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How do I find a commissary kitchen?
Reviewed by Editorial Team

Most jurisdictions legally require food trucks to operate out of a permitted commissary — a commercial kitchen where you prep, store, clean, and dump wastewater. You cannot use a home kitchen. Three sourcing channels work: online directories (The Kitchen Door, CloudKitchens, Peerspace), your local food truck association or operator group, and catering halls or slow-period restaurants renting off-hour time. Tour at least three. Must-haves: 24/7 access, dedicated locked dry and refrigerated storage, potable water fill station, wastewater dump, grease trap, and clear pricing. Flat-rate monthly $400-$1,200 typical; hourly $15-$35. Read the contract — month-to-month beats annual. Confirm the commissary is permitted by the same health department issuing your truck permit; verify the permit number on the health department public lookup.

Common mistakes
  • Signing a 12-month lease before 90 days of operations data shows your real storage and prep needs.
  • Sharing storage with operators who do not label or rotate — cross-contamination becomes your liability.
  • Not confirming wastewater dump access; some commissaries only allow it during business hours.
Related FAQs
What if my commissary closes?
Have a backup commissary identified and pre-toured before you ever need it. If your primary closes unexpectedly, notify the health department within their required timeframe, sign a new commissary agreement, file the update on your permit, and resume operations only after acknowledgment.
What if I want to sell my truck?
Decide whether you are selling the asset (truck only) or the business (truck plus brand, recipes, contracts, customer list). Asset sales close in weeks; business sales take 3-9 months and command higher prices. Use Roaming Hunger, BizBuySell, and an attorney for the contract.
How should I price commissary into menu prices?
Commissary rent is a fixed overhead expense, not a per-plate cost. Divide monthly commissary rent by realistic monthly plate volume to know what each plate must absorb, then make sure your menu pricing leaves enough gross margin to cover all fixed costs, not just food.