A business venture question.

Paulmark · 05-04-2010, 02:59 AM

What do you guys think about this trailer? Sixteen foot 2500. And if I wanted to cater with it, would I still need a concession trailer with triple sink, etc?

P.S. Yes, I'm going over the California retail food code now, thank you Wlfpkrcn and Parrothead.

114315.

Mobile food facilities shall be operated within 200 feet travel distance
of approved and readily available toilet and handwashing facilities, or as
otherwise approved by the enforcement agency, to ensure restroom facilities are
available to facility employees whenever the mobile food facility is stopped to

conduct business for more than a one-hour period
I guess this covers it?

Bbq Bubba · 05-04-2010, 07:41 AM

Do you wish to cater or vend?

2 totally different animals when it comes to the HD.

kurtsara · 05-04-2010, 09:30 AM

Quote:

Originally Posted by Bbq Bubba

Do you wish to cater or vend?

2 totally different animals when it comes to the HD.

In his post he said he wants to cater, they sure make a guy jump through allot of hoops to sell food

C Rocke · 05-04-2010, 09:37 AM

Quote:

Originally Posted by Paulmark

What do you guys think about this trailer? Sixteen foot 2500. And if I wanted to cater with it, would I still need a concession trailer with triple sink, etc?

P.S. Yes, I'm going over the California retail food code now, thank you Wlfpkrcn and Parrothead.

114315.

Mobile food facilities shall be operated within 200 feet travel distance

of approved and readily available toilet and handwashing facilities, or as
otherwise approved by the enforcement agency, to ensure restroom facilities are
available to facility employees whenever the mobile food facility is stopped to

conduct business for more than a one-hour period
I guess this covers it?

Catering usually does not fall under MFF section. Vending is the area where the HD codes really stack up. CRFC is more about the vending/restaurant/catering truck side. More important for a true catering operation in CA is a commissary or licensed kitchen for prep, storage and clean up.

Paulmark · 05-04-2010, 01:05 PM

Quote:

Originally Posted by Bbq Bubba

Do you wish to cater or vend?

2 totally different animals when it comes to the HD.

I'd like to do both.
Thank you.

Quote:

Originally Posted by kurtsara

In his post he said he wants to cater, they sure make a guy jump through allot of hoops to sell food

I want to know what I need to know about both options.

Quote:

Originally Posted by C Rocke

Catering usually does not fall under MFF section. Vending is the area where the HD codes really stack up. CRFC is more about the vending/restaurant/catering truck side. More important for a true catering operation in CA is a commissary or licensed kitchen for prep, storage and clean up.

[/LEFT]

Thank you.

big brother smoke · 05-04-2010, 01:34 PM

Paul: Trailer looks worn, but if the foundation is in tact, it is a descent price that you should easily be able to re-coup your cost. Plenty of room to "make it happen."

A grill is a necessary tool for catering where the customer sets the menu versus vending where you set the menu. Meaning you gonna always have folks wanting chicken (grill) and and some type of roast or ribs (smoker).

Am I farking making sense?

Paulmark · 05-04-2010, 03:23 PM

Quote:

Originally Posted by big brother smoke

Paul: Trailer looks worn, but if the foundation is in tact, it is a descent price that you should easily be able to re-coup your cost. Plenty of room to "make it happen."

A grill is a necessary tool for catering where the customer sets the menu versus vending where you set the menu. Meaning you gonna always have folks wanting chicken (grill) and and some type of roast or ribs (smoker).

Am I farking making sense?

Yes total sense, thank you for the reply.

deguerre · 05-04-2010, 03:33 PM

Wow. I wish you luck and success if you go forward with this!

landarc · 05-04-2010, 03:56 PM

Paul, I would recommend you also check with the counties you intend to work in. Each county has discretion in how they will interpret and enforce the codes. At a minimum, you will probably need some form of hand-washing facility. There is often a requirement for cold storage as well. Good luck, that looks like an excellent trailer for a starting point.

PorkQPine · 05-04-2010, 04:59 PM

Go to your county HD and sit down with them and tell them what you want to do and they will give you the options. I am in CA and my county HD is strict but helpful. Once you know what they require then you can decide if you want to vend or cater or be a private chef. Each has it's good and bad points. Private chef is cheapest and easiest way to go followed by catering and lastly vending. Don't be afraid to ask HD, better to know in advance than be shut down and fined later.

05-04-2010, 02:59 AM	#1
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	A business venture question. What do you guys think about this trailer? Sixteen foot 2500. And if I wanted to cater with it, would I still need a concession trailer with triple sink, etc? P.S. Yes, I'm going over the California retail food code now, thank you Wlfpkrcn and Parrothead. 114315. Mobile food facilities shall be operated within 200 feet travel distance of approved and readily available toilet and handwashing facilities, or as otherwise approved by the enforcement agency, to ensure restroom facilities are available to facility employees whenever the mobile food facility is stopped to conduct business for more than a one-hour period I guess this covers it? Last edited by Paulmark; 05-04-2010 at 06:09 AM..

05-04-2010, 07:41 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Do you wish to cater or vend? 2 totally different animals when it comes to the HD. __________________ 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

05-04-2010, 01:34 PM	#6
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Paul: Trailer looks worn, but if the foundation is in tact, it is a descent price that you should easily be able to re-coup your cost. Plenty of room to "make it happen." A grill is a necessary tool for catering where the customer sets the menu versus vending where you set the menu. Meaning you gonna always have folks wanting chicken (grill) and and some type of roast or ribs (smoker). Am I farking making sense? __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

05-04-2010, 03:33 PM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Wow. I wish you luck and success if you go forward with this! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

05-04-2010, 03:56 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Paul, I would recommend you also check with the counties you intend to work in. Each county has discretion in how they will interpret and enforce the codes. At a minimum, you will probably need some form of hand-washing facility. There is often a requirement for cold storage as well. Good luck, that looks like an excellent trailer for a starting point. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-04-2010, 04:59 PM	#10
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	Go to your county HD and sit down with them and tell them what you want to do and they will give you the options. I am in CA and my county HD is strict but helpful. Once you know what they require then you can decide if you want to vend or cater or be a private chef. Each has it's good and bad points. Private chef is cheapest and easiest way to go followed by catering and lastly vending. Don't be afraid to ask HD, better to know in advance than be shut down and fined later. __________________ PorkQPine

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