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Post subject: Re: Any food industry professionals here?
Posted: Wed March 30, 2016 4:18 am
slower than 82% of US
Joined: Wed December 19, 2012 7:17 pm Posts: 7551
tragabigzanda wrote:
Mecca wrote:
washing machine wrote:
Mecca wrote:
washing machine wrote:
Mecca wrote:
15 years of commercial grilling/catering here
I've often thought about going into business doing this, though with a focus on crawfish and other large batch things on that kind of equipment. Do you do this on the side or have you had any experience on the business end of things?
its my main job; i handle all of the contracts and most of the accounts receivable/payable on the business end of things along with some other trivial administrative duties.
I'm curious about the permitting process and any ongoing fees or regulations you incur, and how that differs from Buffalo to Houston.
as far as permits/fees you're really only talking about health departments. We operate in about 8 counties each with their own health department regulations, but we reside in one of the most strict in the region so they accept the yearly inspection done of our facilities as a basis along with spot checking a few events we hold in their county. we fall under the "mobile catering" in the counties our HQ isn't in, so fees range from $75-$200 depending on the county.
This may be different in Big Sky because the "town" is unincorporated, but there are additional fees for vending at certain events. Most are entirely reasonable -- less than $50 -- but there's one huge 3-day event here in the summer that costs me $500 to enter.
we're the largest food vendor at the county fair here, but we don't really work the type of events where we are vendors. Those types of events do carry some sort of fees. Our business is mainly fundraising bbqs/catering events/takeout catering or the production/sale of marinade/dressing
Post subject: Re: Any food industry professionals here?
Posted: Thu May 12, 2016 4:00 pm
Production Police
Joined: Tue September 24, 2013 5:56 pm Posts: 47018 Location: In the oatmeal aisle wearing a Shellac shirt
Anybody ever take the Food Safety Manager's exam? I'm taking it on Monday. Have been studying regularly, but I'm curious what to expect (length of test, multiple choice vs. essay questions, overall difficulty, etc).
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