Capital Kitchens

Capital Kitchens was extremely helpful and a useful commercial kitchen during our earliest stage of our food business. We were making our products by hand, and Capital Kitchens made that possible for us to do without any headaches. Shannon and the staff communicated very well during our six months here, it's a well-run kitchen!

Amazing shared space, with an Amazing host. We use Capital Kitchens to make chocolate, which is not the most forgiving especially in Texas heat. Trish has been more than helpful and she is very plugged in to many, many resources.

Trish and the Capital Kitchens crew have been an invaluable resource as we put our small business into production and strategized to grow. It's great to connect with other CPG startups facing similar challenges and enjoying likewise opportunities, and Capital Kitchens brings the elements together seamlessly (or as seamlessly as one can when you're building a brand and product, which is often a messy proposition). They've been very helpful, ,and we're excited to grow there.

I'm not currently at the kitchen, but am posting based on a phone conversation I had. I'm a bit disappointed the more I explore this business' website. I called and spoke with Trish last week about possibly using a shared kitchen. I'm considering starting a baking business, and contacted for clarification on a few pricing details that I saw on the site. Trish did mention that the South location was full, which is not bothersome at all. That happens. She mentioned that she was opening a North location, but that would be closer to "$3000 a month". However, when speaking about the South location, she mentioned that her kitchens were not geared towards bakers because "it just gets so hot in there". I thought that was odd, since all kitchens get hot whether you're cooking or baking, but didn't think much of it. However, upon exploring the site a bit more, I noticed that not only does the site specify they have a "baker's area", there's also an hourly rate listed for bakers. Just thought this was a bit odd, and inconsistent, considering it was made clear in the call that bakers weren't her target.

We use Capital Kitchens as the Central Preparation Facility (CPF) for our food truck. We use CK primarily for our grey water dump and refilling our potable water. Trish and her team are always nice and responsive and the Capital Kitchen facilities are very nice.