I think I've reached a point of complete disgust with my part-time seasonal catering business. I'm very near the decision to shut it down, at least for this season.
It's a very long, complex story, and I can write pages and pages about the mind-numbing dillemas I'm faced with.. But in a nutshell, the Dept of Health asked me to make certain changes to my business to remain compliant. End result: I can't operate out of my home any more. I've made arrangments to work from my buddy's facility, but that's just a temporary solution, and it introduces many new logistical headaches and unknowns. The real solution is the purchase of my own commercial property w/ proper facilities.
The new health code dissallows me from holding food on ice for greater than 4 hours...means I have to invest in a refrigerated van, which brand new is about $56K!!! (used hi-mileage ones that suit my needs are about $25-30K). I really need *2* of these trucks to run concurrent jobs. ...All this for a part time seasonal operation which isn't pulling in great deals of cash!
I'm at a decision point where I either "Go Pro or Go Home". When I look at the totality of the entire pile of shit, complexity, and endless grief that I've brought into my life, I'm really contemplating "Going Home". Life's just too short.
More later.
Considering Shutting my Catering business
Started by
Eddie Z
, Mar 24 2012 05:37 PM
22 replies to this topic
#3
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- VibeGuide
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- 15,796 posts
VibeGuide
Posted 24 March 2012 - 05:43 PM
Sounds about right for the growing pains of a hobby turned small business. At some point in the growth curve it is either turn pro or admit it is not a viable business (capable of supporting you in the manner in which you are accustomed) for the long term. All best in making and being at peace with the decision that is right for you.
#4
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- VibeTribe
- 8,116 posts
Posted 24 March 2012 - 05:43 PM
If you "go pro" would that mean this would become a full time gig for you? Sounds like pulls in peanuts part would change to something more if you were doing it throughout the year instead of just the summer. Or what if you did some other sort of catering in the fall, winter, and springs?
Maybe growing this larger is the way to make the headaches go away.
Maybe growing this larger is the way to make the headaches go away.
#6
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- VibeTribe
- 2,064 posts
- LocationA peaceful place, or so it looks from space
Posted 24 March 2012 - 05:44 PM
That really sucks Eddie. I'm sorry to hear that.
With all the GMO foods, growth hormone injected into cattle and BPA in food packaging, its disgusting that small, locally owed catering businesses are what they are cracking down on.
I hope thingsook up for u and your business
With all the GMO foods, growth hormone injected into cattle and BPA in food packaging, its disgusting that small, locally owed catering businesses are what they are cracking down on.
I hope thingsook up for u and your business
#8
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- VibeTribe
- 2,200 posts
Posted 24 March 2012 - 08:52 PM
Thanks everyone. Much of my problems stem from the Dept of Health looking the other way when I started. They approved my operation for 6 years, even though my facilities were marginal. Once I had that approval, I invested and grew. The new health inspector is just enforcing the code to the letter of the law...and I can't really blame them. In Fact, there's a huge thrust in NJ to have all foodservice operations comply. It's seen as a boost to the economy!
I retire from my primary job in 7 years. The Catering business seemed like a good retirement activity. At that point, I could be "all in".
The business only wants to be a monster operation. I keep proving to myself that I can't do this thing small. The only way to make it really viable is to have approved, compliant operational space, and to facilitize professionally w/all the right equiopment. To afford that kind of overhead, it needs to operate year round, and be a production house capable of performing multiple jobs concurrently.
Doing all of that now would force me to quite the primary job before I really should..
I retire from my primary job in 7 years. The Catering business seemed like a good retirement activity. At that point, I could be "all in".
The business only wants to be a monster operation. I keep proving to myself that I can't do this thing small. The only way to make it really viable is to have approved, compliant operational space, and to facilitize professionally w/all the right equiopment. To afford that kind of overhead, it needs to operate year round, and be a production house capable of performing multiple jobs concurrently.
Doing all of that now would force me to quite the primary job before I really should..
#10
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- VibeTribe
- 1,247 posts
- Locationmatzah pizza
Posted 24 March 2012 - 09:37 PM
why not put the catering business on hold until you retire?
at that point you can re-evaluate your situation to see if it's worth all the effort.
life IS too short and there's no need to put unnecessary stress on yourself eddie!
at that point you can re-evaluate your situation to see if it's worth all the effort.
life IS too short and there's no need to put unnecessary stress on yourself eddie!
#11
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- VibeTribe
- 6,331 posts
Posted 24 March 2012 - 11:16 PM
Thanks everyone. Much of my problems stem from the Dept of Health looking the other way when I started. They approved my operation for 6 years, even though my facilities were marginal. Once I had that approval, I invested and grew. The new health inspector is just enforcing the code to the letter of the law...and I can't really blame them. In Fact, there's a huge thrust in NJ to have all foodservice operations comply. It's seen as a boost to the economy!
I retire from my primary job in 7 years. The Catering business seemed like a good retirement activity. At that point, I could be "all in".
The business only wants to be a monster operation. I keep proving to myself that I can't do this thing small. The only way to make it really viable is to have approved, compliant operational space, and to facilitize professionally w/all the right equiopment. To afford that kind of overhead, it needs to operate year round, and be a production house capable of performing multiple jobs concurrently.
Doing all of that now would force me to quite the primary job before I really should..
You may be able to look into other catering operations and rent their space at night. This is partly how my wife operates her cupcake truck now. She sub leases the bakery. They work 5am to 12pm. We come in and work 1-6 ish or so. Although we are in the process of looking to open out own place so I understand your frustration's in how costly is can be and the board of health and the city etc...
