How to Start a Barbecue Business: Complete Startup Plan

Starting a Barbecue Business: Permits, Equipment, Costs

Pre-Start Foundations

This is a real business, not a hobby. Be clear on your goals, your limits, and your support at home. Barbecue takes time, heat, smoke, and space. It also takes discipline.

Decide the format that fits you: restaurant, takeout counter, food truck or trailer, or catering. Each format has different rules, space needs, and permits. Your menu and cooking method will shape your equipment and location.

Study the lifestyle before you commit. Long cooks mean early starts and late finishes.

So ask yourself, are you ready for that routine? Use these guides to pressure-test your fit: Startup considerations, Inside look at running a business, and How passion drives staying power.

• Define your offer: meats by the pound, plates, sandwiches, family packs, sides, and beverages. Add-ons can include sauces and rubs in bottles.
• Choose your fuel and cooking method: wood, charcoal, pellets, gas, or electric. Solid fuel often triggers extra fire and ventilation controls.
• Pick a starting model: brick-and-mortar, ghost kitchen, mobile unit, or catering. If you prefer a proven system, read about owning a franchise.
• Plan for demand. Use this primer to think about supply and demand.

Varies by jurisdiction: Confirm where food service is allowed and any limits on solid-fuel equipment. Verify with your City or County Planning and Fire Department portals (Planning → Zoning map/use tables; Fire → Permits → commercial hood/solid fuel).

Skills You Need

You need business skills and trade skills. If a skill is missing, plan to learn it or hire someone who has it. Be honest about your strengths now, not later.

From a food safety perspective, many jurisdictions require at least one Certified Food Protection Manager (CFPM) for the establishment and may require a Person in Charge with demonstrated food safety knowledge to be present during operating hours; food handler training requirements vary by state or county.

You also need basic knowledge of Hazard Analysis and Critical Control Point (HACCP) principles if you plan any special processes.

So ask yourself, what will you personally do well on day one, and what must you cover with training or contractors?

• Business skills: basic bookkeeping, pricing, vendor negotiations, simple forecasting, reading permits and inspection reports, customer service, and clear hiring practices.
• Barbecue trade skills: meat selection and trimming, rub and brine basics, managing fire and smoke, temperature control, holding, cooling, and safe reheating.
• Compliance skills: sanitation, allergen awareness, thermometer use and logging, cleaning schedules, grease and ash handling, and safe chemical use under OSHA rules.
• Missing skills plan: enroll in CFPM training, take food handler courses, shadow an experienced pitmaster, and hire licensed trades for hood, fire suppression, and gas lines.

Varies by jurisdiction: Food safety credentials and recognition of CFPM programs differ. Verify with your State or County Health Department portal (Environmental Health → Food Safety → CFPM/Food Handler requirements).

Research the Business

Look hard at your local market. Count competitors and study their menus, prices, and service format. Know who they serve and what they ignore.

Profile your ideal customer. Decide if you will focus on lunch, dinner, weekends, events, or corporate catering. Your cooking schedule must match demand.

Use direct observation and simple numbers. Then stress-test your assumptions before you sign anything.

• Market scan: map locations, note smoker type, service time, and menu gaps you can fill.
• Demand signals: office parks, construction sites, sports fields, breweries, and event venues nearby.
• Pricing references: analyze price per pound, plate pricing, and family bundle structures. See pricing fundamentals to set a clear method.
• Regulatory fit: some locations prohibit solid fuel indoors or require costly ventilation. Confirm early.

Varies by jurisdiction: Confirm “restaurant” or “retail food” as an allowed use. Verify with your City/County Planning portal (Planning → Zoning → Use tables and zoning map).

Business Model and Planning

Pick one primary model for launch. Add extras later. Keep the first version simple and focused.

Write a short, concrete plan. You need a clear mission, a basic sales forecast, a list of startup assets, and a launch budget. Use these guides: how to write a business plan and craft a mission statement.

If buying or partnering feels smarter, compare options here: build, buy, or partner.

• Positioning: fast lunch plates, weekend family packs, or event catering specialist. Avoid trying to be everything.
• Menu scope: start with a few meats and dependable sides. Add seasonal items after launch.
• Packages and upsells: family packs, sampler platters, bulk sides, dessert add-ons, and bottled sauce or rubs if compliant.
• Core assumptions: cook times and holding capacity, number of services per week, and average ticket. Keep it conservative.

