Essential Shared Kitchen Glossary

The Essential Shared Kitchen Glossary is a helpful resource that explains key terms related to shared kitchens, including licensing, safety regulations, and kitchen rentals. It’s designed to simplify important concepts for food entrepreneurs and kitchen operators.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Accelerator
A program designed to accelerate the growth of startups by providing resources, mentorship, and sometimes funding. Accelerators often offer structured, time-limited programs to help startups refine their business models and prepare for scaling.

Advisory Board
A group of experts or experienced individuals who provide strategic advice and guidance to an organization. Unlike a Board of Directors, an advisory board does not have governing authority or legal responsibilities

Additional Insured
An individual or entity added to an insurance policy, providing them with coverage under the policyholder’s insurance. This is often used to protect third parties, such as contractors or landlords, in case of liability claims.

Angel Investors
Wealthy individuals who invest their personal funds into startups, typically in exchange for convertible debt or equity ownership. Angel investors often support startups in their early stages and may provide mentorship alongside financial support.

Bakery Equipment Lease
A financial arrangement where businesses rent commercial bakery equipment instead of purchasing it outright, providing flexibility and reducing upfront costs.

Baking Ingredient Storage
Designated areas or containers within a kitchen facility for storing baking ingredients, ensuring freshness, organization, and compliance with food safety regulations.

Benefit Corporation (B Corp)
A legal structure and certification for businesses that balance profit and purpose. Benefit corporations are committed to considering their impact on employees, communities, and the environment while maintaining higher standards of transparency and accountability.

Better Process Control School
A specialized training program required for food processors producing low-acid and acidified foods, ensuring compliance with FDA and USDA regulations for thermal processing, packaging, and food safety protocols

Billing Plan
A payment structure that outlines how members or tenants are billed for using a shared kitchen, detailing rates and payment schedules for services such as kitchen time, storage, equipment rental, and other facilities.

Business Accelerator Grant
Financial support provided to culinary startups or food businesses to help accelerate their growth, often accompanied by mentoring and business development resources.

Business Builder Grants
Financial grants aimed at supporting shared kitchens, covering expenses such as support staff wages, business planning, software implementation, and the purchase of specialized equipment for food safety, processing, and packaging. Currently available in the Heartland and Appalachia regions. For more information, visit USDA Business Builder Grants.

Business Incubation
A program offering support services to startups and early-stage businesses, such as mentorship, access to office or kitchen space, resources, and networking opportunities, designed to help them grow and become successful.

Business Model Canvas
A visual template used to develop or document business models, focusing on key elements like value propositions, customer segments, revenue streams, and operational structures. It helps entrepreneurs and businesses clarify and communicate their strategies.

Business Owner’s Policy (BOP)
A bundled insurance policy that combines general liability insurance and property insurance, designed to cover the basic risks faced by small businesses, such as accidents, property damage, and liability claims.

Business Continuity Planning (BCP)
A strategy to ensure that a business, such as a shared kitchen, can continue operating during and after emergencies or disruptions, including equipment failures, natural disasters, or other unforeseen events.

By-product
A secondary product generated during the manufacturing or production process of the main product. In food production, by-products are often repurposed or reused, such as using vegetable trimmings for stocks or sauces.

Catering Equipment Rental
The practice of renting specialized equipment needed for catering events, such as chafing dishes, warming trays, or portable kitchens.

Catering Kitchen
A commercial kitchen space designed specifically for preparing large quantities of food for off-site events like weddings, corporate functions, or parties.

Catering Liability Insurance
A type of insurance that protects catering businesses from potential legal claims arising from accidents, foodborne illnesses, or other incidents at catered events.

Centralized Food Production
A system where food products are prepared and processed in a central location before being distributed to various retail outlets or restaurants.

Church Kitchen
A commercial-grade kitchen located within a church that can be rented out for food preparation, often used by non-profit organizations or small food businesses.

Cloud Kitchen
A commercial kitchen optimized for preparing food exclusively for delivery, with no dine-in option, often shared by multiple restaurant brands.

Co-cooking Space
A shared kitchen environment where multiple food entrepreneurs can prepare their products simultaneously, sharing equipment and resources to reduce costs.

Co-working Kitchen
A collaborative kitchen space where food businesses share facilities, and equipment, allowing for flexible and affordable food production.

Co-packing / Co-manufacturing
A service where one company produces and packages products on behalf of another company. This allows small food businesses to scale production without needing to invest in their own manufacturing facilities, often providing expertise in packaging and production compliance.

Commercial Kitchen
A licensed, fully-equipped kitchen facility that is available for rent to food businesses for the preparation, cooking, and production of food products in compliance with health and safety regulations.

