Cooking For Profit

[Bluebell72]

I've been asked to supply some cakes to a local restaurant/deli over the coming weeks, and I'm wondering what to do.
Although I do a lot of cooking/baking I've never done a food hygiene certificate (but have found a C&G online one for £15, sounds good).

Is there anything else I need to do? My kitchen is just a domestic one, looking at a couple of websites this morning, I need to contavt my local council to send an EHO round to check it's cleanliness.

I'm excited about the prospects of this, and I really need the extra income.

 

[coffeejo]

I hope it works out for you. Everyone I know that has done baking etc has folded their business as people weren't prepared to pay what it cost to make the cake, including time. However, since you've got a business to supply for, I guess that won't apply to you: I just wanted to grumble about people who want quality products at cheapo prices. Grrr.

 

[Red Light]

I don't know the details but I do know people who have gone down this sort of route at home have had to make all sorts of changes - extra sinks and storage etc - to meet the regulations. But your local inspector should be able to guide you as to what to do. Have you considered asking the restaurant if you could do it in their kitchen out of hours? Saves you all the registration hassles and they can market them as baked on the premises.

 

[col]

It would cost so much to meet health and safety rules, it wouldnt be economically worth it for you. Red Lights idea is a good un though. I just wonder if all the cakes sold at car boots, fairs and craft type places have followed the rules, or just made them at home and said nowt?

 

[lukesdad]

A lot will depend on the individual EHO. They will be interested in other issues you may not have thought of i.e transportation. Im sure Fab Foodie will be along soon he s an expert in this field .

 

[Archie_tect]

I've been asked to supply some cakes to a local restaurant/deli over the coming weeks, and I'm wondering what to do.
Although I do a lot of cooking/baking I've never done a food hygiene certificate (but have found a C&G online one for £15, sounds good).

Is there anything else I need to do? My kitchen is just a domestic one, looking at a couple of websites this morning, I need to contavt my local council to send an EHO round to check it's cleanliness.

I'm excited about the prospects of this, and I really need the extra income.

Probably the only thing to do would be to have a wash hand basin near the kitchen door, and make sure you have separated areas for storing and preparing raw and cooked food/ ingredients.

If you are setting up a business you'll need to register with the Local Authority but the EHO may be able to advise you. Daft as it seems best to let your house insurers know and, if you have a mortgage, your lender should be told you are working from home- as a formality. May be best to have business insurance to cover against against accidents and you'll need third party public liability insurance.... and if you will be delivering in your car get business use of your car added to your car insurance. You may qualify for start-up support from your local council with grants or start up loans. Business Link fold in December but they may be still able to advise on what else you could do.

Good luck!

Sounds a lot but it's just a precaution and will save hassle later if you need help.

 

[Fab Foodie]

A lot will depend on the individual EHO. They will be interested in other issues you may not have thought of i.e transportation. Im sure Fab Foodie will be along soon he s an expert in this field .

Unfortunately not the area of setting-up and running a food business from home! Catering is a slightly different discipline than Industrial Food manufacture, though the gaps are closing

But some random thinking to add to good advice already recieved.

OK, there's some good stuff here and I'm sure that further searching will reveal more, try local council/EHO sites too:
http://www.food.gov.uk/aboutus/publications/safetyandhygiene/

You should certainly do a basic food hygiene certificate.
Discuss with local EHO
Is there anyone in the catering business who's brains you can pick?
Is there a local catering college where you may get some free advice?
Does your Bank have a small business advisor who may have experience of others doing the same thing?

The major differences between cooking for yourself and supplying food for others is revolves primarily around risk control, complying with relevent legislation and delivering consistency.

Baked products (unless cream containing) are relatively low-risk (microbially) products. The raw materials are considered low risk, though flour for example can become infested or go mouldy if improperly stored. So good storage and control here can be important - seperate storage area, sealed containers, using 'in-date' only materials, First-in-first-out rotation (FIFO) are all small but pertinant details.
Protection, storage and transportation of the final product is also important. Whilst baked goods are low risk, they are not immune from cross-contamination either microbially, chemically or physically.
Other issues will revolve around hygiene practices. A dedicated workspace and utensils. Handwashing procedures, hairnets, gloves, no jewelry, type of detergents and sanitisers etc.
Then there will be aspect of record keeping and potentially awareness of Allergens as well.

I am certain that most of it will be fairly straightforward and common sense. The main difficulty is knowing just how much you have to do for a small-scale operation.

