The Caterers Corner
Insurance Caterers Corner: Insurance
By Mellbell (Mellbell) on Tuesday, October 12, 2004 - 09:48 pm: Edit

Hi all I was wondering if you could help me with some insurance questions. I am starting my own Chocolate business and I was wondering if anyone had any insurance companies they would suggest contactin. I am a sole proprietorship and will be renting a kitchen and need product liability coverage. I am not sure where to start because there are so many companies and was wondering if anyone had any helpful info. I have contacted similar businesses in the area and they have all suggested pretty much the same thing, but I was wondering if anyone here could give me some new perspective. Thanks for your time!

By Chefspike (Chefspike) on Wednesday, October 13, 2004 - 12:27 am: Edit

being that you are small and just getting started, try to find out if the state, small biz program has any ideas on who you could go with.
maybe because you are going to be using limited equipment(no ovens, or fat fryers) they may be able to steer you with a company that discounts for that.
what are you using to melt the choc?
does it have an open flame?
if you don't use an oven, or fryer you won't need a exhaust vent, or fire control system I would think.
that right there might be a nice discount.
just some thoughts.

By Chefspike (Chefspike) on Wednesday, October 13, 2004 - 12:29 am: Edit

could you tell us a little bit about the school you went to.
I'm always intrested to hear about Pastry programs.
Thank You.

By Mellbell (Mellbell) on Wednesday, October 13, 2004 - 12:31 am: Edit

I have checked with the NYC small business department and they said they would send me information but it would take at least 20 days and that is a little ridiculous. I will be using a tempering machine with forced hot air heating system, but I will also need a stove. I am renting the kitchen and the kitchen itself is insured and I am covered under their insurance, but I need to get my own product liability insurance and that is where things are getting blurry for me. It might as well be in japanese cause I can't understand a damn thing any of these policies say. Thanks for posting if you think of anything else please let me know.

By Mellbell (Mellbell) on Wednesday, October 13, 2004 - 12:33 am: Edit

Do you want to hear the stuff they tell you when you call the school or what I actually thought of the program?

By Chefspike (Chefspike) on Thursday, October 14, 2004 - 02:28 am: Edit

what you did, and what you thought of the program.
who are the chef's?
where is it?
nyc small business does not have a web site with that info on it?
george should know about product liability stuff.

By Mellbell (Mellbell) on Thursday, October 14, 2004 - 04:49 am: Edit

I took the nine month career pastry arts program, which I thought was a little short, but I could not afford a four year institution. The program covered the basics of everything which is good, but it doesn't offer specialized programs for further education. The equipment was never working properly ( we had 2 working mixers for all 5 days of our final for 16 people, the A.C. was broken for the entire time we were studying chocolate in the middle of July which greatly affected our grasp of the equipment and ingredients).
As far as my chef instructors they were 50/50. For the first half of the program we had Chef Christopher Ciresi who had only had 3 years of previous pastry experience and all 3 were at the plaza. I was starting the class at 19 with 5 years under my belt already and I felt that he should not be given special consideration just because he went to the French culinary institute. We had an amazing Chef for part of the first half, Chef Margaret Kim, but she quit. The in Level two we had Chef Steven D'Onofrio who was amazing in the practical sense but not necessarily in the verbal sense and he had another full time job so he was always tired and left early alot. He resigned half way through our level 2 class after working there for 6 years.
Teaching alongside him is one of the most personable yet professional chef instructors I have ever come in contact with, Chef Lauri Ditunno. She had the experience combined with the people skills that makes a great teacher, but she also knew when it was ok to be a real person. She would hang out with us outside of class and we still talk every once in a while. She made you feel like you weren't just a number or a dollar sign and she gave everything to you straight. She is honestly too good for that place and is extremely underappreciated.
It is located in Manhattan, which is why I think most people go there, a block above canal on broadway. The one thing I enjoyed about the school is they did use amazing products and I liked them so much that I decided to use their distributor Harry Wils. I am just lucky because Harry Wils was Chef Steven's other full time job so he has been very helpful in the product aspect. Other than that I don't know what to say and this is already ridiculously long and probably useless, but what do I know. Let me know if you want to know anything else.

By Jalbert (Jalbert) on Sunday, November 14, 2004 - 05:21 pm: Edit

i am having some trouble pricing dips that i will be catering to exclusive hair salons like so much per ounce any comments.

By Thecateringguy (Thecateringguy) on Wednesday, December 01, 2004 - 01:05 pm: Edit

I talked w/an Insurance company here in Calif. and depending on the amount of Sales you generate will determine your prem. A small work just starting out w/2-4 clients a month might would run you about $500 a year....


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