Full Benefits
Full membership details
Simple rule: your membership fee is your kitchen budget. Every tier converts 1:1 into monthly credit to book any of our six kitchens, and each tier includes everything in the tier below it, plus more. Running a food truck? There is a separate track for you.
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Tier 1 · Starter
Get into the kitchen
$300 / month$300 $246 / month, billed yearly at $2,952Save $648/yr
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Most members grow here
Tier 2 · Builder
Scale the operation
$600 / month$600 $492 / month, billed yearly at $5,904Save $1,296/yr
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Tier 3 · Producer
Run a real production line
$1,200 / month$1,200 $984 / month, billed yearly at $11,808Save $2,592/yr
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|---|---|---|---|
| Monthly kitchen credit | $300 | $600 | $1,200 |
| What that books | 10 bakery hrs 7 hot-line hrs 15 prep hrs |
20 bakery hrs 15 hot-line hrs 30 prep hrs |
40 bakery hrs 30 hot-line hrs 60 prep hrs |
| Storage credit (dry, refrigerated, and/or freezer) | $100 | $200 | $300 |
| Facilities access 24/7 | ✓ | ✓ | ✓ |
| Onboarding and health dept. assist | ✓ | ✓ | ✓ |
| Access to business guides | ✓ | ✓ | ✓ |
| Business consulting per month | 1 hour | 1 hour | 1 hour |
| Marketing benefits through partner | ✓ | ✓ | ✓ |
| Wholesale access | — | ✓ | ✓ |
| Booking priority | — | — | ✓ |
| Reserved recurring production slot | — | — | ✓ |
| Anchor feature and overflow lead pass-through | — | — | ✓ |
How credit works: your monthly fee converts into booking credit, and every kitchen hour you book draws from it at the member rates below. Past your credit you keep booking at the overage rates ($24 prep, $36 bakery, $48 hot line; nights 40% off), billed the following month. Yearly billing applies an 18% discount to Starter, Builder and Producer (shown as the effective monthly rate).
Six kitchens. Three rates. Book what the batch needs.
| Kitchen | Built for | Day shift (7am–7pm) | Night shift (7pm–7am) · 40% off |
|---|---|---|---|
| Home on the Range | Hot line: range, grill, fryer, double convection | $40 / hr | $24 / hr |
| The Cookery | Hot line: range, griddle, fryer, double convection | $40 / hr | $24 / hr |
| May Your Whisk Come True Bakery | Baking: convection, six-burner, 20qt mixer | $30 / hr | $18 / hr |
| Batters Up Bakery | Baking: double convection, range, 20qt mixer | $30 / hr | $18 / hr |
| Sweet Re-Treat Bakery | Baking: double convection, range, 20qt mixer | $30 / hr | $18 / hr |
| iPrep Kitchen | Prep, packing, assembly | $20 / hr | $12 / hr |
Day shift runs 7:00am to 7:00pm; night shift runs 7:00pm to 7:00am at 40% off the day rate. Your credit draws at the rate of the shift you book, so night production stretches it further. Past your monthly credit, hours book at the overage rates: $24 prep, $36 bakery, $48 hot line, nights still 40% off, billed the following month.
Storage, by the unit.
| Type | Size | Security | Price / unit / month |
|---|---|---|---|
| Dry shelf | ~13 cu ft | Shared shelving | $20 |
| Walk-in fridge space | ~13 cu ft | Shared walk-in | $30 |
| Walk-in freezer space | ~13 cu ft | Shared walk-in | $40 |
| Storage cage | 18 cu ft (2 x 3 x 3 ft) | Lockable, your lock | $50 |
Your tier's storage credit ($100, $200, or $300) draws against these rates the same way kitchen credit draws hourly rates. Anything beyond your credit bills monthly at the same prices.
Why should you become a member?
You can, and you'd get a room. Membership gets you an operation: every dollar of your fee comes back as kitchen time, plus 24/7 RFID access, storage on site, onboarding and health department assistance, and a building full of working food businesses.
Tiers are sized on how our members actually produce. Most start at Starter and book about ten bakery hours a month. If your production changes, move tiers; the change applies from your next billing cycle.
That's the point of an incubator. Every tier includes onboarding and health department assistance; we've walked dozens of first-time food businesses through their paperwork in Englewood.
The building runs 24/7 and the night shift (7pm to 7am) books at 40% off. The same credit buys you nearly double the hours; overnight bakers do their best work here.
What's everyone saying about LGF?
I walked in with a recipe and a name. LGF handled the health department, the storage, the schedule. Eight months later I'm wholesaling to three cafes.Baker · member since 2024
The credit system is the first pricing I've seen that doesn't punish you for growing. When we doubled production, we just moved up a tier.Caterer · member since 2023
I bake from 10pm to 4am. Night rates plus 24/7 access means my membership basically pays for itself.CPG founder · member since 2025
Frequently asked questions
How does the kitchen credit actually work?
Your monthly fee converts 1:1 into booking credit. Book any of the six kitchens and each hour draws from your credit at that kitchen's rate: $30 for the bakeries, $40 for the hot lines, $20 for prep, with night hours at 40% off. Pay $300, spend $300.
What happens when my credit runs out?
You keep producing. Hours beyond your credit book at the overage rates: $24 prep, $36 bakery, $48 hot line, nights still 40% off, and they land on the following month's invoice. You see your remaining credit every time you book, and a heads-up when you're close. If overage becomes your routine, the next tier up is cheaper; upgrades start at your next billing cycle.
Does unused credit roll over?
No. Credit resets with each billing month, so pick the tier that matches your production. If production changes, change the tier: upgrades need 5 days notice, downgrades 15, and every change starts on the 1st of the month.
Can I switch tiers?
Up, with 5 days notice: ask by the 25th and the new tier starts on the 1st. Down, with 15 days notice: ask by the 15th, up to twice in any rolling 12 months. Yearly plans can change too; see the next question.
What if I'm on a yearly plan and want to change or leave early?
There are no refunds on a yearly plan, but nothing is lost either: your remaining balance keeps paying your membership at the new tier's monthly rate until it runs out, though the 18% yearly discount stops going forward. Recommit to a new yearly plan any time and the discount comes back.
Can I book any kitchen, or am I locked to one?
Any kitchen. Credit spends across all six: book the bakery on Tuesday and a hot line on Friday if that's what the batch needs.
What does the storage credit cover?
Your tier's storage credit ($100, $200, or $300 per month) draws against the unit rates above: $20 dry shelf, $30 walk-in fridge, $40 walk-in freezer, $50 lockable cage, each per unit per month, roughly 13 cubic feet per unit and 18 cubic feet (2 x 3 x 3 ft) for cages. Anything beyond your credit simply bills monthly at the same rates.
Do you help with permits and health department requirements?
Yes. Onboarding and health department assistance are included in every tier, from first registration to inspection day.
Ready to pick your plan?
Three tiers, one rule: every dollar you pay becomes kitchen time you book. Every plan starts with a conversation, not a contract.
See the plans Run a food truck? There is a special plan for you.