New to the food Concession Business

I am new to the food concession business  Frankly, just beginning.  I have no experience in the food business.  I have a list of questions that I've created, any answers both general or specific are appreciated.  I have the book "Food Booth" by Barb Fitzgerald and it has been very helpful.  You can probably see that some of the questions are general and may also show my lack of experience.  Also I'm sure there are questions that I don't have that I should.  Again, any help at all is appreciated.
 
Questions Concession Business


        1)  Tax implications….LCC or Sole Proprietor?


        2)  Licenses  (Business, Food, Health etc)…. In Ca.  to be a temporary concessionaire what are the required permits?


        3)  Insurance… What are the different types of insurance needed and is it difficult to get?


        4) Food Handlers Card…How do you get one does everyone that works for you need one?


        5) Where can you keep Supplies?  Can you store them at home or in your Trailer?


        6) Can you store food at home?


        7)  Trailer vs truck vs tent?


        8)  Restaurant equipment…do you have to  buy or should you  buy "professional" equipment?


        9)  Whats a commissary?


        10)  What are the best events?


        11)  Whats the best way to contact the event organizer?   do I need to other than the application?

        12)  Trailer vs Truck, Tent?


        13)  What should I sell?  Why?


        14)  Whats the best way to market? is it necessary?


        15)  What are the living conditions?  Where do you live?


        16) How much money can be made?


        17) What are the risks?


        18)  Whats the best way to maximize profits?

I`ll try to answer some of your questions:
#8          Yes
#9          Google
#14        Yes its necessary
#17        Don`t quit your day job just yet
#18        Buy low, sell high.
 
Good luck.

ght


I am new to the food concession business  Frankly, just beginning.  I have no experience in the food business.  I have a list of questions that I've created, any answers both general or specific are appreciated.  I have the book "Food Booth" by Barb Fitzgerald and it has been very helpful.  You can probably see that some of the questions are general and may also show my lack of experience.  Also I'm sure there are questions that I don't have that I should.  Again, any help at all is appreciated.

Questions Concession Business


       1)  Tax implications….LCC or Sole Proprietor?
        Ask your accountant


       2)  Licenses  (Business, Food, Health etc)…. In Ca.  to be a temporary concessionaire what are the required permits?
      Yes

       3)  Insurance… What are the different types of insurance needed and is it difficult to get?
       Ask your insurance agent. No


       4) Food Handlers Card…How do you get one does everyone that works for you need one? 
       Call your health dept.

       5) Where can you keep Supplies?  Can you store them at home or in your Trailer?
       You can not store at home. See #4

       6) Can you store food at home?
       See #4,5

       7)  Trailer vs truck vs tent?
       How much money you got?

       8)  Restaurant equipment…do you have to  buy or should you  buy "professional" equipment?
       Yes

       9)  Whats a commissary? 
   
       Google is your friend.

       10)  What are the best events?
       Where?

       11)  Whats the best way to contact the event organizer?   do I need to other than the application?
       Phone, email, in person, us mail????
       12)  Trailer vs Truck, Tent? 

       See #7
       13)  What should I sell?  Why?
        You tell me.

       14)  Whats the best way to market? is it necessary?
        Depends, yes

       15)  What are the living conditions?  Where do you live?
        I live quite comfortably, in a nice home.

       16) How much money can be made?
       You can make a ton or loose your ass.


       17) What are the risks? 
       
        How much you got to loose? From the questions that you have posed....I would say thet this would be   
        a very high risk venture for you.


       18)  Whats the best way to maximize profits? 
        Sell, sell, sell, don't over buy, don't under buy, don't run out and don't waste anything!
 
And as tater said, don't quit your day job just yet.
 

Here are two questions...
 
1. What made you decide to want to be in the food business?
 
2. Why has the answer to 1 not motivated you to research or explore beyond those questions (on your own)?

   1)  Tax implications….LCC or Sole Proprietor?
 ( you'll have to do research on that )


        2)  Licenses  (Business, Food, Health etc)…. In Ca.  to be a temporary concessionaire what are the required permits?  ( talk to your HD on those, )


        3)  Insurance… What are the different types of insurance needed and is it difficult to get?  ( call your insurance agent )


        4) Food Handlers Card…How do you get one does everyone that works for you need one?  ( refer to answer to # 2 )


        5) Where can you keep Supplies?  Can you store them at home or in your Trailer?  ( refer to answer # 2 )


        6) Can you store food at home?
  ( NO !!! )

        7)  Trailer vs truck vs tent?
      ( how much money do you want to invest )

        8)  Restaurant equipment…do you have to  buy or should you  buy "professional" equipment?
  ( restaurant grade only )

        9)  Whats a commissary?
  ( a place to store your food, do your dishes, store your equip )

        10)  What are the best events?
  ( the ones where you DON"T lose money )

        11)  Whats the best way to contact the event organizer?   do I need to other than the application?    ( depends on the promoter )

        12)  Trailer vs Truck, Tent?
   ( see above for this answer in your previous question )

        13)  What should I sell?  Why?
    ( do your homework )

        14)  Whats the best way to market? is it necessary?
    ( are you kidding me )

        15)  What are the living conditions?  Where do you live?
            ( ? )

        16) How much money can be made?
  ( 0-???? )

        17) What are the risks?
             ( going broke )

        18)  Whats the best way to maximize profits?
            ( do your homework on food cost & profit margins )
 
HAPPY ???

one question for you: do you know anything about food besides knowing it's meant to be eaten?
that's where I would begin, one doesn't just wake up one morning and decide to start a business, besides regulations and prices are different from town to town.
SRY if I'm being harsh but that how it rolls.

ght Email me and I will try and help you with these questions.. 
 
Tina

im pretty sure i answered them for him/her     At some point you have to let ppl do their own homework.

THE WILD DOG


im pretty sure i answered them for him/her     At some point you have to let ppl do their own homework.

Or scared them off.... another one hit wonder.

Tsboss


ght Email me and I will try and help you with these questions.. 

Tina

Wy couldn't you discuss them here on the forum?  That's what it's for.

true dat

Quote of the day....  "how much money you got" chefbuba

You must be bored.