Start small, grow into it
Many food businesses start with a few hours a week. Book shifts at a shared station for test batches, pop-ups and seasonal rushes, then move to a monthly membership when you're cooking every week. Add storage when you need it.
Your station, labeled
Every station is individually labeled, so your booking maps to a specific table. Shared equipment includes 12 full-size gas convection ovens, 20 burners, flat-tops, charbroilers, tilt skillets, a 140-qt Hobart mixer and two Robot Coupe R45s.
Run by people who cook here
Obour Foods makes its hummus, toum and tahini in this kitchen every week. The equipment is maintained and in daily use, and you'll be working alongside a food business that went through the same steps you're taking.
