Office Sandwich Delivery

[northstorm]

[FONT='Arial','sans-serif']Hi all [/FONT]
[FONT='Arial','sans-serif'] [/FONT]
[FONT='Arial','sans-serif']I am also just about to start this up a sandwich delivery could not get enough funds together for a Shop[/FONT]
[FONT='Arial','sans-serif']I am looking at a small office with sink or trade unit.[/FONT]
[FONT='Arial','sans-serif']Will have a part time employee working 3 days per week 20hrs per week[/FONT]
[FONT='Arial','sans-serif']I have seen then van i want, designed fliers and menu's, lettering for van and uniforms with company details.[/FONT]
[FONT='Arial','sans-serif']I have worked this out so far[/FONT]
[FONT='Arial','sans-serif']Those to run at no profit I need to sell 65+ a days[/FONT]
[FONT='Arial','sans-serif']To take a small wage per month i need 100+ [/FONT]
[FONT='Arial','sans-serif']And to take a wage and small profit for business 150+[/FONT]
[FONT='Arial','sans-serif']I already have a guaranteed 45 sandwiches twice a week totalling 90 so far. I could explain how if you want to know.[/FONT]
[FONT='Arial','sans-serif']Also I run several small websites and businesses which include a business forum for start-ups which will be re launching at the end of the month, eBay stores, and computer repairs.[/FONT]
[FONT='Arial','sans-serif']I have to many negative people around me looking for me to fail that i need to surround myself with like minded people who can be positive[FONT='Times New Roman','serif'][/FONT][/FONT]
If anyone wants to chat over the phone regarding any issue or to bounce idea off let me know, as my start up site will have things like Skype built in for this reason.

 

[Edster]

Hi,

Thanks for all the great advice here. My own flat is too small/unlikely to pass EH regs as only one sink etc to use for preparing sandwiches so can anyone advise on types of places they use to prepare food and what is most cost effective?

 

[Byore]

hi andrew - what was your strategy in getting business from your 19 stops - do you have a van or are you actually going into the buildings and selling from there?

 

[drusilla7]

Hi, I am also in the middle of starting my own sandwich delivery business. The major thing I'm not sure bout is how to get the sandwiches etc.. into the offices! I want to carry a good selection and drinks and stuff, do I get a tray, buy a trolley, use a basket?
I have never seen it in operation!
Thanks
Dru

 

[raymond44]

can you tell me what packaging i would buy to seal rolls bargettes and wrapps

I have been doing this for 2 years. I don't see why you need so many staff to start off. My partner and I easily managed to shop for ingredients, prepare around 250 - 350 rolls and sandwiches every day, deliver them, do all the admin, website, marketing, and anything else involved. I am now running the business on my own, and can do it single handedly, although I must admit I will be taking on help for prep soon, as I do buffets, too.
At my peak, I can make 50 items an hour, including packaging and labelling.
As for equipment, if you are just making rolls, which may be easiest to start with, all you will need are film fronted paper bags. If you are doing sandwiches, you will need a sealing machine (I used one called an L-sealer), these are expensive at anything from £900 for the cheapest, and the consumables (sealing film, wedges, etc) only come in huge quantities and are also expensive. You can put sandwiches in bags, but it doesn't look as good, or keep them as fresh.
If you are supplying salad bowls, pasta bowls etc, you will need suitable bowls and forks, again, these only come in large quantities.
If you are running this from home, you will need to go through all the relevant EH regs, and do not underestimate the number of fridges you will need, bearing in mind the EH guidelines that food can only be un-refrigerated for up to 4 hours max. Which leads to the delivery method, which should be in a refrigerated vehicle.
I have had people tell me what I do must be so easy...it is hard work, long hours, and sometimes complicated, but the financial rewards are good, you should be aiming for a retail price that is 2.5 times the cost of making it.
If you would like any more info/help, I am more than happy to offer advice, and pass on suppliers' names if you need them.
Good luck.
Lynne.

 

[WinnieMinnie&Oscar]

You know; the other thing I've seen around Glasgow is people going 'round with little plastic 'carts'; odd little things that seem to be made for the purpose... they hold about 48 cans of juice in the bottom, tray of sarnies on top... And must weigh a ton! .

I'm sure I've seen these being 'loaded' from the back of a van.... So maybe they're bringing the stuff in on a van then 'decanting' it to these wee trollies for delivery?

