That’s like asking what the cost of apartment rentals are. If you build a commercial kitchen (commissary) you will determine the cost based on your mortgage, inusrance, license, taxes, permit fees, cost of equipment, maintenance,and the cost of your utilities. For example, my electrical rates are 1.8 cents per kwh (my utility owns its own hydro dam projects) so using electrical equipment is a negligible energy cost. But if someone wants to use my propane fryers and stove, that’s a whole different ballgame, utility-wise. Not to mention my fryer oil costs.

I charge anywhere from $10.00 per hour for someone who just needs a place to do some simple hand prep, to $125.00 or more per hour for someone who needs the run of my kitchen to use my equipment, utensils and dishwashers. There is a hell of a lot of work that I have to do in order to keep my kitchen up to speed for the health dept. when I have folks renting my kitchen.