Glossary of Term for Commercial Kitchens

The term Commercial Kitchen can have many variations, yet at its most basic its meaning is a room or building, or any part thereof, used for food preparation that meets all the requirements of local building code and is not a residential kitchen.

As commercial kitchens proliferate with the development of food system infrastructure across the country, the terms used to describe them have also. In our recent projects, we have encountered 65 different terms that are used to describe 16 basic types of kitchens. It’s no wonder that teams working to develop commercial kitchens are confused!

The term’s variability comes down to three important context points that the basic groupings have in common:

Who is the audience for the proposed kitchen?
What will be the uses for the proposed space?
And how will the space be managed?

If you examine each space from these three points of context, you find an expanding ecosystem of commercial spaces and types that in some form fit under the broad header of commercial kitchens. Here are some of the most prominent new terminologies grouped according to this taxonomy, along with a few examples. If you know of other terms and examples, please share them with us!

Click to find these main terms in the table below

Catering Kitchen
Commissary Kitchen
Community Kitchen
Demonstration Kitchen
Food Truck Kitchen
Ghost Kitchen
Individual/ Private Production Space
Meat Spaces
Medical/ Wellness Kitchen
Packaging Space
Pop-Up Kitchen
Processing Space
Sauce and Jam Kitchen
Shared Kitchen
Temperature Controlled Kitchen
Training Kitchen

