catering question

grillfella · 06-13-2008, 02:03 AM

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

Smokin Gator · 06-13-2008, 04:33 AM

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.

parrothead · 06-13-2008, 06:57 AM

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

Countryhb · 06-13-2008, 11:37 AM

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.

Plowboy · 06-13-2008, 12:01 PM

Look for a space that you can use or rent like a church, school, Elks club, Lodge, etc

NotleyQue · 06-13-2008, 08:22 PM

I second this.

Quote:

Originally Posted by Plowboy

Look for a space that you can use or rent like a church, school, Elks club, Lodge, etc

Caseyjoenz · 06-13-2008, 08:43 PM

Quote:

Originally Posted by Countryhb

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.

Qcrue2U · 06-21-2008, 02:18 AM

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.

chad · 06-21-2008, 06:42 PM

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.

Paulie G. · 06-21-2008, 11:23 PM

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.

jbrink01 · 08-26-2008, 11:42 AM

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.

Bigmista · 08-26-2008, 02:28 PM

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.

Countryhb · 08-26-2008, 04:52 PM

Quote:

Originally Posted by jbrink01

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.

smokinit · 08-26-2008, 08:26 PM

Quote:

Originally Posted by jbrink01

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!!

ThomEmery · 08-26-2008, 08:59 PM

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

06-13-2008, 02:03 AM	#1
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles	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

06-13-2008, 04:33 AM	#2
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	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

06-13-2008, 06:57 AM	#3
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	I second that. That is the best way. Work with them not against them __________________ Greg American Picker Blog

06-13-2008, 11:37 AM	#4
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA	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!

06-13-2008, 12:01 PM	#5
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	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

06-21-2008, 02:18 AM	#8
Qcrue2U is one Smokin' Farker Join Date: 06-13-08 Location: San Luis Obispo, CA	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/ The Eatery - BBQ, Grill & other Tasty Treats

06-21-2008, 06:42 PM	#9
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	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 (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

06-21-2008, 11:23 PM	#10
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	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.

08-26-2008, 11:42 AM	#11
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	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]

08-26-2008, 02:28 PM	#12
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	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? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

08-26-2008, 08:59 PM	#15
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	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

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