Questions about the food business incubator and its kitchens

Choose a plan, or book a tour first to see the kitchens. New memberships carry a one-time $250 signup fee and a refundable one-month security deposit, and onboarding includes hands-on help with your health department paperwork so you can start producing legally as soon as possible. From there, your first month's credit is ready and you book your first hours.

Credit resets at the start of every billing month. That keeps the rule simple: your fee equals your credit, every month. If you often have credit left over, a smaller plan may fit better, and we will tell you so.

Keep booking. Hours beyond your credit bill at flex rates, 20% above the credit rate ($24 prep, $36 bakery, $48 hot line, nights still 40% off), on your next invoice. If that happens three months in a row, upgrading saves you money and we will reach out to say so.

Any size works. Starter is built for businesses at the beginning: farmers market bakers, caterers testing demand, packaged goods founders doing their first runs. As you grow, Builder and Producer are a 5-day notice away, and we will run the numbers with you.

Yearly takes 18% off any plan and your credit stays at full face value. If things change, you can convert the remaining balance to any plan at face value. Bank transfer payments are fee-free.

Yes. Your health department asks for a letter from a licensed commissary that names your truck. We issue it when you join and it stays valid as long as your membership is active.

Fill potable water from the hose line, dispose of gray water, recycle grease, and use the dumpsters and one electric hookup. Overnight or service-day parking depends on availability. Bring your own propane.

Neither. You join with proof of liability insurance and a licensed mobile operation.

12 months is $2,700 prepaid, which is $225 a month. 18 months is $3,807, or $211.50 a month, 6% off. 24 months is $4,752, or $198 a month, 12% off. Every term carries the same $225 of monthly kitchen credit.

Add it when you need it. Food truck members book storage from the same catalog every member uses: dry shelf $20, walk-in fridge space $30, walk-in freezer space $40, lockable cage $50, each per month and subject to availability.

Two: The Cookery and Home On The Range, both catering kitchens with hot line capacity, plus the IPrep prep kitchen for the knife-work days. Hot line time books at $40 an hour by day, prep at $20, and nights run 40% off.

Keep booking. Hours past your credit bill at flex rates, 20% above the credit rate, on the next invoice. Tell us when a big order is coming and we will work to fit the time and space you need.

Yes. Starter is built for that stage: $300 of credit books 7 hours on the hot line or 15 hours of prep at day rates. In a quiet season, freeze for $150 a month, up to three consecutive months in any rolling twelve, and your keycard and storage stay yours.

Yes. Prep, bakery and hot line stations book by the hour, and you can spend your credit across any of the six kitchens in any mix. Builder adds wholesale access. Producer adds booking priority and a reserved recurring production slot.

Use the address where you receive business mail. The kitchen address is your production site.

Dry shelf $20, walk-in fridge space $30, walk-in freezer space $40, or a lockable cage $50, each per month, with $100 to $300 of monthly storage credit in every plan. Storage is assigned in order of signup.