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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 09-22-2008, 04:53 PM   #1
txschutte
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Default Your Local Inspector

Make him your friend.

If you are going to build, or have a concession trailer built, they can be the difference between costing you thousands, or having the ability to conform to guidelines on a minimal budget.

My local inspector has given me input on sink systems, lighting, and even problem areas during inspections. Was very courteous, and even made the comment that he wished many more looked at him as aperson that was trying to improve thier business, rather than trying to tear it down.

I was informed my area conforms to Fed Standards with no local addendums in place.

Easy Peasy.

Here's the link for more Nebraskans wanting to venture out.
http://www.agr.state.ne.us/pub/daf/tempguide.htm
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Unread 09-22-2008, 07:41 PM   #2
smokinit
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Had mine built to their specs and then some so inspection is a breeze and it doesn't hurt to speak with your local restaurnt owners who go through it daily to give you some tips.
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Unread 09-23-2008, 12:08 AM   #3
Marsha
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We call our local inspector on a regular basis. She is good. But, going out of the area is another story. sigh
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Unread 09-24-2008, 07:47 AM   #4
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Quote:
Originally Posted by txschutte View Post
Make him your friend.
Excellent advise!! Things go much smoother when you are working with the inspector not against him.
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