Commercial kitchens
Keep the stoves on, even when your own menu is off.
Whether you run a full commissary, a church hall with a Type-2 hood, or a restaurant with idle off-hours, Brothh matches you with producers who need certified prep space.
Purpose-built for kitchen operators
Health permit tracking
Surface your permit class and require renters to match. No accidental cottage-food violations.
Equipment checklist
List the walk-in, 6-burner, 60-qt mixer, and dish pit. Renters filter by what they need.
Allergen rules
Flag nut-free, gluten-free, halal, or kosher expectations. Renters sign-off at booking.
Hourly or block pricing
Charge by the hour, the shift, the overnight block, or the month. Set different rates per renter tier.
Usage-based fees
Add pass-through fees for the walk-in, the combi oven, or waste haul. Disclosed at checkout.
Cleaning deposits
Require a refundable cleaning deposit held in escrow. Release after checkout inspection.
Typical commercial kitchen onboarding
- 1Day 1
List your kitchen
Photos, equipment list, permit class, and your house rules.
- 2Day 2-3
First requests arrive
Approve the renters who match your permit and insurance.
- 3Day 7
First payout
Weekly ACH lands in your bank account for any booking completed that week.