Originally Posted by Pyle's BBQ
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?
I'm having a tough time finding regulations that are relevant to barbecue in California. I'm not sure what to call wood-smoking or what the state typically recognizes that as. All i've found so far is the CA regulation banning grills from balconies, patios, and condos.
I don't have space available yet, but there are more than a few commercial kitchens that are ready to rent. I was planning on making my HQ there and do most of the prepping there when its needed.