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

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 01-30-2013, 11:37 AM   #1
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: St. Anthony, Indiana
Downloads: 0
Uploads: 0
Default Thinking about doing it

I have cooked for several private events for people I know, and have more requests. So I was wondering if it is worth it to get licensed or a certificate or w/e I need in Indiana to be a caterer. Does anyone have any feedback on the headaches it takes to get licensed in Indiana? I know catering can be a lot of work, that doesn't bother me as I already cook for large events, 100+ people, just wondering about the legal headaches.
__________________
Masterbuilt Pro Dual Fuel, Holland gasser, and the Team 30 Pack custom built rig
Marwendholt is offline   Reply With Quote


Unread 01-30-2013, 11:50 AM   #2
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Getting sued and being unlicensed is a lot bigger headache!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Thanks from:--->
Unread 01-30-2013, 01:32 PM   #3
Smoke House Moe
Knows what a fatty is.
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default

Jump in and worry about the landing later.
Of course there are headaches. Move past them.
You are on this forum and already cook for large parties. That doesn't guarantee anything, but it's a great start.
It's hard to foretell how your experience with the legal stuff will be. Reach out to you Heath department. Google "starting a food business in Indiana"
Just remember, no matter how much bs you have to deal with, you would have more if you were starting up in Southern California or Minnesota.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Unread 01-30-2013, 06:48 PM   #4
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

Not sure about Indiana specifics but the legal side is not bad as long as you have patience. The biggest frustration that I have has is dealing with the IRS, they will fine you $500 in a heart beat for making mistakes.
HBMTN is offline   Reply With Quote


Unread 01-31-2013, 02:04 PM   #5
erandolph
Got Wood.

 
erandolph's Avatar
 
Join Date: 12-07-11
Location: Newburgh, NY
Downloads: 0
Uploads: 0
Default

First and foremost, do your research. Call the Dept of Health and see what their requirements are. Do you need to be serv-safe certified in your area? In my opinion that was the biggest hurdle we faced, the Dept of Health requirements and stipulations. . No longer can you prepare items in your home, if you are going to be licensed you best secure a commercial kitchen or commissary license. Contact your insurance company and start getting qoutes for business insurance, workers comp, disability and commercial auto. A personal auto policy will not cover you if you are traveling for an event and get into an accident. I have had no issues with the IRS and setting up the legal entity just takes time and money. You can save yourself a lot but doing it yourself or using a service like legalzoom.
erandolph is offline   Reply With Quote


Unread 02-02-2013, 07:00 AM   #6
mmcooker
Found some matches.
 
Join Date: 04-19-11
Location: Marquette Hts, Il
Downloads: 0
Uploads: 0
Default

I agree with the last post, you will need to start a corporation and transfer your vehicle to a corporate policy, paid helpers need to file a 1099 for tax purposes, you will have to file for and pay state and local sales taxes on food items sold, pay rent to commissary for space. I use a quicken pro book keeper, accountant for taxes and lawyer for legal assistance to set up corp. and file yearly reports. Good Luck
mmcooker is offline   Reply With Quote


Unread 02-02-2013, 07:42 AM   #7
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Most people dont become legit because of the costs involved.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Thanks from:--->
Unread 02-02-2013, 09:45 AM   #8
txschutte
Quintessential Chatty Farker
 
txschutte's Avatar
 
Join Date: 08-02-07
Location: Cozad, NE USA
Downloads: 0
Uploads: 0
Default

My business BOOMED after becoming legal. It was the best business decision I ever made. It's funny how people associate professionalism with legality. And they would be right.
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers

If you really care about this place, you'll show some respect for it.

Finally got my dream cooker, Runaround Sue.

Team Whosoever Q

If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.
txschutte is offline   Reply With Quote


Thanks from:--->
Unread 02-04-2013, 10:38 AM   #9
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: St. Anthony, Indiana
Downloads: 0
Uploads: 0
Default

Sounds like more trouble than its worth, I think I'll pass.
__________________
Masterbuilt Pro Dual Fuel, Holland gasser, and the Team 30 Pack custom built rig
Marwendholt is offline   Reply With Quote


Unread 02-04-2013, 12:26 PM   #10
Smoke House Moe
Knows what a fatty is.
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default

Marwendholt,

We are just being real. Being on this forum can make the whole process much easier. One thing that worked for me was to network with other caterers. They are very helpful.
I reached out to about 10 caterers; 4-5 responded with a helpful email; 2 allowed me to buy them a coffee and answer some of my questions; 1 of those two has become a mentor and a great resource.

If you have determined catering is not for you, keep cooking some great Q and we are still happy to have you here.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Reply

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 01:51 AM.


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.
no new posts