Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Chefs Forum

Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.


Reply
 
Thread Tools
  #1  
Old 01-29-2002, 05:26 AM
Registered User
 
Join Date: Mar 2001
Location: Chicagoland
Posts: 1,756
Default Technically whats consitutes a"legal" business?

I've been working on starting my own business but I've run into a few obstcles along the way. I wanted to start my business renting from an existing business to keep my investment and risk small.

So, in doing my homework talking to the health dept. for my County in IL they told me they would not consider me as a seperate business when sharing someone elses business location. They would find the existing business as the only business and liable for anything coming from their kitchen. So now I'm looking into other Counties near me to see how they handle this in hopes I could rent from people in their area instead.

But in addition I feel that I'm not as certain of what constitutes legal exactly (anymore)? This is what I think or thought the requirements would be:
A sanitation license
Working from a inspected and approved kitchen
Having Insurance to cover property, liabilities, etc...
A business license with state gov.

Is this correct? Am I missing something?

Why I'm asking: because I want to mainly sell wholesale to existing businesses. What will those existing businesses require of me?
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply With Quote


  #2  
Old 01-29-2002, 05:42 AM
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,754
Default

I would expect a lawyer, who deals mostly with food businesses in your state, would be able to answer those questions most accurately. Between a lawyer, an accountant, and the health department, you should have all your bases covered. And you'll need to consult with all of these people on a regular basis, so I wouldn't think of it as an extra startup expense. It's a necessary one.

Maybe some of our Illinois friends can be more specific.
Reply With Quote
  #3  
Old 01-29-2002, 06:45 AM
Peachcreek's Avatar
Registered User
Culinary Experience: Restaurant Manager
 
Join Date: Sep 2001
Location: On Hiatus
Posts: 802
Default Don't forget the IRS!

You will also need a FEDERAL EIN, or Employer Identification Number. You need this number EVEN IF YOU CURRENTLY HAVE NO EMPLOYEES! You can call the IRS and they will send you the information. In my state, I had to get my EIN before I could get my state and local business licenses.
__________________
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
Reply With Quote
  #4  
Old 01-29-2002, 09:02 AM
kuan's Avatar
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: Jun 2001
Location: Minnesota
Posts: 4,005
Default

W,

It breaks down into three categories. Local, State, Federal. Sometimes these crossover and sometimes nobody knows who is responsible for what!

By far the MOST important is your small business tax kit from the IRS. Call them and ask for #454, the small business tax kit. Below is a link of phone numbers and locations of places where you can get some help.

http://www.sba.gov/gopher/Local-Info...ers/sbdcil.txt

Good luck

Kuan
Reply With Quote
  #5  
Old 01-30-2002, 08:58 AM
Registered User
 
Join Date: Mar 2001
Location: Chicagoland
Posts: 1,756
Default

Thanks everyone
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply With Quote
  #6  
Old 01-30-2002, 04:14 PM
chiffonade's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2001
Location: Florida (for now)
Posts: 848
Default Long story short...it varies from state to state...

A young man wanted to use our kitchen once a week to do food, then sell it at fairs. He was told that he'd need an inspected kitchen in which to do the cooking. This is Colorado and the arrangement of his cooking in our kitchen seemed to satisfy every need. His business would have been considered independent of ours.

The young man and his wife opted not to pursue the project because they found out they'd have to wait up to three months for their product labeling to be approved by the state and they didn't have that kind of time.

Not only do you have to satisfy statewide requirements but any local requirements as well. This can get quite complicated. If you're uncomfortable navigating various official websites, maybe a small fee to an attorney well versed in this would be worth it - simply to save yourself hours of pouring over stuff he/she has quick access to. Good luck!
Reply With Quote
  #7  
Old 01-30-2002, 04:34 PM
Registered User
 
Join Date: Mar 2001
Location: Chicagoland
Posts: 1,756
Default

Thanks for you post chiffonade. I have and are continueing to speak with both state and local health dept.

