Frisco | June 2022

FIRST LOOK

BY MATT PAYNE

Chefs prepare food at Cibo Kitchens.

COURTESY CIBO KITCHENS

Cibo Kitchens has accommodations for two cooking teams at once.

Cibo Kitchens owner Matt Calloway was inspired by a deli owner in Plano who rented out kitchen space about 12 years ago. This led to the for-rent culinary studio concept now open in Frisco. (Matt Payne/Community Impact Newspaper) Cibo Kitchens For-rent culinary studio in Frisco serving both aspiring, established chefs A new for-rent space at the Patios at the Rail in down- town Frisco could serve cocktails while working for Bacardi. After a dicult search for a shared kitchen, he was able to nd a deli from Cibo Kitchens, according to Calloway. Members can rent refrig- eration units to store food.

MATT PAYNECOMMUNITY IMPACT NEWSPAPER

ROOM FOR TWO Cibo Kitchens can serve two teams at once due to its dual preparation space setup.

20-quart mixer

Quartz counters

Two sinks

Six-burner gas range

as a catalyst for the next culinary masters, said owner Matt Calloway. Cibo Kitchens opened April 28 at 7511 Main St. The member- ship-based satellite kitchen is equipped with enough space to host two teams at once. Chefs can cook there for an hourly rate. Calloway said clients have inquired about renting restaurant space over his time working in commercial real estate. He added nding adequate cooking space in Frisco is often dicult for edgling chefs due to high real estate prices in the city. About 12 years ago, Calloway said he taught locals how to make

owner in Plano who rented her kitchen out to others. He said the concept stuck with him. “You basically need at least [$6,000] a month to try to rent a restaurant in Frisco. The overhead’s a lot,“ Calloway said. “I want to create a space that will help small food entrepreneurs bridge the gap between cooking out of their house.” Cibo Kitchens members are allowed 24/7 access to the kitchen, Calloway said. Members are also able to host pop-up events or sell items via food delivery services such as DoorDash. Established chefs can also benet

“Here, [chefs] can try out their concept and see if it’s something they want to do to the next level,” Calloway said. “Or we have people who are already killing it that just need more space.” Plans to evolve the space into a lming studio are in place, Calloway said. He described a future setup of four remote-controlled cameras lming a cooking program at all angles to boost marketing for restaurateurs. “We want to help people grow their food business by the hour,” Calloway said. “It’s denitely a unique concept where we can have many small food companies.”

10-rack gas convection oven

SOURCE: CIBO KITCHENSCOMMUNITY IMPACT NEWSPAPER

Cibo Kitchens 7511 Main St., Ste. 190, Frisco 214-995-9091 www.cibokitchens.com

MAIN ST.

FRISCO EDITION • JUNE 2022