-to-date license, is insured and bonded, is in good standing, and has no outstanding complaints. Ensure your designers and contractors understand all of your facility’s components when developing estimates. Secure quotes from several designers and contractors with relevant experience.

Consider the electrical and mechanical requirements and equipment specifications as you develop your design plans. It may be necessary to work with an electrical engineer to design or upgrade the system to handle the considerable power loads of commercial kitchen equipment. You may need a structural engineer to look at the safety of the building frame and any existing floor, given its new loads. Consultation with ventilation/mechanical system specialists may also be necessary for hood systems and refrigeration, depending on the expertise of your design team. Consult with all these professionals along the way to avoid costly surprises later.

Design-Build Firms

Some businesses, such as design-build companies, provide a combination of design and construction services or have established relationships with subcontractors to carry out the work. The design-build process can be shorter than designing and then gathering bids from multiple contractors; however, it can have trade-offs in cost, particularly if significant changes are made. It is best to have many of the facility concept decisions already made when engaging a design-build firm.

Design Departments of Kitchen Equipment Suppliers

Many commercial kitchen equipment suppliers offer design services. These departments can create floor plans and equipment lists to help you visualize and equip your space. Make sure you articulate how your concept and its usage differs from restaurants to ensure you are getting customized recommendations. Design assistance from dealers can be convenient, and their installation services can save time. However, the equipment may be more expensive than if you shopped around for the best price on each item. Once you have a plan, look for the best equipment prices. Websites like Katom and Webstaurant often have competitive prices, and many suppliers are willing to price match or beat their competitors’ quotes, especially for large orders. This strategy can result in significant savings.

To save time, begin your site search and design process with an anticipated equipment list and building program, as these will drive your design decisions. This approach allows the designer or architect to assemble a more accurate initial floor plan, saving time and money in the long run. These factors will inform your site criteria, budget, and floor plan. A workflow diagram can help you prioritize options and help your designer understand how multiple users will utilize the space.

The design process does not always progress in a linear fashion. New information about the space, building codes, costs, or licensing requirements will often cause you to rethink your early ideas and adjust your plans. The more you know about your target members, their production processes and equipment needs, your financial model, and the regulatory landscape, the easier it will be to navigate the trade-offs and pivots that might be necessary. Below, we discuss how the facility’s types of members and uses inform the facility design to help you develop the specifications needed for your designer to draw up plans for the project.

Key Design Considerations

As mentioned, the kitchen design will vary significantly based on your business model and the types and number of food businesses you plan to accommodate. In the next section, we will dive into key design considerations that are critical to developing your facility plans:

• Member business/product types. Identify the primary business types and the products they will produce.
• The scale of production. Determine the scale of production the kitchen aims to accommodate.
• Special uses and mixed-use spaces. Consider other uses, such as events, classes, demos, retailing, or food service that may have different design needs and may be subject to different code or occupancy requirements.

Member Business and Product Types

While a basic commercial kitchen can accommodate a variety of small-scale businesses, it may not serve all types effectively. Identifying who you will be serving before designing your facility is crucial to ensure it meets the needs of the businesses you aim to attract. Not having the right equipment for a specific type of user can lead them to choose another facility. Here are some examples of special needs that may warrant additional design consideration:

If you haven’t identified your primary member business types or business models, review the Business Model Design and Community Programming and Services chapters to clarify your kitchen uses. Research tips for learning about the special needs of your target business types can be found in the Market Research chapter. If you are unfamiliar with the production processes for the businesses you aim to serve, visit kitchens, meet with makers, and study their workflow to understand how you can provide efficiencies that improve their productivity and kitchen experience.

Understanding the diverse needs of these food business types will help you design a kitchen that efficiently accommodates the breadth of businesses you hope to attract. Sometimes, this means allocating equipment to specific users, such as sinks that are only used for produce washing or rack ovens only used for baking. You will need to balance the amount of space and equipment devoted to specific processes with having sufficient space and equipment for the highest-demand processing and food prep so you

An alcove approach can help create specialized processing areas while enabling flow through the shared facility. The 2,400-square-foot Kickapoo Culinary Center utilizes an alcove design to accommodate a baking/canning kitchen, a catering kitchen, and bottling/packaging and produce prep areas. They provide a walk-in cooler and freezer, plus a dry storage room.

local bakers building their customer base by selling through local channels. Chiknegg Incubator Kitchen, located in Goochland, VA, has a 900-square-foot kitchen that provides all the essential equipment in an open floor plan with dry storage carts and reach-in cold storage units. You can see pictures of their equipment and a list of their equipment on their website.

