Ping: General liability insurance for a Catering biz?
 

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" > 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.

I'm in the real estate business too and I love downturns in the business
cycle. You see, when real estate cools off the mediocre brokers drop out
like flies and and the remaining clientele gets spread out over a smaller
pool of real estate professionals. The strong not only survive but prosper.
If you can't make a real estate business work in slow times whatever gives
you the idea that you can be successful in the food biz. That said, your
chances of making a catering business fly are much better than with a
sit-down restaurant. I can't believe your business policy agent doesn't *do
food*. I don't know anything about how Colorado law affects business but
with the vast majority of small businesses being of a food nature, I'd say
you should shop for a new agent.

JD

"JD" > wrote in message
news:yXZXd.43491$uc.39507@trnddc01...
>
> "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.
>
> I'm in the real estate business too and I love downturns in the business
> cycle. You see, when real estate cools off the mediocre brokers drop out
> like flies and and the remaining clientele gets spread out over a smaller
> pool of real estate professionals. The strong not only survive but
> prosper. If you can't make a real estate business work in slow times
> whatever gives you the idea that you can be successful in the food biz.
> That said, your chances of making a catering business fly are much better
> than with a sit-down restaurant. I can't believe your business policy
> agent doesn't *do food*. I don't know anything about how Colorado law
> affects business but with the vast majority of small businesses being of a
> food nature, I'd say you should shop for a new agent.
>
> JD

JD,
It isn't that we aren't prospering, as we are the dominant company in our
little neck of the woods and are growing every year. In no way are "folding"
but be honest I've lost some of my vim&vigor for the biz and wish to turn
over the day to day responsibilities to my wife/partner/co-owner. Our
business policy is through Williams Underwriting and they don't offer
policies for catering businesses, but would for a sit-down restaurant.
DT
>
>
>

JD wrote:
> "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.
>
> I'm in the real estate business too and I love downturns in the
> business cycle. You see, when real estate cools off the mediocre
> brokers drop out like flies and and the remaining clientele gets
> spread out over a smaller pool of real estate professionals. The
> strong not only survive but prosper. If you can't make a real estate
> business work in slow times whatever gives you the idea that you can
> be successful in the food biz. That said, your chances of making a
> catering business fly are much better than with a sit-down
> restaurant. I can't believe your business policy agent doesn't *do
> food*. I don't know anything about how Colorado law affects business
> but with the vast majority of small businesses being of a food
> nature, I'd say you should shop for a new agent.
>



JD, you are so superior. I bow in your presence.

****stick.


TFM®

"TFM®" > wrote in message
m...
> JD wrote:
>> "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.
>>
>> I'm in the real estate business too and I love downturns in the
>> business cycle. You see, when real estate cools off the mediocre
>> brokers drop out like flies and and the remaining clientele gets
>> spread out over a smaller pool of real estate professionals. The
>> strong not only survive but prosper. If you can't make a real estate
>> business work in slow times whatever gives you the idea that you can
>> be successful in the food biz. That said, your chances of making a
>> catering business fly are much better than with a sit-down
>> restaurant. I can't believe your business policy agent doesn't *do
>> food*. I don't know anything about how Colorado law affects business
>> but with the vast majority of small businesses being of a food
>> nature, I'd say you should shop for a new agent.
>>
>
>
>
> JD, you are so superior.

Shucks, I ain't nothin' but a 'Bama boy with an education. Of course I had
to hammer a lot of nails and spin a lot of wrenches to get there.

> I bow in your presence.

That's a bow? I thought you just nodded off.
>
> ****stick.

You been talkin' to my ol' lady or is that speculative wishful thinking?


JD

man. dunno what everyones' problem is... this group used to be more
friendly.

good luck finding out what you need...

maybe a bbq mailing list somewhere can help you out?

http://woogeroo.home.mindspring.com/wsp/links.html

'shrug'


-tdt®

----
and there was thunder, thunder over thunder road
thunder was his engine and white lighting was his load
and there was moonshine, moonshine to quench the devil's thirst
the law they swore they'd get him, but the devil got him first

"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

On Sun, 13 Mar 2005 01:29:07 GMT, "Jack Schidt®"
> wrote:

>
>"Dave" > wrote in message
ink.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.
>>
There must be an State Insurance Bureau of some kind in your State -
Google them up and ask them to suggest what Carriers are available to
you.
Harry
>
>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 Schidt®" > wrote in message
. ..
>
> "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

Dave wrote:
snip
> 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

> Dave
>
>

I don't know where you are located but in the Ky, IN, OH, IL, MI region
there is a restuartant supplier open to the public called Gordon Food
Service or GFS, they are also on the internet where yu might find a
close store,

http://www.gfs.com/

they are also in parts of Canada too. If not them then perhaps a
different company is available. They carry large quantities of slaw,
beans, potato salad, all food stuffs, spices really cheap, some bbq
sauce in 5 gallon pails and utinsels, foil, gloves you name it, they got it.
--
Regards, Mike Willsey (Piedmont)

Please visit my MSN Group: "The Practical Bar B Q'r", A great barbecue
resource; Filled with links and down-loadable documents on building or
buying a cooker, recipes, and links to other great bbq sites. Free
membership to all!

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

"Dave" > wrote in message
ink.net...
>
> 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
>

Congrats on the local restaurant dishwasher, and good luck with the rest of
the process. I guess you'll find out how much you really want to do this
(or have already)

Jack