KitchPass

FOR COMMISSARY AND SHARED KITCHENS

Bookings and billing for shared kitchens.

Renters book their own shifts on one calendar, clock in at the door, and get an invoice built from the time they actually clocked.

Built inside Fresh Harvest Kitchen, a shared kitchen in Westerly, Rhode Island.

Join the waitlist See how it works

Shift booking Clock-in time log Invoices from clocked time

A week of kitchen bookings on a calendar, with one shift shown as a pass card that has its clock-in time and an invoice stub

WHAT IT DOES TODAY

The parts of running a shared kitchen that eat your week.

One calendar instead of texts

When bookings live in texts, a paper sheet and someone's memory, the mix-ups land on you.

  • Renters book their own shifts on one shared calendar.
  • Bookings run in 15-minute slots, so a short prep block fits between long shifts.
  • You see the whole week in one place.

Invoices from clocked time

Turning sign-in sheets into invoices by hand takes a while, and it's where disputes over hours start.

  • Clock-in and clock-out are the time record.
  • Invoices are built from clocked time at your rate.
  • Mark cash and other payments as paid.

A record of who showed up

A booked shift nobody uses is an hour you could have rented.

  • Every booking and every clock-in is recorded, so you can see who booked and never came in.

Less retyping

Texts, timesheets and invoices add up to a lot of desk time.

  • Renters book and clock in themselves.
  • Invoices build from the time log, so nobody copies hours from one sheet to another.

HOW IT WORKS

Book, clock in, get billed.

  1. Sample calendar with an open Thursday shift selected and a Book this shift button

    Book.

    Your renter picks an open shift on the kitchen's calendar.

  2. Sample shift card showing Clocked in status and a Clock out button

    Clock in.

    They clock in when they start and clock out when they finish.

  3. Sample invoice marked Invoice ready, built from clock-in and clock-out times, with a Mark as paid button

    Invoice.

    The invoice comes from the clocked time at your rate. You mark it paid when the money comes in.

WHERE IT STARTED

Built inside a working kitchen

KitchPass started inside Fresh Harvest Kitchen in Westerly, Rhode Island, a program of the Southern Rhode Island Conservation District.

It was built around how a real shared kitchen books shifts and bills renters. Next, we want to set it up with a few more kitchens and hear what's missing.

COMING LATER

What we're building next

These aren't ready yet, and we won't put dates on them.

  • Online card payments that go straight to your kitchen's account.
  • No-show and late-cancel tracking.
  • Insurance and license on file before a renter can book.
  • Your kitchen's own name and logo on the booking pages.

Questions

Who is KitchPass for?

Owners and managers of commissaries, shared-use commercial kitchens, incubators, and church, school and community kitchens.

Can my kitchen use it now?

Not yet. We're setting it up with a small number of kitchens first. Join the waitlist and we'll get in touch.

What does it cost?

We haven't set pricing yet. People on the waitlist will hear first.

Can renters pay online?

Not yet. Today you record payments yourself. Online card payments are coming later.

JOIN THE WAITLIST

Tell us about your kitchen

Leave your details and we'll get in touch. There's no obligation.

We'll only use these details to contact you about KitchPass.

Prefer email? Write to hello@kitchpass.com.