1
Pack
Use clean tables for clamshells, sealed containers, labels, boxes, pickup bags, subscription packs, catering packs and retail-ready product runs.
Menu Six Kitchen Space.
A South DFW space for mostly pre-packaged foods, packing runs, bottle filling, light food prep, sandwich assembly, air-fryer finishing and small food product launches.
24/7 security cameras
Approved operator access
Light prep and packing
Pickup and delivery staging
Built for Level 3 style use. Pack, prep and launch.
This version focuses on lower-risk operations: sales mainly from pre-packaged products with little or no preparation, plus controlled light prep where the operator's permit and process allow it.
2
Prep
Do approved light prep: sandwich and wrap assembly, salad kits, snack packs, sauce cups, beverage bottling, garnish work and simple portioning.
3
Finish
Use air fryers and light cookware for approved reheating, crisping, sampling, demos and finishing steps that do not turn the space into full heavy production.
4
Sell
Add retail shelf placement, pickup visibility, menu cards, product photos, launch flyers and social content so customers can actually find the brand.
A clear fit check before anybody books time.
This keeps the space centered on packing, low-risk product work and light prep instead of turning it into a general heavy-cooking commissary.
Good fitMostly pre-packaged and light prep
- Product packing, labeling and order staging
- Bottle, jar and pouch filling for approved products
- Sandwich, wrap, snack box and dessert pack assembly
- Dry goods such as tea packs, spice blends and shelf bundles
- Air-fryer finishing, reheating or samples when approved
Needs reviewFoods with added risk controls
- Cut melon, cut leafy greens, cut tomatoes or other time and temperature control foods
- Cold-held meals, salads, dairy-based items or cooked proteins
- Reduced-oxygen packaging, vacuum sealing or sous-vide style work
- Batch cooling, hot holding, reheating for service or delivery apps
- Products that need lab testing, special labels or process authority review
Not the fitFull restaurant production
- Raw meat or seafood prep as the main operation
- Deep frying, heavy saute, high-volume cooking or overnight production
- Unapproved catering lines, dine-in service or open buffet service
- Unlabeled food sales or products without required permits
- Any process that does not match the written onboarding approval
Is your product a fit?
Use this quick screen before applying. It does not approve production, but it helps sort the idea into strong fit, needs review or outside the light-prep direction.
See the work the space is built to support.
Browse representative production, equipment and content outcomes. Exact room setup, equipment and station assignments are confirmed during a tour.
From idea to packed product.
The strongest offer is not just space. It is a repeatable path for a food entrepreneur to turn a small product into something customers can buy, pick up and reorder.
- Fit check.
Review product type, ingredients, prep steps, storage, label needs, permit path and sales channel before booking production time. - Pack plan.
Set up the table layout, containers, labels, holding temps, pickup staging, QR codes and launch checklist for the first run. - Production block.
Use approved prep tables, light cookware, air fryers, bottle tools, scales, cold storage and packing space for the scheduled run. - Sell and repeat.
Add shelf placement, product photos, menu cards, social posts, pickup flow and reorder planning so the brand can keep moving.
Choose the right operating path.
The full application adapts to the selected product and process. Start with the closest path; Menu Six can combine services after review.
| Path | Best for | Known base | Review focus |
|---|---|---|---|
| Kitchen access | Packing, assembly and approved light prep | $30/hour, 20-hour monthly minimum | Process, storage, equipment and schedule |
| Bottle fill day | Approved drinks, sauces, syrups and jars | Kitchen base plus quoted support | Container, filling, label and storage plan |
| Retail shelf | Packaged local products ready for customers | Monthly or commission terms quoted | Label, pricing, storage and replenishment |
| Launch support | First product drop, photos, QR and pickup plan | Quoted by scope | Readiness, sales path and production repeatability |
Equipment rental
Handle larger prep runs without buying bulky equipment.
Rent the mobile batch bin by itself for approved on-site use, or add it to a kitchen booking. It adds room for bulk ingredient staging, approved hand-mixing, portioning and moving product between prep and packing stations.
- Availability
- Standalone or with approved kitchen time
- Rental rate
- From $15 for one hour
- Best for
- Dry mixes, batch staging, portioning and approved product handling
- Keep larger batches contained and off smaller prep tables.
- Move approved product between work zones on the wheeled stand.
- Rent only when needed instead of purchasing and storing bulky equipment.
- Confirm product compatibility, cleaning method and availability before the run.
Live rental scheduler
Build the rental, then choose a live time.
Select a rental, studio package, membership tour or coaching session. Cal.com will show current availability from the Menu Six calendar, collect the booking details and send the request for confirmation.
