More than
a kitchen.
A line out the door.

A dedicated, licensed kitchen that is yours 24/7 for the length of your membership. No booking, no sharing the line. The kitchen comes shell-level: hood, sinks, gas and electrical connections, plus its own private cooler and access to the common coolers. You bring your cooking equipment, or rent equipment from us, and any additional fridges you need.

Santa Monica (11419 Santa Monica Blvd) and Venice (401 Lincoln Blvd). Both are West LA, minutes from the core delivery and catering demand.

Full-time memberships are a flat monthly fee that covers rent and all utilities, so there are no surprise bills. Pricing depends on kitchen size and location. Reach out and we’ll send current availability and rates.

Extra cold storage beyond your private cooler and the common coolers, and periodic hood duct cleaning, are billed separately. We’ll walk you through the full line-item list before you sign.

Standard terms are 12 months, with a deposit or a personal guarantee. Shorter and shared-kitchen arrangements come up from time to time, so ask.

Not on your third-party sales. Everything you sell through the delivery apps or your own channels is yours.

Colony holds the facility health permit. You operate under it with your own business license, seller’s permit (issued to the Colony address), food safety manager certificate, and general liability insurance naming Colony as additional insured. Whether you also need workers’ compensation depends on how your business is set up; we’ll walk you through it. We submit your paperwork to LA County Health; plan on about three weeks from complete paperwork to approval.

Yes. Colony runs an end-to-end operating system that integrates with every major third-party delivery service, so your orders from all of them land in one place. You can also sell through your own first-party website and keep those sales entirely yours. Through our partnership, Colony members can get a better Uber Eats commission rate than most restaurants can get on their own.

A sales channel. Members are listed on ordercolony.com, where West LA offices place daily group orders and catering; they sell at the walk-up market in each location; they can use Colony’s first-party delivery instead of paying the apps; and their grab-and-go product can go on the shelf at Colony Post markets inside office buildings. You also cook alongside other serious local brands, which is how collaborations, pop-ups and referrals happen. The kitchen is the entry point. The network is the reason to join.

A mix of established restaurant brands, caterers, bakers and emerging concepts. Come by for a tour and meet some of them.

If you have your business license and insurance ready, the health permit is the long pole at roughly three weeks. Members with their own equipment can be cooking within a month of signing.

Yes. Book a tour of either location and we’ll show you available kitchens, storage and the common areas, and talk through which kitchen fits your volume.

1. Tour a location and pick a kitchen.
2. Sign the Kitchen Station Membership Agreement and pay the deposit.
3. Send us your business license, seller’s permit (at the Colony address), food safety manager certificate and certificate of insurance naming Colony as additional insured.
4. We submit your health permit application to LA County and schedule the inspection.
5. Move your equipment in, complete onboarding, and start cooking.

The facility health permit, common-area cleaning, trash hauling, pest control, grease interceptor maintenance and scheduling of hood cleaning. You keep your own kitchen clean and bring your own smallwares, packaging and consumables.

No. Members bring their own packaging so it matches their brand. We provide bags at the counter for walk-up customers.

Each of our two Colony locations has a designated receiving area. Vendors deliver to the building and you bring product to your kitchen or storage.

Yes. Shelf and rack space in dry, refrigerated and frozen storage is available to operators who don’t need a kitchen. Ask us about availability.

Yes. Kitchens are shell-level by design so you can lay them out for your menu. We can advise on equipment layout and help with health-department drawings as part of onboarding.

Kitchens start around 200 sq ft and go up from there. Shared kitchens and larger multi-kitchen setups come up from time to time, so tell us your volume and we’ll match you.

Because your kitchen is dedicated to you, allergen control is much easier than in a shared line. Certification requirements vary by program, so talk to us before you apply.

Restaurant service, catering, baked goods, meal prep, beverages and packaged goods for wholesale or retail. If it’s a recognized food product that LA County permits in a shared facility, it almost certainly works here.

Ask us. Requirements depend on the product and the kitchen, and we’ll tell you up front whether it’s workable.

Yes, and more directly than a feature on social media. Members are in front of office buyers on ordercolony.com, in front of walk-up customers at both locations, and in front of hundreds of office workers a day through Colony Post. When an office tells us they want more of a certain kind of food, we go find or grow it among our members. Being in the network is the marketing.

No. Your kitchen is yours 24/7 and you set your own hours. Members who sell through ordercolony.com agree on a lunch-service schedule so customers can count on them.

Yes. Member and vendor parking is available at both locations.