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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.


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Old 12-23-2018, 10:34 AM   #16
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This thread has inspired me in a different direction. I am going to contact my local PD to see if they have an opening for an undercover illegal food buyer. Sounds like a fun job.
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Old 12-23-2018, 11:09 AM   #17
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Originally Posted by Rockinar View Post
I know a chick who makes wedding, birthday cakes and cupcakes out of her apartment. She's really good at it and the cakes are really good. But no licenses, health inspection, etc.

So you don't HAVE to. It just depends on what you're willing to risk if you get caught.
Often, cake business fall under the "Cottage Food Law". They do where I live in Michigan.
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Old 12-23-2018, 11:15 AM   #18
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Don't sell food, sell napkins or toothpicks for $8 apiece. With every napkin or toothpick you throw in a free pulled pork or brisket sandwich.
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Old 12-23-2018, 11:19 AM   #19
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I definitely understand the need for some guidelines and standards to keep people from getting sick, but I wish there was some middle ground somewhere between "not cooking to sell at all" and "requiring full blown health dept certified kitchen". I'd love to try doing a fair or festival once in a while but to comply with regulations you almost have to do it full time to justify the cost/hassle.
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Old 12-23-2018, 11:23 AM   #20
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We considered a food truck but after looking into the legal requirements in our state, it was not worth it for us
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Old 12-23-2018, 11:36 AM   #21
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Don't sell food, sell napkins or toothpicks for $8 apiece. With every napkin or toothpick you throw in a free pulled pork or brisket sandwich.
It would be more realistic if you sold $8 soft drinks that come with a free sandwich of choice.
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Old 12-23-2018, 12:51 PM   #22
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Don't sell food, sell napkins or toothpicks for $8 apiece. With every napkin or toothpick you throw in a free pulled pork or brisket sandwich.
What do you do when someone gets sick from something you made?

Quote:
Originally Posted by sudsandswine View Post
I definitely understand the need for some guidelines and standards to keep people from getting sick, but I wish there was some middle ground somewhere between "not cooking to sell at all" and "requiring full blown health dept certified kitchen". I'd love to try doing a fair or festival once in a while but to comply with regulations you almost have to do it full time to justify the cost/hassle.
The popup venders would undercut the Restaurants because they wouldn't need anything commercial or any rules the way you would like it.


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We considered a food truck but after looking into the legal requirements in our state, it was not worth it for us
Where is here?
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Old 12-23-2018, 01:17 PM   #23
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The popup venders would undercut the Restaurants because they wouldn't need anything commercial or any rules the way you would like it.
It's not the governments job to protect one type of business from another via legislation and bureaucratic red tape.

Comparing a brick and mortar restaurant to a fair or "popup vendor" as you say is kind of apples and oranges. I imagine much of what is required of restaurants by the health department/.gov is overkill and unnecessary as well.

I never said there shouldnt be any rules, I actually said exactly the opposite.
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Old 12-23-2018, 01:25 PM   #24
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Originally Posted by sudsandswine View Post
It's not the governments job to protect one type of business from another via legislation and bureaucratic red tape.

Comparing a brick and mortar restaurant to a fair or "popup vendor" as you say is kind of apples and oranges. I imagine much of what is required of restaurants by the health department/.gov is overkill and unnecessary as well.

I never said there shouldnt be any rules, I actually said exactly the opposite.
I believe the object of the regulations, are not to protect one business from another, but to protect everyone from having too much money. I mean to protect peoples health.
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Old 12-23-2018, 01:36 PM   #25
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Quote:
Originally Posted by sudsandswine View Post
It's not the governments job to protect one type of business from another via legislation and bureaucratic red tape.

Comparing a brick and mortar restaurant to a fair or "popup vendor" as you say is kind of apples and oranges. I imagine much of what is required of restaurants by the health department/.gov is overkill and unnecessary as well.

I never said there shouldnt be any rules, I actually said exactly the opposite.
exactly

reminds me of how taxi companies and hotels are fighting uber and air b&b in the name of regulation for safety but really they fear losing market share
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Old 12-23-2018, 02:17 PM   #26
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Quote:
Originally Posted by sudsandswine View Post
It's not the governments job to protect one type of business from another via legislation and bureaucratic red tape.

Comparing a brick and mortar restaurant to a fair or "popup vendor" as you say is kind of apples and oranges. I imagine much of what is required of restaurants by the health department/.gov is overkill and unnecessary as well.

I never said there shouldnt be any rules, I actually said exactly the opposite.
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exactly

reminds me of how taxi companies and hotels are fighting uber and air b&b in the name of regulation for safety but really they fear losing market share
So with that logic I should be able to setup a UDS or old oil tank made into a smoker and sell pulled pork on the road in front of any BBQ restaurant or a frying pan cooking burgers in front of a Burger King and sell all the food cheaper because I shouldn't need a state license or any commercial equipment or the required sinks or even any food safety training?
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Old 12-23-2018, 02:29 PM   #27
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It sort of sux: you have a smoker, everybody seems to love your stuff- you have some marketable product BUT to do it legally is a complete PITA. Dreams dashed to the pavement and stomped on. Oh well- back to your regular job. Ain't bureaucracy grand?

(in complete fairness, I do believe some rules need to be in place. I refuse to eat some food brought to company pot lucks out of fear for my well-being. "chicken a la Greg?"- oh hell to the no. I know Greg- and about his 2 day old tuna sandwich kept in his desk drawer until he could get to it- no way)
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Old 12-23-2018, 02:51 PM   #28
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No worries bro.
You can easily sell your LSG to me to make
Bail.....
I'll keep that in mind ;)
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Old 12-23-2018, 02:56 PM   #29
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Thanks everyone! Plenty to consider here.
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Old 12-23-2018, 03:06 PM   #30
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Originally Posted by sudsandswine View Post
I definitely understand the need for some guidelines and standards to keep people from getting sick, but I wish there was some middle ground somewhere between "not cooking to sell at all" and "requiring full blown health dept certified kitchen". I'd love to try doing a fair or festival once in a while but to comply with regulations you almost have to do it full time to justify the cost/hassle.
This was the hardest part for me in terms of getting up and running. I would have loved to have had a test run, get my food out there to maybe 100 people or so, and see the reaction. But there's no real testing ground outside of friends / family, and of course they are all biased. So you've got to throw everything you have at it and just hope you were correct with all your guesswork and recipes.
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