I was a flight attendant for 7 years, thoes carts sound like nothing

 

[KimLynn]

Hi,

I am looking in to starting a sandwich business but I only want to sell to local shops, garages etc.
Can anyone tell me how I go about this? Whet percentage does the shop take? What do I have to list on the sandwich labels?

x

 

[foody]

Hi
The EH regs can be had from your local Council Environmental Health Dept, just ring them and they'll either post them to you, or you can collect. They are pretty much the same wherever you are in the UK, but some areas have extras added. I'm not sure, but they are sometimes on your local council's website, too. Try Googling "EH regs in ..." it should give you some idea.
Most of it is common sense, like having separate sinks for handwashing and food prep, any windows that open have to have fly screens, you have to have stored foodstuffs date labelled, a covered bin...there's quite a bit more, too, especially if you are working from home like we were at the time.
2 EH inspectors came to see us, it was quite informal, cup of tea/biscuits, then quite a long form with boxes to be ticked. We missed a couple of points but they said they would check them the next time they inspected in 12 months! You have to keep on top of them, though, as they can do spot checks without warning, but they never have with us.
I hope this has been some help. Please email me if you need to know anything else.
Regards
Lynne.

Hi,
Your advise has been very helpful to me as im looking to start my own sandwich delivery round up. Im looking at setting up in warwickshire and have notice you are in leicestershire. I would like to borrow your expertise on this, how can I get hold of you?
Thank you
Tracey

 

[sonic-snax]

Hi
Firstly, Id like to thank Ginatronic for her amazing advice, and indeed also all the other people who have input theeir expertise.
As it stands im in the process of setting up my own sandwich business. One issue that im having is to design a delivery sheet and also a invoice sheet for selling sandwiches retailers on a sale or return basis.

Any light shed on this subject would be greatly appreciated. Also gina do you supply sale or return as well or just a round

Thanks again guys
what a brilliant thread.
Regards
Alf

 

[marketinggeek]

Hi,

interesting reading here.

brilliant site, and nice to read a forum without bias or silly debate!

a question, if a sandwich company were to outsource its sandwich making - eg buy in prepacked, along with other items for van, and the food is simply collected from the outsourcing maker (presuming they have all EH compliance) does that negate the need for a Kitchen?

I assume your van would still need some sort of bill of health, but curious to see whether this would work out a cheaper option!?

thanks

 

[Rainbow Chasers']

My other half started one up a few years ago, all legal and proper - and it isn't as hard as you may think!

You DO NOT need a commercial grade kitchen if working from home - it just needs to be clean, vinyl floor and have doors to stop any animals entering if you have them. You WILL need coloured boards, and all the associated gubbins for cross contamination risks. Seperate your company tools from home tools. There also needs to a a protocol in place to seperate you business cooking from your home cooking. This is just a thorough clean.

You will need minimum basic food hygiene - can be done in a day, luckily, my other half was a chef so it was not needed - but the new owners she sold it to had to do the basic course.

Your fridge area can be a shed in the garden - but has to be allocated shed, vinyl floor etc and seperate from any other storage.

You will need a van, sign wriotyten and clean! Don't worry about fridge vans/sandwich vans yet - they are 30k's worth. You can use ice packs and boxes for local delivery.

Food labels need to be applied when you are selling to people YOU DO NOT MEET. For example, if you put your end of day stock into a garage forecourt, you will need labelling equipment. If you are selling direct, handwritten labels are fine without ingredients list. Must be dated though!

Zebra do sandwich label macines for around £250 mark - cheaper than the £600 ones associated with sandwiches, and do the exact same job. These will give you a pre-printed label that you add the company name, sandwich description, dates, ingredients, allergy advice and barcodes for.

Don't honk your horn outside, get a nice wicker basket with a selection and a list of what you have on the van, go in and meet people at their desks! You will be surprised how welcome you will be made!

She set hers up for under 2k and sold for over ten times that amount 18 months later.

 

[CateringCo]

Thank you so much Ginantonic, your post it is actually very useful. We are starting the same idea in the West Midlands area, still, any information of suppliers will be much appreciated, since we acknowledge the produce prices make a huge difference, Thank you so much for your help, CatererCo.

