David Crabill
@david
active 1 day, 17 hours agoForum Replies Created
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It’s a unique setup, for sure. I don’t think I’ve heard of anything quite that elaborate, though I do know CFOs who pool money to buy ingredients wholesale from existing suppliers.
I can’t claim to know anything more than UT’s ag dept, so you’ll have to wait for responses from them, but I will say that a number of states are fine with flours and other ingredients being allowed under their cottage food law, even though the laws don’t specifically include them.
I wish you all the best in your venture!
My recommendation is to simply not put nutrition info on labels, and this is what the vast majority of CFOs do. Most small businesses are automatically exempt from needing to include a nutrition facts panel.
Using a nutrition facts calculator is a good way to estimate the nutrition info in an item, but it will always be an approximation until you get the final product lab tested.
Yes, you would need to use a commercial kitchen. http://forrager.com/faq/#commercial
You cannot do that type of business from home. Instead, you need to use a commercial kitchen. http://forrager.com/faq/#commercial
Yes, you need a cottage food license.
Correct, it’s almost always illegal for someone to operate a restaurant in their neighborhood, even a small one. When these services get large enough, they have to answer to regulators. One Bay Area service like this (Josephine) recently got shut down by the health dept because they were growing very quickly.
Self-employment tax includes social security tax. That’s the tax you pay in your quarterly estimated tax payments as a business. If you earn under a certain amount, you don’t need to pay quarterly.
I think you need to get a business license from your county or town. The process for getting one would probably be different for each area. You can set yourself up as a sole-proprietorship, and you’d need to get a DBA (doing business as) if you want to operate under a fictitious name (not your personal name).
Getting a CFO license means that you can ONLY use your home kitchen. You do not need to get your kitchen inspected unless you want to sell indirectly (via a third party, like a store). http://forrager.com/law/california/
Some basic info is listed on point #9: https://extension.umaine.edu/publications/3101e/
For more info, try contacting the ag dept: http://www.maine.gov/dacf/qar/index.shtml
