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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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Unread 05-04-2010, 02:59 AM   #1
Paulmark
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Default 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..
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Unread 05-04-2010, 07:41 AM   #2
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Do you wish to cater or vend?

2 totally different animals when it comes to the HD.
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Unread 05-04-2010, 09:30 AM   #3
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Quote:
Originally Posted by Bbq Bubba View Post
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
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Unread 05-04-2010, 09:37 AM   #4
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Quote:
Originally Posted by Paulmark View Post


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.
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Unread 05-04-2010, 01:05 PM   #5
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Quote:
Originally Posted by Bbq Bubba View Post
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 View Post
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 View Post
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.
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Unread 05-04-2010, 01:34 PM   #6
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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?
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Unread 05-04-2010, 03:23 PM   #7
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Quote:
Originally Posted by big brother smoke View Post
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.
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Unread 05-04-2010, 03:33 PM   #8
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Wow. I wish you luck and success if you go forward with this!
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Unread 05-04-2010, 03:56 PM   #9
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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.
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Unread 05-04-2010, 04:59 PM   #10
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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.
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