kgrigio
Knows what a fatty is.
A friend of mine has a successful Mexican restaurant and is looking to add items to his menu and he knows I do BBQ. We started throwing around the idea of me opening up a business for smoking a fixed amount of pounds of pulled pork each week and selling it to his restaurant where he would incorporate the meat into various dishes.
I am looking into the licensing and permits and where I might rent a building with a commercial kitchen. We have toyed with using his kitchen, but the back of his restaurant is an ally with a small shared patio and not a place I would want to put a smoker, but might be the direction we go just to get started.
If this arrangement goes well I would look to expanding to other restaurants in the area.
To help avoid a lot of up front expenses, I would like to use my two smokers. Would this even be acceptable from a permit and licensing standpoint?
Would I be able to use my home vacuum sealer or would I need to purchase a commercial grade sealer?
If anyone has any other advice, or things I need to consider, or pitfalls to be aware of I would be more than grateful.
I am looking into the licensing and permits and where I might rent a building with a commercial kitchen. We have toyed with using his kitchen, but the back of his restaurant is an ally with a small shared patio and not a place I would want to put a smoker, but might be the direction we go just to get started.
If this arrangement goes well I would look to expanding to other restaurants in the area.
To help avoid a lot of up front expenses, I would like to use my two smokers. Would this even be acceptable from a permit and licensing standpoint?
Would I be able to use my home vacuum sealer or would I need to purchase a commercial grade sealer?
If anyone has any other advice, or things I need to consider, or pitfalls to be aware of I would be more than grateful.