Commercial Kitchen Permits
Licenses and certifications required to operate a commercial kitchen, including health department approvals, fire safety inspections, and zoning permits.

Commercial Oven Rental
The practice of renting commercial-grade ovens for temporary use in food production, catering, or baking operations.

Commissary Networking
The practice of connecting commissary kitchen operators and users to share resources, knowledge, and business opportunities.

Commissary Kitchen
A licensed, commercial-grade facility that provides kitchen space, storage, and other resources to food businesses like food trucks, caterers, and meal-prep companies. These facilities are designed to support multiple users, often with flexible scheduling.

Commissary Kitchen Access
The availability and rights to use a shared commercial kitchen space, typically provided on a rental basis to multiple food businesses.

Commissary Kitchen Access Schedule
A timetable that outlines when different users can access a commissary kitchen, ensuring fair and organized use of the space.

Community Kitchen
A shared kitchen space that can be used by community members for various activities, including food preparation, cooking classes, and community events. These kitchens often serve as hubs for food-related education and support local food initiatives.

Community Development Financial Institutions (CDFIs)
Private financial institutions that provide credit and financial services to underserved markets and communities. They aim to foster economic growth and opportunity in low-income areas.

Community Development Block Grant (CDBG)
A federal grant program that provides communities with resources to address a wide range of needs, including affordable housing, economic opportunities, and the improvement of infrastructure, especially for low-income residents.

Community Supported Agriculture
A food distribution model where consumers purchase “shares” of a farm’s output in advance, thus providing financial support to the farm, and in return, they receive fresh, seasonal produce throughout the growing season

Cost-Benefit Analysis
A method used to evaluate the feasibility and profitability of a decision or investment by comparing its potential costs with its expected benefits. This analysis helps businesses determine whether the benefits justify the costs.

Cottage Food Law
Regulations that allow individuals to produce and sell low-risk, non-perishable food items, such as baked goods and jams, from their homes under specific conditions. These laws vary by state and are designed to support small-scale food entrepreneurs.

Consumer Packaged Goods (CPG)
Products that are sold quickly and at a relatively low cost, such as food, beverages, and household items. CPGs are typically mass-produced, widely distributed, and consumed frequently by the public.

Cross-contamination
The unintentional transfer of harmful bacteria or substances from one surface, food, or object to another. In food production, cross-contamination can lead to foodborne illnesses, making it a critical concern in maintaining food safety.

Culinary Flex Spaces
Versatile kitchen environments that can be adapted for various culinary uses, such as catering, meal prep, or food product development, offering flexible rental options.

Culinary Innovation Workshops
Programs or events that focus on developing new culinary techniques, recipes, or food products, often held in shared kitchen spaces.

Culinary R&D
Research and development activities within the culinary field, aimed at creating new recipes, improving food products, or developing innovative cooking methods.

Culinary Startup Network
A community or platform that connects food entrepreneurs with resources, mentorship, and networking opportunities to support the growth of their culinary businesses.

Culinary Workspace
A professional kitchen environment designed for food production, culinary training, or food product development, often available for rent by the hour or day.

Culinology
The blending of culinary arts and food science to develop innovative food products, combining the creativity of chefs with the technical knowledge of food scientists.

Current Good Manufacturing Practices
Regulations enforced by the FDA that provide guidelines to ensure food, drugs, and cosmetics are produced under safe and sanitary conditions, minimizing contamination and ensuring product consistency.

Customer Relationship Management (CRM) Software
A platform used by shared kitchen operators to manage and track client interactions, bookings, communications, and marketing efforts.

Delivery-Only Restaurant
A food service model where meals are prepared exclusively for delivery, with no on-site dining or customer pick-up, often operated from ghost kitchens.

Department of Agriculture Certification
Official recognition that a food business complies with agricultural regulations, often required for the sale of certain types of food products.

Demonstration Kitchen
A kitchen space designed for cooking demonstrations, culinary classes, or product showcases, often equipped with specialized equipment and seating for observers.

Economic Outcomes
The measurable results of economic development activities, often assessed through economic impact (EI) analysis. These outcomes can include job creation, increased income levels, improved infrastructure, and higher standards of living within a community.

Enterprise Zones
Specific geographic areas where businesses receive tax breaks, reduced regulations, or other incentives to encourage economic activity, job creation, and investment. These zones are often located in economically disadvantaged regions to stimulate growth and development.

Energy Star
A program led by the U.S. Environmental Protection Agency (EPA) and the Department of Energy that certifies energy-efficient appliances and equipment. Energy Star-labeled products help businesses and consumers save on energy costs while reducing environmental impact.

ESI Report
The first comprehensive industry report providing baseline data for the emerging shared kitchen industry. It highlights key trends, challenges, and opportunities within the sector, helping operators and stakeholders understand the market and plan for growth.

