I think this is a lovely idea and a very good way to get around having to have your own kitchen.

Here are my questions; more for you to think about than for you to answer to me...

Will your customers know who the restaurants are? Because I don't think you have to tell them who the chef is, and this leaves you free to brand yourself without being married to a chef who may or may not leave a particular restaurant over time. You may want to marry yourself to the restaurant and/or the chef in exchange for discounting because, in essence, you'll be marketing their restaurant if it's their brand you're working under.

What if the restaurant you've been working with suddenly goes out of business... what is your backup plan?

Who is ensuring that the kitchen you are "fronting" is inspected? Will you be allowed to do spot checks every now and again?

My thoughts that will help you move forward...

I'm not sure where you are, but you will want to have a chat with the lovely folks at the end of the phone for the FDA to find out what sort of licensing and registration you WILL need. Don't be afraid to ask them all sorts of stupid questions, they are really very helpful in making sure you are in compliance from the get go. Also, if State administrators come into play, get cozy with them.

My personal experience has shown that even if you aren't compliant when they do inspect you, if they are aware that you did everything in your power to BE compliant, they will help you get that way without treating you like a criminal. So your best friends are the compliance people you have to deal with.

Good luck with it. It sounds like it should be a fun business.

Tina Brooks, VP Marketing
Brooks Pepperfire Foods
http://www.peppermaster.com
http://www.pepperfire.ca

Eat more peppers!