Hello Seattle Caterers, Food Trucks, Delivery Businesses and Food Producers!!
Seattle Commissary Kitchen is a membership-based, shared commercial commissary kitchen business with **four locations** in the heart of the SoDo/Industrial District areas. Our kitchen is an ideal solution for overflow prep for restaurants, catering production, food truck production, wholesale production, delivery businesses and more! We have cooler/freezer space, open prep stations, and storage racks available. Our three locations are conveniently located near Restaurant Depot and Charlie's Produce. We are women-owned and committed to our kitchen member's success!
Our current rates are listed on our website.
Each Workstation Reservation Includes:
• One stainless Steel Prep Table with Under-Counter Shelf
• Utilities: Water, Electricity, Sewer
• Garbage, Recycling
• Free WiFi
• Filtered Water for Employees
• Load/in and Load/out Access
• Secured Facility (Alarm and Key Access)
• Break Room Access
• Use of Common Kitchen Equipment (Ovens, Stoves, Sinks, Carts, etc.)
Available to Add to your Reservation:
• Racks with a la carte pricing per rack (or per shelf if you need to)
• In-House Towel Service
Equipment Available at our location at our International Kitchen:
• Walk-in Cooler Space
• Walk-in Freezer Space
• Natural Gas Double Deck Full Size Convections
• 40 Gallon Tilt Skillet
• Gas Range
• Large Scale Mixer
• Auto-Chlor and ChemMark Dishwashing Systems
• 3-Compartment Sink (2)
• 2-Compartment Prep Sink
• Hand-washing Sinks
• Mop Sink
We offer two monthly membership plans, depending on your frequency of use and how often you need to schedule workstation time in the kitchen. You can read more about our membership plans on our website here: https://www.seattlecommissary.com/membership
1222 South Weller St - Suite A, Seattle, WA 98144, USA
Accepted Business Stages
- Pre-venture (idea phase, limited sales)
Accepted Business Types
- Food Truck / Mobile Vendor
Application Fee Amount
Equal to your monthly fees
See other kitchens in Seattle, WA.
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