All mobile food service in NC has to have a kitchen and food storage, subject to the same health inspections as any restaurant. The ones that you think don't may stop off somewhere on the way home to do it, or they are skirting the law and haven't been caught yet. I have a very good friend in the dog cart business in raleigh, he works hard to see that his competition follows the same health codes as anybody else. but, you can't catch them all.
Portable BBQ Business
- Thread starter cburgin
- Start date
All mobile food service in NC has to have a kitchen and food storage, subject to the same health inspections as any restaurant. The ones that you think don't may stop off somewhere on the way home to do it, or they are skirting the law and haven't been caught yet. I have a very good friend in the dog cart business in raleigh, he works hard to see that his competition follows the same health codes as anybody else. but, you can't catch them all.
frankenyoter
No Rain, No Rainbow
- Joined
- Mar 17, 2009
- Location
- DARK CITY
I know a local guy that is a semi world famous chef and was running something similar. He closed because the inspections were such a pain and he didn't want to jepordize the restaurant kitchen he was "working" out of.
Lizooki
Samurai Frogger
- Joined
- Mar 21, 2005
- Location
- Stokes Co. NC
You need to be working on a show schedule at least 9-12 months ahead.
Get there early.
Stay away from the Lexington BBQ Fiasco. Worst run show by douche-neck-psuedo-soccer mom-wanna-bes I ever went to.
Start local and stay in-state until you get experience.
Go ahead and buy good liability insurance, it's cheap and usefull in the long run.
Be prepared for boon or bust.
Weather can kill you.
Your expense as a food vendor will be twice what others are in some/most cases because of the inspections.
Matt
Oh and give your festival neighboring vendors freebies .... it might be me one day!
Get there early.
Stay away from the Lexington BBQ Fiasco. Worst run show by douche-neck-psuedo-soccer mom-wanna-bes I ever went to.
Start local and stay in-state until you get experience.
Go ahead and buy good liability insurance, it's cheap and usefull in the long run.
Be prepared for boon or bust.
Weather can kill you.
Your expense as a food vendor will be twice what others are in some/most cases because of the inspections.
Matt
Oh and give your festival neighboring vendors freebies .... it might be me one day!
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