Larger Capacity

Growing businesses that are beginning to scale up will seek equipment that enhances their production efficiencies to meet increasing demand and improve profitability. These include consumer packaged goods (CPG) companies and bakers growing their regional wholesale accounts. Equipment often includes larger batch steam jacketed kettles, depositors, roll-in rack ovens, automated bottling lines, and packaging machines. These require a larger space and adequate power for larger equipment. Additional storage and loading docks may also be needed for finished products and shipping. The 23,000-square-foot Rutgers Food Innovation Center South in Bridgeton, NJ, is a large shared facility with batch processing equipment that provides greater economies of scale for entrepreneurs.

Fork Food Lab in Portland, ME, planned expansion is a 30,000-square-foot, multi-use shared processing and manufacturing facility. It includes individual kitchens, a conference room, dining areas, and production space. Their central and specialized processing areas include a dedicated baking area and a bottling and packaging room. The facility hosts a variety of specialized equipment, including ice cream machines, a rolling blast freezer, rotating, combi and convection ovens, a dehydrator, and a meat grinder.

Special Use and Mixed-Use Spaces

When designing a shared kitchen, it’s important to consider any special uses that the facility will need to accommodate. These uses may have unique design requirements and could be subject to different codes or occupancy regulations. Considering these special uses in your design will ensure that your facility meets diverse member needs and maximizes its potential for generating revenue.

While the primary kitchen space may serve as the core production area, special-use and mixed-use spaces add valuable versatility to your facility. These areas may require different design considerations, such as enhanced lighting for teaching kitchens or extra seating and visibility for event spaces.

FEED Kitchen in Madison, WI, is a 5,400-square-foot facility that accommodates a variety of food businesses and community uses. It features five distinct areas for baking, hot deli prep, meat processing, produce preparation and processing, and a training kitchen. The training kitchen has hosted workforce training programs run by other local organizations and is available for casual and community users, such as entrepreneurs doing recipe testing and home cooks preparing for weddings. Their central dishwashing room is located in the center of the facility, making it accessible to all parts of the kitchen. A video tour of the facility is available on YouTube.

A large footprint is not always necessary to accommodate a special-use area. Cook Tucson’s floor plan illustrates how both event and production space can work together. The facility allocates part of its 3,600-square-feet floor plan to a studio kitchen and flex space that can be used for classes and events. The facility includes a 900-square-foot shared kitchen with a single cook line and six prep stations, plus cold and dry storage. Their website provides video tours of the studio and a shared kitchen.

Mixed-Use Spaces

Mixed-use spaces that accommodate a variety of activities can provide additional revenue streams, which are beneficial to the bottom line. The facility should be flexible and adaptable to accommodate various activities and potential future uses to avoid underutilized spaces. It is also essential that special-use areas are seamlessly integrated with the main kitchen operations to enhance efficiency and functionality. You will also want to look for areas where conflicts can arise between uses, such as truck loading and public parking, and address these in your plans.

Mixed-use facilities can make your site requirements, planning, design, and regulatory requirements more complex and challenging. Understanding zoning, permitting, and regulatory requirements is essential when considering mixed-use facilities. Different uses may come with additional code and fire safety requirements, such as ADA compliance, egress routes, fire systems, bathrooms, and occupancy limits. Additionally, consider the potential increased costs associated with specialized designs and regulatory compliance for mixed-use spaces.

At this stage, it’s important to research and model the potential uses and their regulatory requirements to help prioritize the facility specifications. You will want to do this together with your Business Model Design , Market Research, and Financial Planning. Check out those chapters for additional information.

Dedicated Kitchens or Pods

As you consider the various design options for your shared kitchen, it’s essential to explore the growing trend of incorporating dedicated kitchen spaces or pods. The industry is increasingly moving toward this model as more food entrepreneurs seek private, customizable units that offer the flexibility, privacy, and scalability needed for business growth. Food business incubators looking to grow food businesses have discovered how challenging it can be for these businesses to find and build suitable private spaces to graduate out of the kitchen. By integrating these dedicated spaces into your facility, you align with this industry trend, support the long-term success of your members, and create a more stable revenue stream for your kitchen.