Main and Alternate Terms	Audience	Primary Uses / Use Notes	How Managed	Examples
Shared Kitchen (1) Incubator Kitchen	Makers Entrepreneurs Small Businesses Community Members	Small scale production (product development, catering, food service) Pre-launch through early-stage companies are primary users Traditional kitchen equipment (limited specialized space)	Hourly rentals Multiple bookings and co-working within a shared space May offer storage and support services to support incubation May have community access points for place-making or community programs	The Hatchery Chicago La Cocina Downtown Market Grand Rapids Union Kitchen
Shared Kitchen (2) Accelerator Kitchen	Makers Entrepreneurs Small Businesses	Small to medium scale production (product development, typically CPG focus, limited food service) Early-stage but more traditionally growth stage companies looking for scale Often more specialized equipment and/or private outfitted spaces	Leases or term rentals Limited co-working within a shared space, often private spaces for individual outfitting Often a set timeframe programmatic component focused on scale, funding, and growth	Amped Kitchens
Individual/ Private Production Space PODS Private Kitchen(s) Maker Facility	Small Businesses	All scales of production but aimed at medium scale (due to often limited square footage) Private outfitted spaces May have shared storage or common spaces	Leases or term rentals Limited or no service or programming support	The Hatchery Chicago Amped Kitchens
Processing Space (1) Production Space Co-Manufacturing Space Co-Packing Space Manufacturing Space Scale Space	Small Businesses Emphasis on CPG and product manufacturers (vs. service businesses)	All scales of production but aimed at medium scale Focus is on access to manufacturing line equipment that supports scale-up and higher volume production Shared lines (with labor and training supports), or Co-Pack/Co-Man model may have partner supporting smaller-scale production runs for users of the facility (below normal industry minimums for co-packers)	Service-based rentals or contracts; typically include built-in labor requirements (to support runs), prototyping time/materials, and mandatory minimum run times or volumes Margins are very, very narrow and may require users to pre-commit to 10-12 runs in a set time frame; or require facility to underwrite user needs with grant or funding supports (to offset labor and additional operational costs)	Franklin Co. Food Processing Center Virginia Food Works
Processing Space (2) Value-Add production space Food Hub Kitchen Space	Farmers and small producers	Small to medium scale processing of fruits, vegetables, and related products grown by local/regional farmers Predominantly limited equipment – focus is on cleaning produce, bundling/packaging, sorting, etc. Limited facilities offer scale equipment such as IQF, dehydration, canner, multi-chopper, etc. that offer season-extending values to farmers	Hourly rentals or service-based rentals Facility may offer labor supports to help with equipment or manual processes (cleaning, chopping, sorting, equipment line operations) Typically, other HUB services are associated with the space such as aggregation support, sales or distribution support, certifications/ trainings, etc.	Wisconsin Food Hub Cooperative
Community Kitchen Access Kitchen Shared Kitchen Market Kitchen	Targeted/ Stakeholder Community Members Public Users Market Vendors	Small scale kitchen used primarily for supporting community place-making needs May include equipment to support scale cooking for events or gatherings, storage, and limited prep or cleaning access point for market vendors May overlap with demonstration kitchen and/or training kitchen (below) as a public-access point for classes, healthy/wellness training, or workforce training	Hourly or per course/class rentals (time frame rentals) Service fees associated with programs or offerings Often subsidized or free-access points for community contracts or community targeted programs (i.e. – health issue reduction) Partners (i.e., hospitals, public entities, etc.) often operate in partnership with a non-profit to target communities of need for health or food access goals	CANE
Demonstration Kitchen Teaching Kitchen Community Kitchen Kitchen Classroom Hands-On Kitchen Video Kitchen A/V Kitchen	Community Members Public Users Small Businesses Partners/ Stakeholders Entrepreneurs	A kitchen specifically set up with stations to offer hands-on classes or demonstration cooking classes Often integrates partners offering programming with healthy cooking, wellness, or food access focus Can be a component of a larger complex (like a Food Hub or Shared Kitchen Incubator) to allow users to demonstrate product, pilot new offerings, or include courses to a public audience as part of revenue streams Limited equipment in the space or may have movable burners/ induction set-ups for the operator to store stations when not in use Technology and A/V support are primary plug-ins for users	Hourly or set-time frame rental fee May offer additional services (video/streaming services, A/V supports, technology inputs) at a set fee May include limited access to on-site storage in the same facility	Englewood Community Kitchen
Training Kitchen Workforce Kitchen Culinary Kitchen	Specific audience for training or coursework	A kitchen specifically designed with stations set-up for culinary or workforce training programs Each station has to be able to support a set number of students to duplicate functions of an instructor or demonstrate skillsets Includes prep and hot-line access points Facility generally needs to support locker rooms and potentially classroom space in addition to primary cooking spaces May include a Pop-Up or Ghost kitchen (as defined below) to allow students to interact with the public and learn real-time cooking demands Traditionally have been foodservice focused but seeing a transition to production/manufacturing and logistics workforce programs	Generally supported by programming costs that students pay May be subsidized by funding or financial supports from public entity or related partners looking to develop workforce in their region	Hot Bread Kitchen
Commissary Kitchen Fast Casual Kitchen Take-Out Kitchen Institutional Kitchen Licensed Kitchen Volume Kitchen	Organizational Users Small Businesses Catering Companies	Volume is the focus – allowing organizations focused on food access production (i.e., prepared meals, packaged meals, Ready-to-eat or flash-frozen meals) to produce at high volumes Typically rented by one entity at a time depending on total size of space All equipment nods at volume needs (kettles, tilt skillets, combi-ovens, flash freeze, or cooling tunnels) May include packaging space for a large team to package meals May include very large scullery space to support catering needs (high volume pre and post-event clean-ups)	Hourly or set-time frame rentals OR leases on a set time frame for a guaranteed amount of access and storage Often very minimal frills or benefits in order to keep costs minimal for users May be subsidized by community or government grants or funds to support long-term or emergency food access programming	Cook Collective
Baking Kitchen Deck Kitchen Bread Kitchen	Small Businesses Entrepreneurs	Small kitchen space that allows for overnight baking access (24-hour access cycle) Kitchen equipment to support baker/bread needs: large scale mixers, convection or steam ovens, bread/deck ovens, proofing cabinets Often dedicated “hot spaces” due to the larger number of ovens Shared spaces that allow small bakery set-ups or bakers to grow volume before transition to private or own space	Set time frame or hourly rentals Fees may include storage (refrigeration is in high demand for holding doughs) Generally, a specialized kitchen within a larger facility set-up	Ultimate Baker Kitchen
