Check with the HD to see what is required there. All states are different, and even local county and cities have different regulations. Get a realistic idea of what start up costs are going to be. Start there and then see if you really want to cater. Do you have commercial kitchen space available?
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.
Saddles BBQ Bistro