I have been BBQing for 10 years now for friends and family mostly and have recently been fumbling around with the idea of starting a catering business. Not a full time job, just on the weekends for now. I have been reading a lot of things on the web about licenses and permits and tax IDs and I understand the need for these. The trouble I am having is with the professional kitchen. Most of the meals I will be making will be centered around smoking meat with a few side dishes. Do I have to have a professional kitchen to smoke pork shoulders? I have a really nice barrel smoker in the backyard that seems to be just fine. It's not an oil drum that I converted to a smoker. It was purchased as a smoker only. I don't see the sense in renting a professional kitchen to put baked macaroni and cheese in the oven or BBQ beans in a pot on the stove top just for an hour.
I'm not trying to start this business on the wrong foot. I would like to conform to the rules and laws, but without quiting my full time job to run a full time catering company how can I profitably run a part time catering business out of my home if I have to rent a professional kitchen for every small job I get?
If this business seems to be taking off, I have every intention of making it a full time job.
Edited by SmokinBuddha - 1/14/11 at 4:00pm