Our Kitchen Commissary is designed to be a substantial central kitchen operation at each location that is responsible for: ordering, receiving and initially handling all food products under one food managers certificate. The Kitchen Commissary actively engages in and interacts with each of the Food Managers and Culinary Artists and coordinates and develops specific customized food ordering needs and basic food preparations. The Commissary is built to be a part of the show where the team running it are hired for both their ability to be amazing at managing a kitchen and the food that they handle, but to also be entertainers, allowing our customers to enjoy watching them work preparing food. 

The Kitchen Commissary centralizes all heavy HVAC, Septic, plumbing, venting, and other kitchen, health department, licensing, and other food certificate and food safety issues into one primary area.  They act as a “co-packing style facility - and create a “mis-en-place styled prep service” for each of the Food Managers on a daily pre-programmed basis - so the Food Managers come in to a fully prepared station and can focus primarily on “food finishing” and presentation to the end customers.
The Kitchen Commissary also - where applicable - helps facilitate and service all prep and finish work for any off-premise catering for each of the Food Managers so that the Managers can stay focused on the needs of the in-house clients. All Culinary Artists have access to their own kitchen spaces where they can excel at delivering amazing dishes to their customers, however having a single team to be shared among 50 restaurants and culinary artists provides us with the ability to hire the best of the best and some of the brightest operational experts to operate and to get all the prepared products into exactly what the culinary artists are looking for, while saving them significant time and money.