Frequently asked questions
General
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Nimbus is a network of licensed commercial kitchen facilities in New York City and Chicago. We offer turnkey hourly memberships, short-term one-off kitchen access, private dedicated memberships, storage, shared equipment, and operational support for food businesses at every stage of growth.
Our flexible membership model helps businesses launch and scale without the upfront investment and ongoing overhead of building and operating a traditional brick-and-mortar kitchen.
Our flexible rental model helps businesses launch and scale without the upfront investment and ongoing overhead of building and operating a traditional brick-and-mortar kitchen.
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No. Nimbus is a flexible commercial kitchen and co-cooking company rather than a traditional ghost-kitchen operator.
While some members use Nimbus for delivery production, our kitchens also support caterers, bakers, packaged-goods brands, private chefs, pop-up operators, restaurant groups, research and development teams, and enterprise food companies. Members can use Nimbus for a short project, recurring hourly production, or a private long-term kitchen.
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Nimbus operates five commercial kitchen facilities:
Lower East Side, New York City
Downtown Brooklyn, New York City
Midtown, New York City
SoHo, New York City
River North, Chicago
Explore our New York City and Chicago locations to compare layouts, equipment, and membership options.
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Nimbus supports businesses across the food industry, including:
Catering and meal-prep companies
Bakers and pastry businesses
Packaged-food and CPG brands
Delivery and pickup concepts
Restaurant groups and enterprise operators
Private chefs and pop-up concepts
Product-development and culinary R&D teams
Brands needing temporary, overflow, or seasonal production space
Every business is different, so we review the menu, production process, equipment needs, distribution model, team size, schedule, and regulatory requirements before recommending a kitchen.
Membership options
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We have four membership options at Nimbus:
We’d love to explain the nuances between the membership types – fill out this form so we can schedule a call, learn more about your business, and find a solution that works best for you.
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Hourly kitchens are available at:
Lower East Side in New York City
Downtown Brooklyn in New York City
River North in Chicago
Midtown and SoHo offer private dedicated kitchens only and do not offer hourly or one-off kitchen access.
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Hourly membership begins with a three-month commitment and a minimum of 32 kitchen hours per month. Members book their own shifts through The Food Corridor on a first-come, first-served basis.
Nimbus facilities are generally accessible from 6:00 a.m. to 10:00 p.m. for hourly production. Standard hooded kitchens are booked in four-hour blocks, and compatible blocks may be stacked when a longer shift is needed. Scheduling rules can vary by kitchen type, so our team will confirm the applicable booking structure during onboarding.
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One-off access is designed for approved temporary projects lasting up to 14 days, such as pop-ups, seasonal production, product launches, overflow work, or short-term culinary projects.
One-off bookings require a $3,000 minimum spend. Eligible kitchen charges, the Onboarding and Initiation Fee, Utility Fee, and Shared Kitchen Fee count toward the minimum. Storage, taxes, optional services, and The Food Corridor platform and payment-processing fees are additional.
Payment in full is required to confirm the approved schedule. Once finalized, one-off bookings cannot be changed or cancelled.
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Dedicated kitchens are private, enclosed spaces for businesses that need exclusive use and 24/7 access. They are offered under a minimum one-year agreement and are best suited to established businesses, growing teams, high-volume operations, and brands that need a consistent private setup.
Equipment and kitchen configurations vary by unit. Some kitchens are turnkey, while others can accommodate member-provided equipment or a customized configuration. Dedicated members are responsible for maintaining equipment located inside their private kitchens; Nimbus maintains shared building infrastructure and common areas.
Pricing and fees
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Hourly prep-kitchen rates start at $25.50 per hour in New York City and $20.50 per hour in Chicago. With the 32-hour monthly minimum, minimum kitchen usage begins at approximately $816 per month in New York City or $656 per month in Chicago. Standard hooded kitchens have higher hourly rates.
Additional hourly-membership costs include a one-time refundable Use Deposit, a one-time Initiation Fee, a $100 monthly Utility Fee, and a $25 monthly Shared Kitchen Fee plus tax. Bookings and payments are processed through The Food Corridor and are subject to its standard platform and payment-processing fees.
Dedicated-membership pricing depends on the location, unit size, layout, equipment, utility requirements, and services selected.
One-off access requires a $3,000 minimum spend.
Because every operation uses the space differently, contact us for a customized estimate.
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Nimbus handles many of the operational responsibilities that make running a commercial kitchen time-consuming and expensive. Shared services include trash removal, grease-trap cleaning, pest control, common-area maintenance, and maintenance of shared building infrastructure.
Hourly members also have access to shared large equipment and smallwares such as pots, pans, cutting boards, food processors, and blenders on a first-come, first-served basis. Our on-site team can receive properly labeled ingredient and vendor deliveries during approved weekday receiving hours, even when the member is not present.
Specialized tools, critical handheld equipment, storage, optional services, and member-specific regulatory or insurance costs are not included unless expressly stated.
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The Use Deposit is a refundable deposit that may be applied to unpaid balances, damage, or other charges permitted under the Licensing Agreement. Any remaining balance is returned after the membership ends and the account is reconciled.
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No. Hourly members commit to at least 32 hours per month. If completed bookings total fewer than 32 hours, the unused balance is charged at the applicable minimum rate at the end of the month. Unused hours do not roll over to a future month.