Let us know how you get on!

 

[Bluebell72]

Blimey O'Reilly!

It sounds like a lot of faff, when all I'm wanting to do is make 4 gateaux on a Thursday, drop them off and leave them in their display fridge.


I checked with the restaurant, they don't want anyone in after hours. I'm going to check with the local EHO to see if I can try it out for a while - I've a terraced house, there is no space/money for separate preparation or storage areas, not a Sara Lee operation. Grr.

 

[lukesdad]

Gateaux Fresh cream ? I would steer well clear if I were you Bluebell.

 

[numbnuts]

My sister did cooking/baking for local pubs, the first thing that had to be removed from the cooking area was the washing machine and all worktops could not have any joints in them.

 

[Arch]

Blimey O'Reilly!

It sounds like a lot of faff, when all I'm wanting to do is make 4 gateaux on a Thursday, drop them off and leave them in their display fridge.


I checked with the restaurant, they don't want anyone in after hours. I'm going to check with the local EHO to see if I can try it out for a while - I've a terraced house, there is no space/money for separate preparation or storage areas, not a Sara Lee operation. Grr.

Why do they need you to make cakes for them?

I mean, I'm sure your cakes are lovely, but if they aren't sourcing from someone already set up, and they don't want you to use their facilities, it smacks of pennypinching on their part - no doubt getting your services cheap, and causing you a lot of set up cost which you will only recoup if you keep going - I'm guessing they aren't offering you a fixed length of supply contract that will make it worth your while?

 

[Brains]

Not that I know anything about cooking or cakes, but I do understand economics.


My MIL used to make Wedding Cakes as a sideline in her normal house kitchen.
She used to charge about £75/100 for them, which given the time taken to actually do the work meant that she was probably making them at the cost of the ingredients etc only.

If she had charged for the time as well the cost, even at mates rates should have been at least double that.

We did look at converting the garage into a proper kitchen for a cake making business but the economics did not add up.

Therefore I'd say it's all very well to knock out the odd cake for mates and make a few quid, and keep it all under the counter (pun intended), but to make a business out of it means you would have to compete with, or, be the sole supplier to, the local cake shop/baker

 

[Red Light]

Not that I know anything about cooking or cakes, but I do understand economics.


My MIL used to make Wedding Cakes as a sideline in her normal house kitchen.
She used to charge about £75/100 for them, which given the time taken to actually do the work meant that she was probably making them at the cost of the ingredients etc only.

If she had charged for the time as well the cost, even at mates rates should have been at least double that.

We did look at converting the garage into a proper kitchen for a cake making business but the economics did not add up.

Therefore I'd say it's all very well to knock out the odd cake for mates and make a few quid, and keep it all under the counter (pun intended), but to make a business out of it means you would have to compete with, or, be the sole supplier to, the local cake shop/baker

In situations like that its really opportunity cost rather than actual cost you need to think about. I doubt very much the ingredients and cooking would have cost anywhere near £75/100. So the question is what other money making activity would she have done if she hadn't been baking cakes? If she is getting something for that time by baking cakes its better than getting nothing for it. People often fail to realise that people's time has zero shelf life. As soon as its passed its worth nothing. So as long as it cover the variable costs in those circumstances getting something for it is better than getting nothing.

 

[Archie_tect]

In situations like that its really opportunity cost rather than actual cost you need to think about. I doubt very much the ingredients and cooking would have cost anywhere near £75/100. So the question is what other money making activity would she have done if she hadn't been baking cakes? If she is getting something for that time by baking cakes its better than getting nothing for it. People often fail to realise that people's time has zero shelf life. As soon as its passed its worth nothing. So as long as it cover the variable costs in those circumstances getting something for it is better than getting nothing.

That's the difference between either:
a) earning a living doing something to support yourself when every minute counts as potential income, or,
b) having financial support and making a bit of extra money.

The difference also in the economies of scale, ie, making a lot of small repetitive cheap things or one large, complex expensive thing.

Time is potential income however you look at it when it's your living.

 

[Red Light]

That's the difference between either:
a) earning a living doing something to support yourself when every minute counts as potential income, or,
b) having financial support and making a bit of extra money.

The difference also in the economies of scale, ie, making a lot of small repetitive cheap things or one large, complex expensive thing.

Time is potential income however you look at it when it's your living.

Since the OP said it was a "sideline" it would seem to fall definitely into b) and therefore opportunity and variable costs are the correct measures as you are not displacing other income and the fixed costs are fixed.