Amy Huffman

Also, I think you might need to take a Food Manager course, which is well beyond the training you took for your CFO. You will need to get another business license because I’m pretty sure you can’t use the same one that your CFO uses. The kitchen you rent will probably require you to get insurance.

I don’t know too much about going the commercial route, but I know that it can be complex. You are probably going to get very familiar with the health dept in the process. I believe that you need to create a number of detailed plans, about what you make and exactly how you make it. What is your waste disposal plan, where do you source ingredients,…[Read more]

Only certain types of condiments are allowed, and BBQ sauce isn’t one of them. It has to do with the potential risks associated with producing BBQ sauce. I do encourage you to confirm that with the health dept though, just to be sure.

I haven’t upgraded myself, but I know a number of CFOs in SoCal have considered it. I haven’t talked to a CFO that has actually done it. It seems that the largest barriers are a) the cost, and b) finding a kitchen with reasonable available hours. You might be able to find info online for kitchens to rent, but you can also talk to restaurants or…[Read more]

You should be able to sell a dry mix like that at a farmers market, and you even might be able to sell/sample the prepared pancakes/waffles, if the health dept deems those as an allowable food. Butter shouldn’t require refrigeration, but I’m not sure if it could be offered… the bigger problem might be that at that point, you are selling for…[Read more]

The cottage food law in Indiana is specifically designed for people who are selling items that are fully-prepared, packaged, and labeled in their home. Those items can only be sold at farmers markets and roadside stands, and that’s the only way I know of to personally profit from homemade food. I’m not sure about the rules for personal chefs, but…[Read more]