The BBQ BRETHREN FORUMS.  



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 > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-14-2018, 07:42 AM   #1
Mrshaunyd
Knows what a fatty is.

 
Mrshaunyd's Avatar
 
Join Date: 05-15-16
Location: Michigan
Default Question about selling Meat to restaurant?

I was approached by a local restaurant about possibly cooking meat the night before for them to sale the next day. I have never done anything like this before and was wondering how it works and or risk involved?

Also how do you charge?

Any tips or thoughts on this would be appreciated.
__________________
Capt'n Flaskies BBQ Team/Traeger Jr Elite Pellet Pooper, New PBC, Abes Smoker aka big red.
Mrshaunyd is offline   Reply With Quote




Old 02-14-2018, 08:12 AM   #2
ModelMaker
is Blowin Smoke!
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default

Sad to say in todays world highly improbable.
Ed
__________________
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge


And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote


Old 02-14-2018, 08:37 AM   #3
Monte Cristo
Full Fledged Farker
 
Join Date: 07-13-16
Location: Westerly, RI
Default

Do you have an LLC set up?
__________________
270 Smokers - Sumo Insulated Cabinet Smoker
Monte Cristo is offline   Reply With Quote


Old 02-14-2018, 09:14 AM   #4
Zak
Full Fledged Farker

 
Zak's Avatar
 
Join Date: 11-23-10
Location: Monson, MA
Default

First off you need to contact your local Board of Health to see if this is even doable. Some places are very strict and would require you to have a "professional grade kitchen setup" plus all the certifications required to operate a kitchen. That right there will stop a lot of people due to the investment required. Then, if it's even doable for you then you need to protect yourself by forming a business of some sorts, it's up to you how you want to organize it, then make sure you're covered through insurance.
Zak is offline   Reply With Quote


Old 02-14-2018, 09:18 AM   #5
poorolddan
Full Fledged Farker

 
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
Default

This question seems to be asked about every couple of weeks. Do a search and you can find a lot of opinions.
poorolddan is offline   Reply With Quote


Old 02-14-2018, 09:20 AM   #6
Mrshaunyd
Knows what a fatty is.

 
Mrshaunyd's Avatar
 
Join Date: 05-15-16
Location: Michigan
Default

Quote:
Originally Posted by Zak View Post
First off you need to contact your local Board of Health to see if this is even doable. Some places are very strict and would require you to have a "professional grade kitchen setup" plus all the certifications required to operate a kitchen. That right there will stop a lot of people due to the investment required. Then, if it's even doable for you then you need to protect yourself by forming a business of some sorts, it's up to you how you want to organize it, then make sure you're covered through insurance.
That is the thing I would not be operating the kitchen, this is a fully licensed insured restaurant. They asked me about preparing say brisket over night for them to purchase from me for them to sale in their restaurant. All I would be doing is cooking it. I live next door to them.
__________________
Capt'n Flaskies BBQ Team/Traeger Jr Elite Pellet Pooper, New PBC, Abes Smoker aka big red.
Mrshaunyd is offline   Reply With Quote


Old 02-14-2018, 09:24 AM   #7
Mrshaunyd
Knows what a fatty is.

 
Mrshaunyd's Avatar
 
Join Date: 05-15-16
Location: Michigan
Default

Quote:
Originally Posted by poorolddan View Post
This question seems to be asked about every couple of weeks. Do a search and you can find a lot of opinions.
It keeps coming up as if I was starting a catering business or my own restaurant which is not the case I have no means whatsoever to go into the food business aside from it being a hobby lol.

I guess I am just trying to figure out if this would crossover any legal boundaries
__________________
Capt'n Flaskies BBQ Team/Traeger Jr Elite Pellet Pooper, New PBC, Abes Smoker aka big red.
Mrshaunyd is offline   Reply With Quote


Old 02-14-2018, 09:33 AM   #8
Czarbecue
Babbling Farker

 
Czarbecue's Avatar
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default

Just become an employee or contractor and use their facilities. That would get you covered if they are properly insured.
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is online now   Reply With Quote


Thanks from: --->
Old 02-14-2018, 09:34 AM   #9
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Quote:
Originally Posted by Mrshaunyd View Post
It keeps coming up as if I was starting a catering business or my own restaurant which is not the case I have no means whatsoever to go into the food business aside from it being a hobby lol.

I guess I am just trying to figure out if this would crossover any legal boundaries
if you are cooking in their kitchen then there should not be an issue. the issue starts when you are using your kitchen and your cooker. i would contact the local health department. they can tell you what is legal and what is not. i know we sound like broken records and debbie downers but no matter how slim there is a chance you could get into trouble and lose everything you own. will it actually happen? 99.999%....no. it comes down to how comfortable you are with the whole situation.
__________________
Paul

Shirley 24x55 Straight Back Cabinet 4 Racks
T&K Smokers GF /Abe's 48" Entertainer / 22.5 OTG
28" BS / Custom 20x52 vertical / Jimmy with CB Roti
Red Box Smoker on custom cart

2018 Texas Fall Bash - Oct. 27th 2018 https://www.bbq-brethren.com/forum/s...19#post3972819
2018 Texas Fall Bash Sign Up https://goo.gl/L6rTyE
pjtexas1 is online now   Reply With Quote


Thanks from:--->
Old 02-14-2018, 09:35 AM   #10
Mrshaunyd
Knows what a fatty is.

