ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 12-07-2010, 11:54 AM   #1
agold791
Found some matches.
 
agold791's Avatar
 
Join Date: 10-28-09
Location: Holbrook, NY
Downloads: 0
Uploads: 0
Default New Catering Business Question

A friend and I are working on starting a small BBQ business in NY and I'm trying to figure out our budget. We want to get this started the right way and be totally legit. Besides the HD permits, insurance, and business registration, what is the rough cost of startup? What cooker would you recommend? Any info would be a big help.
agold791 is offline   Reply With Quote
Unread 12-07-2010, 12:05 PM   #2
Grillman
is One Chatty Farker
 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

Step number 1
Go to the Health Department, in person, find out what the requirements are for what
you want to do. Some require it all to be built from Stainless Steel. Find out what the
Health Department laws are for where you live. They will likely have these regulation
printed out...so you don't make any mistakes.
Don't spend any money until you have talked to the Health Department. You don't
want to spend money on equipment that you can't use.

Don't assume that something is Legal and OK, because you saw somebody else on the
street doing it. Some people avoid the Health Department regulations by only selling
food on the weekends; when the Health Dept. is closed and they are unlikely to
get caught.

Last edited by Grillman; 12-07-2010 at 12:06 PM.. Reason: typo
Grillman is online now   Reply With Quote
Thanks from:--->
Unread 12-07-2010, 12:30 PM   #3
chromestacks
Full Fledged Farker
 
chromestacks's Avatar
 
Join Date: 11-12-10
Location: Guilford, N.Y.
Downloads: 0
Uploads: 0
Default

The HD is going to tell you that you need a commercial kitchen or commisary. Your home kitchen will not qualify! If you do not have something in the works, check with your church, fire dept, or butcher shop. The insurance that you mention does this include NYS disability? workmans comp? They are also required in addition to liability insurance. What type of catering are you offering? is all food to be cooked onsite? Do you intend to also have a BBQ stand that you sell out of? Grillman also made a valid point about not buying anything until you talk to the HD. GO There In Person. You will have a better understanding of the requirements when you leave. As far as start up cost, at the very minimum I would think you are looking at 8K-15K
__________________
will be a Pit Master someday
chromestacks is offline   Reply With Quote
Unread 12-07-2010, 01:05 PM   #4
agold791
Found some matches.
 
agold791's Avatar
 
Join Date: 10-28-09
Location: Holbrook, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chromestacks View Post
The HD is going to tell you that you need a commercial kitchen or commisary. Your home kitchen will not qualify! If you do not have something in the works, check with your church, fire dept, or butcher shop. The insurance that you mention does this include NYS disability? workmans comp? They are also required in addition to liability insurance. What type of catering are you offering? is all food to be cooked onsite? Do you intend to also have a BBQ stand that you sell out of? Grillman also made a valid point about not buying anything until you talk to the HD. GO There In Person. You will have a better understanding of the requirements when you leave. As far as start up cost, at the very minimum I would think you are looking at 8K-15K
Initially, the plan is to provide a drop-off only service and no bbq stand. We may vend at festivals on occasion if this gets off the ground (I am aware that this would require a separate permit).
agold791 is offline   Reply With Quote
Unread 12-07-2010, 09:49 PM   #5
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

Matters not how you serve it, the HD will be involved if you go legit. My trailer passes HD, has refrigeration, an FEC500 and hot / cold water / 3 well, etc. $30,000 + $1500 a year in insurance and permits. Pellets at $700 a ton,....................etc
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote
Thanks from:--->
Unread 12-07-2010, 11:08 PM   #6
chromestacks
Full Fledged Farker
 
chromestacks's Avatar
 
Join Date: 11-12-10
Location: Guilford, N.Y.
Downloads: 0
Uploads: 0
Default

you will still need a commisary or a vending truck/trailer that passes the HD requirements. You need this no matter when/where/how you serve
__________________
will be a Pit Master someday
chromestacks is offline   Reply With Quote
Thanks from:--->
Unread 12-08-2010, 01:18 PM   #7
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chromestacks View Post
you will still need a commisary or a vending truck/trailer that passes the HD requirements. You need this no matter when/where/how you serve
That statement has a lot to do with the state you live in. However, personal chefs in most places I heard, can get around the commisary issue. All must simply be done on site and must be a private function! YMMV!
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote
Thanks from:--->
Unread 12-08-2010, 04:26 PM   #8
HandsomeSwede
Full Fledged Farker
 
