"Jack Schidt®" > wrote in message
news
>
> "Dave" > wrote in message
> nk.net...
>> After years of owning/running a real estate business I've come to the
>> conclusion that do the whims of the business cycle that it would be a
>> prudent idea to have a secondary income stream. To that end I am in the
>> process of writing a business plan for catering Q. Please limit the
>> lectures on the % of failures, etc in the Q biz. Unlike most folks who
>> have this crazy idea, I've spent 6 months so far researching this thing
>> and I do believe that I have it just about figured out, but not all the
>> way - hence the business plan. I know from command experierence in the
>> military that most plans don't survive intact much past fist contact and
>> that flexibility to adapt to dynamic situations is a must. But I expect a
>> lecture or two any way.
>>
>> Here is the problem: I have hit a solid road block in finding a company
>> that will provide me a quote for general liability insurance. (Don't need
>> workman's comp as only "owners" will provide labor.) Internet quote sites
>> don't respond, my business policy folks don't do "food", my home owners
>> and auto policy companies - same story. Other local companies refer me to
>> companies that don't return calls, and so the saga goes on. Anyone here
>> have a suggestion or two?
>> Dave on a mountain in Colorado.
>>
>>
>
> Dave, keep looking, because in the insurance biz, there's an ass for every
> seat. For the right dough, you'll find proper insurance. BTW, are the
> local health guys allowing you to use your house or do you need to build a
> kitchen to restaurant spec. Here in CT you need all the trappings of a
> restaurant kitchen to do any catering.
>
> Jack
>

Jack,
Per the county health department I can't work out of the house unless I
install a commercial kitchen (aka commissary). A commercial kitchen is a
Conditional Use as far as the Planning and Zoning folks are concerned. My
wife is adamant that our guest bedroom remains a guest bedroom. So much for
the idea of installing a commercial kitchen.

Back to the health department folks. They are a nice bunch and told me that
as long as all foodstuffs other than the actual meat in the pit is store
bought and all things that touch food are disposable (paper plates, plastic
knives, aluminum pans), that they would issue a license for the bbq trailer.
They would consider a glorified hot-dog cart.

Reselling Kroger coleslaw and Bushes baked beans isn't really what I have in
mind. To that end I must comport myself to the rules and regulations and
have what is known as a "commissary" or more to the point a commercial
dishwasher. I'm sure that Mr. Klose could mount a 55 gallon drum to hold
water, mount an on-demand propane hot water heater and fashion a place to
mount a dishwasher. But what to do with the waste water? Where does one plug
a 220 volt dishwasher into? Just one problem after another.

Problem solved. I have worked out "commissary" privileges with a local
restaurant to use their dishwasher in exchange for a nominal fee.
Dave