The following layout from MOD Kitchen illustrates how dedicated kitchen pods can be effectively
incorporated into a shared kitchen environment.

Accessibility

To ensure your kitchen is accessible and compliant, consider universal design principles. Installing ramps, ensuring workstations are at adjustable heights, and providing accessible bathrooms ensure that your kitchen is welcoming to all users. Additionally, comply with local health, safety, and ADA regulations, as these factors are critical not only for the usability of the space but also for securing the necessary permits.

Additional Design Considerations

There are additional factors that will also influence your facility design that are covered elsewhere in this toolkit:

• Regulatory requirements. Understand the host of regulatory requirements that govern the space, its uses, and the products produced. See the Regulatory Compliance chapter for more information.
• Revenue streams. Plan for a mix of facilities, equipment, and services that can be monetized. This includes the number of simultaneous users the space will accommodate. See Business Model Design, Pricing Models, Financial Planning and Management, and Community Programming and Services chapters for additional guidance on developing profitable revenue streams.
• Budget. Establish the project’s capital budget for construction, renovations/tenant improvements, and equipment. This is discussed further in the Financial Planning and Management chapter.
• Building and/or site constraints. Assess the size, layout, condition, and infrastructure of existing buildings, and consider site factors for new construction. Site and building considerations are explored further in the following chapter, Site Search and Project Management.

Kitchen in progress: Hope Kitchen Preliminary Design Layout. City of Jackson, MI (2023). Hope Kitchen, a non-profit in Jackson, MI, is converting a historic Masonic Temple into a community/incubator kitchen. Phase two construction began in March 2024.

Optimizing Workflow and Layout

A well-designed food prep and manufacturing floor plan balances sanitation, workflow, and efficiency. A shared kitchen must do this for multiple members involved in different processes simultaneously. To optimize the workflow and productivity of the space, you need to weigh a range of factors, such as:

• Workflow for members working concurrently
• Efficient utilization of space to optimize member numbers and revenue
• The balance between production, storage, retail, and office areas
• Need for private or separate work areas
• Potential for cross-contamination and allergen control
• Ease of cleaning and sanitation processes
• Cost of ventilation and systems upgrades
• Access to specialized equipment
• Flexibility to change the layout for different purposes
• Storage layout and required space for equipment like forklifts or pallet jacks
• Compliance with cold chain requirements
• Mechanical system requirements

Effective workflow optimization begins with strategic equipment placement. For instance, placing prep
stations near cooking lines and having clear pathways between storage areas and production zones
reduces unnecessary movement and enhances productivity. Conversely, poor planning—such as placing
storage too far from food preparation areas—can lead to operational bottlenecks, delays, and potential
safety hazards. Always consider the daily needs of kitchen users and design the layout with these
workflows in mind to maximize efficiency.

Modularity and Future Proofing

When designing a shared kitchen, it’s crucial to plan for modular and flexible workspaces. This allows the facility to adapt to the varied needs of members. Movable prep tables, retractable power cords, and modular storage systems will provide flexibility, allowing the kitchen to accommodate different scales of production without expensive renovations. You want to contemplate the facility’s current and potential future needs to enable you to maximize facility utilization under different scenarios. Consider movable equipment when possible to provide flexibility for members to use other work areas when the kitchen is busy. Consider flexible room dividers for meeting rooms to allow for future expansion and changes of use. Plan key infrastructure, such as power, for potential increases in the amount of equipment, the scale of equipment, and concurrent usage in the future. By incorporating modularity into the design, you ensure that the space can adapt and expand without requiring major renovations.

Some kitchens choose to leave some space unequipped and open so that it can be customized later based on demand. Being overly prescriptive about the size or layout of kitchen components early on can limit future flexibility and hinder growth. Flexible design empowers shared kitchens to adapt to changing needs. Modular spaces, easily reconfigured for varying demands, offer unmatched adaptability and resilience. This approach allows for seamless scaling, accommodating more users or larger operations without significant disruption or cost.

Incorporating flexibility in your initial kitchen design allows you to adapt as technology and user needs evolve. Ensure your kitchen’s electrical system has the capacity for future equipment upgrades, and consider how future energy-saving technologies, such as solar panels or more advanced HVAC systems, might be integrated into your facility. By planning for these upgrades from the outset, you can save on costly future renovations.

