עָטִין
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 06-13-2008, 02:03 AM   #1
grillfella
is one Smokin' Farker
 
grillfella's Avatar
 
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
Downloads: 0
Uploads: 0
Default catering question

Hey guys I am starting to get legal about my catering business, ie liscense and tax id number. I was told that I had to have a kitchen to prep my food, and my house is not acceptable. What should I do? I am in the process of looking into a small bbq lunch spot with a buddy of mine
grillfella is offline   Reply With Quote
Unread 06-13-2008, 04:33 AM   #2
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

State/city laws vary so much it is hard to give advice on this one. I think the best thing to do is make a call the the county health department and speak to an inspector to get it right from the authority.
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote
Unread 06-13-2008, 06:57 AM   #3
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

I second that. That is the best way. Work with them not against them
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote
Unread 06-13-2008, 11:37 AM   #4
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

Are you asking about catering or opening a restaurant (a small BBQ lunch spot)? If catering, and you plan on prepping/cooking food offsite AND being legit, you need a commercial kitchen to prep in. There are a few spots in LA that'll rent kitchen space to you. If you DO NOT transport cooked product (i.e. you cook and prepare everything onsite), the health department is not concerned with you. You are then considered a personal chef and the same rules as a traditional caterer do not apply.

You really do need to call the health dept and have a chat with them.
__________________
Jet Coatings Smokin' & Fishin' Crew
Vegetarian...Indian word meaning lousy hunter.
Did someone say ROAD TRIP?!?!
Kamado #7
BWS Party
NB offset with baffle and chimney mods--STOLEN
Double-barrel 55-gal drum smoker
A farking weed burner...hehe hehe! Fire's Cool!
Countryhb is offline   Reply With Quote
Unread 06-13-2008, 12:01 PM   #5
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Look for a space that you can use or rent like a church, school, Elks club, Lodge, etc
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote
Unread 06-13-2008, 08:22 PM   #6
NotleyQue
Full Fledged Farker
 
Join Date: 09-05-07
Location: Cardiff by the Sea CA
Downloads: 0
Uploads: 0
Default

I second this.


Quote:
Originally Posted by Plowboy View Post
Look for a space that you can use or rent like a church, school, Elks club, Lodge, etc
__________________
[CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER]
[CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER]


[CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER]
[CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER]
NotleyQue is offline   Reply With Quote
Unread 06-13-2008, 08:43 PM   #7
Caseyjoenz
On the road to being a farker
 
Caseyjoenz's Avatar
 
Join Date: 12-09-07
Location: Pewaukee, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Countryhb View Post
If you DO NOT transport cooked product (i.e. you cook and prepare everything onsite), the health department is not concerned with you. You are then considered a personal chef and the same rules as a traditional caterer do not apply.

You really do need to call the health dept and have a chat with them.
Well...in your city maybe. I was hoping to take the Personal Chef route, but was told "no way". I agree with everyone else...talk directly to the man (or woman) and you'll save yourself time and money.
__________________
The Dude: Yeah, well. The Dude abides.

Medium Spicewine
3 WSMs

www.smokincaboose.com
Caseyjoenz is offline   Reply With Quote
Unread 06-21-2008, 02:18 AM   #8
Qcrue2U
is one Smokin' Farker
 
Qcrue2U's Avatar
 
Join Date: 06-13-08
Location: San Luis Obispo, CA
Downloads: 0
Uploads: 0
Default

I actually am going through this as we speak. I have been told by the H.D. that I must find a commensary that is up to date with the H.D. I can ONLY prepare food onsite. You cannot even marinate, unless I rent space from a comminsary that is up to date with the H.D. Then you must have a proper tent with guidlines. This is for a temporary H.D. cert... If you have a mobile unit, then you must file for a MOBILE UNIT Cert. Your mobile unit must be inspected by the HD as well.. Then of course, you need a business license, a home occupance permit, a fictitious business statement, a bank account, and a sellers permit... WOW!!! :( Each county is different, and I agree with eveyone else, talk directly to the HD.
__________________
NexGrill 110,000 btu, (B.A.M.F.)
SilverSmoker!!
(2) wsm clones :P
el cheapO gasser
ECB - Smoke N Grill
mini webber clone, with warming rack!
Brinkman - Verticle
My arsenals of the trade!! \m/

Qcrue2U is offline   Reply With Quote
Thanks from:--->
Unread 06-21-2008, 06:42 PM   #9
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Yep. It's a PITA. That's why I don't do any catering except for stuff at the church. I made a run at it for about 3 years. Made a few $$ and had some fun but I was always right on the edge of non-compliance.