Varies by jurisdiction: If you plan special processes (curing, reduced oxygen packaging, smoking for preservation), a variance and HACCP plan may be required. Verify with your Health Department portal (Environmental Health → Food Program → Variance/HACCP).

Funding Your Startup

Add up your needs by category: build-out, smoker and hood, refrigeration, sinks and warewashing, fire suppression, grease control, smallwares, permits, deposits, and an opening inventory.

Decide how you will fund: savings, partner capital, microloans, or Small Business Administration-backed loans. Lenders will ask for a plan, personal credit history, and projections.

So ask yourself, if sales start slow, how many months of cash do you need to stay calm and execute?

• Estimate precisely: list equipment and installation separately from finish work. Add working cash for several months.
• Sources: personal savings, friends and family, local microloan programs, or Small Business Administration 7(a) or 504 loans through banks.
• Documents to prepare: business plan, basic projections, personal financial statement, and a startup cost list with quotes.
• Banking setup: open a business bank account and separate all transactions from personal spending.

No local verification needed for federal loan programs, but lenders will direct you to their document checklist.

Legal and Compliance

Choose a legal structure and register it with your state. Many owners choose a limited liability company for simplicity and liability separation. Others start as a sole proprietorship. If you add partners or investors, address ownership and decision rights in writing.

Obtain a federal Employer Identification Number from the Internal Revenue Service. Register for state and local taxes as required. Restaurants and takeout businesses typically collect sales tax on prepared food.

Health, building, fire, and wastewater rules apply before you open. Plan review and inspections are normal steps.

• Entity formation: file with your State Secretary of State or Corporations Division. If using a trade name, file a “doing business as” with the state or county clerk.
• Tax IDs: get an Employer Identification Number from the Internal Revenue Service. Register for state sales and use tax and employer accounts if hiring.
• Health permits: submit facility plans, equipment specs, menu, and procedures to the Health Department. Prepare for a pre-opening inspection.
• Building and fire: secure permits for hood, suppression, electrical, plumbing, and any solid-fuel approvals. Obtain a Certificate of Occupancy from Building after final inspections.
• Wastewater/grease: many areas require a grease interceptor and compliance with fats, oil, and grease programs. Coordinate with Public Works or the Sewer Authority.
• Weights and measures: if you sell meat by the pound, your commercial scale may need approval or inspection by the State Weights and Measures office.
• Alcohol (optional): if serving beer or wine, apply with your State Alcoholic Beverage Control agency and your local jurisdiction.

Smart questions to ask agencies:

• Health Department: “Do you require a Certified Food Protection Manager on every shift?” “Do you require a variance and HACCP plan for any process on my menu?”
• Building/Fire: “What hood and ventilation standard applies to solid-fuel smokers?” “What suppression system is required?”
• Public Works: “What size grease interceptor do you require?” “Do you inspect grease control before opening?”
• State Revenue: “Is prepared food taxable here?” “How do I register for sales tax?”

Varies by jurisdiction:

Verify each item on the appropriate portal. Use these paths:

State Secretary of State (Business/Corporations → Forms/Filings), State Department of Revenue (Sales and Use Tax → Register).

Health Department (Environmental Health → Food Establishment → Plan Review/Permits).

Building and Fire (Permits → Mechanical/Hood/Suppression)

Public Works (Pretreatment/Grease Control), Weights and Measures (Commercial Scales).

Brand and Identity

Pick a name that you can use legally and consistently. Check business name availability, domain name, and social handles on the same day.

Develop a simple brand kit with a logo, color palette, and type choices. Keep it clean and readable in signs and menus.

Build a basic website with your menu, hours, location, and order options.

Add contact info that is easy to find. Plan a short marketing kickoff for opening week. Use these resources: build a website, corporate identity basics, business cards, create a marketing plan, and business signage.

• Name checks: state business name search, domain registrar search, and social handle availability.
• Trademark check (optional): run a basic search on the federal trademark database before you invest in signage.
• Website essentials: menu page, location map, contact form, online order link if used, and clear allergen notice for packaged items.

