When I set out a couple of months ago on this endeavor I really had no idea what starting a business entailed. I now know much more than I ever thought I would about local and state licensing, food safety manager training, business banking and bookkeeping, and start-up costs! My menu development continues, as does the reorganizing and setting up the kitchen. In fact, tomorrow a local "green" cleaning company is coming to clean the kitchen top to bottom to help me get ready for my final inspection.
More good news is that I have the last of my licensing paperwork in hand and am simply waiting for a phonecall from the local health department to sign the kitchen off as ready for cooking!
With luck all the pieces of the puzzle will fit together so that I can offer up my first dinner during the first week of December (Thursday the 3rd). At this point that menu will most likely be my Slow-Cooked Barbecue Pork Sandwich with Creamy Coleslaw.
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