A shared commissary bills one pooled rent, utility, trash, cleaning, and pest-control total every month, but the tenants booking it don't use it evenly. This free calculator splits that pool by hours booked and storage used instead of splitting it evenly or arguing about it, and gives you a clean itemized bill for each tenant.
Pooled monthly costs
List each shared cost. Blank rows are ignored, and the amounts sum automatically.
Cost item
Amount ($)
Leave this blank to use the sum of the itemized costs above. Fill it in only if you'd rather type one total.
Split method
Only used for the weighted blend method above. 70% hours / 30% storage is a starting point, not a rule — set it to whatever mix reflects your own kitchen's costs.
Tenants
List each tenant with their hours booked and storage units used this period. Blank rows (no name) are ignored. Base fee is optional and charged before the proportional split.
Tenant
Hours booked
Dry storage units
Fridge units
Freezer units
Base fee ($)
Billing outlook
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Pool total
Base fees collected
Remaining pool (split by usage)
Total billed to tenants
Total billed always equals the pool total to the cent — nothing is left over and nothing is double-counted, whatever split method you choose.
Per-tenant breakdown
Tenant
Weight
Base fee
Proportional share
Total
Copies every tenant's base fee, proportional share, and total, plus the pool total and split method, as plain text to paste into an email or invoice.
Private by default
Everything on this page runs in your browser and nothing is ever uploaded. There is no account and no server-side storage of any kind — your costs, tenant names, hours, storage counts, and fees are never saved or sent anywhere, and refreshing the page clears them by design. We count only anonymous local feature events (split_calculated, breakdown_copied, reset, sponsor_link_clicked) so we can tell whether the calculator gets used — no costs, tenant names, or amounts are recorded, and Do Not Track / Global Privacy Control turn it off automatically.
Common questions
How should a commissary kitchen split costs among food trucks?
By usage, not headcount. A tenant who books 40 hours a week and fills a walk-in shelf is using far more of the pooled rent, utilities, and cleaning than one who stops in for 5 hours to prep. Splitting by hours booked and storage units used charges each tenant roughly what their footprint actually costs; an even split charges the light user for the heavy user's share every month.
What if one tenant barely uses the kitchen?
Under an hours- or storage-based split, a tenant with very little booked time and no storage owes very little of the proportional pool — their bill is close to just the flat base fee, if one is charged. That is the point of splitting by usage instead of by tenant count: a light user's bill should look light.
Is an equal split ever fair?
When usage is genuinely similar — a handful of trucks each booking roughly the same hours and storage — an equal split is fair and simpler to explain, and the equal-split option here exists for exactly that case. It stops being fair the moment one tenant's usage diverges meaningfully from the rest, which is the case a usage-based split is for.
Why do the default blend weights favor hours over storage?
70% hours / 30% storage is a starting point, not a rule, chosen because booked kitchen time is usually the larger driver of a commissary's variable cost (utilities, cleaning, staff oversight) while storage is a smaller, more fixed draw. Every kitchen's cost mix is different — the two weights are inputs you can set to whatever split reflects your own costs.
Does anything about my tenants or costs get uploaded?
No. Every number on this page runs in your browser only. Nothing is sent to a server, there is no account, and nothing about your costs, tenants, hours, or storage is ever saved or uploaded. Usage counting only tallies anonymous feature events, and you can turn it off with the button below.
Also pricing a single food-truck event or catering booking, not a recurring shared kitchen bill? The food truck event margin calculator finds the real price for one booking after commissary prep, travel, staff, and turnout risk — a different job than splitting this kitchen's monthly bill.