New Business

[Green Chef]

I recently graduated from a health supportive culinary school and had planned on private cooking for health conscientious individuals. My first 'gig' turned out to be a catering event for 50 people and I have had many requests for individual meal preparation. Most people, however, want to be able to pick up prepared meals that they can re-heat. (as opposed to me preparing the meals in their home) SO-(I'll get to the point) I am now considering looking for my own kitchen to rent for meal prep. While I think I have the skills (9 years in management) to run a business, I have no start up money or business plan. The nice thing about private cooking was that there is not really any overhead. I was also thinking that I could offer daily pre-made sandwiches and soups from the facility that I will be prepping meals in. Sort of a small carry out cafe. Any advice would be greatly appreciated!!

[KYHeirloomer]

I like the basic idea. What I don't like is the mini-Boston Market approach. You could lose your shirt, that way, by not having a large enough customer base for the meals you pre-cook.

I'm wondering how the concept would work with subscribers? That is, people would sign up for X meals per week, or month, or what have you. Sort of like a culinary CSA?

If you could do that it would take some of the financial uncertainty out of the equation. You could still have pre-made meals and individual dishes for the drop-in crowd; use the rented kitchen as a base for additional catering (which, in turn, will be part of your marketing package), but have a guaranteed income level.

[Suzanne]

As soon as I finish writing a reply, I'm moving this to the Professional Chefs board, where you are more likely to get help.

You should have a look at the American Personal & Private Chef Association. From what I know, it is a very helpful organization. Also, check with your local government agencies that regulate catering and cooking, to find out what you need to know about cooking at home versus in a licensed kitchen, insurance you need, and all those other business considerations.

Starting a brick-and-mortar storefront is expensive, and requires a lot of research -- you need to know about your competition (local and online ordering), and much of the the same licensing/permit requirements, etc. If I were you, I'd build up my personal cheffing business before I'd ever consider a store. As KYHeirloomer says, it's easy to lose your shirt (and your house, and car, and everything else )

[Green Chef]

Thanks for your input! My problem is that for some reason, in the area where I live and consequently, am trying to build my personal chef business, everyone seems to want to "pick up" the food instead of having me coming into their homes. This is why I have considered renting a kitchen space of my own. I was only considering the cafe idea to create more income from the space I am renting to prep the weekly meals for my personal clients. I am also interested in catering and need the space for that as well. I am also entertaining the idea of a catering trailer. Who is the appropriate authority to inquire about the rules and regulations? I called the local dept. of health and they have sent me to the dept. of Ag. Is this correct? What is your opinion on this idea? Thank you for your response! (and moving it to the appropriate board)

[the_seraphim]

i dont know if the rules in the USA are the same as here... but make your company a ltd as quick as possible and thus avoid the unlimited liability of sole trader status... thats pretty much all i remember from my business a level