Event Catering Permit
A specific permit required to cater food at events, ensuring compliance with local health and safety regulations during the event.

Facility Use Agreement
A formal contract between a shared kitchen operator and a client that outlines the terms and conditions for using the kitchen space. This agreement typically includes details on payment, scheduling, equipment usage, and responsibilities to ensure a clear understanding between the parties.

FDA Registration
A mandatory registration with the U.S. Food and Drug Administration for facilities involved in the production, processing, or storage of food products.

Food Accelerator Program
A program designed to support and accelerate the growth of food businesses through mentoring, investment, and access to resources.

Food Business Incubator
A facility or program that provides support, resources, and kitchen space to early-stage food businesses to help them grow and succeed.

Food and Drug Administration (FDA)
A federal agency responsible for ensuring the safety and efficacy of the nation’s food supply, drugs, and medical devices.

Food and Drug Administration Dietary Supplement Health and Education Act
A 1994 law that defines and regulates dietary supplements. It allows the FDA to regulate dietary supplements as a category of food rather than drugs, which affects the standards for product approval and marketing.

Food and Drug Administration Food Code
A model set of guidelines published by the FDA that state and local governments adopt to regulate retail and food service establishments. It covers food safety practices, sanitation, and food handling procedures.

Food and Drug Administration Food Safety Modernization Act
A comprehensive reform of U.S. food safety laws, signed into law in 2011, that shifts the focus from responding to contamination to preventing it. FSMA sets new standards for food production, processing, and handling.

Food Ecosystem Services
A network of support services essential for food businesses, including insurance, packaging, labeling, distribution, branding, and marketing. These services enable food entrepreneurs to operate efficiently and grow by addressing critical operational needs throughout the food supply chain.

The Food Corridor (TFC)
A technology platform designed specifically for shared kitchens, offering tools for scheduling, billing, and kitchen management. TFC also plays a central role in industry events, such as the Shared Kitchen Summit, providing a hub for education and networking within the shared kitchen community.

Food Defense Plan
A comprehensive strategy implemented by a food facility, such as a shared kitchen, to prevent intentional contamination or tampering with food products. The plan includes security measures, staff training, and monitoring procedures to protect against threats like bioterrorism and malicious activities.

Food Hall
A marketplace-style venue featuring a variety of food vendors, often operating in a shared space with communal seating.

Food Handlers Permit A certification that verifies an individual has received training on safe food handling practices, required for anyone working in food preparation or service.

Food Hub
A business or organization that focuses on the aggregation, distribution, and marketing of locally produced food. Food hubs support local food systems by connecting farmers with wholesale and retail markets, ensuring that locally produced food reaches consumers efficiently.

Food Innovation
The development and introduction of new food products, processes, or business models within the food industry.

Food Innovation Center
Large-scale facilities that provide food businesses with a range of services, such as food science research, safety training, business development, and educational resources. These centers, often affiliated with universities or agricultural departments, support both startups and established food businesses in developing and scaling their operations.

Food Innovation Pipeline
The process by which new food products or ideas move from concept through development and into the market.

Food Labeling Laws
Regulations that govern the information that must be provided on food packaging, including ingredients, nutritional information, and allergens.

Food Liability Insurance Program (FLIP)
A specialized insurance program that offers liability coverage for food businesses operating in shared kitchens. FLIP covers risks related to food production, sales, and operations, helping businesses comply with regulatory requirements and protect themselves from legal claims.

Food Manufacturing License
A license required for businesses involved in the large-scale production of food products, ensuring compliance with health and safety regulations.

Food Packaging Requirements
Guidelines and regulations that dictate how food products must be packaged to ensure safety, freshness, and compliance with labeling laws.

Foodpreneur
An entrepreneur in the food industry who creates, develops, markets, and scales a food business. Foodpreneurs often use shared kitchens or incubators to launch and grow their businesses, leveraging these resources to minimize overhead costs and access support services.

Food Recalls
Actions taken by a manufacturer, distributor, or government agency to remove food products from the market that are deemed unsafe, mislabeled, or contaminated. Recalls are typically initiated when a product poses a health risk, such as the presence of harmful bacteria, foreign objects, or undeclared allergens.

Food Safety Plan
A comprehensive plan that outlines how a food business will manage food safety risks, often required for compliance with health regulations.

Food Safety Training
Educational programs designed to teach food handlers the essential principles of food hygiene, proper sanitation, and safe food handling practices. The goal of food safety training is to prevent foodborne illnesses and ensure compliance with local health regulations.

Food Startup Space
A shared or rented kitchen facility designed to support new food businesses, providing access to equipment, resources, and networking opportunities.

