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What your business needs

A licensed kitchen for production day

Meal prep runs on the same day every week. Here is how the incubator gives that day a professional kitchen.

You need room to batch cook

Book prep stations built for batch cooking by the hour, $20 by day, with room to cool, portion and label in one place.

You need cold storage for the week

Keep the week's orders in walk-in fridge and walk-in freezer space, with $100 to $300 of monthly storage credit in every plan. Beyond the credit, a dry shelf is $20 a month, fridge space $30, freezer space $40, a lockable cage $50.

You need the same day every week

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

You need a licensed kitchen

Get access to six Board of Health certified kitchens, and help with your health department paperwork when you join.

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

For the first few dozen weekly orders. $300 of credit books 15 hours of prep a month at day rates, more at night.

Builder

Scale the operation

$600 /mo

For a customer list that keeps growing. Twice the credit and storage, and wholesale access for the grocery bill.

Producer

Run a real production line

$1,200 /mo

For a production line that runs every week. A reserved slot, booking priority, and credit for a full day.

See the full details

Questions meal prep businesses ask

Where do the week's meals go once they are cooked?

Walk-in fridge and walk-in freezer space, with $100 to $300 of monthly storage credit in every plan. Beyond the credit, fridge space is $30 a month, freezer space $40, a dry shelf $20 and a lockable cage $50.

How many hours does a plan buy?

Starter is $300 and gives you $300 of kitchen credit, which books 15 hours of prep at day rates, and more at night at 40% off. Builder is $600 and Producer $1,200, with credit at full value.

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.

Do you help with the health department?

Yes. Le Gourmet Factory keeps the facility Board of Health certified, and onboarding includes hands-on help with the health department paperwork. Every member is responsible for following local health codes while at the facility.

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.

Does unused credit roll over?

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.

See all questions

Join the incubator

Tell us what you cook in a two-minute form. We reply within one business day.

Get Started

Food businesses are built here. Yours could be next.