A pro kitchen.
By the hour.

Anyone who needs a licensed commercial kitchen without a full-time commitment: caterers with event spikes, bakers on overnight schedules, meal-prep businesses, packaged-goods makers, food trucks that need a commissary, and concepts testing demand before going full-time. It’s also the on-ramp into the Colony network: what you make here can be sold here.

$78 an hour pay as you go, or as low as $34/h on a monthly plan. The rate covers the kitchen, utilities and access to the shared facility, with no long-term lease.

Once you’re an approved member, you reserve blocks through Colony’s booking system. Book ahead for peak slots (weekday mornings and pre-event days fill first); overnight and off-peak blocks are usually wide open.

Yes. Hourly members get their own health permit from LA County, alongside a business license, a seller’s permit at the Colony address, a food safety manager certificate, and general liability insurance naming Colony as additional insured. Allow about three weeks for the permit.

Yes. Shelf space in shared refrigerated and frozen storage is available, along with dry storage and small-equipment lockers on request. The kitchen comes fully equipped with the cooking line; you bring your smallwares, knives and packaging.

Hourly members go through a one-time onboarding (permits, insurance, facility training), which is why we don’t offer drop-in bookings. There’s a $35 application fee, paid only after you’re approved, and a $500 refundable deposit.

Our two Colony locations run 24/7. Overnight blocks are a popular choice for bakers and prep-heavy operators.

Yes, for prep, storage and water fill. Trucks can park on site and fill up, but we don’t offer waste disposal, so plan on a separate dump station for grey water and grease.

Yes, and many members do. Hourly time is the easiest way to prove out volume before committing to a dedicated kitchen. We’ll credit the onboarding you’ve already completed.

Yes. This is the part most shared facilities can’t offer. Hourly members making grab-and-go, snacks, drinks, baked goods or packaged products can be stocked at the walk-up market in our two Colony locations and on the shelves of Colony Post markets inside office buildings. Getting onto a Whole Foods or Erewhon shelf as a small local producer is nearly impossible. Getting onto a Colony shelf starts with a conversation during onboarding. Operators with a steady schedule can also list on ordercolony.com for group orders and catering.

1. Fill out the hourly application and tour the location.
2. Sign the Facility Agreement and pay the deposit.
3. Apply for your health permit with LA County. Allow about three weeks.
4. Send us your health permit, business license, seller’s permit, food safety manager certificate and certificate of insurance.
5. Set up your booking account and reserve your first block.

Hourly is booked by the block with no long-term commitment, best for testing, event prep and part-time production. Full-time is a dedicated kitchen that’s yours around the clock, best for daily service, delivery and steady volume. Many members start hourly and move up.

A fully equipped, licensed kitchen: the hood and the cooking line, sinks and prep space. Bring your own smallwares, knives and packaging.

Yes. Hourly blocks are a popular choice for menu development, product testing, tastings, food photography and filming. Members can also book space for small events; ask us about availability.

No. Book what you need. Longer and recurring bookings get better rates.