Food Truck Commissary
A commercial kitchen facility where food trucks can prepare and store food, often providing additional services like waste disposal and water refills.

Food Truck Commissary Fees
The costs associated with using a commissary kitchen for food truck operations, typically including rental fees, storage costs, and service charges.

Food Truck Commissary Kitchen Licensing
The process of obtaining the necessary permits and approvals to operate a food truck from a commissary kitchen.

Food Truck Commissary Lease Agreements
Contracts between food truck operators and commissary kitchens outlining the terms and conditions for using the kitchen space.

Food Truck Commissary Membership
A membership program offered by commissary kitchens, providing food truck operators with access to kitchen facilities and services.

Food Truck Insurance Policy
Insurance coverage specifically designed for food trucks, protecting against risks like accidents, equipment damage, or liability claims.

Food Truck Inspection Checklist
A list of items and standards that must be met during health and safety inspections of food trucks.

Food Truck Prep Space
Designated areas within a commissary kitchen or other facility where food trucks can prepare ingredients and meals before heading out for service.

Food Truck Hookups
Infrastructure provided at a facility or location that allows food trucks to connect to essential utilities, such as electricity, water, and waste disposal. These hookups support the operation of food trucks by enabling them to access necessary resources while stationed at an event or commissary kitchen.

Future-Proofing
The process of designing a kitchen or facility to be adaptable to future changes, such as advancements in technology or shifts in business demand, ensuring long-term viability and minimizing the need for costly renovations or upgrades.

General Liability Insurance
A type of insurance that provides coverage for bodily injury, personal injury, and property damage resulting from a business’s operations. It protects businesses from claims related to accidents, injuries, and negligence, offering financial protection against legal liabilities.

Ghost Kitchen
(see Cloud Kitchen) A commercial kitchen facility used solely for the preparation of delivery-only meals. These kitchens do not offer dine-in services and are designed to fulfill orders placed through online food delivery platforms, optimizing space and resources for takeout and delivery.

Global Food Safety Initiative (GFSI) Standards
An international collaboration of food safety experts who establish and promote benchmarks and standards for food safety management systems. These standards aim to improve food safety practices globally, ensuring the protection of consumers through more stringent oversight and harmonized safety regulations.

Grant Funding
Financial support provided by government agencies, foundations, or private organizations to fund specific projects, initiatives, or research. Grant funding is often used to support community development, innovation, and business expansion, particularly for startups and nonprofit organizations.

Green Kitchen Design
The practice of designing kitchens with sustainability in mind, incorporating energy-efficient equipment, eco-friendly materials, and waste reduction strategies. Green kitchen design aims to minimize environmental impact while promoting resource conservation and energy savings.

Greywater
Gently used water from sinks, showers, and washing machines that can be recycled and reused for non-potable purposes, such as irrigation or flushing toilets. It is part of sustainable water management practices.

Hazard Analysis Critical Control Points (HACCP)
A systematic preventive approach to food safety that identifies and controls hazards in food production processes.

Healthy Food Financing Initiative
A federal program that provides grants and loans to improve access to healthy food in underserved areas, promoting the development of grocery stores, farmers markets, and other food businesses in food deserts.

Home Bakery Business
A small-scale bakery operated out of a home kitchen, often producing baked goods for local markets, online sales, or special orders.

Hot Holding
The practice of maintaining cooked food at a safe temperature to prevent the growth of harmful bacteria. Hot holding ensures that food remains above the danger zone (typically 135°F or higher) until it is served, reducing the risk of foodborne illnesses.

Hourly Kitchen Rental
The practice of renting commercial kitchen space by the hour, providing flexibility for small businesses or startups that need occasional access to professional facilities.

Incubator Kitchen
A shared kitchen facility that not only provides commercial kitchen space but also offers additional support services like business development, mentorship, and access to resources. These kitchens are designed to help food startups grow and succeed by providing guidance and infrastructure.

Inland Marine Insurance
A type of insurance that covers property, equipment, and goods while in transit or stored off-site. It typically protects high-value items, such as kitchen equipment or inventory, that are moved between locations or stored outside the primary kitchen facility.

Intellectual Property (IP)
Legal rights granted to individuals or companies to protect their creations, such as trademarks, patents, and copyrights. These rights safeguard innovations like branding, product recipes, and business processes, preventing unauthorized use or reproduction by others.

Kitchen as a Service (KaaS)
A business model where commercial kitchen space is offered as a service to food entrepreneurs, allowing them to rent space and equipment as needed without long-term commitments.

Kitchen Culture
The set of collective values, beliefs, attitudes, and behaviors that define the working environment within a shared kitchen. A positive kitchen culture promotes collaboration, respect, and efficiency among staff and kitchen users.

Kitchen Management Software
Digital tools and platforms designed to help manage kitchen operations, including scheduling, inventory, compliance, and financials.

