PREP Kitchens

Reviews

• AB

  Alma Brown

  Oct 1, 2025
  1.0
  PREP profits when businesses fail. They love breakage - hours you pay for but don’t use. Once we started growing, buying more storage and using every slot, we weren’t welcome anymore. They'd rather fine you and give you LESS THAN 24 HOURS NOTICE to vacate than actually help you grow and be successful. Tommy Gordo is the worst person I've ever had to interact with in a professional capacity. Mitch Long is the only decent person in leadership there.
• TR

  Tucker Fountain Restaurant

  Oct 1, 2025
  1.0
  --Updating to reply to the spin Prep attempted in their reply-- The business owner said "after providing notice," here is the "notice" they sent on June 23, 2025 - "Effective Monday, June 23, 2025, your membership with PREP is terminated at the close of production today." So, thats what you can expect in terms of notice - note that also means all health department permits are also terminated when they do this to you. As a growing learning business, we certainly were not perfect, but neither are they. Their equipment repeatedly did not work, doors and entry gates were often broken and their delivery services constantly left delivered food on the ground in the shared cooler space, but there is zero room for tenants to be less than perfect. Also, their 'community manager' Tommy Gordo literally yelled at one of our employees and made her cry because he didn't understand the situation and had to come back and apologize to us for his conduct, but they act like we were the only problem. At the end of the day, people are not perfect, but as the paying tenant, you must be perfect and accept their short comings with a smile and a check. --Original review-- I’ve been working for a catering company feeding hundreds of kids daily. We operated out of this shared kitchen under the promise of “helping small businesses grow.” But once our company actually started growing, the experience flipped. Instead of support, we were hit with fines, contradictory emails, and eviction deadlines so short they threatened our ability to serve food safely and legally. We did everything possible to stay in compliance—expanding storage, hiring temps, immediately fixing issues—but it became clear that success here isn’t rewarded. The model seems designed to profit from “breakage” and turnover, not from nurturing thriving businesses. This is not what an incubator is supposed to be. If you’re a serious food business investing your time, staff, and resources, think carefully before entering. Growth and stability should be celebrated, not penalized.
• MA

  Miriam Arnold

  Sep 18, 2025
  5.0
  New to the food truck world and PREP has been a life saver. They are a wealth of knowledge.
• CG

  Chuck Gray

  Aug 13, 2025
  5.0
  Love being part of PREP ATL! The team is super friendly and the kitchen is clean, organized, and well-equipped. It’s the perfect launchpad for growing a food brand!

Frequently Asked Questions About PREP Kitchens