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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. |
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01-30-2013, 11:37 AM | #1 |
On the road to being a farker
Join Date: 06-14-12
Location: Ferdinand, Indiana
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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.
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3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44" |
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01-30-2013, 11:50 AM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Getting sued and being unlicensed is a lot bigger headache!
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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. |
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Thanks from:---> |
01-30-2013, 01:32 PM | #3 |
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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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.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit. |
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01-30-2013, 06:48 PM | #4 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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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.
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01-31-2013, 02:04 PM | #5 |
Knows what a fatty is.
Join Date: 12-07-11
Location: Newburgh, NY
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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.
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02-02-2013, 07:00 AM | #6 |
Found some matches.
Join Date: 04-19-11
Location: Marquette Hts, Il
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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
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02-02-2013, 07:42 AM | #7 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Most people dont become legit because of the costs involved.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-02-2013, 09:45 AM | #8 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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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.
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"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. |
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02-04-2013, 10:38 AM | #9 |
On the road to being a farker
Join Date: 06-14-12
Location: Ferdinand, Indiana
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Sounds like more trouble than its worth, I think I'll pass.
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3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44" |
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02-04-2013, 12:26 PM | #10 |
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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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.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit. |
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