|By L. Maxwell on Friday, June 16, 2000 - 04:39 pm: Edit|
I live in a suburb East of Dallas and have a catering/concession stand business. I have been approached by many to begin a home based meal replacement service furnishing home cooked meals to working families in the area. Is anyone doing this now and what are the ramifications of this. I have already checked and there are no health regulations in our county regarding this kind of business. Is anyone doing this and if so is it worth ($) the time and effort. any suggestions or ideas will be greatly appreciated. thanks
|By Panini (Panini) on Friday, June 16, 2000 - 05:57 pm: Edit|
There are certainly regulations reguarding this kind of business, but your probably already aware of them because they fall under catering.
I have also been approached to do something like this. There are a few doing this in Dallas. One is on Alpha road, I can't remember the name. They are a healthy concept.
Let me know what you find out, and if your needing desserts or bread call.
|By RCKlenk on Saturday, June 17, 2000 - 10:28 am: Edit|
When I checked with the health department in Dallas they had no idea about the concept of personal chefs. Finally got the answer that they have no jurisdiction in that it was a service, like hiring a maid ...
If you want to cook the meals in a commisary kitchen, for delivery, you fall under catering with all of the health regulations and taxes of a regular catering biz.
There are several personal chef's in Dallas now and it seems to be a market niche ready for exploitation. 90% of our buisness has been word of mouth ..
Cuisine By Design
|By Panini (Panini) on Saturday, June 17, 2000 - 05:23 pm: Edit|
Oh yea, if you cook food in someone's house they and you are on your own. I assumed that these meals would be commissary prepped and finished at the home. Once you go outside the box and sell food and not service you would fall under catering. Of course you are still liable for what you prepare. I personally would not hire anyone into my home kitchen without a food handlers permit,liability ins.,etc.
Sounds like a good concept.
I have done some of this work for dessert presentations in our neighborhood. It is well received and good money, although I would not prepare in the home.I can't seem to get comfortable. How do you all do it? Use your equipment?
|By momoreg on Sunday, June 18, 2000 - 09:58 am: Edit|
Yeah, we use our own stuff, and I love the challenge of making something workable out of a home kitchen.