If you’re building a food business in Los Angeles or Chicago and looking for commercial kitchen space, you’re probably wondering: what’s a fair price? The answer depends on how you operate–how often you produce, how much control you need, and how complex your logistics are.
Here’s a two-part breakdown:
- What commercial kitchens actually cost — hourly vs. monthly, basic vs. premium
- What businesses typically spend — rent as a share of revenue, across different food categories
We built Amped Kitchens to serve teams serious about making great food at scale. We’re one of the longest-operating commercial kitchen companies in the country, and we’ve seen hundreds of businesses navigate this decision. Here’s what we’ve learned.
What Kitchens Actually Cost in L.A. and Chicago
Hourly Shared Kitchens
- Los Angeles: Rates generally fall in the $30–$75/hour range. Basic spaces or off-peak hours may be closer to $30; premium locations or peak times push toward $60–$75. Most hourly kitchens require a membership with monthly minimums.
- Chicago: More affordable. Many kitchens fall in the $20–$40/hour range, with some nonprofit and incubator kitchens offering subsidized off-peak access in the high teens.
Hourly kitchens make sense if you’re producing a few days a week, testing new products, or running a variable schedule. But once your bill crosses $2,000/month, it’s worth looking at full-time space. The tipping point usually comes around 20 hours per week.
Monthly Leased Private Kitchens
- Los Angeles: Dedicated, permitted kitchens typically start around $2,000–$3,000/month. Add hoods, storage, and logistics support, and you’re looking at $4,000–$6,000/month for a turnkey kitchen that fits a 6–8 person crew. Larger facilities for institutional catering or meal prep can run $10,000/month and up.
- Chicago: Entry-level pricing is similar. You may find slightly larger spaces at lower rates than in L.A., but comparable private kitchens still land in the $2,000–$4,000/month range.
At Amped Kitchens, $1,850/month gets you a permitted, private prep space for non-cooking production—ideal for packaging, cold work, assembly, or scale-up. Hoods, storage, and other services are available à la carte. You can get more pricing information here.
What Drives the Price
- Exclusivity: Shared spaces come equipped but limit your access. Private kitchens cost more and usually require you to bring or rent equipment—but they give you control, consistency, and room to build your process around your product.
- Location: Kitchens in dense, high-income areas are priced for delivery or ghost kitchen models. CPG, catering, and meal prep brands may get more value in commercial zones with better truck access and lower square foot costs.
- Infrastructure: Cold storage, hoods, drainage, HVAC, loading docks, trash handling, and responsive maintenance all raise costs. But they’re often worth it to avoid downtime and bottlenecks.
- Support: Some kitchens are DIY. Others, like Amped, are fully staffed with professional support and compliance built in.
Be sure to factor in your total operating cost—not just the rent. A low-rent space can become expensive if you’re spending hours dealing with pests, missed deliveries, or broken equipment.
What You Should Spend: Kitchen Rent as a Percent of Revenue
Knowing what rent costs is only half the equation. What can your business support?
Many food companies aim to keep kitchen rent within 8–12% of gross revenue. That’s a healthy range—but it varies based on your model and your stage of growth.
If you’re doing $20,000–$30,000/month in sales, a kitchen budget of $2,000–$3,500/month is within that zone. That said, some companies invest more upfront to unlock capacity. If that’s you, make sure the space gives you room to scale—and won’t become a burden if growth slows.
At Amped, we often see teams start small—in our short-term kitchen or in a lower-cost prep room—and scale up when they land a large PO, launch with a major retailer, or add a new line. The model is built to flex with you.
The key isn’t finding the cheapest kitchen. It’s finding one that matches your production rhythm, supports your operation, and won’t bottleneck you when your sales double.
Other Costs to Factor In
Kitchen rent is just one part of the picture. Your true cost includes everything it takes to operate:
- Storage: Many kitchens charge by the “shelf”—a 3-foot-wide rack segment. Dry, cold, or frozen shelves usually cost $30–$75/month. At Amped, we offer pallet-based pricing: two full-height racks = roughly one pallet.
- Receiving & Logistics: Can you get deliveries without being on site? Is there dock access? Who signs for product?
- Utilities: Some kitchens offer gross leases that include power, water, and waste. Others charge separately—or leave you to set it up. At Amped, utilities are managed and included in most cases.
- Cleaning & Chemicals: If you’re bringing your own chemicals and mopping shared floors, that’s time and labor you’re not spending on production.
- Access & Security: 24/7 access, parking, and controlled entry all matter—especially if you’re producing nights, weekends, or on tight schedules.
Whether these costs are bundled or itemized, they belong in your forecast. Planning for them will help your cash flow—and your peace of mind.
Where Amped Kitchens Fits In
We’re not the cheapest kitchen in town, and we’re not trying to be. Amped is built for teams that need more than part-time access, but aren’t ready to buy or lease a standalone facility.
- $1,850/month gets you started in a private, permitted, locked-door room for cold or dry prep.
- Need a hood? Scale up to a full kitchen when you’re ready.
- Cold or dry storage? Add pallet positions as needed in real time.
- We handle janitorial, pest control, maintenance, and compliance.
- We offer full infrastructure: loading docks, vendor access, shared warehousing, and logistics support.
Some clients come in for a few days to test. Others grow in place for years. Many start small, expand as orders scale, and eventually move into their own buildings. We’re here to support you, wherever you’re headed.
Final Takeaway
Don’t just ask what rent costs. Ask what it gets you—and whether it frees you up to focus on what actually drives your business: production, fulfillment, and sales.
If Amped sounds like the right fit, we’d be glad to show you around. If you’re looking elsewhere, we hope this helped sharpen your thinking.
