SYS/CORRIDOR v3 · PHILADELPHIA — SOUTH JERSEY — BALTIMORE · ALL SYSTEMS GO

Rent a licensed kitchen. Run your food business.

Shared commercial kitchens, food-truck commissaries and vendor opportunities — searchable by the operational specs that actually decide whether you can cook this week: truck parking, water, wastewater, cold storage, access hours.

SEARCH KITCHENS → TRUCK-READY LIST

SPEC-SHEET.001

The corridor, by the numbers.

Every listing shows a last-confirmed date and whether the owner claimed it. No scraped data, no invented availability — you verify the rest directly with the facility.

REFUNITSTATUS

FBC-001Shared commercial kitchensHourly stainless, licensed & inspected — the whole regional listVERIFIED SOURCESOPEN → FBC-002Food-truck commissariesOvernight parking, potable water, greywater dump, cold storageTRUCK-READYOPEN → FBC-003Vendor opportunitiesMarkets, events and pitches actually accepting food vendorsROTATINGOPEN → FBC-004Permits & licensingMobile-food rules, ServSafe, PA/NJ/MD licensing, SBA & SCORE helpOFFICIAL LINKSOPEN → FBC-005Featured listingsFor kitchens — put your facility in front of the operators searchingPAID SLOTOPEN →

PRE-FLIGHT.CHK

Before you sign for stainless, run the checklist.

Five minutes of questions saves a month of discovering the hard way. Ask every kitchen these before money moves:

ACCESS_HOURSCan you get in when your business actually needs to cook — 4am bake, Sunday prep, overnight?

STORAGEDry, cold and frozen — how much is yours, is it locked, and what happens to it if you miss a month?

TRUCK_SPECSParking, potable water fill, greywater dump, grease disposal — the four things commissaries exist for.

LICENSE_CHAINWhose license covers what? Their facility license doesn't replace your food-safety cert or your business license.

INSURANCEWhat liability coverage do they require you to carry, and who do they name?

EXIT_TERMSDeposit, notice period, and what "kitchen closed for repairs" does to your production week.