Frequently Asked Questions
How do I get started at PREP?
If you are making a consumer packaged good or prepared meals that will be delivered cold to your customers, you qualify for a standard Shared Kitchen Membership and require a Georgia Department of Agriculture license.
What equipment is available for me to use?
PREP’s shared kitchen features six 6-burner ranges with ovens, a countertop char grill and flat top, steam kettle, two tilt skillets, 6 double stack convection ovens, a 10, 20, 30 and 60 quart mixer, microwave, induction cookers, vegetable washing sinks, proofing cabinet, and utility racks and carts which can be used during kitchen reservations.
You will receive a full orientation on how to use equipment prior to your start date. All PREP Members bring their own pots, pans, and utensils which can be stored in dedicated lockable dry storage.
What comes with my membership?
All PREP Members enjoy access to business development services, our Food and Supply Procurement program, networking opportunities, classes, seminars, and licensing assistance.
What are the requirements to be a PREP member?
All PREP Members must have a business registered with the Secretary of State, a manager level food safety certification through an ANSI accredited program such as ServSafe, and business liability insurance in the amount of $1 million/$2 million aggregate.
Which type of membership do I need?
If you are making a consumer packaged good or prepared meals that will be delivered cold to your customers, you qualify for a standard shared kitchen Membership and require a Georgia Department of Agriculture license. If you will be catering and will be sending hot food out of the kitchen, you may need a dedicated space. If you operate a food truck, you will have different requirements.
Below are links to membership pricing structures:
How long does it take to join PREP?
All new PREP Members must be licensed by either the Georgia Department of Agriculture or the DeKalb Health Department before using the kitchen. Typical licensing turnaround is between 2 to 6 weeks.
What is required to use PREP’s Shared Kitchen?
All PREP Members must have a business registered with the Secretary of State, a manager level food safety certification through an ANSI accredited program such as ServSafe, and business liability insurance in the amount of $1 million/$2 million aggregate.
How do I book time in the shared kitchen?
Online scheduling allows for flexible and customizable production shifts. Bookings can be edited, deleted and extended on your smartphone or computer.
How much do catering shared kitchen memberships cost?
All PREP Memberships have 12 month terms. The PREP Kitchen is subdivided into 10 stations, which can each be booked simultaneously by different producers along with cooking equipment (ovens, mixers, stoves etc). Once you have joined PREP, we will assist you with obtaining your DeKalb Department of Environmental Health permit and DeKalb business license.
Below are links to membership pricing structures:
How do I schedule time in the shared kitchen?
What if I own a food truck?
PREP’s shared kitchen features six 6-burner ranges with ovens, a countertop char In the state of Georgia, food trucks are not permitted to use shared kitchen space, and must have a dedicated base of operations.
How much are PREP’s Dedicated Kitchens?
PREP offers a wide variety of private kitchen spaces, ranging from 450 sf to 5,000 sf. As availability is limited, we typically disclose private kitchen pricing on a case by case basis dictated by what we currently have available.
What equipment is included in the shared kitchen?
PREP’s shared kitchen features six 6-burner ranges with ovens, a countertop char grill and flat top, steam kettle, two tilt skillets, 6 double stack convection ovens, a 10, 20, 30 and 60 quart mixer, microwave, induction cookers, vegetable washing sinks, proofing cabinet, and utility racks and carts which can be used during kitchen reservations. You will receive a full orientation on how to use equipment prior to your start date. All PREP Members bring their own pots, pans, and utensils which can be stored in dedicated lockable dry storage.