Yes, the kitchen can be rented for many different uses, including commercial food preparation, menu testing, tastings, and occasional production.

The minimum is 4 hours. The rental fee is $40/hour + HST

Mess Hall kitchen is open from 7am to 11pm, 7 days a week and rentals are subject to availability. There is no overnight kitchen production at this time.

We require a copy of your current Food Handlers certificate and commercial renters must name Mess Hall on their commercial liability insurance for the duration of the rental.

Once we confirm that your desired date and time is available, we require a damage deposit of $300 to secure your spot. The damage deposit is refundable once the kitchen has been inspected by the Kitchen Manager and is deemed clean and free of damaged items.

The facilities are not able to accommodate any deep frying and this type of equipment is not part of the kitchens' space. Unfortunately, due to the nature of a shared kitchen we cannot guarantee our facilities are free of any food allergens. Nuts, wheat, dairy products may be used in the kitchen and all ingredients must be in sealed containers.

The kitchen has all the basic smallwares and cookware available for client use: Vitamix blender, microwave, food processor, induction hot plates, as well as a collection of pots, pans, trays, bowls, knives, cutting boards, etc. We also have dishware, glassware, and cutlery.

You will find stainless steel tables, an electric stove with oven, domestic fridges with freezer compartments, chest freezers, convection ovens, 20qt commercial mixer, a two-compartment sink and sanitizing dishwasher.

Clients will need to provide their own storage containers, saran wrap, kitchen towels, single use gloves, and trash bags. Clients may also bring any unique items they need for their own specific use.

Yes. Dry, refrigerated and freezer storage is included while working in the kitchen under your reserved time. Items can also be stored for a small fee, one day before and one day after the rental date if arranged in advance with the Kitchen Manager.

If you would like to store your product, ingredients or smallwares on an on-going basis, dry storage and refrigerator/freezer space is available to rent separately.

While we can not accommodate a full ghost kitchen setup, if you would like to arrange for client pickups during your booked shift, please ask for details. Additional fees may apply.

We're always looking for our new favourite food product! Especially if it's small-batch and made locally. Contact us at shop@messhall.to and let's talk!