Kitchen Rental Fees
The costs associated with renting kitchen space, typically charged on an hourly, daily, or monthly basis, depending on the facility and the user’s needs.

Kitchen Rental Marketplace
An online platform where food businesses can search for and book commercial kitchen spaces, often with options for short-term or flexible rentals.

Kitchen Storage Solutions
Systems and products designed to organize and store kitchen equipment, ingredients, and supplies efficiently and safely in a commercial kitchen.

Kitchen Zoning
The process of dividing a shared kitchen into designated areas for specific functions, such as prep, cooking, and storage. Kitchen zoning optimizes workflow, improves efficiency, and ensures food safety by preventing cross-contamination between different stages of food production.

Key Performance Indicators (KPIs)
Quantifiable metrics used to assess the performance and success of shared kitchen operations. Common KPIs include kitchen utilization rates, revenue per square foot, client retention, and operational efficiency. These indicators help kitchen operators track progress toward their business goals and identify areas for improvement.

Labor-Assisted Production
A production model in which additional labor is provided to assist food entrepreneurs with the preparation, packaging, or other production tasks in a shared kitchen. This service is often offered by shared kitchen operators or third-party partners to support businesses during busy periods or help with scaling production, particularly for startups or small food companies that may not yet have a full team. This can include trained kitchen staff, temporary workers, or interns who help ensure smooth operations and increased productivity.

Licensed Commissary
A commercial kitchen facility that has been inspected and approved by local health authorities, making it eligible for use by food businesses for food preparation and storage.

Long-Term Leases
A rental agreement between a shared kitchen facility and a member that lasts for an extended period, typically ranging from six months to several years. These leases provide stability for both the kitchen operator and the member by ensuring continuous access to the facility.

Low-profit Limited Liability Company (L3C)
A hybrid business structure that combines the flexibility and legal protections of a limited liability company (LLC) with a social mission similar to a nonprofit. L3Cs prioritize social or charitable goals over profit-making, while still operating as a for-profit entity.

Market Research
The process of collecting, analyzing, and interpreting data about a market, including insights into target audiences, competitors, and industry trends. Market research helps businesses understand customer needs, market demand, and potential opportunities, enabling informed decision-making for product development and marketing strategies.

Market Research for Market Readiness (MKTRD) Protocol
A structured process used by food innovation centers and other entities to assess a product’s readiness for market entry. It combines consumer testing, market analysis, and product evaluation to help food businesses ensure that their products are suitable for the target market. This protocol helps entrepreneurs refine their product development and marketing strategies, ensuring that their offerings meet consumer needs and expectations before launching into a competitive market .

Member
An individual or business that rents space in a shared kitchen facility and maintains an ongoing agreement to use the kitchen’s services, equipment, and resources. Members typically have regular access to the kitchen and benefit from the shared infrastructure.

Mentorship
The guidance and support provided by experienced individuals to help less experienced individuals or businesses grow personally and professionally. Mentors offer advice, share knowledge, and help mentees navigate challenges, fostering their development and success.

Microfinance
Financial services, such as small loans, savings accounts, and insurance, offered to individuals or small businesses, typically in underserved or low-income communities, who lack access to traditional banking services. Microfinance aims to support entrepreneurship and economic development by helping people start or grow small businesses and improve their financial independence.

Micro-production Kitchen
A small-scale commercial kitchen designed for the production of limited quantities of food products, often used by specialty food businesses or startups.

Mission-Driven Investors
Investors who prioritize social, environmental, or ethical goals alongside financial returns. These investors seek to support businesses and projects that align with their values, such as promoting sustainability, economic equality, or social justice, often in sectors like renewable energy, affordable housing, or community development. Mission-driven investing is often linked to impact investing, where positive societal impact is a core focus.

Mission Statement
A concise description of an organization’s purpose, goals, and core values. It serves as a guiding principle for decision-making and helps direct the organization’s operations and strategies toward achieving its objectives.

Mobile Catering Business
A catering service that operates from a mobile unit, such as a food truck or trailer, offering flexibility to serve at various locations and events.

Mobile Catering Permit
A legal authorization required to operate a mobile catering business, ensuring compliance with local health and safety regulations.

Mobile Food Vendor Permit
A permit required for food vendors who operate from mobile units, such as food trucks or carts, allowing them to sell food at various locations.

Mobile Vendor Insurance
Insurance coverage specifically designed for mobile food vendors, protecting against risks associated with operating a mobile food business.

Multi-user Kitchen Facility
A commercial kitchen designed to accommodate multiple users at the same time, often with shared equipment and resources to maximize efficiency.