Food and content studio
Turn the kitchen into a production-ready set.
Book the space for food photography, packaged-product images, recipe videos, creator content, interviews or chef demonstrations. Choose a one-light or two-light Aputure 300-series package with softboxes and two V-flats.
- One-light kit1 Aputure 300-series LED, 1 softbox and 2 V-flats
- Two-light kit2 Aputure 300-series LEDs, 2 softboxes and 2 V-flats
- Kitchen settingPrep surfaces, food backdrop and standard facility power
- Bring your cameraPhotographer, camera, props and styling are not included
Fixture note: the Aputure 300d II is daylight-balanced; the 300x is bi-color. The exact available 300-series model and color-temperature range are confirmed before booking.
Published rates
Hourly and block pricing
Kitchen access is $30 per hour. The rolling bin is discounted when reserved with the kitchen.
| Block | Bin only | Kitchen only | Kitchen + bin |
|---|---|---|---|
| 1 hour | $15 | 2-hour minimum | 2-hour minimum |
| 2 hours | $25 | $60 | $80 |
| 4 hours | $45 | $120 | $155 |
| 6 hours | $60 | $180 | $225 |
| 8 hours | $75 | $240 | $295 |
Specialty rentals
Pop-up, studio and 24/7 plans
All setup, production, service and reset time must fit inside the reserved block. Menu Six staff, food, cameras, props and event labor are not included.
| Rental | 2 hours | 4 hours | 6 hours | 8 hours |
|---|---|---|---|---|
| Whole-kitchen pop-up | 4-hour minimum | $450 | $625 | $800 |
| Studio + 1-light kit | $150 | $280 | $390 | $500 |
| Studio + 2-light kit | $190 | $340 | $470 | $600 |
| 24/7 kitchen section | $1,100/month ยท standard utilities and Wi-Fi included | |||
Food-business education
Food safety coaching and exam prep
Book practical instruction from an experienced food service manager. These sessions build knowledge and confidence but do not issue or replace a required Texas certificate.
| Session | Length | Rate | Best for |
|---|---|---|---|
| 1:1 food-safety coaching | 60 minutes | $85 | Food-handler fundamentals and a personal study plan |
| 1:1 intensive / manager exam prep | 90 minutes | $125 | Weak-topic review, practice questions and operating scenarios |
| Group workshop | 2 hours | $45/person | Scheduled cohort; 5-person minimum |
| Private team workshop | 2 hours | $250 up to 5 | $35 for each additional participant |
Current scope: Menu Six does not currently issue Texas Food Handler or Certified Food Manager certificates. Certificate-track classes can be added only after DSHS program approval or a formal relationship with an accredited provider.
Light-prep overview
Menu Six Kitchen Space is for operators who mostly need room to pack, label, portion, bottle, assemble, hold cold, stage orders and run low-risk product sales without taking on a full restaurant lease.
Use cases include pre-packaged food sales, bottle filling, product packing, sandwich and wrap prep, snack boxes, sauce cups, spice blends, tea packs, retail shelf products, pickup orders, launch samples and simple air-fryer finishing where approved.
Level 3 orientation means the core offer is mainly pre-packaged foods with little or no preparation. Any process beyond that gets reviewed before it is added to the schedule.
Best-fit use ideas
- Pre-packaged grab-and-go meals
- Sandwich and wrap assembly
- Bottle filling and capping
- Product packing and boxing
- Tea bags, spice blends and dry goods
- Snack boxes and dessert packs
- Sauce cups and condiment portioning
- Air-fryer samples and finishing
Operator support
- Packaging workflow setup
- Label and menu card guidance
- Bottle, jar and pouch planning
- Cold holding and pickup staging
- Menu costing and pricing help
- Photo and video content
- Retail shelf merchandising
- Dry, cold and freezer storage add-ons
Security and access
- 24/7 security cameras
- Keyless or approved entry access
- Well-lit parking and loading area
- Pickup and delivery staging
- Controlled after-hours access
- Monitored entry for approved operators
- Loading and unloading support
- Visible front-of-house retail area
Light equipment access
Final equipment access is confirmed during onboarding, based on the food concept, schedule, safety requirements, risk category and availability.
Air fryers
Light cookware
Prep tables
Bottle filling station
Labeling station
Packing tables
Heat-seal tools
Scales and portion tools
Rolling food-grade batch bin
Small mixers
Light slicer access
Cold storage
Freezer storage
Dry storage
What a food brand can launch here.
The strongest fit is a brand that needs clean space, packaging systems and local sales support more than a full restaurant line.
Grab-and-go meals
Pre-packaged lunch boxes, meal prep sets, snack boxes, dessert packs and pickup orders that need portioning, labels and staging.
