FAQ
FAQ 1
What is the pricing like?
FAQ 2
What are the next steps after signing on?
FAQ 3
What do I need to do before I sign on?
Yes. Most packages include complimentary overnight product storage (dry, cooler, and/or freezer—typically a half or full 4-ft rack, with additional space available à la carte). With secure 24/7 gated access, you can keep ingredients and finished products in your allocated storage so they’re ready for the next production run or deliveries. All items must be in proper food-safe containers, labeled, and dated according to health regulations. Nothing may be left at a station overnight.
Standard packages require a 6-month contract. This gives you reliable access, storage allocation, and support while your business grows. Packages are designed to scale, and custom arrangements are available—just ask.
Yes. You have full access to our professional-grade shared commercial equipment. You may also bring your own specialty or heavy equipment—just notify a LIT administrator in advance. If electrical, plumbing, or other modifications are needed, we’ll work with you on feasible solutions. Member-owned specialty pieces are marked and reserved for their owners only.
Yes. You must provide a current Certificate of Liability Insurance (uploaded to The Food Corridor during onboarding). Standard shared-kitchen practice requires general liability coverage that names LIT Kitchen as an additional insured. Exact limits and endorsement language are detailed in the Operating Agreement—we walk every member through this during onboarding.
Yes. On-site parking is available and the facility is fully food-truck friendly. Overnight parking for food trucks and delivery vans is available for approximately $400 per month (pre-reserve with a LIT administrator). A key fob ($50) provides convenient after-hours gate access. There is also a designated loading/unloading zone (up to 2 hours).
LIT is a fully permitted shared commercial kitchen. You are responsible for obtaining and maintaining your own required documents (City of Houston Food Dealer’s Permit / business license, at least one Certified Food Manager certificate, Food Handler certificates for all staff who will work in the kitchen, etc.). Members must follow all local, state, and federal food-safety rules and our House Rules (proper attire, sanitation, labeling, etc.). Management may conduct periodic health and safety checks. Always verify the latest requirements with Harris County / City of Houston health authorities or a licensed professional.
We offer collaborative shared kitchen stations with professional equipment (stations are booked; multiple members may work in the same area under co-usage guidelines). You also get allocated private storage, dedicated ghost kitchen options, a professional food photography studio, and a private demo room available hourly. The model gives you the efficiency and community of shared resources plus the dedicated space you need to execute your vision.
Yes. The kitchen is open 24 hours a day, 7 days a week with secure biometric and gated access. Book your station time in The Food Corridor and produce whenever your schedule and demand require—including overnight.
Yes. The gated facility, loading zone, and storage options support deliveries of ingredients and supplies. Coordinate gate access and receiving times with a LIT administrator (or via The Food Corridor) so product moves smoothly into your allocated storage without disrupting other members.