Once your overall kitchen design is in place, the next step is to focus on the essential systems that keep your kitchen running smoothly. From electrical and gas to lighting and ventilation, these systems form the backbone of a functional and efficient kitchen.

Planning for Building Systems

Designing a shared kitchen isn’t just about layout and equipment—it’s about integrating efficient and compliant building systems. Electrical, gas, ventilation, lighting, water, and wastewater are the backbone of a well-functioning kitchen and must be planned early to avoid costly adjustments down the line. Here are some key systems to consider as you move toward equipping your kitchen.

have a higher upfront cost but offers superior durability and low maintenance. Consulting with contractors experienced in commercial kitchen design can provide insights into the best materials and designs that balance cost, durability, and safety.

Ceilings

When designing the ceilings of your shared kitchen facility, consider both functionality and compliance with health and safety regulations. First, ensure the ceiling height is adequate to allow for proper ventilation and the installation of necessary equipment, such as exhaust hoods. Opt for ceiling materials that are moisture-resistant, easy to clean, and durable, such as PVC ceiling tiles or coated metal panels.

Storage

Shared kitchen storage areas are generally separated from the work areas and segregated into dry, cold, and freezer storage. Planning enough storage can be challenging, and kitchens often wish they had more. Not having enough storage can limit the number of members you can accommodate since most food businesses need storage for their ingredients and products. Licensing agencies generally do not allow businesses to store opened supplies and unpackaged products at home.

Ensuring ample storage space is essential, as it often fills up quickly. Make sure to map out enough storage for the number of businesses you plan to accommodate, plus additional space for heavy users, day use, and events, if planned. While it can feel like you can never have enough storage, remember that cold and freezer storage will contribute to your utility costs. If you have the space and construction budget, it can be valuable to install roll-up delivery doors near the storage areas to facilitate deliveries, food truck loading, and distribution activities. This is especially important if you plan to operate as a food hub or distributor.

You will find more information in the Facility Management chapter, but here is an overview of various storage systems and their significance in a shared kitchen environment:

These storage systems are designed to maximize efficiency, maintain food safety, and ensure an organized workspace for all users of the shared kitchen.

Cold Storage

Walk-in refrigerators are commonly used in shared kitchens due to their ability to efficiently accommodate many members. These walk-ins are usually divided into assigned shelves or cages to keep members’ items separate and organized. In some cases, reach-in refrigerators are preferred over walk-ins as they are easier to clean and reduce the risk of cross-contamination of aromas, which can be an issue for members like pastry chefs and confectioners. Reserving some cold storage space for day use during production or special events can also be beneficial.

• Open racks. Standard National Sanitation Foundation (NSF) racks are a versatile option for members. These lightweight, adjustable racks can be easily moved and reconfigured, and are available with casters for added flexibility. They cost less to purchase than cages but lack security.
• Speed racks. Some kitchens also use individual enclosed speed racks, which members can rent monthly. These racks maintain a proper storage hierarchy for food safety, and members are responsible for cleaning them. Extra speed racks can be reserved for day use, with code locks providing secure, temporary access. This flexibility ensures that storage solutions meet the evolving needs of a busy shared kitchen environment.

Additionally, when planning storage, consider utilizing vertical space with options like wall-mounted cabinets, lockers, and rolly racks. This approach maximizes storage capacity and accommodates a variety of business needs.

Waste Disposal Flows

Be sure to check your local codes for waste disposal requirements to ensure your waste management plans meet the regulations. Requirements often include grease interceptors inside collection areas and outside dumpsters for garbage, recycling, and food scraps composting. Your waste areas should be separated in a manner that protects food storage, prep areas, and water supplies from contamination. You will need to actively manage them to minimize the potential for waste to become an attractant and harborage or breeding place for pests. Establish your waste bin size and pick-up frequency to avoid overflow and extra trips to the dump.

Check your local municipalities to see what items are recycled, composted (if available), or considered hazardous waste so you can educate your members on the proper segregation of materials. Inquire with your water/wastewater management agency about grease traps, graywater dumping, and wastewater monitoring requirements. Be sure to investigate the condition and capacity of the plumbing and sewer at your site in light of these requirements to make sure your construction budget can accommodate any upgrades. Be mindful of your sewer and plumbing cross-connections to ensure they do not get clogged with food waste.

Waste management policies should be included in the sanitation policies section of your policies and procedures manual and discussed during the onboarding process.

