Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


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.

Thread Tools
Old 09-22-2008, 04:53 PM   #1
Quintessential Chatty Farker
txschutte's Avatar
Join Date: 08-02-07
Location: Cozad, Nebraska
Default Your Local Inspector

Make him your friend.

If you are going to build, or have a concession trailer built, they can be the difference between costing you thousands, or having the ability to conform to guidelines on a minimal budget.

My local inspector has given me input on sink systems, lighting, and even problem areas during inspections. Was very courteous, and even made the comment that he wished many more looked at him as aperson that was trying to improve thier business, rather than trying to tear it down.

I was informed my area conforms to Fed Standards with no local addendums in place.

Easy Peasy.

Here's the link for more Nebraskans wanting to venture out.
"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.

Your beard is so stupid, it took two hours to watch 60 Minutes.
txschutte is offline   Reply With Quote
Old 09-22-2008, 07:41 PM   #2
is One Chatty Farker

smokinit's Avatar
Join Date: 03-16-07
Location: Coxsackie NY

Had mine built to their specs and then some so inspection is a breeze and it doesn't hurt to speak with your local restaurnt owners who go through it daily to give you some tips.
smokinit is offline   Reply With Quote
Old 09-23-2008, 12:08 AM   #3
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA

We call our local inspector on a regular basis. She is good. But, going out of the area is another story. sigh
Rollin' Smoke BBQ - West
Marsha is offline   Reply With Quote
Old 09-24-2008, 07:47 AM   #4
is one Smokin' Farker
ipls3355's Avatar
Join Date: 04-27-07
Location: Mattoon, IL

Originally Posted by txschutte View Post
Make him your friend.
Excellent advise!! Things go much smoother when you are working with the inspector not against him.

Crankin out Q on my ECB since 2005
UDS born September, 2007
22" Weber Kettle
18" Weber Kettle
ipls3355 is offline   Reply With Quote

Similar Threads
Thread Thread Starter Forum Replies Last Post
On the local news! snoqualmiesmoker Q-talk 6 04-19-2010 06:22 PM
St Pete FL local smokinphreak Cattle Call !!! 31 11-17-2008 02:13 PM
Mr Inspector is here! Ashmont Q-talk 1 04-04-2008 11:44 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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 07:45 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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