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California Home Cooks Are Now Able To Sell Their Food Legally, Here’s What That Means For You

I had many relatives tell me over the course of my childhood that their cooking was so good, they would open up a restaurant. While, admittedly, family-cooked Vietnamese food is one of life’s greatest pleasures, having to raise hundreds of thousands of dollars to open a restaurant is usually a pretty big deterrent.

For Californian home cooks looking to make a little extra scratch, however, things are about to get much easier.

Gov. Jerry Brown just signed Assembly Bill No. 626, which allows residents to sell home-cooked dishes to the public, without needing a restaurant or food truck.

This bill will go into effect Jan. 1, 2019, reports the SF Chronicle, and selling home-cooked meals might be the new norm in California.

Before you book it to the grocery store and buy a bunch of ingredients to get your food business off the ground, there are a few things you’ll need to know first.

Below is everything you need to know to get you started on your potential home-cooked business endeavor:


How To Get Started

It’s still technically illegal to sell food from you home without adhering to strict guidelines. Before you start slanging meals from your home, you’ll need to do the following:

  • You must apply for a home-cooking license. Check with your city/county government on how to start this process, as it differs.
  • Standard operating procedures must be written and submitted to local law enforcement, and specify the foods you will be working with, along with the hours you’ll be operating throughout the day.
  • Homeowners must also pass a mandatory inspection.

What Sets Your Home Business Apart From A Restaurant?

Operating a home food business will be drastically cheaper than opening up a restaurant, but the limitations will be greater as well. Here are a few ceilings to expect before starting your business.

  • Your operation can’t have more than one full-time employee.
  • You can’t make more than $50,000 a year in verifiable gross annual sales.
  • You can’t post outdoor displays or signs advertising your business.
  • Food must be prepared and served all on the same day. If you do deliver, it must be within a time period that the food will still be safe to eat.
  • You can use an open-air barbecue or outdoor wood-burning oven as part of your business.
  • Serving and selling raw oysters is NOT allowed.
  • Food must be sold directly to consumers and cannot be sold to any wholesale or retailer.
  • No more than 30 meals may be served in a single day and no more than 60 individual meals can be served through a week.
  • Food must be sold to consumers directly and can not be through delivery services or the mail. You can have a delivery driver employed who sends out food the same day, but you can’t use Grubhub or Doordash to sell your food.

These are the highlights from the new legislation, but any home cooks who are interested in seriously starting up a business may want to look over the whole thing for the nitty gritty details.


Photos: Foodbeast // Peter Pham
Categories
Fast Food News

Papa John’s Founder And Ex-Chairman Just Started A ‘Save Papa John Campaign’

Papa John’s founder John Schnatter has not had a great year. After the events of his departure from the pizza empire he built, Schnatter has begun a campaign to restore his reputation and voice his side of the story in the form of SavePapaJohns.com.

In early July, Schnatter resigned as chairman of the pizza company after reportedly using the N-word during a conference call back in May.

At the time, he was speaking with marketing firm Laundry Service about the prevention of future public relation incidents after the events of 2017’s NFL statement where he blamed the league as the reason behind declining pizza sales. This was all during a role-playing exercise, reports Forbes.

According to Time, Schnatter paid for a full-page ad on the Courier Journey (hometown paper to Papa John’s) where he directed readers to his new website.

The site Save Papa John’s states:

I built Papa John’s from the ground up and remain its largest shareholder. I love my Company, its employees, franchisees and customers.

It continues:

The Board wants to silence me. So this is my website, and my way to talk to you.

The website also includes copies of Schnatter’s interactions with the company including requests for legal documents and records of the pizza company. He states that this will be the forum where his voice will be heard moving forward.

It doesn’t look like Schnatter is quite ready to give up his pizza company just yet. I guess we’ll see in the weeks to come what he has to say about recent events.

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FOODBEAST Hit-Or-Miss Video

What California’s Largest Fish Market Looks Like On Its Busiest Day

The San Pedro Fish Market and Restaurant is one of the most highly trafficked restaurant locations on the West Coast, seeing more than 20,000 visitors on weekends.

If you’ve ever been there, you already know that timing is everything. With only a few freeway entrances leading into the Port of Los Angeles, the West Coast’s largest fish market becomes overrun with traffic, creating long lines and an ocean of hungry people.

Still, the Kings of Fish, the family of principal owners of San Pedro’s legendary seafood market, are prepared to deal with the hoards of seafood hungry crowds that are willing to wait hours in line for a table.

Well, they would be if they were actually in the state.

With three members of the Kings Of Fish family more than 3,000 miles away from the sunny skies of San Pedro, the San Pedro Fish Market is tested on one of its busiest weekends, and actually needing to close the doors in order to accommodate the massive demand for shrimp trays and giant Coronas.

While Tommy “The Boss” Amalfitano, is trying to quell historically large crowds, his counterparts are “working” at the Boston Seafood Expo, trying to market a frozen seafood product.

But, by the looks of it, the Three Stooges of San Pedro can barely read the expo map to find their product booth and seem to be struggling after a long night in Boston.

While Tommy Sr. is over his head in clientele, he hopes the boys in Boston won’t let him down. But, being the veteran that he is, Tommy Sr. doesn’t believe anything until he sees it.  And on the busiest day at San Pedro Fish Market, all he sees are long lines — with his Kings of Fish nowhere in sight.

Tune in every Friday for a brand new episode of Kings Of Fi$h Season 3. Or, if you need to catch up on past episodes, or just to binge watch, all KOF episodes can be found on FOODBEASTYouTube and Facebook.

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Culture Fast Food News

These CEOs Agree That Everyone Should Work At McDonald’s At Least Once

McD-Stk-Times-Square

What was your first job?

