Commissary Kitchen Tag

In the heart of Strathcona’s industrial district you’ll find B3 Collective Commissary Kitchen, a dynamic food hub that’s been at the forefront of supporting Vancouver’s culinary entrepreneurs since 2010.

B3 Collective Commissary is Vancouver’s largest and longest operating commercial kitchen, and have been at their space in Strathcona at 1205 East Hastings since 2021. B3 Collective serves as the launchpad and home to an incredible range of food producers, from ghost kitchens to food truck operators. Led by owner Chris McKenzie, B3 Collective not only provides space for food production, but a culture of mentorship and guidance for those embarking on their small business journeys.

We sat down with Chris to learn more about his experience and gain insight into the world of operating shared kitchen spaces in this city.

What is it that inspired you to open a commissary kitchen? 

I started back in 2010 when the food truck pilot program launched. The City had designed the pilot program, but hadn’t looked at the back end needs, like a commissary space – somewhere to do your prep. At the time that kind of space wasn’t really available. I had someone coming by looking for space and it just evolved from there. Farmers markets were just starting to emerge. So it was just kind of the right place at the right time.

What role do you think commissary kitchens play in the local food ecosystem?  

If there were no commissary kitchens, I’d say three quarters of food entrepreneurs wouldn’t be operating. It’s just too expensive in Vancouver in terms of rent for their own space. So if you don’t have commissaries, you don’t have a lot of the businesses at farmers markets, you don’t have a lot of the ghost kitchens, and I don’t think you’d have a lot of food trucks. It’s often too expensive in terms of rent to be able to start something in Vancouver and survive. So they’re a really vital piece of the puzzle. Our space alone has over 100 employees from all the different businesses we support, and I would say 80% of those people are residents of Vancouver, so it’s a big economic impact for the City.   

How do you support the local food businesses and entrepreneurs in this space? Any ones that you’re really proud of that call B3 Collective home? 

Oh they’re like children, I can’t get to pick a favourite one! But we’ve had some good success stories over the years. Some that have gone on to open multiple locations. The Juice Truck is a famous example. I think they have 80 employees now, and six locations and they started with just one food truck back in 2010. Spread ‘Em Kitchen is another one, her products have now gone national. So there’s a few that have become a huge success story in their own way, but they needed a commissary kitchen to start. The goal is trying to help those in here succeed. It’s not just a matter of signing them on and leaving them alone. I look to provide mentoring and guidance, and assist those starting out as best as I can, whether that be sales or any other way.

How do you see the future of food manufacturing and food production evolving? 

Vancouver is changing in terms of property and property use, so I think it’s going to be even more difficult going forward in this industry to survive. With commercial property supply shrinking, and rents going up due to rising property taxes I think long-term it’s going to be hard.

Any ideas around policy changes that could help shape a more viable future? 

I think it all boils down to the property taxes. You’d think we could get some kind of break in this area and be more supported by the City.

What are the opportunities and challenges of being in Strathcona? 

I find Strathcona authentic. Compared to some other neighbourhoods, people are more grounded here I think. It’s just a neat neighbourhood. And that’s not always known unless you’re here. Everybody around here knows each other and supports each other. For example, I’ve taken stuff over to the metal recycling guys around the corner, and we’ve got a good relationship with the brewery behind us. Everyone helps everybody out. Development and growth in this area is good, but it also comes with its costs. Property taxes are going to be impacted by new residential developments and that is a challenge.

What advice would you give to aspiring entrepreneurs looking to start a business in this district?

I would say do your homework. With new entrepreneurs interested in coming in, I’ll sit down with them and give them the advantages and the disadvantages and tell them what they are up against. For anybody getting into new space you have to consider that it can typically take a year before you are operating. You could be paying full rent or property taxes while you go through the permitting process of the building, so that’s a tough go. A problem with the process is you often don’t find out what’s required in terms of upgrades until you start. So you have to have a contingency fund set aside if things take longer than anticipated. A bulk of the frustration with opening a new business can be planning for the unknown, and then dealing with what feels like independently operating departments at the City.   

When you envision the future of Strathcona, what do you see?

I hope Strathcona doesn’t turn into what the other neighbourhoods are. Like I said, Strathcona to me is more authentic. It’s the old historic Vancouver neighbourhood. You’ve got these older commercial buildings that have been around for decades, and a unique community feel here and I hope that doesn’t change. I hope with the new development that comes, it can at least be consistent to the current feel of the neighbourhood.

What more would you like to see from the Strathcona BIA?

You guys do an excellent job of being involved with the businesses here. It’s almost like having a parent. If there’s any issues, or if I hit a dead end, I feel like I can call and explain what I’ve got going on, and some new directions can be opened up. It’s great you reach out right when businesses open up, so they know you exist. 

Learn more about B3 Collective Commissary on their website.