I'm trying to start an off-site catering company here in Los Angeles and was wondering if of you guys can help with letting me know which licenses and permits I'll need?
Do I need to get a catering license? If so, from which government body? I called the Dept of Public Health to inquire but they simply said that they only regulate food sellers that have a retail presence (e.g., restaurant, cafes, bars, etc) and told me to contact the Food & Milk department. Contacted Food & Milk and the guy said I didn't need a health permit saying that the commissary kitchen should have one and thus won't be able to issue me another one for that commissary kitchen location. Which, doesn't necessarily answer my question of whether or not I need a catering license or not....
So, my question is... which governing body handles the catering license?
Also, do I have to use a commissary kitchen? or can I use restaurant kitchens that aren't in use on certain days? And I'm presuming that they all have to be up to code for all health permits, correct?
I already have an LLC and corresponding DBA and EIN numbers. Will I need a seller's permit as well? And I'll need some sort of general liability insurance as well, right?
Any help you guys can provide is greatly appreciated!