Many people got their start working at burger chains like McDonald’s. Flipping burgers, cooking fries, taking orders. It never seemed like the most appealing job, but it made money and helped you get started in the long run.

Turns out, it may have taught you a lot more than just that. At least, a few CEOs and other success stories seem to think so.

These CEOs, like many of us, got their start working at McDonald’s, and attribute it as an integral part of their success. Executives like Taylor Morrison’s CEO Sheryl Palmer and Jeff Bezos from Amazon both encourage people to work at McDonald’s, as one can pick up on crucial things you won’t learn inside the classroom.

Palmer told the New York Times that after starting at a McDonald’s at age 15 and becoming a regional marketing manager for the fast food giant by age 20, she learned “a lot of life lessons on the job.”

“Every 16-year-old should have to work at McDonald’s, because you really do learn how to work. You have to pull back the equipment and sweep behind. There are no shortcuts. You had to do it right because it was such a part of their brand.”

Jeff Bezos agrees on the value of working at a place like McDonald’s, according to an excerpt from a book about the success stories of famous people that began their work at McDonald’s.

“You learn a lot as a teenager working at McDonald’s. It’s different from what you learn in school. Don’t underestimate the value of that!”

If you want to get inspired by many of the other success stories of those who worked at McDonald’s, the book, titled “Golden Opportunity: Remarkable Careers That Began at McDonald’s,” is available at places like Barnes & Noble.

Give it a read, and maybe you’ll be inspired by the many people who, like you, began their careers in fast food. Not just the CEOs above, but also people like world-famous comedian Jay Leno. They bring across the message that working at a McDonald’s is the place to learn the keys to success in any career you choose.

And who knows? Maybe you’ll be the next big success story who began at McDonald’s or other fast food places.

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Hit-Or-Miss

Little Girl Explains How She Landed A Million-Dollar Business Deal With Whole Foods

Mikaila Ulmer is the 11-year-old creator of BeeSweet Lemonade, a tasty homemade lemonade that also saves endangered honey bees in the process. We recently reported that she was able to land a multi-million dollar deal with Whole Foods, which would distribute her product to 55 stories nation-wide. Watch her explain how she was able to get such an amazing deal in the video above.

More NextShark Stories: Man Boards Flight Wearing ALL of His Clothes to Avoid $65 Extra Baggage Fee

Written by Editorial Staff, NextShark

Categories
News

Here’s Why Target Is Removing Junk Food From Check Out Lanes

Target-Junk-Food-Checkout

Every time we’re in the checkout line, we’re tempted to grab a candy bar or a Slim Jim for the road. While Target knows this, the retailer wants to take a healthier approach as it plans to remove junk food from the checkout aisles.

Fortune reports that Target will begin testing the new, junk food-less, layout in 30 stores next month.

Christina Hennington, Target’s senior vice president, said in a press conference that the move is both a business opportunity as well as a moral imperative. They’re trying to improve the health of the nation.

No longer will customers be tempted with a four pack of Reese’s Peanut Butter Cups or a bag of carne aside beef jerky. Rather, Target will take advantage of the health food boom and stock its checkout lanes with items like KIND bars and Simply Balanced products.

At the press conference, Hennington told attendees that Target’s trying to “nudge” customers into being more healthy, without coming off as a “nagging parent.”

If successful, Target could start removing all junk food from the front of its stores. Guess we’ll have to walk to the snack section to get our fix. The horror.

Photo: Yelp

Categories
Fast Food

Here’s Why Burger King Had The BEST 2nd Quarter Sales In Almost A Decade

Burger-King-Sales-Success

Burger King has seen a great second quarter this year as same-store sales rose 6.7 percent. According to Restaurant Brands International, BK’s parent company, this was the fast food chain’s best quarterly performance in 9 years.

Daniel Schwartz, CEO of Restaurant Brands International, attributed the success of sales to a four-pillar plan: improvements to the menu, marketing, operations and reimagining. The last nine quarters sales have been steadily increasing at the burger chain.

A large part to the brand’s success is thanks to the lack of operational complexity that comes with every new menu item, NRN reports. One of the newest menu items, the A1 Hearty Mozzarella Bacon Cheeseburger, only features one new menu item.

It seems that Burger King has been consistently working on improvements in products, ingredients and overall speed.

Schwartz also mentions that they’re working to garner similar success with the recently-aquired Tim Horton’s.

Categories
Fast Food

McDonald’s Reveals Its Big Plan To Turn Around Their Flailing Company

McD-Lovin-Tale

After a week of hyping a big announcement, McDonald’s CEO Steve Easterbrook has finally revealed the company’s upcoming plans to turn itself around. Looks like a comprehensive restructuring of the company is in the works, announces the CEO.

McDonald’s Corp. will plan to operate fewer “company-owned” restaurants and cut $300 million a year in general and administrative spending, reports NRN. This also means pushing more franchise-owned stores.

Easterbrook admitted that McDonald’s current business structure has become “inefficient” and that it lacked “fair accountability for fair performance.” Apparently, McDonald’s has been using “legacy” business models for years and that just doesn’t fly anymore. Easterbrook, who’s only been CEO for a month, says that he’s working to modernizing the company’s current business model.

The fast food chain has underperformed in sales for the past two years. This lead to a worldwide closing of hundreds of unprofitable restaurants.

McDonald’s has recently gone through many menu changes and brand redirections in the past two financial quarters. This includes the “Create-Your-Taste” burger customization kiosks, the short-lived “Pay with Lovin” campaign and cutting 9 items from the staple menu.

Easterbrook admitted that sales have definitely been poor and “The numbers don’t lie.”

Perhaps with these new goals, McDonald’s Corp. might see a noticeable change in its sales numbers by next year.