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Commissary Kitchen

Nolavore's kitchen

Nolavore Commissary, a commercial kitchen facility located in the Central City neighborhood of New Orleans, is now accepting applications for kitchen tenants. This fully licensed, 1000-square foot converted service station contains most standard kitchen ​equipment, such as an 8-burner range, convection and conventional ovens, charbroiler, 20 quart mixer, walk-in space, dry storage, pots, pans, utensils and more.

Our central location and gated facility equipped with alarm and video security systems make working at Nolavore both safe and convenient. Deliveries and loading/unloading are made easy with the use of our roll up garage door leading directly into the kitchen.

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Rental Rates and Requirements

Rental Rates

Rates include all utilities, linen service, trash service, and use of all in house equipment.


  • $25 per Hour for Six Month Lease with One Additional Six Month Option
  • 20 Hours/$500 per Month Minimum
  • Priority Hours Scheduled by Reservation
  • Overage Hours Billed at $30 per Hour at Month’s End
  • Storage Space: $50 per Shelf, per Month Cold or Dry Storage

Drop-In Tenants

  • Out of Town Clients with Registered Businesses Only
  • $350 per Day Rental Fee
  • Cold or Dry Storage: $15 per Shelf per Day
  • Additional Options: Catering Equipment Rentals and Ice for Purchase

Tenant Requirements

  • Completed Tenancy Application and Rental Agreement
  • Business Corporation Documents
  • Proof of General Liability Insurance, Landlord and Property Owner Listed as Additional Insured
  • Department of Health and Hospitals Approval
  • Food Safety and Sanitation Certificate
  • One Month’s Security Deposit (Equivalent to Monthly Rent)

Submit an Application

Fill out the form below to submit your application to rent our kitchen commissary.

Nolavore will be closed for summer vacation from Thursday, July 4th through Sunday July 21st, reopening on Monday, July 22nd.
For orders before July 4, please submit your request online. For orders or catering requests after July 22, please email us at