Most caterers need a general business license from their city or county and a food permit from the local health department, and some areas require a food safety certificate. The FDA says local health departments issue licenses or permits for food prepared and sold to consumers, and that a private home does not register with the FDA, though state and local rules still apply. ProfitDrawer's catering guide budgets $100 to $800 for health permits and a food safety course as an example.
Start with a call to your local health department and ask:
- Can I cater from my home kitchen, or do I need a licensed commercial kitchen?
- Which permits do I need, and what does each cost?
- Does someone on my team need a food safety or food manager certificate?
- What are the rules for transporting and holding hot and cold food?
- Do I need a separate permit to serve in other cities or counties?
Then the general business steps, checked with your city, county and state:
- Business structure and name. Many caterers start as sole proprietors; most states require a DBA if you use a business name.
- General business license from your city or county.
- Sales tax. Ask your state revenue department whether food and catering services are taxable.
- Insurance. General liability is the usual start, and many venues ask for proof.
- Alcohol. Serving or selling alcohol has its own licensing; see the mobile bar answer.
The FDA notes requirements vary by product and type of facility, so get the health department's list in writing. General information, not legal advice.
Source: How to Start a Food Business (U.S. Food and Drug Administration) · Updated
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General information, not tax, legal or financial advice. Check the rules for your state and your situation.