Becoming a caterer - Kitchen

Diamond D'z · Posted: Apr 30 2007 Post subject: Becoming a caterer - Kitchen

While I have utilized everyones help on here and getting ready to ramp up to go into business, I have a question regarding prep kitchen.

I know that most caterers have a building that have at least a HD inspected kitchen. I do not have a building at the moment and am basically starting off small with hopes of growing it over time. Eventually I will have a kitchen other than my home.

Any tips on preping at home, IE: Meat Prep, side preps, etc....
ANYone been given any grief from the HD on this?

Since most of the cooking is done on site - smoking, grilling, frying - is it necessary to have a seperate kitchen off site (not at home)? Can anyone shed some light on this subject?
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

probably depends on the local rules, but I know around here you cant use your home as your prep kitchen...many of the folks around here do everything on site so they dont have to worry about that.

mutha chicken bbq · Posted: Apr 30 2007 Post subject:

Diamond D'z,

I am in the process of obtaining a license also. I have had too many people come to me in the last 2 weeks without me trying and I have a wedding for 270 people, A 60th birthday party and another family party from total strangers who have tried my cooking. So back to your question.

In my state reguardless, You have to have a commercially aproved kitchen. Inspected by the Health Dept. I would check with the local board.
I am attempting to latch onto a resturaunt, but have yet to get someone to sign on. I have heard on this forum to check with local VFW's or churches. Let me know if you discover another avenue.
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Diamond D'z · Posted: May 01 2007 Post subject:

I guess in theory - you could do everything on site and maybe start off finding a local person to custom make your beans, slaw, potato salad etc..??? At least for now? As far as the latching onto someones kitchen....good idea as I was approached this weekend to "help" a local bar & restaurant to help with their smoking. They have a guy that smokes all of the meat in front of the bar but for large parties and festivals they asked me to help. Maybe I can gain access to his kitchen in time.
_________________
DIAMOND D'Z BBQ Catering & Entertainment Svcs
www.diamonddzbbq.com
www.diamondplateproducts.com
DPP70
La Caja China
Handcrafted Barrel Grill!
Various gas Grills

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Depends on what you are going to offer. If you are going to try and make everyting (sides) from scratch....you WILL need a kitchen as most will need to be made at least the day ahead of time..

For the sides I offer (and there are many, check my webiste) the ONLY thing I make ahead of time is my beans due to the fact the flavors need to 'meld' prior to cooking...IMO.

I do buy pre-made potato salad just due to the time involved in the making of that. But I add additional spices to the comerical salad to 'make it my own'

EVERYTHING else I make ON SITE so no comercial kitchen is needed. ALso, if you have to use a comercial kitchen you not only have to pay for that PLUS your time in making the product....all takes away from your profit from the event.

The more you can keep your overhead down....the more $$$ you net.
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mutha chicken bbq · Posted: May 01 2007 Post subject:

Purple Haze · Posted: May 01 2007 Post subject:

[/quote]

Tried to state that to my HD and was shot down on site! Mabey i didn't state it the right way. but the HD guy was real short and to the point with me like I was intruding on his day by even asking. Go figure[/quote]

I feel your pain. I have been shot down twice before. On the first time, I was an innocent virgin; however, the second I was stupid and deserved it. I have found that you need a working relationship with the HD. That way you don't see them as cops and they don't stereotype you as a suspect. The successful caterers I've seen know the HD agents by name and talk to them frequently. No different than the IRS, some HD agents want to help you succeed and others just live on the power.

Anyway, here HD also prohibits home use for anything. I am currently trying to find a commissary to kick off my bbq catering. I'm working with very good leads right now but until then its been burgers and dogs onsite for profit while cue'n for kicks (with sides) at cost.

After finding this site my excuses for my stupidity have vanished. Very Happy

sseige · Posted: May 01 2007 Post subject:

I use my local Church for a home base even though I dont use it much. I do a few fund raisers for them that I donate a portion of the profits to the fund or funds involved. I also work with the youth Minister employing some of the kids on the events that I go to. The youth ministries prepay my entrance fees for the year upon the completion of the event they get the deposit back 3-6 Kids are employed for 4-5 days they get work experience good pay and a work reference from me. When they get a taste of the hard work and long hours required to complete an event only the hard workers come back for seconds Shocked

I then put them in charge of the new crew, I have had a few make it the whole summer Wink

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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Cook everything on site and that solves the problem in most state...In nevada even with a mobile kitchen I still have to have a commisary even though I dont do anything there. My kitchen is better equipped. and I pick up my food the day before or day of... You cant cook anything at home...With some very simple equipment you can do everything on-site and for certain side you can purchase those....

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

sseige · Posted: May 01 2007 Post subject:

Yes Marv I lucked out they are fully approved by the HD if I cook for the Church and serve the public I have to get an event permit for $30. If I cook under my name at the Church I have a STFU (SPECIAL TRANSITORY FOOD UNIT) license that covers event fees for the year with 6 month inspections.
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Southern Pride 1000

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allsmokenofire · Posted: May 01 2007 Post subject:

sseige · Posted: May 01 2007 Post subject:

I thought the HD was pulling my leg when they recommended the license Shocked

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marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Here in WA state, if you are a licesened caterer, you do not need to pay extra for a permit to cook at a 'public' event. You just need to let them know ahead of time so they know where to come to INSPECT you. By law, if the event is open to the public, (not invited guests) they have to inspect.
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