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New & Trying to Start a Business

post #1 of 12
Thread Starter 
Hello Everyone!

I go by the nic of IVXX and I am currently in Oregon.I have never ever thought about starting a Business, I hurt my back in 2007 and all I have done is Construction and Security.BUT,I LOVE to Bake! I have been baking from eversince I can remember,Breads and Cinnamon Rolls I would make with my mom all the time and now I want to start selling them.I feel very good about my product and people always ask me to make for them,they just bring the ingredients and I make for them.
I want to start selling at a local Farmers market and I have talked with the sate about a Domestic Kitchen License.Right now I am getting my things together.I hope to make freinds online and be able to learn more from the experienced folks here and those who have been down the road I am about to take.
Thank you for having this forum.
IVXX
post #2 of 12
Hello IVXX and welcome. (How on earth do you pronounce that name??) We hope you'll have a look around and find inspiration and help from the members here. Don't miss the cooking articles, cookbook reviews, photo gallery, blogs.... there's a lot more!

Enjoy being part of the community, and good luck with your venture.

Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 12
Thread Starter 
Thank you Mezzaluna for the warm welcome.
I am actually in a rut as I have to door up my kitchen,but that wont stop me,lol
Thank you again!

Oh and the name,lol its roman numerals.....420
post #4 of 12
If I can help let me know. I teach a home-based baking course for the Lifelong Learning program here in NC. The regulations are very similar. The home-based baking business is a big deal here in North Carolina. Just drop me a line or post your question.
D. Denay Davis

…life is about investing in what you love!
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D. Denay Davis

…life is about investing in what you love!
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post #5 of 12
Welcome to Cheftalk, I love baking myself. Just not doing much at present. On a side note you are using Roman numerals wrong (not that there is anything wrong with that). 420 is actually CDXX.

check it: Roman Numerals

has a numeral converter. anyway see ya round the forums and best of luck with the bakery:chef:
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 12
Hi and welcome to the forum.

It's a great feeling isnt it, to know you have a skill and that there is a possibility of earning a living using it, doing something you love.

You'll get loads of help here.

All the very best of luck to you
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #7 of 12
Thread Starter 
Thank you guys for the warm welcome!!

I should have made it IV:XX But I felt the ":" was odd,lol so I just kept it at IVXX.
I was bummed that I needed doors on my kitchen as I am in an apartment,but I just got back word from the state that it doesnt neccessarily have to have doors on the kitchen to be locked in,but just that all the production etc. would be done in the kitchen.So thats a HUGE relief!!

I have never done anything like this at all!
So it is pretty intimidating...I dont have much money so I had to go to my family members and ask for them to help me.So now I have the help and need to get my kitchen up to standards of getting inspected.I am hoping I can meet other people here on the forums that have been down the road I am on and can give me a few pointers!
Thank you again everyone!
post #8 of 12
Get a hold of your local health inspector, PRONTO!

To the best of my knowledge, California does NOT permit commercial kitchens in residential zones. That being said, you will probably need seven (7) sinks at the minimum, three (3) for ware washing (wash, rinse, sanitize) along with a floor sink to drain the three ware washing sinks (most health inspectors require an "air gap" between the sewer and the sinks), a "hand washing sink" and floor sink, and a mop sink, preferably NOT in the kitchen area.

For California, ALL kitchen equipment must carry the NSF rating, home appliances will not "pass muster".

Next, talk to your local fire inspector, they have pretty rigid requirements for ventilation (hood), make-up air, fire suppression (ANSUL system).

After that, meet with the local zoning agency and building inspectors.

And then, check with your local utilities, gas and electric, often, residential service is too small to handle commercial equipment.
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #9 of 12
In the united Kingdom things are very different i suspect. Apart from all the regs and rules you have to jump over, lets cut to the chase its about being a busnessman. Baking and the likes are great fun and i congratulate the enthusiasm. Its about having the right goods in the right place at the right time at the right price. Far more than being able to cook involved. In any business activity that invloves a huge amount of work, possibly a lot of cash, do your back ground work and proceed with caution. Im not saying dont do it, what i am saying is far more involved than just being able to bake. Lots of good chefs, great guts who can paint a car, great carpenters gone bust because they do not own the right business acumen.

Mostly, you need overwhelming self drive, passion belief in yourself and what you do.

Good luck, hope it works out.

Regards to all
post #10 of 12
Hi IVXX, I hope all works out well. I hope your in Portland, they have a great farmers market. I would also check with local coffee houses and see if they will carry your product. There are many small private local Expresso places looking for homemade pastries. I am in Oregon, let me know if I can help in any way...............Good luck.....Bill
post #11 of 12
Thread Starter 
Thank you so much all of you,Wonderful Advice!!
I appreciate the heads up Tony,it is much appreciated,the business part is what is scarey for me,But I gotta do something to make some money for my family,So I appreciate all the advice you guys have given to me.
I am in Washington County Chef BillyB,Beaverton to be exact,lol I have been going to the farmers market to get an idea of it and see how everyone else is doing,just observing.I wantto talk to one of the vendors there,but its always busy,and everyone looks like the last thing they wanna do is talk business,lol
I will have to go maybe very early or at the end when they are cllosing up.
Thanks again you guys!!
post #12 of 12
What you have to do is....
  1. Check out what you can do, what you are good at, confident with.
  2. The demand is for what?
  3. What..who is the competition.
  4. Check market price of competitors.
  5. Identify exactly what your costs are. Like most new to business (Ive been there) chances are you will vastly undewrestimate. The reason your competitors are charging what they do, generally relates to expenses not that they are making vast profits. The skill is generally not to enter in to th business and do it cheaper, charge the same rate or more, but do a better job. Product differentiation.
  6. Identify what the demand is for. Its very different to you producing what you would like to produce. Identify what the customer wants and fill that market.
  7. Remeber this is not a hobby. Remember profit is not a dirty word. You have to make money, simple as that.
Ooooh dear lots more i coulkd go on to say.

Hope all works out well for.

Regards to all.
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