Let's start this new board off right with a discussion of Illegal Home Based Caterers. Many do not see them as a threat being that I haven't lost many jobs to them, so I think.

The fact is, in my state, for every one legal caterer, there are 10 illegal caterers. Some only caterer rarely, others have quite a business. They undercut professional caterer' prices and as a group are very hurtful to professionals.

IF they did not exist, the public would be forced to hire a professional or do it themselves. While many would do it themselves, many would turn to professionals, creating a larger client base.

Let's get into this further..

CaterGreat

By W.DeBord on Thursday, May 31, 2001 - 11:44 pm: Edit

Off topic post/ flame attempt deleted

By Cheftim (Cheftim) on Friday, June 01, 2001 - 12:35 am: Edit

Carl,
Your right. What can be done about it, beyond turning them in? That could make you sound like a whiner and lead to a lash back of bad publicity.

Even if all home based caterers were shut down a new group would appear almost over night because there will always be people looking for that bottom price.

So what stratigies can be used?

Tim

By Chefmanny (Chefmanny) on Friday, June 01, 2001 - 10:17 am: Edit

Kind of like a drug dealer huh?

By Chefmanny (Chefmanny) on Friday, June 01, 2001 - 10:40 am: Edit

I know several caterers that work out of their house, legally and they do a great job. True they can sell cheaper because they do not have the overhead of a full fledged business. They have a pseudo kitchen set up in their garage with 3-comp. sink and all the health dept. requires.
I say more power to them! they probably make a better profit then some "real" operators.
If you think about it that is the smart way to start a business, why invest in a location, equipment...etc. and not have a established clientele.

By Cheftim (Cheftim) on Friday, June 01, 2001 - 11:15 am: Edit

Legal is great but what about the unregulated, by the health department, and the untaxed.

By Chefmanny (Chefmanny) on Friday, June 01, 2001 - 11:37 am: Edit

That's for the proper authority(ies) to handle, you can only control so much of your enviroment!
Eventually they will face a pissed off client, a law suit or a food poisoning incident.

By Panini (Panini) on Friday, June 01, 2001 - 06:08 pm: Edit

Chefmanny,
I've just lost complete faith in you, and your out there teaching the up and comming. You have no business teaching our upcomming chef's.We should all work within our legal boundries. I don't even have to ask if you have ever been in business for yourself, I have the answer! Act professional, be professional and you will be professional. I hope for your sake the IRS does not view this site, I'm sure you skirt those issues to. But of course those are for the athorities to handle. This type of attitude is why our profession is in the shape it's in. I wish I had more time to ramble, but I must get back to my legal kitchen and pay my employees legally and so forth. ?Popping on today just turne3d my stomach.I just hope your never one of those sick or pissed customers.

By Panini (Panini) on Friday, June 01, 2001 - 08:59 pm: Edit

Back from doing it the right way,
ChefTim,
There are plenty of things for people to do. I have spearheaded a campaign to get most of the major properties to require a current Health inspection, food handlers permit, sales tax ID, and liability insurance. This was a no-brainer, one of the conference centers was sued for a piece of glass in a wedding cake brought in from the homebaker.
The confere3nce center settled for major bucks and recovered nodda from the housewife, even though she supposedly had a licensed kitchen, set up at bridal fairs, and did 150 weddings a year. No even a hiccup in her activity she just goes on. Of course she does have front page in my picture books.
We will never get to the obscure halls , but most of those clients would not know if they been poisoned or not anyway.
jeff
I'm very bias on this issue, I now have to do over
200,000. annual to break even doing things the right way.
I hope one day our profession will be tested and regulated to maintain quality and respect.

By Sam (Sam) on Saturday, June 02, 2001 - 12:13 am: Edit

I'll say first that my beef is with illegal & unlicensed caterers, not those who operate legally from their homes, (even though I can't imagine working from home), my firm had to pick up a wedding late on a wed afternoon, for that saturday's wedding because a supposed legal caterer could not produce a valid license or insurance coverage for this particular venue, I felt sorry for the couple & did them a nice, albeit economical, reception...so this is not a victimless crime, and yes it is a crime, in this instance the couple was the victim....sam sears, cec

By Panini (Panini) on Saturday, June 02, 2001 - 06:32 am: Edit

Sam,
You are absolutely right! I failed to mention that the looser in my campaign is the client. I have been in that same situation, I have done the same for the client. Just last week!
I took this avenue not to increase sales, which I've been accused of, but to protect the client.
PS I did their cake at just about cost.
Good input Chef Sears.
Jeff

By Cheftim (Cheftim) on Saturday, June 02, 2001 - 11:37 am: Edit

Panini,
I like your idea of getting the sites to require the right paper works before they allow a caterer in.

