Looking for advice from those that have gone into bbq business or have attempted it.
So I've mentioned briefly on here a couple times that we're in the process of starting up a small pop-up/catering business. We've had a great time working on recipes and brainstorming stuff like marketing, but its getting to the point where we're ready to get more into the boring business side of everything. So far, we've been lucky enough to secure a commercial kitchen at no cost, so the next step is to talk to the health department before we can really figure out more logistics and move forward.
I know all states and counties are going to have different rules, but I'm just looking for ideas for what I should be asking. I obviously know the standard food safety rules, but I'm looking for more business related information. I've got a list of incomplete thoughts, but I'm sure I'm forgetting a lot of things I should be wondering about.
I don't expect you guys to answer these questions, but here are a few examples of the sort of things I'm planning to ask:
-Are there any rules about the type of smoker I can use?
-Is there a difference in regulations between catering a private event or individual sales at a public event?
-Do we need separate permits/inspections when working outside the local health department's jurisdiction?
I have a lot more questions in my notes. These are just a few. What did you ask or wish you had asked when dealing with the health department?
So I've mentioned briefly on here a couple times that we're in the process of starting up a small pop-up/catering business. We've had a great time working on recipes and brainstorming stuff like marketing, but its getting to the point where we're ready to get more into the boring business side of everything. So far, we've been lucky enough to secure a commercial kitchen at no cost, so the next step is to talk to the health department before we can really figure out more logistics and move forward.
I know all states and counties are going to have different rules, but I'm just looking for ideas for what I should be asking. I obviously know the standard food safety rules, but I'm looking for more business related information. I've got a list of incomplete thoughts, but I'm sure I'm forgetting a lot of things I should be wondering about.
I don't expect you guys to answer these questions, but here are a few examples of the sort of things I'm planning to ask:
-Are there any rules about the type of smoker I can use?
-Is there a difference in regulations between catering a private event or individual sales at a public event?
-Do we need separate permits/inspections when working outside the local health department's jurisdiction?
I have a lot more questions in my notes. These are just a few. What did you ask or wish you had asked when dealing with the health department?