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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 01-05-2010, 11:34 AM   #16
JD McGee
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Quote:
Originally Posted by Philly-QueMaster View Post
Thanks everyone for the replies. I actually spoke the health department and it sounds like it would be easier if I got setup with a local VFW, Church, Fire Hall, or Non-Profit organization. I would be able to use their kitchen as long as it met the HD's code requirements. This is the list they gave me for what they look for.

3 Compartment sink for Washing, Rinsing, and Sanitizing
Food prep sink for washing fruits, veggies, and meat
Mop Sink
Hand Washing Sink - Need one withing every 20 feet of working area.
Materials - Floors, Walls, Ceiling should be smooth and non-porous and easily cleanable.

I now have to find a site to work with.

Patrick
Been there...done that...still lookin' for a prep kitchen! Good luck Patrick!
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Unread 01-05-2010, 01:02 PM   #17
Philly-QueMaster
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What wrong with Philly? I live in Philly chit happens everywhere. Keep us posted Willow Grove 15 min away.
Maybe I should clarify...I hate the government that runs Philly. Mayor Street was a crook. Doing business in Philly is a pain in the @$$. They have like the highest taxes amongst the larger cities. City wage tax...3 percent transfer tax on real estate, you have to pay taxes on Gross Profits up front when doing taxes. Whats that about?

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Unread 01-05-2010, 08:39 PM   #18
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With Mayor Street the deal was pay to play. The new Mayor I call Cutter his deal is just pay. My Family used a local bar for their kitchen. Had to do some hot wings and fries for their customers for use of kitchen.
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Unread 01-06-2010, 01:48 PM   #19
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Here in my part of TN I use the drums roughly 5 times a year for vending. These gigs are small street fairs and the like. The HD does not come around here for 1 day gigs. I cook all my meat at home, pull, shred/slice etc./place in aluminum pans and cool to below 40F. The next day when I set up, I take my drums along and fire them up and I use them to reheat the meat and maintain their temp. Everyone really loves the look and design of a UDS and it really attracts business with people wanting to kmow what they are. Never had any trouble with HD coming around trying to shut me down.(They dont do inspections for one day events as said, but you do see them there just spotchecking I suppose) BTW, I always throw some cherry chunks in the UDS when fireing them up. Even tho I'm just reheating in the pans, the smell of the cherry wood smoke attracts customers as well.
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