Our Kitchens
The Hive is not a restaurant, a ghost kitchen, or your typical grab-and-go grocer. It’s a shared living food ecosystem where multiple Makers move in and out of the space, like a working colony at the center of the island. It’s a space that allows Makers to create their edible offerings in a commercial kitchen and market them through a professional platform that engages the public to order in advance, buy a ticket for a private dinner, and pick up their goods at their convenience from our temperature-controlled lockers.
See what’s inside The Hive kitchens
Something For Everyone
Private Commercial Kitchens and Production Spaces
Dry, Cold, Freezer, and Walk-In Storage Options
Professional Food-Grade Production Tools
Built with State-Of-The-Art Electric Equipment
The Hive Kitchens
Each of The Hive kitchens has a unique set up and offerings. Below is a list of the kitchens by name with a description of what special features the kitchens each have.
Bumble
Bumble is a kitchen for bakers and pastry makers, with the tools to roll, bake and finish everything from doughs to celebration cakes. Private chefs will feel right at home here too, with room to prep and plate with care. Private chef food production, cake and baking production, finishing room for decorating cakes and baked goods. 220 square feet Equipment: RATIONAL ventless combi oven True reach-in refrigerator Dough sheet roller
Buttercup
Our largest kitchen is built for Makers who cook for a crowd. Caterers, private chefs and made-to-order kitchens will find the room and range they need to take on a big event or a busy week of pickup orders. This kitchen is ideal for caterers and private chefs, or made-to-order pickup. 563 square feet Equipment: Blodgett double convection gas oven Gas fryer, griddle, 6-burner range/oven Reach-in freezer, refrigerator Hobart dishwasher Blodgett electric double convection oven Wells electric charbroiler
Buzz
Buzz is our high-volume production kitchen, built for Makers who think in batches. Caterers and meals-to-order businesses can take on large orders here, from big-pot soups and sauces to full spreads for the island’s biggest gatherings. Large-scale production kitchen, catering, meals-to-order. 358 square feet Equipment: RATIONAL ventless combi oven Vulcan fryer AccuTemp griddle Lang 6-burner range/oven Crown tilting kettle Robot Coupe Blixer
Clover
This is suitable for food prep, catering, made-to-order food production, product development. 173 square feet Equipment: True reach-in refrigerator, undercounter freezer, cold prep table Lang electric countertop griddle, 4-burner induction range with convection oven Hobart undercounter dishwasher
Honeycomb
Private chef food production, cake and baking production, finishing room for decorating cakes and baked goods, product development, meat and seafood fabrication. 250 square feet Equipment: RATIONAL ventless combi oven True reach-in refrigerator, undercounter refrigerator, undercounter freezer, cold prep table Hobart undercounter dishwasher
Nectar
This kitchen is currently used as a residency kitchen, giving small businesses the opportunity to fully flex their business model. It is ideal for specialized product makers. 235 square feet Equipment: True undercounter freezer, undercounter refrigerator Hobart undercounter dishwasher Unox Combi Oven Note: This kitchen is currently under exclusive use for a residency program at The Hive.
Technical Overview
Kitchens are yours around the clock.
Makers have access to their kitchen from 5am to 12am, so you can prep before the sun comes up or after the dinner rush. Time is reserved through a shared schedule so every Maker gets the space they need. Each kitchen is booked by the hour, and your membership covers [25] kitchen hours each month. Additional hours are available at [$25/hr].
Limited dry, cold, freezer and walk-in storage come with membership, along with smallwares, laundry and event wares. Space is shared and allocated by need, so we’ll match you with the kitchen that fits how you work (see the kitchen descriptions above).
Currently unavailable: Nectar is reserved for our residency program and isn’t open for general booking.
What we ask of every Maker
A real, legal food business. A registered business (LLC, sole proprietorship, etc.) in good standing in Massachusetts.
Food safety certification. A current ServSafe Food Protection Manager certification, or equivalent, and a Massachusetts Food Allergen Training Certificate, for the person responsible in the kitchen.
Permits and licenses. The licenses required for what you make and how you sell it, including wholesale permits where applicable. We’ll help you through the permitting process.
Insurance. Liability coverage, naming The Hive as additional insured.
A signed agreement and SSOP Document covering kitchen use, cleaning standards and safety.
Orientation. A walkthrough of the equipment, cleaning protocols, storage and scheduling before your first shift.
A product that fits The Hive. Makers with locally made, small-batch offerings; we encourage sourcing from island farmers.
What you can expect from us: hands-on support with costing, labeling, permitting, grants and selling through The Hive’s platform. Join the Hive has the full membership pricing.
Keeping the kitchens safe, fair and shared
Members only. Kitchen access is for approved Makers working on their own membership. Memberships and keys can’t be shared, sublet or transferred.
Licensed production only. All food made here must be sold or served in compliance with your permits. No unlicensed sales.
Guests. Visitors and helpers must be approved in advance and covered by your insurance.
Leave it better than you found it. Clean-as-you-go standards and end-of-shift checks apply to every shift. Repeated lapses can affect your access.
Storage. Items must be labeled and dated, and stay within your assigned space. Unlabeled items may be discarded.
Equipment. Only use equipment you’ve been trained on. Report damage or problems right away.
Allergens. Makers are responsible for accurate allergen information on all products.
Nectar kitchen: reserved for the residency program.
Interested in becoming a Maker?
Get access to these kitchens, incubation services, a thriving local network, and an online portal for sales and restaurant needs.