Varies by jurisdiction: Trade name filings may sit with the state or the county. Verify on your State Secretary of State or County Clerk portal (Business Services → Name/Assumed Name/DBA).

Equipment and Software

List everything you need before you sign a lease or buy a vehicle. Separate fixed equipment from install costs and smallwares. Confirm that each item matches your menu and capacity plan.

If you run mobile or catering, equipment must be secured, serviceable, and compliant with local rules on water, waste, and fire protection. Plan space for wood or charcoal and safe ash handling.

Use this list as a starting point and tailor it to your format.

• Cooking and ventilation: commercial smoker (offset, cabinet, rotisserie, pellet, or electric), solid-fuel storage bins, Type I grease hood with duct and make-up air, listed fire suppression, spark arrestor where required, Class K extinguisher.
• Cold and hot holding: walk-in cooler or reach-in refrigerators, low-boy prep tables, freezers, heated cabinets, steam tables, portable insulated carriers for catering.
• Prep and line: work tables, cutting boards, slicer, knives, mixers, scales, portion scoops, heat lamps if needed.
• Warewashing and sinks: three-compartment sink, hand sinks, mop/service sink, dish machine if used, faucets and sprayers.
• Utilities and build-out: gas manifold or electrical distribution to spec, condensate drains, make-up air, roof curb for hood if required.
• FOG and waste: grease interceptor or trap if required, used-oil container, dumpster service, ash buckets with metal lids, shovel and tongs.
• Safety and sanitation: test strips, sanitizer buckets, food-grade chemicals, personal protective equipment, first-aid kit, wet-floor signs, Safety Data Sheet binders.
• Front of house: tables and chairs, service counter, sneeze guards where needed, menu boards, signs, and queue guides.
• Point of sale and office: POS terminals, receipt printer, cash drawer, barcode scanner if you sell packaged goods, label printer, basic office furniture.
• Mobile unit additions: generator or shore power, potable water tank and pump, wastewater tank, mobile hood/suppression if cooking onboard, propane cage or mount, secured equipment tie-downs.
• Catering additions: chafers and fuel, portable handwash setup where required, folding tables, tents, cambros, beverage dispensers.
• Packaged product setup (optional): kettles or mixers, bottling or filling line, capper, labeler, compliant food labels and storage racks.
• Software to consider: POS with online ordering, inventory and recipe costing, temperature logging app, scheduling and timekeeping, accounting, customer relationship management for catering inquiries.

Varies by jurisdiction: Ventilation, suppression, and grease control requirements come from local code.

Verify with Building, Fire, and Public Works portals (Permits → Hood/Suppression; Pretreatment/Grease Control).

Physical Setup

Pick a space that matches your hood path, grease control, and smoker plan. If you cannot vent or install a grease interceptor, the site may not work. Do not sign a lease until these items are clear.

For mobile units, confirm commissary needs, service routes, and where you can park and vend. For catering, plan safe transport and site setup, including handwashing and hot holding.

Plan load-in and load-out, delivery routes, and storage for wood, charcoal, packaging, and smallwares.

• Site checks: hood route to roof, make-up air location, grease interceptor access, utility capacity, and safe wood storage.
• Flow: receiving area, cold storage near prep, smoker access, and a clear path to service.
• Parking and access: delivery truck access and accessible path for customers under the Americans with Disabilities Act.

Varies by jurisdiction: Zoning, parking, outdoor seating, and mobile vending rules differ. Verify with Planning, Building, and Health portals (Planning → Zoning; Building → Permits; Environmental Health → Mobile Food Facilities).

Insurance and Risk

Protect the business and yourself before you open. Some landlords and event venues require proof of coverage. Lenders do too.

Work with a licensed insurance agent who understands food service. Review limits and endorsements that match your format and equipment.

Use this checklist when you shop policies.

• General liability: covers common third-party claims.
• Property and equipment: covers your smoker, hood, refrigeration, and contents. Ask about coverage during off-site events.
• Business auto: needed if you use a vehicle for deliveries or catering.
• Workers’ compensation: required if you have employees, subject to state rules.
• Liquor liability: if you serve beer or wine, where permitted.
• Event requirements: venues may require certificates of insurance with special wording. Ask for those requirements in writing.