Sandwich and wrap prep
Cold sandwiches, wraps, lunch packs and salad kits with controlled assembly, clean tables, cold holding and clear date/label workflows.
Bottle and jar filling
Approved lemonades, teas, mocktails, juices, sauces, dressings, syrups, wellness shots and jarred products with the right process review.
Dry goods and shelf items
Tea bags, spice blends, seasoning jars, baking mixes, candy packs, snack pouches, branded gift boxes and retail shelf bundles.
Food truck pack-out
Prep containers, condiment cups, pickup bags, catering trays, dry storage, cold storage and staging for mobile vendors that need support.
Air-fryer and sample days
Approved crisping, reheating, demos, product testing, sampling and content days without building a full hot-line operation.
Retail-ready product runs
Label checks, UPC or QR placement, shelf tags, product photos, sell sheets, price cards and small-batch local retail launches.
Creator pack days
Batch content, menu photos, packaging videos, launch reels, preorder pickup, influencer samples and branded product drops.
Package ideas that make the offer easier to buy.
These are sales-friendly bundles that can sit on top of the $30/hour kitchen access model without promising one-size-fits-all production.
Pack-Out Block
From $600/moFor brands that need table time, labels, boxes, cold staging and pickup bags for a weekly or monthly product run.
Bottle Fill Day
Quoted by runFor approved drinks, teas, lemonades, wellness shots, syrups or sauces that need filling, capping, labels and cold holding.
Sandwich Prep
Hourly + storageFor wraps, sandwiches, salad kits and lunch boxes that need clean assembly flow, portion control and refrigerated storage.
Shelf Launch
Monthly or commissionFor shelf-ready products that need packaging help, product photos, price tags, shelf space and a local pickup channel.
Studio Pack Day
Per sessionFor brands that want to prep product, shoot content, build menu cards and launch with social posts the same week.
Batch Bin Rental
Quoted per blockFor approved production runs that need a large food-grade bin, rolling stand and more room for batch staging, portioning or hand-mixing.
Add-ons that create more revenue than hourly space alone.
The space can become a small food-business platform by charging for the support around production: storage, shelves, content, packing help and launch systems.
Add-on pricing menu
- Cold, freezer or dry storage Monthly
- Retail shelf placement Monthly or commission
- Label setup and print coordination Flat fee
- Packaging sourcing help Flat fee
- Product photo mini-session Per session
- Menu card, QR code and flyer setup Flat fee
- Pickup shelf or order staging Monthly
- Rolling food-grade batch bin Per production block
- Launch consulting and costing review Hourly
Retail shelf and marketplace
Menu Six can turn the front-of-house into a discovery point for approved local products: bottled drinks, spice blends, tea packs, desserts, sauces, snack packs, meal prep pickups and seasonal bundles.
Each approved brand can get shelf tags, product photos, QR codes, social posts, pickup visibility and a simple online product listing so customers know where to find them.
Local lemonade drop
QR shelf card, bottle label, cold pickup and weekly reorder window.
Suya spice jar
Retail shelf placement, price card, product photos and bundle idea.
Grab-and-go boxes
Cold staging, pickup shelf, launch flyer and preorder QR code.
Pick the exact space need.
These focused pages make it easier for different operators to understand the offer and apply from the right angle.
Food packaging
Tables, labels, boxes, bags, pickup staging and retail-ready product runs.
Bottle filling
Approved teas, lemonades, sauces, syrups, jars, labels and cold holding.
Sandwich prep
Cold sandwiches, wraps, lunch boxes, salad kits and refrigerated pickup.
Food truck pack-out
Condiment cups, containers, dry goods, cold storage and prep blocks.
Meal prep brands
Meal prep packing, labels, cold holding, pickup windows and launch support.
Retail shelf
Product wall, QR codes, shelf tags, pickup visibility and local discovery.
Brand accelerator
Kitchen access, packaging support, photos, label help and first launch planning.
Apply now
Use one application for kitchen access, shelf placement, bottle fill day or launch support.
Before the first production day.
A tight checklist protects Menu Six, the operator and the customer. It also makes the offer feel professional instead of informal table rental.
Operator checklist
- Business name and contact information
- Food manager or food handler documents as required
- City, county or state permit path confirmed
- Insurance certificate if required by agreement
- Product list, ingredients and allergen notes
- Label draft, date marks and storage instructions
- Container, bottle, jar, pouch or box specs
- Written prep, packing and cleaning workflow
House rules
- Only approved products and processes during booked time
- No unlabeled storage or abandoned product
- Cold items stay under approved temperature control
- Shared tools are cleaned, sanitized and returned
- Allergens, spills and broken packaging are reported immediately
- Packaging waste leaves the station clean
- Pickup orders stay in assigned staging areas
- New products are reviewed before production
Flexible access for pack-out, light prep and launch days.