Sauce and Jam Kitchen Cannery Kitchen	Makers Small Businesses Entrepreneurs Farmers	Small production space that includes open flame, steam jacket or wrapped kettles, and pressure or pasteurization equipment May include a set-area for packaging or a bottling line to support volume/scale High temperature and/or high humidity space – HVAC controls may be specific to these needs	Set time frame or hourly rentals Generally, a specialized kitchen within a larger facility set-up (such as a community kitchen or Food Hub kitchen) which may appeal to farmers looking to add value-added products into their product mix	Colleton Kitchen
Temperature Controlled Kitchen (1) Humidity controlled kitchen	Makers Small Businesses Entrepreneurs Farmers	Small production space that has a controlled temperature and humidity-controlled environment May include equipment to support dehydration, dryers (Grains, herbs), or medical supplement production Very specialized function space (may have additional HAACP needs integrated into design)	Set time frame or hourly rentals Generally, a specialized kitchen within a larger facility set-up Frequently servicing users focused on dehydrated products, grain milling or handling, or herb production
Temperature Controlled Kitchen (2) Cold Kitchen Pastry Kitchen	Makers Small Businesses Entrepreneurs	Small production space that has temperature control to allow for cold-production needs for specialized pastry, ice cream, or related users Equipment is often very specialized, such as refrigeration, blast chiller/freezer, chocolate tempering, pastry sheeters, marble top work surfaces, etc.	Set time frame or hourly rentals Generally, a specialized kitchen within a larger facility set-up
Food Truck Kitchen Truck Commissary Kitchen License Kitchen Service Kitchen	Food Truck Food Cart	Multiple versions exist, but a space that offers storage, production space and scullery that support licensing needs related to food trucks for various municipalities Includes outside access points such as truck wash areas, waste/grey water dump areas, covered access for loading, electrical outlets, or long-term docking for trucks/carts	Set time frame, seasonal, or annual lease agreement that includes specific access (storage, outside supports, production, scullery, etc.) depending on truck user needs Very highly seasonal usage patterns Often can be integrated into other kitchen formats but use patterns are very specific and need to be understood for their impact against other users Often attachment is required in order for truck/cart to meet local licensing requirements	Mi Cocina
Ghost Kitchen Cloud Kitchen Commissary Kitchen Virtual Kitchen Take-Out Kitchen Black Box Kitchen Dark Kitchen	Small Businesses (Service Based) Caterers Virtual Businesses Food Trucks	Licensed kitchen space designed with to allow multiple brands or concepts to service orders over a set time frame Production and quick-service model is at core of design and equipment features Generally, integrates access to the facility for service audience – i.e., public access points, delivery driver or pick-up access points, or automated collection points	Set-time frame or annual lease contracts that include daily usage for service, storage supports, and technology supports for orders Frequently have very, very high volume of traffic into and out of facility due to order pick-up so location/site has to be well vetted Not very compatible with other ag or small user formats as much different layout design and usage patterns Often overseen by a central brand or operator – frequently have commercial contracts in place that offsets costs for smaller brands or users Frequently includes collective buying, POS access, or related resources for users of the space	Kitchen United
Medical/ Wellness Kitchen Teaching Kitchen	Hospitals University/ College systems Non-Profit or organizational users	Specialized kitchen space designed to offer training or coursework that emphasizes food as health or wellness themes Space may be set up to allow both classroom and hands-on/demonstration uses for the coursework needs May be integrated into a demonstration kitchen space for public access points on the other side Generally, have high technology integration for high-level training about integration of coursework into medical or educational uses	Annual or set-time frame lease contracts that include space + storage needs Often built into hospital, educational, or supported facilities that allow for the integration of this training into other programs (i.e. – curriculum, hospital training, etc.)	Downtown Market Grand Rapids
Catering Kitchen Service Kitchen Restaurant Kitchen (Support) Galley Kitchen Event Kitchen	Catering Companies Small Businesses Entrepreneurs	Galley style small kitchen space typically built adjacent to event or community spaces Limited equipment in the space to support reheat, ala minute cooking, or holding of menu items for events	Hourly or per event rentals May include limited access to other facility resources such as storage, larger kitchen space, etc.
Packaging Space May be part of Processing Space (2) Boxing Space	CPG companies Small businesses Entrepreneurs Makers	Clean, dry space that is dedicated to scaled packaging needs of users of other kitchen formats May include automated packaging equipment such as fillers, dumpers, boxers, movement lines, etc.	Hourly or set access fee structure Generally integrated into a facility with other kitchen or production spaces May be cross-designed to incorporate some wet functions (such as bottling line, canning line, etc.)	Commonwealth Kitchen
Pop-Up Kitchen Incubator Kitchen Shared Kitchen Short-Term Kitchen Retail Kitchen	Entrepreneurs Makers Small Businesses	Traditionally focused on early-stage or launching food companies with a restaurant or foodservice focus May be integrated into an incubator kitchen or shared kitchen format – with this component being focused on access to the public to pilot or test a food service concept Requires public-facing equipment (galley style kitchen) with retail integration (i.e., POS station)	Short-term, or one-time pop-up use fees/rentals May have set access to storage and/or program supports built into pricing structure Typically, very short access terms aimed at new or launching businesses	One Eleven Food Hall
Meat Spaces Meat Processing Slaughter AbattoirProcessing Kitchen	Producers Processing Operators	Hybrid meat processing spaces that are integrated into large community facilities or food hub spaces are becoming more common Abattoir or slaughter space is very specialized and has very specific functional needs so may be less common For processing space – refrigerated rooms are required to clean, cut and process animals post-slaughter; product may be frozen or fresh Equipment includes automated lines for handling of large-animal carcass, rolling lines for initial processing and cutting, and specialized tables/spaces for butchery May also include specific kitchen space for the production of value-added goods such as sausage, charcuterie, aging space, drying rooms, jerky/meat sticks All of these spaces require different licensing and oversight by the USDA and thus their impacts on the food safety of the space and other spaces should be considered in the design of a joint facility	Service based or annual lease fees or rentals Most commonly these “collaborative” facilities are being developed to service populations in areas where access to commercial facilities is limited Often spearheaded by regional entities or local entities who can offset operational costs with other functions to provide low-cost access for regional producers and ranchers Specialized training programs to support labor training in butchery, processing, animal handling, or value-add production are often integrated into these spaces use

Image: ESB Professional/Shutterstock

The Complete Glossary of Terms for Commercial Kitchens

Shared Kitchen (1)

Shared Kitchen (2)

Individual/ Private Production Space

Processing Space (1)

Processing Space (2)

Community Kitchen

Demonstration Kitchen

Training Kitchen

Commissary Kitchen

Baking Kitchen

Sauce and Jam Kitchen

Temperature Controlled Kitchen (1)

Temperature Controlled Kitchen (2)

Food Truck Kitchen

Ghost Kitchen

Medical/ Wellness Kitchen

Catering Kitchen

Packaging Space

Pop-Up Kitchen

Meat Spaces

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