I haven't begun looking for a lawyer or accountant specificly versed in THIS industry. But if you have any advice as to how I choose or find someone that would be welcomed information? There isn't anyone I know well enough locally in the industry to recieve personal recommendations from... So I was just planning on starting with my personal lawyer and seeing if he knew someone who specializes.

Any imput on questions I should be asking while searching would be very helpful?
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply With Quote
  #8  
Old 01-31-2002, 11:02 AM
lynne's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Oct 2001
Location: Texas
Posts: 592
Default

Wendy,

I would check with your local Small Business Development Center, Small Business Administration or your local S.C.O.R.E. (Retired execs).

The SBDC should be able to make sure you are meeting the right codes (or will know the name of the person who will know), set up a business plan, accounting system etc. Our SBDC has been a great resource to us (and many other small business owners we meet). Usually this is free.

The SBA can do many of the same things including setting up loans. In some cities these 2 orgs are one and the same.

SCORE is a group of retired/semi retired business execs/owners that work on a volunteer basis USUALLy coordinated by the SBDC or SBA . They have been there, done that and can help you make sure that your i's are dotted and the t's are crossed. They try to match you with people from within the industry. A great resource.

The other thing many cities are beginning to do is create a "First Point" office, usually funded by the city they have books and checklists pertinant to different area businesses. They can also point you in the right direction if your area has one in existence yet.

Good Luck!
__________________
Sweet Dreams!!
Reply With Quote
  #9  
Old 01-31-2002, 12:30 PM
Registered User
 
Join Date: Mar 2001
Location: Chicagoland
Posts: 1,756
Default

I'm so glad your brought up that name SCORE. I have been e-mailing questions back and forth to a gentleman there. I haven't heard back from him in a couple days so I was sort of wondering if there was a limit to how much advice you can get from them (i've only e-mailed 3 times so far). Until I saw your post I didn't know if others were familar with them. I'm not really aware of all they have to offer, yet. I pretty much stumbled on to them thru the SBA site.

This interests me VERY much. Did you take classes thru them or just speak with a counsler one on one?
Is the 'first point' office set up thru SCORE, or is that something else? My contact mentioned they were trying to set up an office in my town....right now their office is a good hours drive away.

Any info or advice about any classes you've taken with them or reference books pretaining to this industry would be delight me totally. Thanks a bunch!
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply With Quote
  #10  
Old 01-31-2002, 02:10 PM
lynne's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Oct 2001
Location: Texas
Posts: 592
Default

I used SCORE in DC -- limited only by when I could coordinate my work schedule with a reps schedule. It may be worth the time and drive to meet with them if you meet in person with all your questions in hand. (I would email a list of your questions or concerns to them ahead of time so that there aren't any hitches with quick answers.

Here in San Antonio I have used primarily the SBDC -- about 8 blocks away, very convenient. I've used both their consultation services and taken classes with them. Both helpful. Here, classes (already a reasonable price) are half price if you are a chamber member.

I will try and find out the name of the books system the First Point Office uses and let you know.

lynne
__________________
Sweet Dreams!!
Reply With Quote
  #11  
Old 02-01-2002, 03:52 AM
Registered User
 
Join Date: Mar 2001
Location: Chicagoland
Posts: 1,756
Default

Thank-you Lynne that would be very appreciated.
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
"Hospitality Management" vs. "Culinary Arts" (degrees) Whatchamacallit Culinary Schools \ Culinary Students 0 05-27-2008 10:23 AM
what is the different "waffle mix" "pancake mix"?? ricecake Food & Cooking Questions and Discussion 17 06-22-2006 08:35 AM
Questions on recipes etc. for "Dream Dinner"-type business Cheri Professional Catering Forum 6 04-15-2006 08:34 PM
"Gravy" or "sauce"? Mezzaluna Food & Cooking Questions and Discussion 24 09-23-2002 12:10 PM


All times are GMT -7. The time now is 08:35 AM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119