 

[pete50]

i need someone to make sandwiches for my shop!!!!!!!!!

i own a wine/alcohol shop in a great footfall area and make great trade from people on their lunch hour popping in for soft drinks (we have a good range in a chiller) just need some sarnies because im sick of saying we are getting some soon,promise

 

[CateringCo]

Dear Pete50,
Thank you for your message, we are very interested in talking to you further, where about are you based? how many sandwiches would you be interested in? looking forward to your reply,
CateringCo.

 

[Mike 123]

I have been in the food industry for approx 33 years as an employee for 25 yrs and owning a mobile catering company for the last 5 years. We now have 16 Jiffy trucks (by the way the guys at Jiffy are great and a fountain of knowledge!!) but started with 5, all of the others have been bolted on through aquasition from smaller companies selling up or going to the wall. You need to know this is not an easy business to get into and takes a while to build a round up that is profitable, anyone can go out and get calls for the round, its making it profitable that makes the difference. We have daily spats with other companies trying to take our customers but are now big enough to have spare vans and drivers to secure the sites also the buying power to cut prices if neccassary at sensitive sites until the competition has moved on. You all need to know that there is a lot of regulation tied up with this type of business and over the last 12-16 months we have had investigations and visits from the VAT, Tax & NI trading standards and several visits from the EHO. What I would say is it is not a business where you can put the cash in your pocket.... these guy's know what they are doing and can tell from your purchases what you should be making from the business and if they take you to court for tax evasition.... its you who has to prove you have not been evading paying tax and not the other way round. As a "Cash business" we are targeted buy these govt bodies as it is seen to be easy to take money out..... When you set up.... DO IT Properly!!! and don't try and pull the wool over their eyes they are pritty switched on and have been doing it longer than you.

All of you coming into the business will at some point stand on your competitors toes, don't be suprised if they take exception to this..... I would!!, remember the money you are taking off them, puts food on the table and pays the mortgage. You will be able to under cut them but as you grow and develop your business you too will want to buy the right trucks etc, Jiffy trucks at £20k+ refregerated vans £15k + but remember you will be in the same position with larger overheads and new people coming into the market place will be able to under cut you!! (what goes around..... etc, etc)

However from the + side........ I love it!!! it is extremely hard work (1st one in at 4.00 am) but the R.O,C.E is good

Make no bones about it.... if you are taking business off someone who is doing the job badly you are doing everyone in the industry a favour so WELCOME but it's not all about price...THINK QUALITY first

1. Quality
2. Service level
3. Price

We take business off little companies that do vending machines and put plastic click over wedges in the vending machines for 3 days!!! before taking them out........... these wedges are designed for 24hrs max as they are not air tight so there rock hard after 3 days but they see others putting 3 days life on them but don't realise why!

Well sorry if I have put anyone off...... but I have seen loads of people being ripped off (me when I bought one van and round) and coming in thinking its all going to be rosy!!!

 

[Mike 123]

Hi,
I have been in the food business for 33years, the last 5 owning a mobile catering business. I started off with 5 Jiffy trucks and we now have 14 wizzing around on a daily basis. All of the the extra trucks I have added to the fleet are through aquasition. This is small companies either giving up or going to the wall. Looking at all the threads there is a lot of people who want to come into this business but I just wonder how many realise how hard it is to get started. Establishing a round takes weeks or even months of hard slog, anyone can go out and add calls to a round but how many can add enough to make that round profitable?. As we have grown to a reasonable size we come under constant attack on one round or another but as we have spare drivers and trucks and the buying power we are able to minimise losses by taking the appropriate action. We are constantly out there building up all of the rounds and then adding rounds to the fleet. What no one seems to realise from the above that whoever starts up a new round will at some point tread on other peoples toes, so please don't be suprised if they take exception to this, remember taking their customers makes a difference to their own personal wealth, and effects their ability to pay their mortgage, put food on the table etc.... So don't be suprised if they get a bit upperty.... I would!!!. Just remember that as a number of you will start up from home, you will be able to minimise your overheads and under cut your competitors, but as you develop your business, you too will want to do the job properly and buy a decent refrigerated truck and maybe a jiffy truck or 2 but then you will have higher overheads and be in the same position as your competitors, when new people coming into the business will undercut you (what goes around .... etc,etc). Being a cash business you will attract all the usual government bodies, VAT,TAX & NI, Trading Standards and of course the EHO, over the last 18 months we have had visits or investigations from all of them, not that we have done anything wrong (or I would not be here typing this post) just that as a cash business we are perseved as putting it in our pockets..... be warned whatever anyone tells you they know what they are doing, can workout your takings from the receipts you put through the business and if they take you to court its up to you to prove that you are innocent and not the other way round... Do not mess with these people, set the job up properly right from the start and account for everything.

