How to Get Started Renting Our Commercial Kitchen in Sturgis, SD

This guide is designed for food entrepreneurs and value-added producers in Sturgis, Rapid City, Spearfish, and the greater Black Hills region of South Dakota.

Step 1: Review the Kitchen Information on This Website

As a starting point, please review the information on this website about our commercial kitchen:

• FAQ (frequently asked questions)

• About the Kitchen (facility details and equipment)

• Rental Rates (hourly and subscription options)

• Kitchen Calendar (availability)

• Required Forms and Policies


Understanding our shared-use policies, scheduling structure, and subscription requirements will help you determine whether our kitchen aligns with your production needs.

Step 2: Determine Whether You Need (or Want) a Licensed Commercial Kitchen


Food businesses in South Dakota are subject to regulations that vary depending on the product being produced and where it will be sold.

You may be required by law to use a licensed commercial kitchen if:

  • Your product requires refrigeration or temperature control
  • You plan to sell wholesale or through retail stores
  • Your product exceeds South Dakota cottage food limitations
  • Your product requires specialized equipment
  • You need expanded production space

We encourage prospective renters to review current South Dakota Department of Health regulations or speak directly with the Department to confirm whether commercial kitchen production is required for their specific product.

In 2022, the South Dakota Legislature passed House Bill 1322, approving the direct sale of certain home-produced or home-processed foods and food products.  This bill defines whether you are required to use a licensed commercial kitchen or may use your home kitchen.

Here are some links with more information:


Some renters choose to use our commercial kitchen for operational reasons, even if regulations do not strictly require it. Renting a licensed kitchen can provide practical advantages such as:

  • Convenience and Efficiency – Working in a dedicated commercial space allows you to produce larger batches more efficiently, without the limitations of a home kitchen. Commercial-grade equipment and layout can significantly reduce preparation and cleanup time.

  • Access to Commercial Equipment – Our facility offers equipment that may not be available in a home kitchen, including larger prep tables, commercial refrigeration, and food production tools designed for higher-volume output.

  • Professional Production Environment – Producing food in a licensed commercial kitchen can enhance credibility when working with retailers, wholesale buyers, farmers' markets, or catering clients.

  • Separation of Home and Business Activities – Many food entrepreneurs prefer to keep their business operations separate from their household. A dedicated kitchen space helps maintain boundaries, improve organization, and support business growth.

  • Room to Grow – Using a shared commercial kitchen allows small food businesses to scale gradually without investing in building or outfitting their own facility.

For many food producers in Sturgis and the Black Hills region, a commercial kitchen provides both regulatory compliance and practical support for long-term business development.

Step 3: Schedule a Kitchen Tour

Before applying, we recommend scheduling a tour of the facility.


A tour allows you to:

• See the layout and equipment

• Discuss your production process

• Ask questions about scheduling

• Confirm that the kitchen meets your needs


Please contact us to arrange a tour appointment.

Step 4: Obtain Required Food Safety Certifications (If Required)

Depending on your product and business structure, you may be required to obtain:

• A South Dakota Food Handler certification

• A Certified Food Protection Manager (Food Manager) certification


Requirements vary based on the type of food being produced and the scale of your operation. It is your responsibility to verify current requirements with the South Dakota Department of Health.


Proof of required certifications must be provided prior to final approval.


Here is a link with more information:

Step 5: Schedule a South Dakota Department of Health Process Inspection (If Required)

Some food products require a formal process review or inspection by the South Dakota Department of Health before production and sale.


This may apply if you are producing:

• Acidified or canned foods

• Specialized or reduced-oxygen packaged foods

• Products requiring a process authority review


If a process inspection or product review is required, you will need to coordinate directly with the South Dakota Department of Health. Our facility can support the scheduling of inspections once you are an approved renter.

Step 6: Complete Required Forms and Documentation

Once you decide to move forward, visit our Kitchen Forms page to:

• Review rental agreements

• Submit required documentation

• Provide proof of insurance

• Submit copies of applicable certifications


All renters must be approved before scheduling kitchen time.

Step 7: Schedule and Reserve Kitchen Time

After approval, you may reserve kitchen time based on availability.


Hourly renters schedule based on open calendar dates.

Silver and Gold subscription renters schedule and prepay monthly hours in advance to secure consistent access.

Important Note

Regulatory requirements are determined by the South Dakota Department of Health and may change over time. Each renter is responsible for ensuring their product and business operations comply with all applicable state and local regulations.

This page is intended as a general guide. It does not replace consultation with regulatory authorities.