Short answer: yes, in most states. Here's what a commissary does, what it costs, and how to find one.
The Answer
The majority of U.S. states require food trucks to operate out of a licensed commissary kitchen. The commissary is where you prep food, store ingredients, clean your truck, dump wastewater, and store equipment when you're not operating. Without a commissary agreement, most health departments will not issue a mobile food unit license.
A handful of states have more flexible rules — some allow self-sufficient trucks (with adequate onboard water, storage, and wastewater handling) to operate without a commissary. But even in those states, many local jurisdictions have stricter requirements. Always check with your specific county or city health department.
What Commissaries Provide
A licensed commercial kitchen where you can prep ingredients, cook components, and stage your menu before service. This is especially important for trucks with limited onboard prep space.
Refrigeration and dry storage for your ingredients. Rather than hauling perishables from home, you stage everything at the commissary before each service.
A legal dumping point for grey water from your truck. Dumping wastewater inappropriately (in drains, on the ground) is a serious violation in every jurisdiction.
A place to deep-clean your truck, sanitize equipment, and maintain the cleanliness standards your health permit requires.
Your commissary address typically appears on your mobile food unit license as your base of operations. The commissary must be licensed by the same authority that issues your MFU license.
Cost
Commissary costs vary significantly by market. Coastal cities and expensive metros run the highest rates:
NYC / San Francisco / LA
$800 – $2,000/month
Chicago / Seattle / Boston
$500 – $1,200/month
Austin / Denver / Atlanta
$350 – $800/month
Columbus / Nashville / Charlotte
$200 – $600/month
Smaller Midwest / Southeast cities
$150 – $400/month
Rural markets
$100 – $300/month
Some commissaries charge by the hour ($15–$40/hr) rather than a flat monthly rate — better if you're part-time. Negotiate based on how many hours per week you actually need access.
Finding One
Shared commercial kitchens / incubator kitchens: Most cities have licensed shared commercial kitchens that cater specifically to food businesses. Search "[your city] shared commercial kitchen" or "food business incubator" — these are usually the most food-truck-friendly option and the most affordable per hour.
Restaurant partnerships: Many restaurants rent their kitchen during off-hours (typically early morning before they open). This can be a great deal — negotiate directly with the owner. Make sure the restaurant's facility is licensed by the same authority that will issue your MFU license.
Your health department: When you apply for your MFU license, ask the inspector for a list of licensed commissaries in the area. They'll have one — and they know which commissaries actively work with food trucks.
Roaming Hunger commissary finder: RoamingHunger.com has a commissary search tool in some markets — worth checking as a starting point.
Pro Tip
Once your commissary and permits are in place, the next system you need is how customers find you. A QR code at your window → customer joins your SMS list → you text your weekly schedule. That's the difference between a full truck and an empty one.
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