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Catering

Smokingswann
Smokingswann Posts: 13
edited November -0001 in EggHead Forum
Hello guys. I am retired and thinking about cooking for cash some. Don't want to buy Lang or other smoker, but my egg is small(L) for cooking for masses, and am thinking of going to 2 more(XL)BGE to start with. Mostly will do butts, ribs and maybe brisket. Does anyone do such on eggs and how does it work for you? Any suggestions?
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Comments

  • stike
    stike Posts: 15,597
    Celtic Wolf does. he'd be the go-to dude to talk to. He also goes about it in a responsible way (food safety, [permits, etc.) so he can hopefully talk you through what it REALLY entails. ...it might not be so easy as to just start selling food. There is some liability involved.

    good luck.
    ed egli avea del cul fatto trombetta -Dante
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  • Smokingswann
    Smokingswann Posts: 13
    Alredy hooked up with Health Dept. Working on a base location now. Thanks for input.
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  • Unknown
    Unknown
    Should you tell him about Fred's? He's making more $$ than we all realize even with a few rainy days tossed in. :P
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  • Smokingswann
    Smokingswann Posts: 13
    OK Socially Unacceptable, fess up. What about Freds?
    Feed me all you got guys!
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  • Unknown
    Unknown
    In order to get the full flavor of Fred's one must visit the site located in Wakefield Massachusetts off of Rte 128/95 at exit 40.

    If it's a sunny day you can't miss Fred's

    He cooks Pearl franks on a Big Green Egg with Wicked Good lump and cherry smoke. People come from miles and miles around to partake of the nectar produced by our friend Fred.

    See the post below about the New England Chowda & Marching Society.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    First you need to establish a company DBA will do (Doing Business As). Then comes the business license. Those are easy.

    Little more difficult is the Liability Insurance. It's not your typical liability insurance and can be somewhat expensive ($1K and up depending location).

    Now the tough part.

    You need a commercial kitchen. Now this can be any commercial kitchen that will allow you to store all your food preparation utensils, unprepared food stuffs and spices. You can not use your home. You can use a Mobile Kitchen, but they are way more expensive then "borrowing" one.

    ALL food preparation has to be done at the commercial kitchen. It must be kept cold or hot enroute to the cater. Technically you have to have a mobile kitchen to cook in a non-residential area (Park, Church, school, etc).

    What I do is cater private parties in peoples homes. I am what the health department calls a "Chef for Hire" and do not come under the same rules. I still follow them, but the health department is not concerned with me.

    If you never taken a SafeServ course you should and before you start down the path with all of this.

    I have thousands tied up in my catering business (including my eggs). I have a commercial kitchen in my backyard, so that part makes my life easier.
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