A commissary kitchen sounds simple: pay an hourly rate and cook. In practice, the real cost includes storage, cleaning, minimum hours, and travel time.
This guide shows you how to price your menu so those costs do not quietly erase margin.
Key Takeaways
- Hourly rate is only the starting point
- Storage, cleaning, and minimums raise real cost per hour
- Use a simple break-even math to set pricing
- Track cost per batch, not just per item
The Real Cost Stack
A typical commissary bill includes:
- Hourly kitchen rate
- Dry storage or cold storage fees
- Monthly membership fees
- Cleaning or trash fees
- Minimum hours per month
If you only look at the hourly rate, you will underprice.
Simple Calculator (Use This)
All-in hourly cost =
(Hourly rate x hours) + storage + monthly fees + cleaning
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hours usedExample:
- Hourly rate: $35
- Hours used: 20
- Storage: $120
- Monthly fee: $60
- Cleaning: $40
All-in hourly cost = (35 x 20) + 120 + 60 + 40 = $920
$920 / 20 hours = $46/hourThat $35/hour just became $46/hour.
Price by Batch, Not by Item
If you cook in batches, price per batch first. Then divide by portions.
Batch cost = Ingredient cost + All-in hourly cost x hours
Cost per portion = Batch cost / portionsWhen Commissary Stops Making Sense
Commissary is great when:
- You are early stage
- Volume is unpredictable
- You need legal compliance fast
A lease may be better when:
- You need 120+ hours per month
- You keep paying storage add-ons
- You are turning away volume
Do This Now
- Calculate your all-in hourly cost (hourly rate + storage + fees + cleaning)
- Price by batch, not by item (ingredient cost + all-in hourly cost)
- Divide batch cost by portions to get true per-item cost
- Check if you are hitting 120+ hours per month (if yes, a lease might be cheaper)
- Review your commissary contract for hidden fees (storage, cleaning, minimums)
Related Guides
Automate Your Costing
KitchenCost lets you track batch costs, portions, and price changes in one place. If you cook in a commissary, this saves hours every month.