They are starting one in Philly and it should be open by the end of the year.
#13
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- VibeTribe
- 14,053 posts
Posted 25 March 2012 - 12:18 AM
I think it is natural for self-employment gigs such as this to get to the point of "go big or go home" - at the same time, this may be the sort of thing you could return to when the timing is right. If you do find that you have to put it down for awhile, I wish you the greatest success at picking it back up again at a time where it can be more profitable for you.
#15
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- VibeTribe
- 955 posts
- LocationUnder a tent
Posted 25 March 2012 - 01:04 PM
As a person who has been self employed my entire adult life, I can relate to your situation.
As TEO stated, all hobbies turned small buisiness will face this. You will have to take that "next step" eventualy, knowing that it is not the last one.
Many time we are making just enough to support said hobby nicely, but not enough to support a lifestyle.
Weigh your options as objectively as possible. Life is indeed short, do what makes you smile.
Good Luck
As TEO stated, all hobbies turned small buisiness will face this. You will have to take that "next step" eventualy, knowing that it is not the last one.
Many time we are making just enough to support said hobby nicely, but not enough to support a lifestyle.
Weigh your options as objectively as possible. Life is indeed short, do what makes you smile.
Good Luck
#16
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- VibeTribe
- 2,200 posts
Posted 25 March 2012 - 01:07 PM
What is the reason for them not allowing you to operate out of your home? What equipment do you not have at home that they want you to have?
The 4 hour ice rule I can somewhat understand
Dishwashing is the first concern. To be completely compliant, I'd need a triple basin stainless steel sink and a separate hand washing station. And the room would have to be compliant (tiled floor, walls). Right now I have a double basin stainless steel sink in a small dedicated area in my single car garage...and the room is packed with tools, bikes, lawnmowers. (This was approved for 6 years, but is no longer acceptable to the new officer).
Food Storage is the second concern: I need a exterior walk-in refrigerator box.
1.) I don't have the room to make the improvements. 2.) Zoning wouldn't allow the improvements.
Although I figured out how to operate out of my home, it was always marginal. I don't even want to operate out of here anymore. Entirely too packed. But although I've been looking for new facilities, I've failed to put all the pieces together. I'm not a fan of renting. The $2K a month is tolerable for the few months that I operate, but for the 7 month offseason, I'd decimate any profits on the rent. I've been looking to purchase "the right" commercial property, which is affordable and allows Outdoor storage of vehicles, trailers, storage containers. Not an easy find in these parts though. Been looking for years.
#18
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- VibeTribe
- 2,200 posts
Posted 25 March 2012 - 01:14 PM
I think it is natural for self-employment gigs such as this to get to the point of "go big or go home" - at the same time, this may be the sort of thing you could return to when the timing is right. If you do find that you have to put it down for awhile, I wish you the greatest success at picking it back up again at a time where it can be more profitable for you.
I have the feeling that if I "take a break" from it, even for a year...I'll never go back to it. Once I experience life as "one of the beautiful people" wiith summer weekends to myself, without the 24/7 barrage of endless grief, etc//....I think I will have seen the light, and put this behind me. My skills, talents, interests will manifest in some other way.
#20
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- VibeTribe
- 2,200 posts
Posted 25 March 2012 - 02:48 PM
whats the new officers name?.. i'll stop by and say hi
The Dept of Health's campaign to force small businesses to be more compliant makes me wonder how many businesses might resort to mafioso syle intervention. I'll bet it happens more than you think.
#21
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- VibeGuide
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- 2,979 posts
VibeGuide
Posted 25 March 2012 - 03:33 PM
Health Dept and the cost of temp permits has been the biggest obstacle to our coffee biz... and we just need to keep milk/cream below 42deg and have to use bottled water!
If you have a good tow vehicle this might be the answer.
Big enough to walk in and lined with shelves for trays of food.
You can run it on a small quiet generator.(15amp load)
We have 2x 15 amp Honda 2000eu's that I can run as a pair for 30amps that I bought propane conversion kits for to limit refueling, and so everything including me don't end up stinking of gasoline all day.
If you have a good tow vehicle this might be the answer.
Big enough to walk in and lined with shelves for trays of food.
You can run it on a small quiet generator.(15amp load)
We have 2x 15 amp Honda 2000eu's that I can run as a pair for 30amps that I bought propane conversion kits for to limit refueling, and so everything including me don't end up stinking of gasoline all day.
#23
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- VibeTribe
- 2,200 posts
Posted 25 March 2012 - 04:28 PM
Health Dept and the cost of temp permits has been the biggest obstacle to our coffee biz... and we just need to keep milk/cream below 42deg and have to use bottled water!
If you have a good tow vehicle this might be the answer.
Big enough to walk in and lined with shelves for trays of food.
You can run it on a small quiet generator.(15amp load)
We have 2x 15 amp Honda 2000eu's that I can run as a pair for 30amps that I bought propane conversion kits for to limit refueling, and so everything including me don't end up stinking of gasoline all day.
I have a heavy duty towing vehicle, which hauls rather large trailers to the jobsite (14' and 16' are the larger ones). Since there's only one hitch, a refrigerated trailer doesn't do me any good for my typical jobs. (It could play a roll in the one-off large headcount jobs though). A Large Block Diesel Refrigerated van w/Electric Standby, all tricked out for heavy towing is the only option. $56K new! And to run concurrent ops, I really have to look at additional similar vehicles.
Compliancy with the code involving the food storage on ice is killing me. I can find places to wash dishes and store food overnight. But the refrigeration thing is brutal.