Varies by jurisdiction: Workers’ compensation and liquor coverage are governed by state rules.

Verify on your State Department of Insurance and State Alcoholic Beverage Control portals.

Suppliers and Maintenance

Your product depends on steady meat supply, consistent wood or fuel, and reliable refrigeration. Do not leave these to chance. Build a backup plan for each critical input.

Set basic maintenance routines before opening. Clean filters, descale equipment, and service refrigeration on schedule. Log all work and keep invoices.

So ask yourself, if your smoker or cooler goes down on a Friday, who do you call and what is the plan?

• Suppliers: primary and secondary meat vendors, fuel or wood vendors, packaging, disposables, and chemical suppliers.
• Service providers: hood and suppression service, refrigeration and HVAC, grease interceptor pump-out, used-oil pickup, and fire extinguisher inspections.
• Quality controls: incoming temperature checks, storage rotation, and reliable thermometer calibration.
• Documentation: keep purchase specs and service records for inspections and warranty claims.

Varies by jurisdiction: Some cities require service logs for grease control and fire systems. Verify with Public Works (Pretreatment/FOG) and Fire (Fire Protection Systems) portals.

Pre-Launch Readiness

Run a small test before you invite the public. Validate prep time, cook time, holding, and service flow. Confirm that your food safety logs and cleaning schedules are usable under pressure.

Collect proof that you can deliver. Strong samples, early testimonials, and a clean inspection report build trust from day one.

Use this list to lock down the last details.

• Food safety readiness: CFPM certificate, food handler cards as required, temperature logs, sanitizer test strips, and labeled cleaning bottles.
• Regulatory approvals: plan review completed, pre-opening inspection passed, Certificate of Occupancy issued, and grease control approved.
• Documents: simple catering contract, order forms, allergen statement for any packaged items, and a clear refund or cancellation policy.
• Payments: POS, card reader, online payments, and cash handling procedure. Test everything.
• Marketing basics: website live, map listing claimed, updated hours, and a short email and social announcement plan.

Varies by jurisdiction: Pre-opening inspection steps differ. Verify on your Health Department portal (Environmental Health → Food Establishment → Pre-opening checklist).

Go-Live Checklist

Do one final pass before you open the doors or park the truck. Walk the line, check temps, and confirm that exits and aisles are clear. Safety comes first on day one.

Make it easy for customers to order and pay. Keep the menu short and clear. Have a plan for sell-outs and rain.

Use this quick checklist to launch with confidence.

• Compliance: permits posted, CFPM on duty, extinguishers tagged, hood and suppression serviced, grease control in place.
• Food safety: calibrated thermometers, labeled and dated pans, sanitizer buckets set, hot and cold holding verified.
• Operations: menu printed, POS tested, receipt printer loaded, order numbers or names working, trash and ash plan set.
• Customer-ready: clear signage, open hours visible, website and map listings correct, phone working, and order links live.
• Contingency: backup fuel or wood, spare probes, extra gloves, and a contact list for service vendors.

Varies by jurisdiction: Posting rules and inspection schedules differ. Verify on your Health and Fire Department portals (Environmental Health → Inspections; Fire → Inspections).

Who to Contact and What to Ask

Keep conversations short and specific. Write down names, dates, and answers. Confirm everything you hear by checking the official portal after the call.

Here are the key contacts and smart questions that help you move fast and avoid rework.

Call or visit the portals first, then email for written confirmation.

• Health Department: “What food establishment plan review forms do you require?” “Do I need a variance and HACCP plan for any item on my menu?” “What are your pre-opening inspection steps?”
• Building Department: “Which code section applies to solid-fuel hoods and ducts?” “What approvals do you need before issuing a Certificate of Occupancy?”
• Fire Department: “Do you require listed fire suppression for my hood and a Class K extinguisher?” “Do you inspect solid-fuel appliances separately?”
• Public Works/Sewer: “Do you require a grease interceptor?” “What size and inspection schedule apply?”
• State Department of Revenue: “Is prepared food taxable?” “How do I register for sales and use tax?”
• State Weights and Measures: “Do you inspect or seal my scale if I sell by the pound?”