If you are coming into this business because someone else is doing a bad job..... Welcome, we need as many good people to come in as we can get......When setting out your business plan set the following as your 1st 3 priorities

1. QUALITY
2. SERVICE
3. Price

Price may win you the business, quality and service will sustain it over the medium to long term.

Please do not be put off by what I have written above, unless you think you are going to make a quick buck:| ..... I love the business.... It's hard work (1st one in at 4am) but very rewarding.

 

[Lovely Leah]

I have been doing this for 2 years. I don't see why you need so many staff to start off. My partner and I easily managed to shop for ingredients, prepare around 250 - 350 rolls and sandwiches every day, deliver them, do all the admin, website, marketing, and anything else involved. I am now running the business on my own, and can do it single handedly, although I must admit I will be taking on help for prep soon, as I do buffets, too.
At my peak, I can make 50 items an hour, including packaging and labelling.
As for equipment, if you are just making rolls, which may be easiest to start with, all you will need are film fronted paper bags. If you are doing sandwiches, you will need a sealing machine (I used one called an L-sealer), these are expensive at anything from £900 for the cheapest, and the consumables (sealing film, wedges, etc) only come in huge quantities and are also expensive. You can put sandwiches in bags, but it doesn't look as good, or keep them as fresh.
If you are supplying salad bowls, pasta bowls etc, you will need suitable bowls and forks, again, these only come in large quantities.
If you are running this from home, you will need to go through all the relevant EH regs, and do not underestimate the number of fridges you will need, bearing in mind the EH guidelines that food can only be un-refrigerated for up to 4 hours max. Which leads to the delivery method, which should be in a refrigerated vehicle.
I have had people tell me what I do must be so easy...it is hard work, long hours, and sometimes complicated, but the financial rewards are good, you should be aiming for a retail price that is 2.5 times the cost of making it.
If you would like any more info/help, I am more than happy to offer advice, and pass on suppliers' names if you need them.
Good luck.
Lynne.

Hi Lynne,

Your info above is most helpful and I wondered if you would mind offering me some more advice on this;
I am looking in a couple of years to set up my own business making sandwhiches, rolls, savouries,salads. cakes etc from home to deliver to local businesses in my area. I have never set up a business before and not sure where to start. Im not looking to make more than around 50-75 sandwhiches per day initially to see how it fares -do you think this wold be too little a number? I plan to prepare the sandwhiches/salads/rolls etc fresh early a.m daily and set off by 10am to local trading estates -I would be using my own car -would I still need a coolbox or item to keep them cool? I know I would have to contact my car insurers to cover me for business use...and I heard something about having my kitchen inspected? What else would I need to do to get running?
I apologise for sounding like a complete novice so advice or suggestions would be very gratefully received!!
Look forward to hearing from you.
Leah.

 

[Lovely Leah]

Hi

I have recently been running a sandwich/smoothie round for 3 and a half years. I have ended the business recently as I have a change of circumstances. Nonetheless, Please feel free to contact me for further info on setting up and running such a business.
I also have a suzuki van with fridge freezer, sink etc for sale. My van is ready to go and earn you lots of money, I can even supply baguette bags, cups, straws etc.
If this would also interest you, I can give you all the info you need.
Many thanks

Hi,

Im Leah and thinking of setting up a sandwhich/rolls/salads/savories/cakes making business from home to sell to local trading estates in a couple of years time and don't know where to start having never set up a business before! I am aiming to sell around 75 sandwhiches/rolls plus extras initially to see how that fares but was hoping to be able to use my own car (ammending my insurance for business purposes first) and a couple of cool boxes -the sandwhiches etc would all be made fresh early each day to head out at 10 am ish to sell so can I get away with just cool boxes as don't have the money to invest in a van. I plan to load up a wicker basket to take round to offices from the cool boxes. What else would I need to do in order to set up? What will I have to label on the foods? How much would I charge? Where could I buy ingredients to save? Packaging?
Sorry lots of questions but would really appreciate some advice.
Many thanks in advance.
Leah.

