smokerpa
Full Fledged Farker
First, thank you for all those who may answer this question. I appreciate any insight one has on this subject matter.
A couple of weeks back, I was asked to cook at a wedding and for several parties coming up. I'm still on the fence about doing this, but if I did, it would be legit.
You will see in my signature what I cook on, and in the picture.
With that being said, I talked with the local health inspector. He seems like the most laid back guy I ever talked to and told me he would help me in anyway possible to get established in his region. His region is not huge, but it is in where I live. I am use to talking to people from the state, or representing the state and things don't normally go as smoothly right out of the gate as this conversation did. He told me that after getting the managers ServSafe certificate and a place to operate out of, he would come by and sign off as long as all my paperwork was correct for my business. He said there wouldn't be any surprises and he gave me his cell number on top of it.
I have three options to go with. One is cook through a bar/restaurant that he said would be ideal for him to go through. Another is a catering company that has nothing to do with BBQ, but I know through a close business partner. Another is a local commissary that charges by the hour and is about 1/2 hour from where I am.
The only dilemma with the last two, is that they are not in this guys region. If you were me, would you stay in this guys region since he seems so inclined to help? Also, what would be good terms to negotiate. By the hour flat rate, or % of profit?
I'm still in my investigative phase and I'm still not sure if I will go through with it. But at this time, I have some hard numbers to look at and everything is low risk at this point in time.
One of my thoughts if I stay with the local bar/restaurant, is to use them as a base to cook one day out of the week to expand my name recognition. They are also heavily involved in the community, which is a big deal for me.
Anything else that one could think to offer would be greatly appreciated.
A couple of weeks back, I was asked to cook at a wedding and for several parties coming up. I'm still on the fence about doing this, but if I did, it would be legit.
You will see in my signature what I cook on, and in the picture.
With that being said, I talked with the local health inspector. He seems like the most laid back guy I ever talked to and told me he would help me in anyway possible to get established in his region. His region is not huge, but it is in where I live. I am use to talking to people from the state, or representing the state and things don't normally go as smoothly right out of the gate as this conversation did. He told me that after getting the managers ServSafe certificate and a place to operate out of, he would come by and sign off as long as all my paperwork was correct for my business. He said there wouldn't be any surprises and he gave me his cell number on top of it.
I have three options to go with. One is cook through a bar/restaurant that he said would be ideal for him to go through. Another is a catering company that has nothing to do with BBQ, but I know through a close business partner. Another is a local commissary that charges by the hour and is about 1/2 hour from where I am.
The only dilemma with the last two, is that they are not in this guys region. If you were me, would you stay in this guys region since he seems so inclined to help? Also, what would be good terms to negotiate. By the hour flat rate, or % of profit?
I'm still in my investigative phase and I'm still not sure if I will go through with it. But at this time, I have some hard numbers to look at and everything is low risk at this point in time.
One of my thoughts if I stay with the local bar/restaurant, is to use them as a base to cook one day out of the week to expand my name recognition. They are also heavily involved in the community, which is a big deal for me.
Anything else that one could think to offer would be greatly appreciated.