 
Mrshaunyd's Avatar
 
Join Date: 05-15-16
Location: Michigan
Default

Quote:
Originally Posted by Czarbecue View Post
Just become an employee or contractor and use their facilities. That would get you covered if they are properly insured.
Yeah that is what my wife mentioned to just be put on their payroll as a part time employee. I think I might honestly just pass on the whole thing though, as I said this is a hobby first, aside from backyard q and a few competitions I am content plus I do not know enough about the business end of it to feel to comfortable.
__________________
Capt'n Flaskies BBQ Team/Traeger Jr Elite Pellet Pooper, New PBC, Abes Smoker aka big red.
Mrshaunyd is offline   Reply With Quote


Old 02-14-2018, 09:48 AM   #11
thunderalley3
Full Fledged Farker

 
Join Date: 11-20-12
Location: Daytona Beach, Florida
Default

When you prepare food for resale you are encountering many legal boundaries.

I understand that you live next door and only want to cook meat to sell to them so that they can sell resale. This is where your problem is, in most States any food prepared for resale has to be done in a commercially licensed and inspected kitchen, period. You can't make a pie in your home and sell it at a farmers market. You can't make pickles and sell them, legally unless you are doing this in a licensed and inspected kitchen. You are entering the same territory.

I understand that they are a licensed and inspected facility. You could go to work for them, in their facility and prepare food for them to sell and be perfectly legal, however just remember that your smoker must meet the criteria to be a commercial smoker which there are few that do.

Just to close the other side of this coin is that they are opening themselves up to legal issues as well because they must purchase food for resale from licensed and inspected facilities for resale and must be able to prove it's origin. If they had a customer eat your brisket and file a complaint of becoming ill they would be held responsible, which in turn they must provide their source for the suspect food which would red flag them and implicate you as well.

Unfortunately for those of us that would enjoy doing this legalities prevent it, but fortunately for consumers food safety is of great concern to the health departments, both local and Federal.
thunderalley3 is offline   Reply With Quote


Old 02-14-2018, 10:17 AM   #12
HuskyJW
Knows what a fatty is.
 
Join Date: 01-28-16
Location: Vancouver, WA
Default

Deal in cash only....if anything happens....deny, deny, deny.
HuskyJW is offline   Reply With Quote


Old 02-14-2018, 12:31 PM   #13
Jason TQ
somebody shut me the fark up.

 
Jason TQ's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Default

Worries me about the place that asked you to do it.......in theory THEY should know better and to ask similar questions like folks are here. Vs just being all "Yolo!!" and just asking the guy living next door that can cook banging bbq to sell him a brisket or two.
__________________
-Jason
I didn't choose D-Canoe life..........
SF 30x70
3 Hunsaker Drums
Weber 18.5 Kettle
Big Green Egg XL
"Tenacious Q" Competition Team, Head Idiot
KCBS CBJ
Jason TQ is online now   Reply With Quote


Thanks from:--->
Old 02-14-2018, 12:33 PM   #14
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Just cook and deliver with these on and you won't get caught.

__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from: --->
Old 02-14-2018, 12:56 PM   #15
Sid Post
is one Smokin' Farker
 
Join Date: 05-31-13
Location: East Texas, USA
Default

US food law isn't very strict by many standards. Paranoia about problems unseen for decades can also be an issue. This all varies from state to state and county to county. The law really isn't ever an issue with things like this in most cases until someone gets sick or a lawyer or news reporter gets involved.

Is the small amount of money you would make worth the risk? Now factor in the value of your time, the cost of forming an LLC to protect your other assets (home, car, bank accounts, etc.), insurance (or risk losing all LLC assets), etc.? Does your smoker or spice blend have any allergens in it? Who covers the medical bills or are you insured?

As a beekeeper, this is an issue as well. Worker bees generally fly a 2 mile radius to collect nectar and pollen. Will any of that have an allergen in it? How about someone failing a drug test from using my honey (yep, a friends honey tested positive for marijuana)? Now, what are the local laws regarding hobbyist beekeeper sales?

What, you want 'fresh' milk? Unpasteurized cheese and other dairy products? And, you don't want to milk your own 'personal' cow? The local dairy can't take milk for sale off its property unless it is pasteurized. However, I can go there and buy some myself and self-transport it home legally.

The same goes with pasteurized and unpasteurized beer. Where do you live? Where was it bottled? Was it a 'gift' to someone or did they buy it? Etc.

Unless the financial reward is meaningful to you and worth the investment in time and money, stick to your personal cooks.
__________________
14"/18"/22"/22" 'stacker' WSM's, 26" Weber Kettle, VG Kamado, GMG Crockett
Sid Post is online now   Reply With Quote


Thanks from:--->
Reply

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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