Network for Incubator and Commissary Kitchens (NICK)
A private Facebook community moderated by The Food Corridor, consisting of thousands of shared kitchen operators, managers, and community members. NICK provides a platform for networking, sharing best practices, and learning from one another within the shared kitchen industry.

Networking Events
Organized gatherings that create opportunities for individuals to connect, exchange knowledge, and build professional relationships. These events are often designed to foster collaboration, mentorship, and business development within specific industries or communities.

New Markets Tax Credit (NMTC)
A federal program designed to stimulate investment and economic growth in low-income communities by providing tax incentives to investors. Through the NMTC program, investors receive a credit against their federal income taxes for making qualified equity investments in designated Community Development Entities (CDEs). These investments are then used to finance projects that foster job creation, business expansion, and revitalization in underserved areas, promoting long-term economic development.

Nonprofit Organization
An organization that operates with the primary goal of fulfilling social, educational, or community-based missions rather than generating profit. Nonprofits reinvest surplus revenue to further their objectives, often relying on donations, grants, and volunteers to support their operations.

Off-site Catering Regulations
Rules and guidelines governing the preparation and service of food at locations outside of a licensed commercial kitchen, ensuring safety and compliance.

Onboarding
The process of integrating a new client, member, or tenant into a shared kitchen. This includes providing orientation, training on kitchen policies and procedures, reviewing kitchen rules, and setting up systems for scheduling and payments.

Occupational Health and Safety (OHS)
A set of standards and practices designed to ensure the safety and well-being of employees and clients in the workplace. In a shared kitchen environment, OHS includes protocols for food safety, proper equipment use, and injury prevention.

Operational Efficiency
The ability of a business or facility to deliver services and products in the most cost-effective manner, while maintaining high standards of quality, productivity, and performance. For shared kitchens, operational efficiency often involves optimizing space, equipment usage, and labor.

Outcomes
In the nonprofit and public sectors, outcomes refer to the measurable positive impacts or results that are achieved through a project or program. These outcomes often reflect the success of initiatives aimed at improving the community, such as job creation, skill development, or enhanced food security.

Preventive Controls Qualified Individual (PCQI)
A food safety professional with specialized training in FDA’s food safety regulations, responsible for developing and applying preventive controls for food safety.

Pod Kitchen
Dedicated, private kitchen units within a larger shared kitchen facility that are designed for specific clients or types of food production. These units offer clients greater flexibility, security, and control over their production space while still benefiting from shared kitchen infrastructure.

Pop-up
A temporary food service event, often used by food entrepreneurs to test new concepts, generate buzz, or reach new audiences without the long-term commitment of a permanent location. Pop-ups can range from small street food events to short-term rentals in restaurant spaces or other venues.

Preventive Maintenance
The regular and routine servicing of equipment to prevent unexpected breakdowns, reduce downtime, and extend the lifespan of the equipment. In a shared kitchen, preventive maintenance ensures that machinery operates efficiently and safely, minimizing costly repairs.

Process Authority
A certified individual or organization with specialized knowledge in food processing, responsible for evaluating food manufacturing processes to ensure they meet safety standards. This is particularly important for producing shelf-stable foods, where accurate thermal processing and packaging are critical.

Prospect
A potential client, member, or tenant who has expressed interest in using the services of a shared kitchen but has not yet signed a formal agreement. Prospects are individuals or businesses who are in the consideration or negotiation phase of joining the facility.

Public Market
A marketplace where vendors sell fresh food, produce, and other goods directly to consumers. Public markets often provide space for food preparation, tastings, and consumption, fostering interaction between local food producers and the community.

R&D Kitchen
A research and development kitchen where new recipes, food products, or culinary techniques are tested and refined before being introduced to the market.

Regional Food Business Centers (RFBC)
Centers established to support the development and scaling of regional food businesses, providing access to resources like business training, funding opportunities, and networking connections.

Regulatory Compliance
The adherence to laws, regulations, guidelines, and specifications that are relevant to a business’s operations. In the context of shared kitchens, this includes compliance with health codes, safety standards, and food production regulations to ensure safe and legal operation.

Referral Partners
Individuals or organizations that refer potential clients, tenants, or business opportunities to a shared kitchen or food business. Referral partners may include local economic development groups, community organizations, or industry professionals who help connect businesses with relevant resources or clients.

Remote Monitoring Systems
Technology that enables kitchen managers to track and manage kitchen equipment, security systems, and overall operations from a distance, using smart devices or cloud-based platforms. These systems improve efficiency and help monitor kitchen conditions in real-time, even when staff is off-site.

Rentable Commercial Kitchens
Commercial-grade kitchen spaces available for rent by food businesses, providing access to professional equipment and facilities without the need for ownership.