 

[lindaann]

hi my name is linda I want to start a sandwich delivery business in wiltshire please can you give me some advice to start up. thanks

I have been doing this for 2 years. I don't see why you need so many staff to start off. My partner and I easily managed to shop for ingredients, prepare around 250 - 350 rolls and sandwiches every day, deliver them, do all the admin, website, marketing, and anything else involved. I am now running the business on my own, and can do it single handedly, although I must admit I will be taking on help for prep soon, as I do buffets, too.
At my peak, I can make 50 items an hour, including packaging and labelling.
As for equipment, if you are just making rolls, which may be easiest to start with, all you will need are film fronted paper bags. If you are doing sandwiches, you will need a sealing machine (I used one called an L-sealer), these are expensive at anything from £900 for the cheapest, and the consumables (sealing film, wedges, etc) only come in huge quantities and are also expensive. You can put sandwiches in bags, but it doesn't look as good, or keep them as fresh.
If you are supplying salad bowls, pasta bowls etc, you will need suitable bowls and forks, again, these only come in large quantities.
If you are running this from home, you will need to go through all the relevant EH regs, and do not underestimate the number of fridges you will need, bearing in mind the EH guidelines that food can only be un-refrigerated for up to 4 hours max. Which leads to the delivery method, which should be in a refrigerated vehicle.
I have had people tell me what I do must be so easy...it is hard work, long hours, and sometimes complicated, but the financial rewards are good, you should be aiming for a retail price that is 2.5 times the cost of making it.
If you would like any more info/help, I am more than happy to offer advice, and pass on suppliers' names if you need them.
Good luck.
Lynne.

 

[kiwilime]

My sister and I are thinking of starting up a sandwich making business from home and we did want to register as a Public Limited Liability Partnership. There is only us in the business, we do not have any employees, therefore it would be a 50/50 partnership. To register the business with Companies House we need to answer questions relating to shares. However we do not quite understand what we should be entering here as there is only us? Any advice is appreciated.

 

[honestscot]

Hi

Many thanks for your post. Can you give me any advice on suppliers. i want to go down the organic route if possible, however it's proving difficult to keep costs at a reasonable level

 

[beks78]

Hi,

There are plenty of support groups to help female entrepreneurs out there like you. Make use of them they have been through exactley what you have.

 

[DIPS18]

I have been doing this for 2 years. I don't see why you need so many staff to start off. My partner and I easily managed to shop for ingredients, prepare around 250 - 350 rolls and sandwiches every day, deliver them, do all the admin, website, marketing, and anything else involved. I am now running the business on my own, and can do it single handedly, although I must admit I will be taking on help for prep soon, as I do buffets, too.
At my peak, I can make 50 items an hour, including packaging and labelling.
As for equipment, if you are just making rolls, which may be easiest to start with, all you will need are film fronted paper bags. If you are doing sandwiches, you will need a sealing machine (I used one called an L-sealer), these are expensive at anything from £900 for the cheapest, and the consumables (sealing film, wedges, etc) only come in huge quantities and are also expensive. You can put sandwiches in bags, but it doesn't look as good, or keep them as fresh.
If you are supplying salad bowls, pasta bowls etc, you will need suitable bowls and forks, again, these only come in large quantities.
If you are running this from home, you will need to go through all the relevant EH regs, and do not underestimate the number of fridges you will need, bearing in mind the EH guidelines that food can only be un-refrigerated for up to 4 hours max. Which leads to the delivery method, which should be in a refrigerated vehicle.
I have had people tell me what I do must be so easy...it is hard work, long hours, and sometimes complicated, but the financial rewards are good, you should be aiming for a retail price that is 2.5 times the cost of making it.
If you would like any more info/help, I am more than happy to offer advice, and pass on suppliers' names if you need them.
Good luck.
Lynne.

HELLO GINANTONIC.

CAN YOU PLEASE HELP ME WITH WHO TO GO TO , FOR HELP .
I WANT TO START SMALL BUSINESS BY ....MAKE A SMALL SELECTION OF BAPS, ROLLS FOR LUNCH TIME TO OFFICES AND NOT SURE WHO TO GO , I DONT MIND EVEN WORKING FOR SOMEONE.. ARE YOU BASED IN LEICESTER ARE YOU LOOKING FOR ANY PART TIME STAFF AT ALL.
THE REASON I WANT TO WORK FOR YOU IS BECAUSE I MAY NOT BE ABLE TO AFFORD THE RUNNING COST, AND DONT HAVE A PLACE TO MAKE SANDWICHES, I CAN MAKE ABOUT 50 BAPS/WRAPS/ROLLS IN MY KITCHEN. BUT IT HASNT BEEN INSPECTED YET, NEITHER HAVE I FILLED OUT THE FORM TO REGISTER MY BUSINESS... THERES ALLOT I NEED TO DO, BUT NEED HELP....