The numbers below give the page a clear starting point while leaving room for storage, retail shelves, content help and recurring pack-out schedules.
Lease types provided
- One-time use
- Pay as you go
- Month to month
- Recurring pack-out block
- Annual membership
- Storage add-on
- Retail shelf add-on
- Launch support bundle
Starter pricing
- Hourly kitchen time $30/hr
- Monthly minimum 20 hours
- Minimum monthly access $600
- Application/admin fee $25
- Security deposit $200
- Storage, equipment and services Quoted
The estimate includes kitchen time only. Storage, shelf placement, equipment, content and launch services remain quoted.
Hours per month versus monthly cost
| Hours per month | Monthly cost |
|---|---|
| 20 | $600 |
| 40 | $1,200 |
| 60 | $1,800 |
| 80 | $2,400 |
| 100 | $3,000 |
Compliance note
The City of DeSoto describes Level 3 as a lower-risk establishment category centered on sales mainly from pre-packaged foods with little or no preparation and one routine inspection per year. This concept is designed around that direction, but only the local health authority can assign the facility category and approve each process.
Operators should pay close attention to time and temperature control foods, including items that can become higher-risk after cutting, cooking, cooling, filling, packaging or cold holding.
Pricing, access, storage, equipment and allowed processes should be confirmed in a written agreement before any operator begins production. Food businesses are responsible for required permits, insurance, licensing, food safety certifications, labels and product compliance. More complex cooking, cooling, raw animal-food prep, reduced-oxygen packaging or other higher-risk processes may require a different approval path than this low-risk/light-prep concept.
Product fit intake.
Use the guided application for product fit, pricing, documents, tour preferences, policy acknowledgment and application status.
Adaptive application
The complete workflow now checks fit, estimates the known base price, asks product-specific questions, saves a draft, accepts planning documents, records tour preferences and creates a private status reference.
- Seven guided stages with progress and validation
- Conditional bottle, meal, food-truck and retail questions
- Document planning, policy acknowledgment and typed signature
- Review screen, confirmation and status lookup
Questions before your first packing run.
This keeps the page close to the rental-listing format while matching the actual Level 3, mostly pre-packaged direction.
Is this a full cooking commissary?
No. The primary fit is light food prep, packaging, bottle filling, labeling, order staging and pre-packaged product sales. Heavy cooking or complex processing has to be reviewed separately.
What could I make or pack here?
Good fits include pre-packaged meals, sandwiches, wraps, snack boxes, bottled drinks, sauce cups, spice packs, tea products, dessert boxes, retail shelf bundles and products that mainly need assembly, sealing, labels and cold holding.
Can I use air fryers?
Yes, the page now positions air fryers and light cookware as a fit for approved reheating, crisping, demos and finishing. Any raw cooking, cooling or higher-risk process needs approval before scheduling.
Can I rent the rolling food-grade batch bin?
Yes. Reserve it by itself for approved on-site use from $15 for one hour, or add it to a kitchen block at the published package rate. Menu Six confirms availability, product compatibility, cleaning and final terms before use.
Can I bottle drinks or fill jars here?
Potentially, yes. Bottle and jar filling is a strong fit when the product, ingredients, process, holding method, labels and permit path are reviewed before the production day.
Can I prep sandwiches, wraps or salads?
Sandwich and wrap assembly is one of the intended use cases. Salads and cut produce may need extra review because some cut foods are treated as time and temperature control foods.
Can I vacuum seal or do reduced-oxygen packaging?
That is a review item, not a default approval. Reduced-oxygen packaging can trigger additional food-safety requirements, so it should be discussed before any booking.
Can Menu Six sell my product on a retail shelf?
That is one of the best add-on opportunities. Products need approval, clear labels, pricing, storage rules and a written agreement for shelf placement or commission.
Do I need legal documents before applying?
You can reach out at any stage, but production access requires the right permits, insurance, food safety documents, labels and onboarding approval. Menu Six can help you understand what to prepare.
Can a certified food manager issue Food Handler certificates?
No. A current food-manager certificate supports your own manager qualification, but it does not by itself authorize you to issue Texas Food Handler or Certified Food Manager certificates. Menu Six can offer coaching and exam preparation now; certificate-track training requires DSHS program approval or delivery through an accredited provider.
Tell us what you need to pack, bottle or prep.
Share your product, label needs, bottle or container format, storage needs, schedule and sales plan. Menu Six can shape a light-prep space plan around the way your food business actually operates.