[bob]

Hey there, I came across the idea of starting a food booth with a friend at events and farmers markets in San Francisco. I'm planning on selling chicken kebabs, and lamb kebabs served with arabic style rice. It all seems really confusing, any advice would be greatly appreciated.

[Suzanne]

Before you can set up anything like that anywhere, you usually have to demonstrate that you are cooking in a legal facility (that is, not your home kitchen) and that you have the proper licenses.

I'm not sure about SF, but in NYC the Department of Health regulates that sort of thing: you need food sanitation certification, a vendor business license, probably insurance, and more. There is another group that oversees the farmers' markets here (Council on the Environment), and issues permits to vendors. There is yet another different agency that issues permits for booths at street fairs and such.

In SF, if you want to sell at the Ferry Building, there are at least 2 different authorities who oversee the markets (Center for Urban Education about Sustainable Agriculture (CUESA) for the farmers' market, and a commercial outfit for stuff inside the building).

Yes, it is all very complicated. Does SF have a central number to call to find out how many places you have to call?

[shroomgirl]

The farmer's markets will know what's necessary for venders. I'd suggest using products from the farmers selling at the market....ie, if your making chicken skewers source your chicken locally, same with veg.....then cross promote each other's booths.

Ferry plaza has prepared food venders on site, I'd go see what operations are already in business.....the Roti Roti man had a really fun rotisseri truck.

Always good to talk to the fire dept too before buying equipment.