well i did check out that other section I just kind of wanted to keep all of my topics under this one so its easier to track progress instead of jumping all around the site.
so if anyone is interested in how I am getting started to keeping it running throught the addition of other carts or items.
so with that said my county allows "professional homebuilt" trailers and ill be ablt to make my next trailer to my specs for under 800$ I got the plans off of the net and will be modifying them slightly.
does anyone offer snocones or ice cream at thier hotdog stand in the spring or winter?
or what about hot cocoa or coffee in the winter?
thanks again guys this whole process is exciting.
If you go to the last section here Off/Topic Miss area you will find a thread New posters introduce yourselves.
Pour a large cup of coffee and enjoy, pretty much all there.
Welcome to Roadfood. Chow Jim
well off of topic…………..well not really it is titled hey everyone, so this question is for well…………everyone.
what made you get into "roadfood"?
so basically whats your story?
hope to hear from anyone that reads this.
Best of Luck Tony! 75 bucks a week for prep and washing your wares, and staying legal is a good deal..
well thanks for all of the feedback it is much appreciated,
i have decided to go with the commisary use for 300 a month, I will more than make that monthly or I should not even bother so i hope all goes well and ill keep ya posted.
peace fat tony
That may be going against the bylaws of the organization.
I can’t speek for the Eagles or Moose but the Elks states that you can’t join for personel gain. I’m fairly certain it may be the same in those other clubs. Also if I were on the Board of Directors or house committe I would question if we wanted to bring undo inspections to our property.
Here in the Boston area there is a way that many vendors get around this problem. They use a catering truck type commisary, you just have to purchase X ammount of product thru them. Works for all the guys with roach coaches. I see a lot of sausage vendors loading there in the mornings also. Chow Jim
Good luck Tony, you seem ready to rock your town
thanks for the input and I guess that the rate is feasible and that I think I will go with that then.
so I have to get licensed but my city is fairly cool no limitations on how many carts you can operate as long as the get thier fees.
so I have 4 carts now and i am going to start running the one and see how it goes then ad a second in the center of town.
the location I am getting is at our city hall.
the court,jail,post office, forest service and all important offices are right within a block or to so i am making 1/4 page flyers and am going to pass them out once a week for 2 weeks before opening.
i am so excited because i have been a resturant manager for the last 2 and a half years and an assistant for 3 and a half before then and always wanted to have my own resturant or food cart and it is finally happening.
In Washington State, you will never be allowed to use a residential kitchen for commercial food preparation. You may, however, remodel a residential structure into commercial kitchen space. Of course that involves not only health district regulations, but local zoning regulations as well.
I recently remodeled my home’s garage space into my second commercial kitchen. I had to submit plans to the county to be approved for the structure remodeling. Then I had to submit an application to the county for an in-home occupational permit. Both permits took a total of 6 months for approval.
Then, prior to the actual remodeling, I had to submit my application for a commercial kitchen to the health district. They require approval PRIOR to the remodeling or building of any food establishment or kitchen. This makes sense since there are fixture, plumbing and drainage requirements that are unique to commercial kitchens. In this state you must also have a separate entrance from the residential entrance, and access to a bathroom in the same area which is separate from the main bathroom of the house.
Then of course, there are the permit fees, the inspection fees, the occupancy fees…. all total, I spent $1176.00 on fees alone.
$300.00 per month for 160 hours, is not only realistic, but it’s downright cheap. Depending on the needs of the renter, I will charge between $5.00 to $10.00 per hour of use.
As to your other questions, you’ll just have to make contact and find out what their logistics and requirements are. There is no ‘standard’ to which fraternal organizations or churches, etc operate with regard to renting commercial kitchen space. The one certainty is that they are likely to want to know if you carry liability insurance, and that you have your food handler’s permit.
ok so do I have to join the moose lodge or eagles or something or will they let me just rent, and everyone knows money talks but I don’t want to set myself up for failure.
what are some amounts you guys are paying for commisary?
there is this one place that will rent the use of a full kitchen up to 40 hrs a week for 300 a month but that doesn’t seem realistic to me.
so any feed back is helpful
ps. i am located in oregon.
thnx fat tony
Dr of BBQ
Not here in Springfield. And we have some very strange Health Dept / Zoning laws / rules. That’s why I always wonder how anyone expects to get solid answers to questions about starting a food operation. From reading post here on Roadfood it’s become pretty apparent every state is different and from my personal experience within some counties in Illinois there are different rules because small towns have approved their own individual rules and regulations.Some are very old and way behind as far as current HD codes are concerned. It always pisses me off when I apply to vend an event and the local HD requires a hazard analysis critical control point study, and I email them mine in advance. When i get to the event and go through the first inspection process I always ask if they have read it and what they thought of it. I’ve yet to find an inspector who bothered to read it, except my HD inspector here in Springfield. He gives copies to other companies so they understand what our local HD is looking for when they ask for a submission. But other HD inspectors admit they don’t care whats in it as long as you submit it. That’s stupid and worse yet it tells me the inspector is lazy.
Just wanted to clarify this…You must have an approved location out of which to work and it cannot be your home? You cannot have a cart on the street without proving where you are preparing the foods being sold….Does this run true in every city today?
Churches, senior centers, fraternal organizations like the Eagles.
Try a church or VFW hall. $$ talks..
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