Resource Referrals
Recommendations or connections to external services, organizations, or individuals who can provide specialized support, expertise, or resources. For shared kitchens, resource referrals may include connections to suppliers, legal advisors, or business consultants.

Restaurant Concept
The overall theme, style, and menu of a restaurant, often developed as part of the business planning process before launching a new dining establishment.

Revenue Streams
The various sources of income that contribute to a business’s overall revenue. For shared kitchens, revenue streams can include rental fees for kitchen space, membership fees, storage rentals, consulting services, and additional offerings like equipment use or business development programs.

Risk Management
The process of identifying, evaluating, and mitigating potential threats to an organization’s capital and earnings. For shared kitchens, this involves managing risks related to safety, compliance, liability, and financial sustainability.

Sanitization
The process of cleaning and disinfecting surfaces, tools, or equipment to remove bacteria and disease-causing organisms. In shared kitchens, regular sanitization is essential to ensure food safety and prevent contamination.

Scalability
The capacity of a business or system to grow and handle increased demand without sacrificing performance, efficiency, or quality. In a shared kitchen context, scalability might refer to a kitchen’s ability to accommodate more clients or expand services as demand rises.

ServSafe Certification
A certification program that provides food safety training and examination, widely recognized in the food industry as a standard for safe food handling.

Shared Kitchen
A licensed kitchen space that is rented by multiple food businesses for the preparation and production of food products. Shared kitchens provide access to commercial-grade equipment, storage, and workspace, allowing small food businesses to operate without investing in their own facilities.

Shared Kitchen Agreement
A contract outlining the terms and conditions of using a shared kitchen space, including rental rates, access times, and responsibilities.

Shared Kitchen Operator
The individual or organization responsible for managing the daily operations of a shared kitchen. This includes tasks such as scheduling kitchen use, maintaining equipment, ensuring compliance with health and safety regulations, and building relationships with members.

Shared Kitchen Summit
A premier event organized by The Food Corridor that brings together shared kitchen operators, industry leaders, and stakeholders for networking, learning, and collaboration. The summit focuses on identifying operational efficiencies, sharing best practices, and fostering excellence in the shared kitchen industry.

ServSafe
A nationally recognized food safety training and certification program for food service workers, covering topics such as hygiene, foodborne illnesses, and safe food handling practices.

Slow Money
An investment movement that supports local food systems and sustainable agriculture by providing capital to small, food-related businesses with a focus on long-term growth and community impact.

Small Business Administration (SBA)
A U.S. government agency that provides support to small businesses and entrepreneurs through a variety of programs, including loans, grants, and technical assistance. The SBA offers resources for business planning, financing, and accessing federal contracts, as well as support for disaster recovery. Its goal is to help small businesses succeed and stimulate economic growth by offering the tools needed for starting, scaling, and sustaining businesses.

Smallwares
The smaller tools and utensils essential for daily operations in a commercial kitchen. Examples include knives, cutting boards, mixing bowls, measuring cups, and tongs. Smallwares are necessary for food preparation and cooking tasks.

Social Enterprise
An organization that employs commercial strategies to address social, environmental, or community issues, often focusing on maximizing positive social impact alongside financial sustainability. Social enterprises aim to balance profit-making with achieving broader social and environmental goals.

Special Use Permit
A permit required for kitchens that engage in non-standard food production activities, such as hosting public events, offering cooking classes, or selling food directly on-site. Special use permits ensure compliance with local regulations for these specific activities.

Standard Operating Procedures (SOPs)
Detailed, written instructions designed to ensure consistency and compliance in performing specific kitchen functions. SOPs are crucial for maintaining high standards of food safety, quality, and operational efficiency in a shared kitchen environment.

Stakeholder Engagement
The process of actively involving individuals, groups, or organizations that are affected by or have an interest in the activities and decisions of a business. Stakeholder engagement helps build relationships, gather input, and ensure that a business’s actions align with the needs and expectations of its community.

Startup Costs
The initial expenses that a business incurs when setting up operations. These costs include one-time expenditures such as purchasing equipment, securing permits and licenses, leasing space, marketing, and initial inventory. Startup costs can vary widely depending on the type of business and its location.

Strategy Screen
A decision-making tool that helps organizations define and prioritize the criteria they will use to evaluate and select strategic opportunities. A strategy screen ensures that all decisions align with the organization’s goals, values, and long-term objectives by making the evaluation process transparent and consistent across different scenarios.

Supplemental Nutrition Assistance Program
A federal program that provides low-income individuals and families with funds to purchase food. Some shared kitchens and food businesses can accept SNAP benefits, particularly through farmers markets or value-added product sales.

Sustainability Practices
Methods and practices aimed at reducing negative environmental impacts while promoting resource conservation. In shared kitchens, sustainability practices may include energy-efficient appliances, waste reduction strategies, and water conservation efforts.

