More than just a commercial kitchen.
PREP opened its doors in 2014 with one goal in mind – to help build and support small and growing food businesses in Atlanta. PREP has helped local food entrepreneurs organically scale their businesses by providing cost-effective shared and private commercial kitchen facilities.
In lieu of offering traditional landlord-tenant arrangements, PREP offers membership packages for the Shared Kitchens, Private Kitchens and base of operations for Mobile Food Service Operators. Each membership package varies in price, initiation fee and applicable amenity offerings.
Today, PREP is a multi-faceted culinary campus spanning 83,500 square feet.
PREP 1 houses our multi-functional shared kitchen facilities with stations located in an open setting as well as private or flex stations, and extensive equipment. This facility is ideal for speciality food or beverage producers, bakers, caterers, and meal prep companies.
PREP 2 provides private production spaces for local entrepreneurs in 32,800 sq. ft. on over six acres. Kitchens range from 100 sq. ft to 6,000 sq. ft.
PREP 3 (opening 2019) will not only accelerate small food businesses and provide expansion for those already established, but also provide for commissaries of multi-location restaurants, delivery-only and ghost restaurants.
Whether you are new to the food business or are an old pro, PREP has the facilities and the support to help you grow your own operation. Navigating the culinary world and launching successfully is hard, but PREP can help make it run as smoothly as possible.
You are creating a product but you are also creating a business, a brand, a package design…the list goes on and on. PREP can help you focus on what is important – CREATING – by providing guidance in logistics, facility management and permitting.
A community of vendors, mentors, distributors, and retailers all with an entrepreneurial spirit is an invaluable asset when you are launching your own business. We also provide training classes in the many areas you need to run a successful food operation.
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