In the city where food truck pods are in practically every neighborhood, access to a commercial kitchen is vital to getting started.

In Bend, that’s Prep-A Chef’s Kitchen, a kitchen space available for rent on Revere Avenue. The owner since 2017 wants to cash out and is asking $2.75 million.

Owner Mark Katzman, a former chef in Santa Fe, New Mexico, and a Bend lawyer, bought the property as an investment. It’s located a smidge outside the Bend Central District, an area slated for mixed use and higher density redevelopment. Across the street is the last Blockbuster video store in the world.

Prep-A Chef’s Kitchen is a fully equipped certified commercial kitchen that many chefs and food-cart owners around town have used to prepare foods, said Noah Lemas, of Coldwell Banker Commercial Realty.

The list of those who use or have used Prep kitchen is like a Who’s Who in the food cart business of Bend. Aina Kauai Style Grill, Bo’s Falafel Bar, El Sancho, Pioneer Ranch, Nosh, The Tin Pig, Food for the Sole, Josie’s Best Gluten Free Mixes and Riff Cold Brew are all on it, according to the business’ website.

“It’s been a real treat assisting so many people to try a culinary enterprise and a great way to have contributed to our food-crazy community,” Katzman said. “For seven years, our commissary kitchen has been the heart of local culinary dreams, supporting food entrepreneurs. It’s more than just a space — it’s where passion meets opportunity.”

Deschutes County has 282 licensed food cart operators, according to county records.

The property is ideal for a restaurant, fast food, retail or continued use as a commercial kitchen. Even with only 50% occupancy, the property can earn $13,000 a month, according to the listing.

Gleaming stainless steel kitchen appliances and work station is available for rental by the hour for everything from a cooking class to a startup business that needs access to a commercial kitchen.

“It’s super important for food trucks when they’re establishing their menu and getting their license from the health department,” said Ian Vidinha, owner of Aina Kauai Style Grill, a food truck located at the On Tap lot near St. Charles Health Center. “The health department requires a commercial kitchen for food prep to begin with. Once you’re established you can prepare in your truck.”

Tim Parsons, owner of Pili Hunters, a Bend business, used the Prep kitchen a lot in the beginning when processing nuts for packaging.

“We used them once or twice a week for supplemental processing,” Parsons said. “Now we have our own kitchen. And we’re processing where we pick the nuts. But the Prep kitchen was great and helped us a lot.”

“Mark (Katzman) established Prep-A Chef’s Kitchen as a project of passion,” Lemas said. “Now at 80 years old, Katzman is planning his retirement after a rewarding career.”