Sustainable Food Systems
Food production and distribution systems that prioritize environmental sustainability, social responsibility, and economic viability.

Tenant Improvements
Customizations, modifications, or renovations made to a shared kitchen facility by a tenant or member to better suit their specific production or operational needs. These improvements can include alterations to workspaces, equipment installations, or adjustments to storage areas.

Temperature-Controlled Storage
Specialized storage spaces in shared kitchens that maintain specific temperature ranges to ensure the safety and quality of perishable items. This can include refrigeration, freezer units, and climate-controlled dry storage areas for ingredients that require stable temperatures.

The Kitchen Door (TKD)
An online platform that connects food businesses with available commercial kitchen spaces. TKD allows food businesses to search for commercial kitchens, commissaries, and food production facilities across the U.S. and Canada, helping entrepreneurs find suitable spaces to rent for their operations.

The Food Corridor (TFC)
A technology platform designed to support shared kitchens by offering tools for scheduling, billing, and client management. TFC also hosts industry events like the Shared Kitchen Summit, fostering collaboration and learning among kitchen operators.

Thermal Processing
A food preservation method that uses heat to destroy harmful microorganisms and enzymes, extending the shelf life of food products. It includes techniques such as pasteurization, sterilization, and canning, where food is subjected to specific temperatures for a set period to ensure safety and stability. Thermal processing is commonly used for products like canned goods, dairy, and beverages, ensuring they remain safe for consumption over longer periods.

Time-Based Membership
A type of membership that charges kitchen users based on the amount of time they spend in the kitchen, typically offering hourly, daily, or monthly access.

Total Addressable Market
The total revenue opportunity available for a product or service, representing the maximum potential market demand. It is often used to quantify the size of the market for a business’s offerings, assuming that the company were able to capture 100% of the market without competition or other constraints. TAM helps businesses evaluate growth potential and make strategic decisions about market entry and expansion.

Toll Processing / Tolling
A business arrangement where one company hires another to process its raw materials into finished goods. This is commonly used in food manufacturing when a company lacks the equipment or facility to scale production.

Triple Net Lease (NNN)
A lease agreement in which the tenant is responsible for paying all property taxes, insurance, and maintenance costs, in addition to rent. This type of lease is commonly used in commercial real estate.

United States Department of Agriculture (USDA)
A federal agency responsible for developing and enforcing laws related to farming, agriculture, and food safety.

U.S. Department of Health and Human Services (DHHS)
The federal agency responsible for protecting the health of all Americans and providing essential human services. DHHS oversees programs related to public health, healthcare services, disease control, and social services, including agencies like the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC).

U.S. Department of Housing and Urban Development (HUD):
A federal agency that administers programs related to housing and community development. HUD provides funding and support for affordable housing initiatives, urban development projects, and services aimed at improving living conditions in low-income communities, such as public housing, grants for housing improvements, and disaster recovery efforts.

U.S. Economic Development Agency (EDA)
A bureau within the U.S. Department of Commerce focused on driving economic growth in distressed communities. The EDA provides grants, technical assistance, and leadership to foster job creation, innovation, and economic development projects in areas facing economic challenges, supporting everything from infrastructure improvements to small business growth.

USDA Certification
Certification provided by the U.S. Department of Agriculture that ensures certain food products, such as organic or meat products, meet specific standards for production, processing, and labeling.

USDA Food and Nutrition Service
The branch of the USDA responsible for administering federal food assistance programs, such as SNAP and school meal programs, to ensure food security and proper nutrition for eligible individuals and families.

Value-Added Products
Products that have been processed, enhanced, or modified to increase their value and appeal to consumers. Examples include turning raw produce into products like jam, pickles, or sauces, which can be sold at a higher price than the raw ingredients.

Value Proposition
A concise statement that outlines the key benefits a business offers to its customers, explaining why their product or service is superior to competitors and why customers should choose them. It highlights the unique value the business provides.

Value Proposition Canvas
A strategic tool used to align a product or service with the specific needs and values of the target customer. The Value Proposition Canvas helps businesses ensure that their offerings solve customer problems and deliver clear benefits.

Venture Capital
A form of private equity investment where investors provide capital to startups and small businesses that show high growth potential. In exchange for funding, investors receive equity or partial ownership in the company, with the expectation of significant returns as the business scales.

Virtual Kitchen
A commercial kitchen space that operates exclusively for online orders and delivery, with no physical dining area for customers.

Essential Shared Kitchen Glossary

The Essential Shared Kitchen Glossary is a helpful resource that explains key terms related to shared kitchens, including licensing, safety regulations, and kitchen rentals. It’s designed to simplify important concepts for food entrepreneurs and kitchen operators.

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