Multi-business kitchen now open

  • 2017-09-02
Food truck operators, chefs, and others who work in the culinary field field in Baltimore now have a commissary kitchen they can use as a community.

Brian Mathias and Nikki Marks, who both own food trucks, teamed up to open Share Kitchen on McHenry Row recently. Marks said they decided to open their own commissary kitchen, rather than using others. The new space offers 3,000 square feet, where food business entrepreneurs can work.

Todd Marks, Nikki's husband, owns Mindgrub, a firm that has space on the second floor of the building where Share Kitchen is located. He told her the space was available on the first floor, and she and Mathias decided to take it over.

The two trucks they operate, as well as the WOLO food truck, use the space. In addition, Rack House Bakers are here, as is Au Jus Solutions, a food consulting firm. Included in the space are a walk-in refrigerator/freezer, prep stations, cooking equipment, washing stations, an area resembling a living room, and a farm table that seats twelve.

Users can rent the kitchen for $45 per hour, while food truck operators can sign up for a month-long membership for $1,500. For that fee, they get unlimited access to the kitchen, plus a parking space for the food truck, water, and an electrical hook-up.

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