Varies by jurisdiction: Use the exact portal paths listed earlier for each office. Search the terms in quotes on the agency site for the fastest results.

Common Risks to Control Before Opening

You can cut risk by deciding early, documenting clearly, and checking work before inspections. Keep your build simple and code-compliant.

Train people on food safety and equipment use. Keep Safety Data Sheets handy and labeled. Replace worn gaskets and cracked cutting boards before opening day.

Use this short list to keep risk visible.

• Food safety: inadequate cold storage, weak temperature logging, unsafe cooling, and poor handwashing access.
• Fire and ventilation: missing hood clearances, unlisted suppression, no make-up air, and ash disposal in plastic containers.
• Grease control: undersized interceptor, missed pump-out schedules, and no recordkeeping.
• Labeling (packaged items): missing ingredient list, net quantity, or allergen statements.
• Access: blocked exits, missing signage, and narrow routes that fail Americans with Disabilities Act rules.

Varies by jurisdiction: Inspectors may have their own checklists. Download them from your Health and Fire portals and use them during your mock opening.

Your Next Three Decisions

Do not leave these open. They guide every next step and control your costs.

Decide your format, your hood and smoker plan, and your first menu. Everything else follows.

Then set a date for plan review and a date for your mock opening. Put those dates on the calendar and work backward.

• Format: restaurant, mobile, or catering. Pick one and commit.
• Hood and smoker: confirm code path, equipment specs, and installation plan with Building and Fire.
• Menu: lock the items you can execute with quality every day. Remove the rest.

Varies by jurisdiction: Installation approvals and inspection timelines differ. Verify with Building and Fire portals (Permits → Plan Review and Inspections).

101 Tips for Running Your Barbecue Business

Use these tips to prepare, comply with rules, and launch with confidence. Focus on what you can verify, execute, and repeat every day.

Read straight through once, then pick the next three items you will act on this week.

What to Do Before Starting

1. Decide your launch model first—restaurant, food truck, trailer, ghost kitchen, or catering—because each model has different permits, inspections, and build costs.
2. Confirm zoning for your exact address before signing anything; ask Planning if “restaurant/retail food” is an allowed use and if outdoor smokers are restricted.
3. Verify ventilation early; solid-fuel smokers typically require a Type I hood, grease duct, make-up air, and listed fire suppression approved by Building and Fire.
4. Call the Health Department about plan review; ask which forms, equipment schedules, and finish materials they require with your floor plan.
5. Ask whether a Certified Food Protection Manager is required on each shift and whether your chosen certificate is recognized in your state.
6. If mobile or catering, ask Environmental Health whether a commissary/base kitchen is required for storage, water, and cleaning.
7. Plan grease control now; many cities require a grease interceptor sized by fixture count or flow rate and may inspect before opening.
8. If you sell meat by the pound, confirm with the State Weights and Measures office whether your scale must be NTEP-approved and sealed.
9. Walk three comparable businesses at peak hour; time their order-to-handoff, note menu size, and count seats to calibrate your own plan.
10. Price a starter menu using yield tests on brisket, ribs, pork shoulder, and chicken so you understand shrink, trim, and portion cost.
11. Get insurance quotes early; landlords and event venues often require proof of general liability, property, and sometimes liquor liability.
12. Build a conservative budget with build-out, equipment, permits, deposits, and several months of working cash; pressure-test with a lender or advisor.

What Successful Barbecue Business Owners Do

13. Standardize recipes with weights, times, temperatures, and hold windows so any trained cook can reproduce the product.
14. Log temperatures for cooking, hot holding, cooling, and reheating every day and keep logs organized for inspections.
15. Calibrate probe thermometers weekly using ice water and boiling water checks to avoid drifting errors.
16. Maintain relationships with at least two meat suppliers and a backup fuel vendor so a single shortage does not halt service.
17. Schedule smoker cleaning and gasket checks; soot, creosote, and air leaks change flavor and burn rates.
18. Cross-train staff on prep, line, and service to cover absences and handle surges without chaos.
19. Keep a compliance binder with permits, inspection reports, equipment manuals, Safety Data Sheets, and service records.
20. Run a short pre-shift huddle to set sales targets, specials, and safety reminders; close with a two-minute debrief.
21. Measure the time from order to pickup for ten consecutive orders weekly and fix the slowest step first.
22. Review waste weekly—trim, overcooked ends, unsold sides—and adjust prep lists and portion tools accordingly.

