Commercial kitchens
Built for commissary, ghost kitchen, and prep.
Whether you run a full commissary, a church hall with a Type-2 hood, or a restaurant with idle off-hours, Brothh helps you turn certified capacity into bookable time.
Kitchen-specific pains, mapped to workflow
Dead off-peak hours
Publish prep windows, overnight blocks, and recurring shifts renters can request.
Permit mismatch
Surface your permit class and require renter details before approval.
Equipment confusion
List stations, cold storage, mixers, dish pits, ovens, and restricted equipment by resource.
Cleaning disputes
Use deposits, house rules, close-out notes, and booking messages in one record.
Food safety requirements
Track insurance, food handler cards, and facility-specific requirements during booking review.
Bookkeeping gaps
Keep booking status, payouts, messages, and facility activity attached to the workspace.
Typical commercial kitchen onboarding
- 1Day 1
List your kitchen
Add photos, equipment, permit details, resources, deposits, and house rules.
- 2Day 2-3
Review requests
Approve renters who match your insurance, permit, capacity, and schedule rules.
- 3Day 7
Track payout
Completed bookings move through close-out and into the weekly payout workflow.