Facility Security

Facility security is especially important to consider if your kitchen will grant member access 24 hours a day, seven days a week. Make sure you clearly define security policies in your policies and procedures manual to ensure the safety of your members and their property. Consider security in your site selection and incorporate security features into the indoor and outdoor facility plans.

Indoor Security

For the interior of the facility, consider a range of security solutions to safeguard both equipment and supplies. Evaluate the need for indoor cameras and monitoring systems to keep track of activity. Locked storage cages can provide an added layer of protection for high-value or personal items while tracking or check-out systems for shared supplies and portable equipment can help prevent losses. Clearly label kitchen-owned equipment and small wares to avoid confusion, and make sure your policies clearly define these measures. Reinforcing a culture of shared accountability will also help build trust and encourage members to respect the space. To do this:

• Assess the need for indoor cameras and monitoring
• Evaluate the costs/benefits of locked storage cages
• Develop tracking or check-out systems for shared supplies and portable equipment
• Label kitchen-owned equipment and small wares
• Make sure you clearly define security policies in your policies and procedures manual
• Reinforce expectations and build a culture of shared accountability

Outdoor Security

Make sure to:

• Ensure well-lit entrances and disposal areas
• Install exterior lighting with motion sensors
• Use lighting that reduces light pollution Install alarm systems with monitoring
• Reinforce points of entry (windows and doors)
• Use peepholes or cameras to view entrances
• Install security cameras on the exterior
• Secure parking, if needed

Once the building systems are in place, integrating smart kitchen technologies can further enhance your kitchen’s efficiency, security, and resource management. From smart locks and video surveillance to automated temperature control in cold storage, these systems provide real-time insights and reduce the need for manual oversight. See the Keeping Your Kitchen Safe and Secure section for more information on facility management.

Smart Kitchen Equipment and Automation

When designing and equipping your shared kitchen, integrating smart kitchen equipment and automation can greatly enhance operational efficiency, security, and resource management. These technologies not only help reduce manual oversight but also ensure safety and compliance with food safety regulations. See the Sensors for Remote Monitoring section in the Facility Management chapter for more. Below are key areas to consider when implementing smart solutions:

Doors and Locks

Smart doors and locks play a critical role in securing your facility and controlling access. Automated lock systems allow for more flexibility in managing who enters your kitchen and when. Consider installing keycard or keypad entry systems, which can track user access and provide detailed logs of entry and exit times. Some advanced systems offer remote access control, enabling managers to lock or unlock doors from their phones or computers. Main considerations include:

• Use keycards, keypads, or biometric locks to control access for staff and kitchen users.
• Implement remote access systems for added flexibility and real-time control.
• If possible, integrate access control systems with scheduling software to ensure that entry is restricted to members during their scheduled booking times.

Video Surveillance

Video surveillance is essential for monitoring kitchen operations and ensuring both security and safety. Smart cameras can be installed in key areas like entry points, storage areas, and cooking spaces to provide real-time monitoring. Many modern systems offer motion detection, alerting managers to unusual activity, and some even allow remote viewing through mobile apps. You will want to:

• Install high-resolution, smart cameras at entry points, food prep areas, and storage zones.
• Choose systems with motion detection and real-time alerts for unauthorized activity.
• Ensure video data storage complies with privacy laws and is stored securely.

Cold Storage Temperature Monitoring

Maintaining the correct temperature in cold storage units is critical for food safety. Smart refrigeration systems come equipped with real-time temperature monitoring, which sends alerts when temperatures fall outside of safe ranges. This can help prevent spoilage and ensure compliance with health regulations. Make sure you:

• Use smart refrigeration units with real-time temperature tracking and alert capabilities.
• Choose systems that log temperature data for regulatory compliance and audits.
• Opt for units that provide remote monitoring, allowing you to check temperatures from anywhere.

Smart kitchen technology can significantly optimize workflow by automating routine tasks such as temperature monitoring and access control. Not only do these systems reduce human error, but they also allow managers to monitor kitchen operations remotely, providing real-time alerts and detailed reports. By integrating smart equipment into your kitchen’s design, you can ensure operational efficiency, reduce utility costs, and enhance security.

Implementing Sensor Systems

To implement a sensor system in your shared kitchen, consider the following steps:

1. Assess your needs:

• Determine the number of cold storage units that require monitoring.
• Identify critical control points where temperature monitoring is essential.

