I was wondering if I could get away with not having liablity insurance when I first start out. My reason for this is because funds are limited right now; but I still would like to get started right away. Your comments or suggestions will be greatly appreciated. Thanks.

By Panini (Panini) on Wednesday, May 02, 2001 - 09:55 pm: Edit

Erika,
Most policies will require the first months premium up front and than monthly payments. It's really a good thing to have. It's not that expensive. It also provides for you in case of injury, spoilage etc. Roll everything together for a better rate, fire, theft, glass, liability etc. If you cant afford the approx. 100. month than you should be seriously considering raising working capital.
just my 2 cents.
any business ?'s please feel free to e-mail me
paninicakes.com.

By George (George) on Thursday, May 03, 2001 - 09:43 am: Edit

One other thing with insurance-
If you are not TOTALLY legal insurance is a waste of money.

Insurance companies will only pay out if you have complied with every letter of every of every law in your area.

PS- "any business ?" are welcomed in these forums also and you will get more than one view point and other folks will learn from them.

George

By lenbloom on Saturday, May 05, 2001 - 06:14 am: Edit

George,

What do you mean by TOTALLY legal? Are there things that personal chef's aren't doing that they should be doing in order to be considered legal?

By George (George) on Saturday, May 05, 2001 - 12:22 pm: Edit

Check with your local agencies, but as long as all work is done on a clients property I would think you would be ok.

A potential window of liability would be misenplace prepared prior to going to a clients home, in a kitchen that didn't fit the local code. For example making stocks or sauces at your home or in a non commercially licensed property would most likely be a problem.

George