Kitchens, equipment, and storage
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Nimbus hourly kitchens are designed for turnkey production, but equipment varies by station. Depending on the kitchen, equipment may include ranges, convection ovens, combi ovens, fryers, griddles, refrigerated worktables, prep tables, and required sinks.
Shared large equipment and smallwares are available on a first-come, first-served basis. Nimbus does not provide every specialized tool or critical handheld item, such as knives, whisks, spoons, measuring tools, baking molds, or other concept-specific equipment.
Review the equipment list for the specific kitchen you are considering and tell our team about any essential equipment before booking.
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Yes, subject to advance approval. Member-owned equipment must meet facility, utility, fire-safety, sanitation, and operational requirements. Any equipment left at Nimbus must also have approved paid storage; equipment cannot be stored in shared areas without authorization.
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Kitchen sizes and layouts vary significantly by location and membership type. Nimbus offers compact prep stations, fully equipped hourly kitchens, and larger private dedicated units.
The best fit depends on your team size, production flow, equipment, storage needs, and distribution model. Review the relevant location page or schedule a tour to compare spaces in person.
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Item description
Scheduling and access
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Hourly members can generally book up to approximately 60 days in advance through The Food Corridor. Reservations are first-come, first-served, and availability changes as members add or modify bookings.
We recommend planning ahead, especially for recurring weekend shifts or specific stations. A date or kitchen is not guaranteed until the booking is confirmed.
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Hourly booking changes and cancellations require at least six days' notice. One-off schedules cannot be changed or cancelled after they are finalized and paid.
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Dedicated members have 24/7 access to their private kitchens. Hourly and one-off access is limited to approved booked shifts, generally between 6:00 a.m. and 10:00 p.m.
Licensing, insurance, and onboarding
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The onboarding process generally includes:
Speak with the Sales & Licensing team about your business and space needs.
Review the recommended facility, kitchen, pricing, and current availability.
Tour the facility, when helpful.
Create an account with The Food Corridor and add a payment method.
Sign the Licensing Agreement and pay the applicable fees and deposit.
Submit the required insurance, regulatory, food-safety, and business documents.
Complete the Code of Conduct quiz and an on-site orientation.
Book your approved kitchen time and begin production.
The timeline depends on the business model, location, regulatory path, and completeness of the submitted documents.
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General Liability Insurance is required. Depending on the business structure, staffing, location, and agreement, members may also need workers' compensation, disability, and paid-family-leave coverage or approved exemptions.
Nimbus can provide the applicable insurance requirements and certificate-holder information during onboarding.
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Requirements depend on what you produce and how the products are sold.
Eligible hourly and one-off food-service operations may be able to operate under Nimbus's NYC Department of Health permit, but required food-safety credentials and business documentation still apply. A New York City Food Protection Certificate is commonly required and can have a significant lead time because it includes an online course and an in-person exam.
Retail packaged-food production may require a New York State Department of Agriculture and Markets Article 20-C license. Article 20-C coverage is tied to a specific production location, so businesses using more than one Nimbus facility need separate location-specific coverage.
Nimbus will review the proposed operation, but members remain responsible for obtaining and maintaining all licenses and permits applicable to their businesses.
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Chicago requirements depend on the production model and sales activity. Public-facing food production at River North generally requires a shared-kitchen user license through the Chicago Department of Public Health. Approved research-and-development-only activity may qualify for an R&D waiver.
Our team will explain the facility documents needed for onboarding, but members remain responsible for securing and maintaining the licenses and approvals applicable to their operations.
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Some businesses can complete onboarding quickly, while others need additional time for insurance, permits, inspections, or food-safety certifications. We recommend beginning onboarding as early as possible and avoiding firm production commitments until all required documents are approved and the schedule is confirmed.
Operations and customer handoffs
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Yes. The on-site Kitchen Operations Manager can generally receive properly labeled inbound ingredient and vendor deliveries during approved weekday receiving hours, including when you are not onsite. Facility procedures, carrier restrictions, storage capacity, and labeling requirements apply.
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Approved order handoffs may be permitted when they are included in the member's operating plan and do not interfere with facility operations, obstruct shared access, or disrupt other members. Customers cannot enter production kitchens, and Nimbus facilities cannot be used as unapproved walk-in retail locations.
At Downtown Brooklyn, optional dispatch services are available for an additional monthly fee. Nimbus may require managed dispatch if member-handled pickup volume begins to interfere with operations.
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Nimbus does not support food-truck operations in New York City or Chicago. We may still be able to support approved back-of-house catering, delivery, packaged-food, or event production that does not rely on Nimbus as a food-truck commissary.
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No. Alcohol production is not permitted. Kegs, carbon-dioxide cylinders, and draft-cocktail equipment are also not allowed in Nimbus facilities.
Tours and events
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Yes. Tours are hosted by the on-site Kitchen Operations Manager and are the best way to compare layouts, equipment, storage, receiving access, and production flow.
Contact us or use the applicable location's tour calendar to schedule a visit.
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Event-space availability is limited and varies by location. The Lower East Side event space is committed through August 2027, and the Downtown Brooklyn guest-facing event complex is committed through 2031.
River North event inquiries may be reviewed based on the proposed date, format, guest count, production needs, and current availability. Nimbus back-of-house kitchens are designed primarily for food production and should not be assumed to include guest-facing space, audiovisual equipment, or event access.
Contact us with your event details so our team can determine whether a current Nimbus option is suitable.