The commissary was my main stumbling block...if I had the bucks I'd buy or rent a small place (like an old hamburger stand) and set it up for catering -- maybe do some retail walk-up/carry out business on Friday and Saturday.

I will say, at least in this area, there is plenty of work for a BBQ caterer that will handle small jobs (25 folks) as well as the El-Grande events. I never advertised except for our low key website and would get several calls a month for ribs, BBQ B'Day parties, etc. The work is out there if you can get through the hoops.
__________________
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 06-21-2008, 11:23 PM   #10
Paulie G.
is one Smokin' Farker
 
Paulie G.'s Avatar
 
Join Date: 08-07-06
Location: Bluffton, SC
Downloads: 0
Uploads: 0
Default

Talk to your local church. If they have a commercial kitchen, offer to donate your time, i.e. a free bbq in return for them allowing you to use their kitchen as a commissary.
__________________
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
Paulie G. is offline   Reply With Quote
Thanks from:--->
Unread 08-26-2008, 11:42 AM   #11
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

We jump through a few hoops, but our saving grace is our trailer. Cook on site, keep the rig compliant, and think disposable for everything. When we have to do china place settings we rent 'em. That way, they wash 'em.
__________________
[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 08-26-2008, 02:28 PM   #12
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

We're in the process right now. Looking for a commercial kitchen so we can prepare ahead of time for vending at different events. It ain't easy but it's got to be done. If you are only doing stuff that you can prepare on site (Chicken, ribs, links tacos burgers, whatever) then the portable sink is your only large hurdle. Most places won't have one onsite and you are supposed to have a 3 basin sink with at least:

20 gal fresh water tank
30 gallon gray water tank

It can be larger but gray water has to be at least 1.5 times bigger.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote
Unread 08-26-2008, 04:52 PM   #13
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jbrink01 View Post
We jump through a few hoops, but our saving grace is our trailer. Cook on site, keep the rig compliant, and think disposable for everything. When we have to do china place settings we rent 'em. That way, they wash 'em.
Down here (LA/OC) your rig won't save you, as you need a commercial kitchen to park it at.
__________________
Jet Coatings Smokin' & Fishin' Crew
Vegetarian...Indian word meaning lousy hunter.
Did someone say ROAD TRIP?!?!
Kamado #7
BWS Party
NB offset with baffle and chimney mods--STOLEN
Double-barrel 55-gal drum smoker
A farking weed burner...hehe hehe! Fire's Cool!
Countryhb is offline   Reply With Quote
Unread 08-26-2008, 08:26 PM   #14
smokinit
is One Chatty Farker

 
smokinit's Avatar
 
Join Date: 03-16-07
Location: Coxsackie NY
Downloads: 3
Uploads: 0
Default

Quote:
Originally Posted by jbrink01 View Post
We jump through a few hoops, but our saving grace is our trailer. Cook on site, keep the rig compliant, and think disposable for everything. When we have to do china place settings we rent 'em. That way, they wash 'em.
I went this route also but had mine bulit in to truck. HD will tell you all you need to know. Good Luck!!
__________________
Authorized Humphrey Smoker Dealer
http://www.bbq-brethren.com/forum/sh...d.php?t=154925
smokinit is offline   Reply With Quote
Unread 08-26-2008, 08:59 PM   #15
ThomEmery
Babbling Farker
 
ThomEmery's Avatar
 
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
Default

I only do private parties. Because Riverside Co. Calif. has no requirements when these are cooked on site. The customers usually want Ribs, Chicken and Tri tip, Quick cooks
We have done high temp cooks to get er done Brisket and Butts

I am really happy we have this Forum on the Brethren
__________________
Catering, Contests, and Community Service

Team What Wood Jesus Que?

Www.bbqthom.com
ThomEmery is online now   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Catering Question Q Haven Catering, Vending and Cooking For The Masses. 20 03-27-2009 09:22 PM
Question for those Catering Bossmanbbq Catering, Vending and Cooking For The Masses. 18 09-04-2008 10:55 PM
Catering Question Grillman40 Q-talk 18 06-27-2007 10:35 AM
Catering Question BBQ_Mayor Q-talk 9 06-05-2007 12:28 PM
Catering Question River City Smokehouse Q-talk 15 02-19-2006 08:32 PM

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 08:24 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.