Originally Posted by Know Bull
If you knowingly and intentionally violate the law, you fully deserve every penalty and punishment that the law provides.
Have we completely lost our way? Licensing and health regulations have a specific purpose. You might think that the health and safety of the general public is just a little thing, but you are wrong. Have you ever known anyone that went to a licensed and inspected restaurant but still got sick? And yet you think you deserve to go to a completely uncontrolled environment and operate at less than the minimum legal standard? All to save a few hundred dollars in licensing fees and sanitation?
Of course, you will be able to save even more money by treating and prescribing medicine to anyone that may suffer ill effects from your food. Since licenses do not matter, you should be able to practice medicine too. And you should be able to get a really cheap attorney to represent you, since he will not need a license either.
Streamline your operations all you want. As stated by others, that is the American way. But regulation in the name of public safety is also the American way. Licenses do not cost that much, typically only a few hundred dollars per year. You should be able to cover licensing expenses for the whole year on your first job. And meeting the minimum standards of food safety and hygiene, well that cost is just not negotiable. Just ask the family of a person that dies from salmonella how much the sanitation would have been worth to them.
That brings us back full circle to point #1 - If you knowingly and intentionally violate the law, you fully deserve every penalty and punishment that the law provides.
I would add however that it is not just the licensing fees. In order to become licensed you will need to build/purchase/lease a commercial kitchen. In our state the HD will not license any structure/equipment that is not commercial grade. Therefore you have the license cost + the full cost of the commercial kitchen. Bottom line is if you are going into business expect to incur the full costs of that venture. The leasing of a commercial kitchen keeps us legal and our overhead low.