Join Date: 03-12-09
Location: Genesee Valley, NY
Downloads: 0
Uploads: 0
Default

The "private chef loophole" is a falsehood. Listen to chrome, looks like he's done this.
HandsomeSwede is offline   Reply With Quote
Unread 12-08-2010, 04:57 PM   #9
PorkQPine
Full Fledged Farker
 
Join Date: 12-10-07
Location: Roseville, CA
Downloads: 0
Uploads: 0
Default

If you are going the private chef route make sure you know the rules.
__________________
PorkQPine
PorkQPine is offline   Reply With Quote
Thanks from:--->
Unread 12-08-2010, 06:13 PM   #10
HBMTN
is One Chatty Farker

 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

I did it last winter, I spent about $30-35k if you count equipment I already had. The all season long it seemed I needed more and more so I spent another $5000 during the season. Now in winter I am looking at growing pains and could spend another $12,000 if I had it. I wouls say done on the cheap you could do it as cheap as $5000 and ski is the limit on the high end.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Unread 12-08-2010, 06:40 PM   #11
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by agold791 View Post
A friend and I are working on starting a small BBQ business in NY and I'm trying to figure out our budget. We want to get this started the right way and be totally legit. Besides the HD permits, insurance, and business registration, what is the rough cost of startup? What cooker would you recommend? Any info would be a big help.
Big question here is what your main objective is, full time or just local parties and events. New York State is tough with the comp laws and such to have a workforce, so start out small where the two of you can handle it and cost is up to you and what you have to spend, but be ready!
try to find someone in your area that you wont be stealing thier customers and belly up to them and ask questions, help out on a busy night...
__________________
TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..
BigBellyBBQ is offline   Reply With Quote
Unread 12-08-2010, 06:56 PM   #12
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HandsomeSwede View Post
The "private chef loophole" is a falsehood. Listen to chrome, looks like he's done this.
Ok, I guess, I have no farking idea what I am talking about.

I also guess, I have never catered a single event

That term comes from my HD, not a term, I farted out my arse!


Now, iffin he is doing drop off only, he will need to have a commisary.

I digress!
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"

Last edited by big brother smoke; 12-08-2010 at 07:14 PM..
big brother smoke is offline   Reply With Quote
Thanks from:--->
Unread 12-08-2010, 07:54 PM   #13
HBMTN
is One Chatty Farker

 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

I'm with Big Brother Smoke, here in Va while the personal chef thing walks a fine line I was told pretty much by the HD that they would not have a problem if I cooked onsite but if I cooked and transported food that is where they get involved. If you do the personal chef way it would be a lot cheaper to start out. MY only concern is do you want to set up in a strangers yard the night before and cook all night and use thier kitchen?
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Unread 12-08-2010, 10:05 PM   #14
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
That statement has a lot to do with the state you live in. However, personal chefs in most places I heard, can get around the commissary issue. All must simply be done on site and must be a private function! YMMV!
Thant's how I roll...on site private catering only!

Quote:
Originally Posted by chromestacks View Post
you will still need a commissary or a vending truck/trailer that passes the HD requirements. You need this no matter when/where/how you serve
Not true brother...(at least here in WA)...as long as all meats are prepped and cooked on site and you are not selling to the general public...youre good to go! IF you want to serve the general public then you can apply for a vending permit and use a comp set up for hand/dish wash and sanitizing...still an on-site prep and cook...
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, MAK Grills, and BBQr's Delight.
We cook on MAK Grills, WSM's, & BPS Drums.
JD McGee is online now   Reply With Quote
Thanks from:--->
Unread 12-08-2010, 10:07 PM   #15
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HBMTN View Post
I'm with Big Brother Smoke, here in Va while the personal chef thing walks a fine line I was told pretty much by the HD that they would not have a problem if I cooked onsite but if I cooked and transported food that is where they get involved. If you do the personal chef way it would be a lot cheaper to start out. MY only concern is do you want to set up in a strangers yard the night before and cook all night and use thier kitchen?
Think hot-n-fast cooking neighbor! I can arrive on site @ 6am prep and cook brisket and pulled pork and be ready to serve by 1pm...seriously...
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, MAK Grills, and BBQr's Delight.
We cook on MAK Grills, WSM's, & BPS Drums.
JD McGee is online now   Reply With Quote
Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Gettin out of the catering business... JD McGee Catering, Food Handling and Awareness 30 12-26-2011 09:01 PM
Getting started in the catering business quiz big brother smoke Catering, Vending and Cooking For The Masses. 19 10-03-2009 11:02 PM
I'm Planning to Start a Catering Business. Wesman61 Catering, Vending and Cooking For The Masses. 24 07-26-2009 05:37 PM
Catering Business Questions boberosabbq Q-talk 5 11-30-2006 08:25 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:59 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.