Kick-start your culinary venture in one of our certified commissary kitchens.

Looking for Kitchen Space? Start Here.

The focus of the kitchen is to help food-based entrepreneurs get started in Lakeland. Our kitchen incubator is ideal for growth-oriented companies and provides access to space, equipment, + smallwares, enabling new businesses to start small.

Who We Serve

Entrepreneurs in Lakeland, Florida who are starting food-based businesses

 Growth orientated companies who are operating in the consumer packaged goods or pre-restaurant arena

Creative innovators who can add flavor to the Lakeland food scene

What We Offer

• $10/hr. for kitchen usage

• $5/hr. between 10pm – 6am

• 15 hr. monthly minimum ($100)

• Customized pricing for storage

• Complimentary coworking membership

Get Started

Follow the below steps towards members in the Catapult Kitchen Incubator.

The first step towards kitchen membership is filling out an interest form. This short form (just a dozen quick questions) allows Catapult to get a snapshot of your business. Our kitchen director will reach out to schedule a tour of the kitchen after the form submission.
After an interest form is submitted, the next step is a tour of the kitchen to learn about we can offer. Catapult staff is available Monday – Friday from 8:30 a.m. to 5:00 p.m. to give tours of our space. Email to schedule a tour with our kitchen director.
We require an interview and product tasting prior to acceptance for kitchen membership. This is a time for us to get to know your business and understand what you are bringing to Lakeland from a culinary perspective. Interviews are scheduled after the interest form has been received.


After acceptance into the kitchen, we require the following items:

Food Managers Certification –  is a great place to find classes hosted in the area. You’ll need this for any commissary to ensure safe food handling.

Liability Insurance – You’ll need insurance for operating in any kitchen. FLIP is a great resource about insurance for food entrepreneurs. 

Business Bank Account – This is required to set up payments in our system. Here  is some information about opening a small business bank account.  

Employer Identification Number – Also known as a Federal Tax Identification Number, and is used to identify a business entity. Generally, businesses need an EIN. You may apply for an EIN in various ways, and now you may apply online.

After membership acceptance, you will need a permit from either the Florida Department of Agriculture and Consumer Services, or the Florida Department of Business and Professional Regulations, depending on what you serve and how you serve it. The kitchen director is able to provide guidance in this area.

A $50.00 per month retainer fee applies to each kitchen member business in the interim between Catapult acceptance and permitting through FDBPR or FDACS. Once permitting is complete and kitchen operation begins, the retainer fee ends and the monthly minimum model is applied.

Kitchen Events


As a kitchen, we strive to promote our members and provide opportunities for education. Check out our EventBrite page to view upcoming and past events. Below are recurring events hosted by our kitchen incubator.


  • ServSafe Food Managers Training and Certification: We offer this course on a quarterly basis to earn ServSafe certification to satisfy regulatory requirements.


  • Taste of Catapult: We showcase our kitchen members through a tasting-style event open to our community.


  • Crafted at Catapult Market: We partner with the Downtown Farmers Curb Market to set up with our kitchen members at their Saturday market.

Do you have questions about our kitchen?

Starting a food based business can be a confusing process. We are here to help!

Contact our kitchen director, Maggie with any questions about our incubator kitchen. We would love to meet you and give you a tour of our space.

Catapult is staffed from 8:30 a.m. to 5:00 p.m., Monday through Friday and a staff member is always available for space tours.

To schedule a tour with our kitchen director, or for specific questions, reach out to Maggie by email at or by phone at (863) 940-9660.