I operate a shared commercial kitchen in an old restaurant space on the East Side of Madison, Wisconsin. I started the area by needing a kitchen for my food cart business. The space has accommodated a large variety of small businesses over the years. Many have moved on to expand to larger areas or their restaurants, including Origin Breads, Looking Glass Bakery, Mishqui Peruvian, SoHo, Cassoulet, Curd Girl, Melted Grilled Cheese, and more. Aside from housing various businesses, in 2020, we started a local food delivery service supporting over 70 small food businesses and delivering local foods all over the county during Covid. You can read about it in this article: https://isthmus.com/food-drink/what-future-for-madison-food-carts/. Currently, in this kitchen, I produce my gourmet potato chips. Several other tenants have catering, and food cart companies make jams, specialty pickles, and hot sauce. I have put this kitchen space together boot-strapped, and with all used equipment, I charge a reasonable rent to my tenants because I understand rent is a barrier to growing your business. But it does make it hard to fund repairs and upgrades.