Commercial Shared-Use Kitchen Project

What is a Commercial Shared-Use Kitchen?

A commercial shared-use kitchen can include numerous components and be defined differently by different groups, but generally it includes a certified shared commercial kitchen in which individuals or businesses prepare value-added food products and meals, usually paying an established rate to lease a space that is shared by others.  They typically assign renters to storage spaces and time slots when they can use the kitchen. Renters both share the space and the fees, making this an affordable option. Shared kitchen space can be rented hourly, daily or monthly, and businesses can produce and operate without the constraints and headache from owning their own kitchen. Moreover, by using shared-use kitchens, entrepreneurs become more readily compliant with regulatory requirements and escape the burden of upfront investments.  The facility can also provide a range of programs and services for entrepreneurs such as: business management support and curriculum, a teaching kitchen, and numerous other resources. 

About Us

Currently we are a group of about 15 people made up of staff from city, county, regional, community college, and local non-profit representatives that are collaborating on ways to create a commercial shared-use kitchen in High Point.

Our Mission:  To support diverse entrepreneurs to start, grow, and sustain successful food businesses. 

Our Vision: To establish a commercial shared-use kitchen, providing equitable access to food business resources that build economic resiliency, strengthen capacity, and create connections.    


  1. Survey food businesses and entrepreneurs to gauge interest and identify needed resources 
  2. Create an entrepreneur checklist/list of resources on steps to small business creation
  3. Create a database of food entrepreneurs
  4. Conduct a needs assessment for a commercial shared-use kitchen in High Point to ensure that dollars spent to create a kitchen will be fully utilized
  5. Identify a lead entity that is willing to partner with other agencies to create a kitchen facility
  6. Conduct a pilot project for food entrepreneurs at different stages of development to identify barriers to success
  7. Construct or renovate a commercial shared-use kitchen