Baltimore418 30th St, Baltimore MD, 21218

CloudKitchens Baltimore

418 30th St, Baltimore MD, 21218

Get cooking in weeks at our Baltimore ghost kitchen location

Get cooking in the heart of Baltimore with a ghost kitchen location near high concentrations of online delivery demand. Conveniently located near Johns Hopkins University and the Baltimore Museum of Art, this location brings more residents, students and visitors to reach through delivery.

Floorplan (250 - 2000 ft²+ available)

We design floorplans to match your workflow — optimized for efficiency, flexibility, and smooth operations.

Kitchens
Amenities

Kitchen types

Choose a layout that fits your operation—from a single kitchen to a fully custom build.

Build-to-suit
Standard200-400 ft²

Hot cooking

·

Cold & Dry storage

Build-to-suit
Double400-800 ft²

Hot cooking

·

Cold & Dry storage

Build-to-suit
Custom800+ ft²

Hot cooking

·

Cold & Dry storage

What’s included

Every kitchen comes with the space, services, and essentials you need to operate.

Space

  • Private kitchen

  • Driver pickup area

  • Staff locker area

  • Restrooms

  • Mop wash

Services

  • Order pickup & processing

  • Safety & health inspections

  • Cleaning & maintenance

  • Courier handoff

  • Delivery software

  • Delivery logistics

  • Extraction & ventilation

  • On-site support staff

Equipment

*Additional fees apply
  • 3 compartment sink

  • Prep sink

  • Hand sink

  • Commercial hood

  • Tablet

  • Grease-trap / interceptor*

Utilities

  • Gas points

  • Power outlets

  • High power lighting

  • Cold & hot water lines

  • Gas / fire safety system

  • WiFi

  • Trash / recycle

  • Ethernet connections

  • Grease / trap cleaning

  • Hood / flue cleaning

  • Pest control

Total weekly delivery orders

From startup to scale-up, we support kitchens handling thousands of orders weekly — with flexible, cap-free infrastructure.

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Residents (15 min)

Workers (15 min)

Students (15 min)

Median Income

Explore other US locations

Pay only for space you need, compared to 2000 ft2 at a traditional restaurant and get cooking in weeks, not months.