Over the last few decades, industrial, commercial, and commissary kitchens have been a core component of the F&B industry. They specialise in producing vast quantities of food in an efficient, low-cost manner, supplying ingredients and components used by food vendors and outlets across the country.

Despite industrial kitchens being a fantastic business venture, they do not come without risk; industrial kitchens are expensive and require rigorous, hands-on management to maintain sufficient quality and quantity.

Chef Collective provides you with all of the resources required to open and design your very own commercial kitchen. We do this at a bargain in comparison to traditional industrial kitchen formats.

Our commercial kitchen business model promises you convenience and reduced complications, through the management of licensing, equipment procurement, layout and organisation, workflow, inspections, and much more. At the end of the day, we focus on handling the technicalities, so that you can prioritise designing and producing high-quality and amazing food to reap the rewards of operating out of a commercial kitchen.