thanks for the response Djdawg another question is this considered to strict? for my city mississauga..it seems like there is barely any options to operate
Refreshment vehicles (By-law 520-04), often referred to as Coffee Trucks or Catering Trucks provide food service to sites throughout the City. Because of their mobility they may serve customers whose work location is too remote to allow access to breaktime refreshments or find themselves working in areas that have no local refreshment distribution. These refreshment vehicles are licensed in order to insure that the vehicle and operator meet minimum standards for safe operation and sanitary conditions. The By-law governing refreshment vehicles also places limitation upon the activities that these vehicles are engaged in, specifically these vehicles are prohibited from:
This information is for convenience and quick reference only. For specific information contact the Mobile Licensing Office by dialling 3-1-1 (Monday to Friday from 7:00 a.m. to 7:00 p.m.). If calling outside of City limits, please dial . For an emergency after hours, from 7:00 p.m. to 7:00 a.m. weekends and holidays, please call .
- Operating from a roadway
- Operating from private property without the private property owners permission
- Operating from a location on private property for more than thirty minutes in any one hour period
- Operating from a location within 150 metres of the previous location
- Operating within 30 metres of any intersection or withing 60 metres of any public park
- Operating within 90 metres of the property line of land occupied by a school on a school day between 8:00 a.m. and 5:00 p.m.
this all looks pretty standard.
It sounds like you need some business planning advice. Here in the states the SBA and a few other no profits have business planning advice available for free or at a low cost. You should maybe get an appointment with someone to be sure you know what you are getting yourself into.
There is more to it than a city permit and a cart.
you are going to need:
*a supllier (could be a wholsale retail like costco or sams)
*most cities in the states, and i asssume in canada it's the same, require you to be food safety certified
a cart that meets your cities requirements and is approved by your local health inspector: these vary from city to city and state to state.
*a couple of locations in mind (your first may not be as good as you expect)
*a commisary kitchen if you handle any raw foods
* a storage facility for your cart
* a means of accessing fresh water and disposing waste water
i would suggest you do as bubba and others are saying, go into the local health department with your questions, then go to the city clerk or who ever handles the licensing, they will know what you can and cannot do. Don't waste time trying to call; they are busy and probably won't field a bunch of questions over the phone. in person is always better in my opinion.
then meet with someone (knowledgeable) to go over your business plan: start up cost, overhead, cost of goods sold, develop your menu, pricing of your menu.
finally figure out how much you need to make each day and how many days you need to work to turn a profit...