Running the Business (Operations, Staffing, SOPs)

23. Write a receiving SOP: check delivery temps, inspect packaging, record lot dates, and reject items that fail standards.
24. Use labeled, food-grade containers and date-mark ready-to-eat items; enforce first-in, first-out rotation everywhere.
25. Keep raw meats below and away from ready-to-eat foods in storage and during prep to prevent cross-contamination.
26. Design a cook schedule that meets demand windows; large cuts often need 8–12 hours plus rest.
27. Define hold limits for each item and discard when limits expire; do not stretch hold times to avoid sellouts.
28. Set up handwashing sinks that are accessible, stocked, and never blocked by carts or boxes.
29. Train on safe cooling using shallow pans, ice baths, and verified temperature drop within required timeframes.
30. Post sanitizer mix ratios and keep test strips at each station; verify concentration at opening and mid-shift.
31. Store ashes in covered metal containers on a noncombustible surface until fully cold; never in plastic or cardboard.
32. Clean hood filters on a set schedule and keep service records for fire inspections.
33. Implement OSHA Hazard Communication: label secondary containers, maintain Safety Data Sheets, and train staff on chemical safety.
34. Issue cut-resistant gloves for slicing and mandate proper knife storage and transport between stations.
35. Use non-slip mats, keep aisles clear, and mop spills immediately to prevent slips and burns.
36. Set onboarding: I-9 verification, state new-hire reporting, tax forms, and required posters in employee areas.
37. Comply with wage and hour rules for minors, overtime, and breaks; check state-specific labor standards.
38. Balance schedules to cover peak demand with adequate trained staff while avoiding fatigue and unsafe shortcuts.
39. Create a daily opening checklist (temps, sanitizer, cash drawer count) and a closing checklist (cooling logs, lockup, trash, ash).
40. Count the cash drawer with two people, reconcile to POS, and investigate variances the same day.
41. Contract used-oil pickup with a reputable recycler and keep manifests for environmental inspections.
42. Establish a simple product recall plan: supplier contacts, lot tracking, and who calls whom if you must pull product.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

43. Restaurants and similar retail operations are generally exempt from continuous USDA meat inspection but must follow state and local retail food rules.
44. If you manufacture packaged sauce or rub for sale in the United States, FDA food facility registration and applicable labeling and preventive controls requirements may apply; additional rules can apply to acidified or low-acid canned foods.
45. Food handler cards and Certified Food Protection Manager recognition vary by state; confirm local acceptance before enrolling in a course.
46. Prepared food is taxable in many states; register for sales tax and program your POS correctly to avoid penalties.
47. Commercial scales used for selling by weight are regulated; expect inspection and a seal before use.
48. Fuel storage and delivery rules differ; some jurisdictions restrict indoor wood storage and require spark arrestors for solid fuel.
49. Summer and weekends often drive higher demand; plan staff and inventory around holidays and sporting events.
50. Meat prices fluctuate with supply and demand; lock pricing with suppliers when possible and adjust menus when markets spike.
51. Outdoor seating, signage, and sandwich boards can require permits or right-of-way approvals; check before placing anything outside.
52. Some jurisdictions require grease hauler manifests and interceptor pump-out schedules; keep documentation on-site.

Marketing (Local, Digital, Offers, Community)

53. Claim and complete your map listing with accurate hours, categories, and high-quality photos to capture local search traffic.
54. Publish a clear, short menu and a separate family-pack page so customers can decide in seconds.
55. Add pre-order options for weekends and holidays so you can forecast and stage cooks more accurately.
56. Offer limited-time items that fit your smoker schedule, not items that disrupt your line or cooling plans.
57. Set up online ordering with quoted pickup times based on real kitchen capacity, not guesses.
58. Collect emails at checkout with a simple opt-in and send a weekly note with specials and sell-out alerts.
59. Partner with breweries and event venues for pop-ups; agree on power, space, and trash responsibilities in writing.
60. Run a catering inquiry form that asks headcount, menu preferences, venue rules, and timeline so you can quote quickly.
61. Use clean, readable storefront signage with hours, order link, and a short value statement customers can see from the street.
62. Track which channels drive orders—map listing, website, walk-in, or partners—and invest where customers actually come from.
63. Schedule tasting boxes for local offices on slow afternoons to seed future bulk orders.
64. Photograph menu items under natural light on plain backgrounds; consistency builds trust and reduces returns.
65. List gluten-free or common allergen notes where applicable, using plain language approved by your Health Department.
66. Join local business associations to access event calendars and sponsorship opportunities that reach nearby diners.

