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What do you have to do to "sell"?

  • Thread starter Thread starter PitPirate
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PitPirate

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I know you don't live in Virginia but this is a general question.

Can you sell BBQ on the side of the road?

Can you sell your Sauce?

Can you sell your Rub?

Who do you have to answer to?



A guy wants to buy "pounds" of my Pork Rub to give to his "many" employees is why I am asking.

I can do the math and make BIG, BIG Batches but I need to be legal.

Any help, advice, warnings?

Thanks guys
mike
 
I am not sure about Virginia, but in Texas, if you want to do it on a regular basis, you have to have a catering license and there are Health Department concerns. Start with your local/state health department and go from there.
 
As DFLittle would say, we've run this rabbit before, I wouldn't have a clue what to tell you to use as a search query though. I do remember from past similar discussions that the regulations vary WIDELY from state to state.
I'm sure Dave will chime in on this subject when he has a chance.
 
JacksonsDad said:
I am not sure about Virginia, but in Texas, if you want to do it on a regular basis, you have to have a catering license and there are Health Department concerns. Start with your local/state health department and go from there.
Well, from JacksonsDad DAD, let me add this:
I make "killer jerky". Great potiential markup and profit.
I looked hard at selling it! EBay even works for that!
But:
The legal hoops and compliance expense stopped me dead in my tracks!
Ya got USDA, FDA, State, County, and local folks all want a peice of the regulatory pie.
I am not sure that is a bad idea, based on some of the food I have bought.
My ultimate concern was liability if I put out a bad product and wound up in court. If I am not in total compliance- I would be a sitting duck!
Serious bucks to be in total compliance and to add a layer of liability insurance!
I make jerky for friends (50/50) that provide the venison.
I Q for friends that bring the meat.
I hope a "hand shake" puts the liability back on them.

We have DF, Jim, Jim, and all the rest of the pros to chime in on "meat for sale".

I just am a chicken on this subject!

TIM
 
Unless you're going to do it regularly I'd say just go for it.

However, if you are going to this regularly:
(1) get a DBA (doing business as) name registered
(2) get a fed tax number (you are now under Uncles control but you can also buy for resale - i.e. tax exempt
(3) get a state/local tax number (keep it legal)
(4) check with the county (usually) health dept about requirements for concessionaires or caterers (they really are different and have different kitchen requirements.
(5) set a price that's "real" -- so you actually can afford to keep doing this after jumping through the hoops. :D

As you can see, actually doing the food is the easy part. If you're only cooking for someone now and then don't get "legal" -- all you'll get is notices about quarterly tax returns, etc.

However, if you do it regularly get all the i's dotted and t's crossed -- you really don't wan the health dept or tax man on your back.

These issues are exactly why so many "road side" stands move around so much and come and go. It's a hassle.

I started my research via the web and looking for concessionaire licensing for state of "?" and so forth. Your local health dept can point you in the right direction, too.

Sorry about being vague but every state and even some counties and cities are different.
 
Well think the above about covers it.

I'll add that I just checked with people at a local farmers market to provide BBQ each Sunday. In CO, you have to start with the county you live in and file and pay for a "temp" license. Then you have to get Healt Dept approval and if you are going to "cook" on site, your equipment has to be approved by the local fire dept where you will set up. CO Dev. Stat. 18-13-114 requires that if you operate more than 5 weekends a year, you need to purchase a State sales tax license and City, County taxs. Then you must comply with all laws, ordinances and regulations of Federal, State, County, Municipal or other lawful authority. You need libility insurrance per state and local requirements.

The market has 2 full pages(small print) of their rules and regulations. The Market gets 10% of what you take in from your sales.
 
Thanks guys.
I'll keep doing my homework and let ya know what I do.

peace
 
My 2 cents..

In SD you only need a license to sell the "meat" part of bbq. As far as sauce and spices go, you can produce them in your own home and sell them anywhere as long as you pay the state and local taxes on it.

With a road side mobile stand you will need a temporary food license- $25/ per event or 10 day period, or a mobile food service license(this one also requires a certified kitchen)-$40/ year
You will also need to have one person who is State Health Dept. certified (National Serv Safe class runs about $140)
And the most important thing is to get INSURANCE! Price will vary greatly from state to state, I pay about $350/ year for a $2million policy
 
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