2. Select the right system:

• Choose a sensor system that offers real-time monitoring, automated alerts, and data logging.
• Ensure the system is compatible with your existing technology infrastructure.

3. Install sensors:

• Position sensors in optimal locations within each cold storage unit to ensure accurate temperature readings.
• Follow manufacturer guidelines for installation to maximize effectiveness.

4. Integrate with digital platforms:

• Connect sensors to mobile apps or digital platforms for real-time alerts and monitoring.
• Train staff how to use the system and respond to alerts.

5. Regular maintenance and calibration:

• Schedule regular maintenance and calibration of sensors to ensure accuracy.
• Periodically review temperature data to identify any trends or potential issues.

stored when not in use. Investing in energy-efficient equipment can yield long-term savings. While the initial cost might be higher, these appliances often reduce energy consumption, leading to lower utility bills and a positive return on investment. You may also be eligible for rebates, as discussed below.

Hood and Exhaust Systems

Efficient hood systems are paramount for maintaining air quality, managing heat, and controlling grease and odor emissions. Energy-efficient ventilation, including adaptive ventilation, advanced filtration, and heat recovery systems, offers numerous benefits to the bottom line and the cooking environment. Traditional exhaust hoods often operate at a fixed speed, leading to unnecessary energy consumption. Variable speed fans with precise controls allow for manual or sensor-triggered adjustments, conserving energy and contributing to cost savings. Advanced filtration systems capture grease, smoke particles, and pollutants, ensuring cleaner air and reducing the load on the ventilation system, leading to less frequent maintenance requirements. Energy-efficient ventilation systems have average energy cost savings of up to 30%. They can achieve a 90% reduction in particulate matter emissions and improved staff productivity and well-being.

Lighting Solutions

Efficient lighting offers substantial benefits, especially if your current system relies on inefficient options like incandescent, halogen, HID, or T12 fluorescent bulbs. Switching to light-emitting diode (LED) lighting is one of the simplest ways to make your kitchen more efficient and reduce energy costs. LED lighting uses less energy, has a longer lifespan, and emits less heat, reducing the demand on the cooling system. Unlike fluorescent lighting, LEDs do not contain hazardous materials like mercury, making them safer for human health and the environment. Rebates and other incentives may be available for purchasing LED lighting.

Installing automated lighting controls in areas with periodic use, such as walk-ins, coolers, freezers, closets, offices, and restrooms, can also help save energy. Lighting accounts for 17% of the total electricity consumed in commercial buildings in the United States, providing ample opportunities for energy savings.

Water-Saving Technologies

Commercial kitchens are known for their high water usage due to cooking, cleaning, and dishwashing processes. Implementing water-saving technologies is a responsible environmental choice and can lead to substantial financial savings. The Energy Star program, managed by the Environmental Protection Agency and the Department of Energy, promotes energy efficiency and sets water usage standards for various commercial kitchen equipment. Energy Star-approved equipment, including dish machines, ice machines, and steam cookers, can contribute to water conservation. Check with your local water district to determine if your project qualifies for rebates for water-saving fixtures and appliances.

Green Building Design

Designing a new facility presents an excellent opportunity to create a highly efficient building shell with high-performing insulation, windows, and HVAC systems to reduce energy use. While some choices may cost more initially, they offer long-term savings from lower utility costs and can add value to a property. Working with a designer or consultant familiar with optimizing energy performance can help you assess which investments most benefit your goals. Evaluating alternative energy sources, such as solar energy, can offer long-term savings.

The LEED Green Building Standards for Building Design and Construction, Interior Design and Construction, and Operations and Maintenance provide ideas for greening your space, even if certification is not a goal for your facility. Getting a building LEED Certified can enhance its performance and increase its value, though it can add cost during the design and construction process. The standards encourage a holistic assessment of a building, considering energy, water, materials, resources, and indoor environmental quality. For example, the standards encourage selecting products with lower volatile organic compounds (VOCs), which can improve indoor air quality, and choosing materials with recycled content to reduce resource usage.

Rebates and Tax Deductions

Some utility and water companies offer rebates for purchasing more energy and water-efficient equipment, water heaters, and building improvements that can help pay for new equipment. These programs may specify the eligible models and require documentation from dealers or installers, so make sure you understand all the requirements before purchasing. Some utility companies have lists of vendors and contractors familiar with the rebate criteria and paperwork.