Dealing with Customers (Trust, Education, Retention)

67. Explain sell-outs in simple terms: long cooks, fixed capacity, and quality over unlimited quantity.
68. Post honest wait times during rush and update them; trust grows when estimates match reality.
69. Offer reheating instructions with bulk orders so customers enjoy the same quality at home.
70. Use a visible status board for online pickups so guests know where they stand without crowding the counter.
71. When you change a recipe or supplier, say so; transparency keeps loyal customers engaged.
72. Train staff to answer basic allergen questions accurately and to call the manager when unsure.
73. Label bulk pans with item, date, and hold guidance so hosts can serve safely and on time.
74. Invite feedback on new items with a simple card at pickup; reward useful suggestions with a coupon.

Customer Service (Policies, Guarantees, Feedback)

75. Write a clear refund and remake policy for wrong items, quality issues, or late orders and train staff to apply it the same way for everyone.
76. Set catering deposit, payment schedule, headcount freeze date, and cancellation terms in the contract.
77. Confirm catering details in writing two weeks, one week, and two days prior; document venue rules and access times.
78. Publish response targets: emails within one business day, voicemails by close of day, and catering quotes within two business days.
79. Use order verification at the counter: repeat the ticket, show the items, and ask if anything is missing.
80. Request a star rating and a short comment via text or email after pickup; respond to low scores the same day.
81. Keep a manager on duty during all meal periods and list their name on the line check sheet for accountability.

Sustainability (Waste, Sourcing, Long-Term)

82. Recycle used cooking oil through a licensed hauler and keep pickup receipts for environmental inspections.
83. Size your grease interceptor correctly and maintain pump-out schedules to prevent sewer blockages and fines.
84. Use lids and accurate scoops to reduce food waste on the line; waste reduction saves money and prevents overflowing bins.
85. Choose Energy Star equipment where practical to cut utility costs over time.
86. Install low-flow pre-rinse sprayers and fix leaks quickly to conserve water and avoid moisture damage.
87. Source wood from reputable suppliers and store it off the ground, dry, and away from ignition hazards.

Staying Informed (Trends, Sources, Cadence)

88. Review Health Department updates and inspection bulletins monthly so you implement rule changes before the next visit.
89. Follow federal food safety updates to track revisions to the model retail food code and related guidance.
90. Monitor OSHA updates on kitchen safety, chemical labels, and required posters for employees.
91. Refresh your Certified Food Protection Manager credential on schedule and keep proof on-site.
92. Read restaurant industry briefs and meat market reports quarterly to anticipate price shifts and menu adjustments.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

93. Create a weather plan: tents, alternative pickup flow, and online-only ordering during heavy rain or extreme heat.
94. Build a holiday playbook with pre-order deadlines and pickup windows to smooth demand spikes.
95. Develop substitution rules when a cut is unavailable; offer comparable items and explain the change before checkout.
96. Adopt online waitlists or text alerts during rush to reduce crowding and improve guest experience.
97. When a new competitor opens, run a focused tasting and tighten your core items rather than adding distractions.

What Not to Do

98. Do not sign a lease before confirming ventilation, grease interceptor feasibility, and required utilities for your equipment.
99. Do not operate without required permits, inspections, and posted licenses; fines and closures cost more than doing it right.
100. Do not rely on a single supplier for critical items; always keep a backup for meat, fuel, and packaging.
101. Do not expand the menu beyond your capacity; protect quality and service speed first.

Sources: U.S. Small Business Administration, IRS, FDA, USDA FSIS, OSHA, CDC, EPA, ServSafe, ADA