Catering and Prep Kitchen

What your business needs

Kitchen space that grows with your event calendar

Catering runs on peaks. Book the kitchen for the busy weeks and keep the quiet weeks light.

You need capacity for the peaks

Book the hot line by the hour, $40 by day, for the days that need it. The Cookery and Home On The Range are both built for catering; IPrep covers the knife-work days at $20 an hour.

You need more hours for the big event

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

You need cold storage for event week

Keep everything cold in walk-in fridge and walk-in freezer space, with storage credit in every plan. Short-term storage is available too.

You finish late

Use your keycard 24/7 to unload, clean and reset whenever the event finishes.

You deliver across the metro area

Start every delivery minutes from the George Washington Bridge, at 176A S Van Brunt St, Englewood, with direct access to Route 4, I-95 and I-80.

Incubator membership plans

Your monthly fee becomes kitchen credit at full value. Each plan adds benefits designed for the size of business that needs them.

Starter

Get into the kitchen

$300 /mo

$246 /mo, billed yearly at $2,952

Save $648 a year

For a caterer testing demand. A few events a month, and $300 of credit that books 7 hours on the hot line or 15 of prep at day rates.

Builder

Scale the operation

$600 /mo

$492 /mo, billed yearly at $5,904

Save $1,296 a year

For a calendar that fills most weeks. Double the credit and storage, and wholesale access for the ingredient bill.

Producer

Run a real production line

$1,200 /mo

$984 /mo, billed yearly at $11,808

Save $2,592 a year

For a full production operation. A reserved recurring slot, booking priority, and credit sized for a busy season.

See the full details

Questions caterers ask

Which kitchens are built for catering?

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.

What happens when a big event needs more hours than my credit?

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.

I only cater a few events a month. Is that enough to join?

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.

Can I book the same kitchen at the same time every week?

Producer includes a reserved recurring production slot and booking priority. On Starter and Builder, hours are first come, first served, and the building is open around the clock.

How does the storage credit work?

It works like kitchen credit, with its own budget. Your plan includes $100 to $300 of monthly storage credit that draws against the catalog: dry shelf $20, walk-in fridge $30, walk-in freezer $40, lockable cage $50. Anything beyond the credit bills monthly at those same prices. Storage depends on availability and is assigned in order of signup, so joining earlier means better placement. Short-term storage is available too; ask the team.

What does it take to get started?

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.

See all questions

Food businesses are built here. Yours could be next.

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Catering and prep kitchen in Englewood, NJ