If investing in energy-saving upgrades, check with your accountant to determine what state and federal tax deductions you may be eligible for. Tax deductions may be available to owners or designers of commercial buildings or systems that demonstrate a 50% reduction in energy usage accomplished solely through improvements to the heating, cooling, ventilation, hot water, and interior lighting systems. Partial deductions may be taken for qualifying measures. The Internal Revenue Service requires that you use a qualified software program to model your energy usage and provides a list of approved programs.

While these advantages are integral to financial success, recognize that they are just one facet of the broader sustainability benefit. Beyond immediate financial gains, sustainable appliances and upgrades enable kitchens to reduce their environmental footprint, enhance their reputation, and adapt to changing consumer preferences. In a contemporary landscape where sustainability is both a moral imperative and a financial strategy, these appliances are not merely an investment, but a strategic choice for the future.

Equipping Your Kitchen

Choosing your kitchen equipment should be one of the first steps in the design process, as it dictates critical aspects such as space requirements, electrical loads, ventilation needs, and workflow layouts. The layout and flow of your shared kitchen are directly influenced by the equipment you select, with key elements like power requirements, ventilation, and space allocation being closely tied to it. For example, large walk-in refrigerators or commercial-grade stoves will require a robust electrical and gas infrastructure, while heavy equipment will impact flooring and structural decisions. By aligning your equipment choices with your design early on, you ensure that your kitchen is built to maximize efficiency, safety, and functionality—avoiding costly revisions and creating a versatile workspace for users.

Key Considerations:

By tethering your kitchen design to the equipment you choose, you ensure that both elements work together to support a productive, efficient, and safe cooking environment. Failing to align these two aspects can lead to inefficiencies, code violations, or underutilization of space and resources.

Your equipment needs will largely be informed by the types of businesses and scale of production you plan to accommodate. Below are the general types of equipment you will want to consider.

It can be helpful to review equipment provided by kitchens with a similar size and business model. Many shared kitchens provide equipment lists and pictures on their website or on their listings at thekitchendoor.com.

Grand Rapids Downtown Market Incubator Kitchen is a fully equipped 5,000-square-foot facility that features a shared kitchen, a teaching space, and cold and dry storage. It offers the following equipment:

There are several important considerations in choosing equipment, including cost, reliability, modularity, acquisition options, and energy efficiency.

Cost

Cost is an important consideration for all new kitchen projects. When choosing a model, remember to weigh the upfront cost, the lifespan/replacement cost, reliability and maintenance costs, and energy costs. Shop around for the best price and remember that many companies will offer to price match or better to earn your business. You can also consider using equipment to reduce costs, but make sure you factor in reliability and servicing since having equipment offline for repairs can reduce your revenue.

Reliability and Servicing

Before selecting equipment, investigate its reliability, maintenance cost, and servicing availability in your areas. Members rely on the equipment you provide, and having machines break down can be stressful and result in canceled bookings.

Modular or Portable Setups

Consider modular or portable setups for equipment where possible for additional flexibility. Rolling equipment from one space to another can maximize the utilization of your rental spaces when members need different equipment. You may also wish to explore portable setups for specialized equipment that is used less frequently. Some kitchens utilize a booking or check-out system for portable equipment that enables members to reserve it, the kitchen to track it, and charge extra for it, if desired.

Acquisition Options

Due to the tangible nature of the assets, financing options are usually available for equipment. In addition to helping manage cash flow, financing can allow for tax deductions on the interest paid, providing further financial relief as you establish or expand your kitchen space. Leasing can also be an option to consider if you have limited capital for buildout or are still determining demand for specific equipment.

Final Thoughts

Designing and equipping your shared kitchen is a complex but rewarding process. The decisions you make around layout, equipment, and security will significantly impact both the efficiency of your operations and the satisfaction of your kitchen members. Careful planning and future-proofing your facility will help ensure that it can adapt to the evolving needs of the food entrepreneurs you serve. Remember, your kitchen is not just a space—it’s a dynamic resource for your community. The thought and care you invest in its design will pay off in operational success, safety, and member satisfaction for years to come.

In the next chapter, we move into Site Search and Project Management , where we’ll explore the critical steps involved in finding the perfect location for your kitchen and managing the build-out. This chapter covers everything from deciding whether to buy or lease, evaluating site criteria, and vetting potential properties, to navigating the construction process and establishing timelines. By understanding the complexities of site selection and project management, you can ensure that your facility is well-positioned for success from day one.