Rent a fully-licensed commercial kitchen in Gary by the hour or the month. Cater, prep, batch, package, scale — without renting a building you only need 30 hours a month.
Whatever you cook, the equipment is here. We over-built the kitchen so a caterer staging a 200-plate event isn't fighting a meal-prep operator for griddle space.
| Cooking | 12-burner range with 2 ovens, 2 convection ovens, 4 conventional ovens, double deep fryer, 36" flat-top griddle, wood-fire pizza oven (kiosk shared) |
| Prep | 6 stainless prep tables, 2 refrigerated prep stations, 1 heated prep station, dedicated baking station with stand mixer |
| Cold Storage | 8' × 10' walk-in cooler · 6' × 8' walk-in freezer · per-member shelf assignments |
| Dish & Sanitation | 3-compartment sink, mop sink, commercial dishwasher, full sanitizing station, automatic chemical dispensers |
| Specialty | Tortilla press, ice cream batch freezer (members only), commercial blender bank, vacuum sealer, scale up to 50 lbs |
| Storage | Locked dry-storage shelf per member, additional walk-in cooler & freezer shelves available, member lockers for tools and uniforms |
Three tiers. All include 24/7 key-card access, dry storage, dish-pit support, and the full equipment inventory. The difference is hours — and what you save by committing.
For side-hustles and part-time caterers — enough hours to test the model without committing to a full membership.
For working caterers, food trucks, and packaged-goods makers running real volume. The best per-hour rate.
For high-volume operators staging large events, running a CPG line, or ramping a daily meal-prep operation.
Booking the kitchen by the hour is the fastest way to get started — no contract, no commitment, no membership review. Pay online, pick a window, and walk in.
Tue–Thu, 6am–11am · Sun, 11am–4pm. Quietest windows, best for prep and batch cooking.
Most hours, most days. The default rate. Book up to 60 days out, cancel up to 48hr before.
Friday afternoons and Saturdays — peak catering production windows.
Membership is by application — we work with the chef and food entrepreneur community to keep the membership tight and the kitchen culture healthy.
Independent caterers prepping for events 30–200 people. Saturday mornings get busy — Pro tier members get priority booking.
Year-round indoor prep space. Use the kitchen as your commissary — the address is on your truck's permit.
Packaged goods makers, granola brands, hot sauce labels, weekly meal-prep services. Includes labeling space and dry storage.
All memberships are by application. We respond within 2 business days, schedule a tour, and get you onboarded within a week of approval.
First-time hourly users complete a short orientation (about 30 minutes, free) before booking. After that, you can book online up to 60 days in advance.