Tim

By CaterGreat on Saturday, June 02, 2001 - 01:41 pm: Edit

Wow, where have all of you been in the old site!!?

As the author of this topic I will say that I am pleased that no professionals have said, "I've never lost any sales to illegals" The fact is that we are all affected by illegals.

What we need is a publicity campaign alerting the public to the dangers of illegal caterers. Maybe 20/20 or PrimeTime would be a good start.... Articles in wedding mags... they should support our industry with public service (free) ads and articles... The majority of illegals do weddings....

From chefmanny "That's for the proper authority(ies) to handle, you can only control so much of your enviroment! Eventually they will face a pissed off client, a law suit or a food poisoning incident."

I agree, but waiting for a pissed off client or food poisoning is not gonna have much effect... We must be proactive to pretect our industry.... The proper authorities do enough to get by...

CaterGreat (Carl)

By Carmen on Tuesday, June 19, 2001 - 12:48 pm: Edit

.........I am interested in finding out about setting up a home based catering business that will conform to ALL standards and requirements...
..where do I go for this information

By Rick on Tuesday, June 19, 2001 - 03:15 pm: Edit

You can get all of the information that you will need by contacting your local board of health. The will have a list of items and regulations that you will have to meet before cutting the first potatoe. I hope that you have the cash for such a venture. I did the research and found out that it would take around $100,000.00. And that is just for the basic's. Here in Michigan, if you transport finished food's, you need to have a special Van. So go ahead and stamp on another 45,000 to 60,000. Then there is always the other things like pans and uniforms and so on and so on. Not only that, you have to carry insurance for transporting food. Don't forget the Ansil Hood. They are not cheap either. You will also need to check in with the fire martial. Good luck.

By George (George) on Wednesday, June 20, 2001 - 08:36 am: Edit

First check with your zoning board. In many states you can't have a business in a residential zone and vice versa.

By Lee Ann on Tuesday, July 24, 2001 - 11:40 pm: Edit

I just like to say after reading the ill will towards we Home Based Catering Services...
Being a home based service for 27 years we are not any less professional than most of you.

Off Premises caterers who do it right should be respected. We drive $$$$ to various local business/vendors in our areas that are to small to compete with national services as suppliers and proveyors. Home Based business is a driving economical force in our country today.

We have owned banquet facilities in our market and steep competition with chain hotels and restaurants offering free banquet rooms/meeting rooms locally was overwhelming. Our space rent was running $10,000 per month + utilities and other property expenses. So we decided to cut the space/rent overhead and refer clients to local community centers,social clubs,parks and other various venues as many of you on-site services do. Todays clients are looking for several venue options why limit clients to just one location when we can now offer a wide array of exciting in town and out of town locations.

I am Licensed,I am 1.5 million dollar Insured as well as inspected by the state, Pay taxes,Payroll services,various professional vendors and I have a fully operational separate Catering Kitchen, a warehouse for equipment, service vans and Home Office.

So I say, If its done correctly with a professional approach a home based catering business run by culinary and Hotel trained staff can be a respectable and very successful business !Hats Off to all of us

By Peachcreek (Peachcreek) on Wednesday, July 25, 2001 - 12:09 pm: Edit

Kudos to you, Lee Ann! You are the example of what everyone here WISHES would happen. The gripe here is with the amateurs who charge money for their services, not the tenured, legal caterers.
Catering out of an inspected legal kitchen, no matter the location, was never an issue.
Good luck on the next 27 years!

By Matt (Matt) on Wednesday, July 25, 2001 - 01:21 pm: Edit

I agree totally with Peachcreeks comments! I don't think anyone has a problem with homebased caterers that are doing it legally because it can be done legally. We run our office out of our home and have set-up a commercial kitchen in the wharehouse district to cut overhead. We are fully licensed and do everything by the book. When done legally I don't think anyone here will have a problem with it. The problem is the person who entertains for friends and then decides they're going to start making some money from it and before they know it they are catering large parties out of their home kitchen without any licenses or insurance. These people are the ones I have a problem with.
Good luck and thanks for being legal.