 

[lexkaira]

Hi Marie,

I am looking at starting a catering round in the next few weeks and as far as I beleive you dont need to ask anyones permssion if you are parking up on say a car park or private road for a few minutes at a time. However what I plan to do is introduce myself to the receptionists at the offices ask if it will be ok to pop my van outside, when it would be convenient and to ask how many people they think will be interested. I think you only need a traders licence if you plan to park on public roads for long periods.

Hi i know this post was ages ago but would like some advice. I would like to start a catering sandwich and cold food round. I have been trying to get through to the EH but to date not response. I intend to buy ready made meals (cold) and sandwiches from a restaurant and sell this to offices in surrounding areas but dont know if I need a licence to sell away from the premises or would this be part of the shops licence. HELP. I would like as much information as possible on how to go about doing this.

 

[lexkaira]

Hi i know this post was ages ago but would like some advice. I would like to start a catering sandwich and cold food round. I have been trying to get through to the EH but to date not response. I intend to buy ready made meals (cold) and sandwiches from a restaurant and sell this to offices in surrounding areas but dont know if I need a licence to sell away from the premises or would this be part of the shops licence. HELP. I would like as much information as possible on how to go about doing this.

 

[Brasero]

Hi ,
I am situated in a large town with a huge amount of offices based on a business park , obviously the are already a fair amount of caterers supplying sandwiches/lunches but with our experience in catering and the urge to be self employed again we feel this could be a winner for us .

What are your thoughts on premises/ GP/ delivery method / website ordering / staff ??

 

[sandymandy]

Fed up working in an office. Just had a very expensive divorce.First time at starting my own busines. Looking to start my own sandwich delivery business. No Money. No van. Just good thoughts with alot of determination. Any ideas apart from get money would be great

 

[TJ Gabriel]

SandyMandy try this...

Go to offices, introduce yourself and ask if you can trial a sandwich delivery round for a few days.

When you get a few yes's, find somewhere to buy your stock from wholesale and build your round. Knock more doors each day to get new offices.

After a couple of weeks you will know what sells and what doesnt and can look at producing sandwiches at home to increase your profit margin.

Good luck!

 

[Christabel76]

Hi Folks,

This is my first post. I would be really grateful if anyone with experience of running their own sandwich delivery business can help me out?

I am considering taking redundancy after working as a Personal Assistant for 14 years. Scary but exciting! I am looking to start up a small sandwich round - preparing at home and selling to offices close to the city centre - where I live just 1.5 miles away from.

Would someone be kind enough to give me a list of what the EH inspection entails and what exactly do I need to have in place before I contact them? Can anyone tell me what food course I need to attend?

I lease my property from a letting agency. Has anyone faced obstacles where this is concerned?

I was aiming to hit big offices, that are situated close together, with no shops close by, and would be selling fresh baps with good produce fillings. Do you think £2 each is a bit steep or a reasonable price? How many fillings should I consider when creating the flyer? I am about to start collecting other menu's for costings etc. Is this something you did before starting up?

I have contacted half a dozen large offices (through my contacts at work), and despite some of them already having canteens, a few have suggested that I carry out a survey. I suppose you never know! I will continue to contact a few a day.

The preparation and delivery would be done by just myself. I was thinking of starting low (say 50 rolls per day) and building it up depending on customer numbers. As I don't have a van, I would be using my small car. Would buying ice packs be sufficient to keep the rolls chilled while on my errands?

My aim is eventually 100 rolls per day, which I don't think is much for somewhere like a big city centre.

I look forward to your responses.

Best wishes,

Christina

 

[sandymandy]

Dear ginantonic

Just read your reply....i put a post on there and got a man response...so i thought i'd ask a lady. I was on netmums and they recommended i go on this site. i recently got divorced and for the first time i want to do something for myself. Banks wont touch me as i have a bad credit score and no high street nak will touch me. There must be something or someone out there who can help.....and the recent response was "get a rich boyfriend" but determined to do it. Any advice or guidance???????

 

[Iconic Autographs]

Dear ginantonic

Just read your reply....i put a post on there and got a man response...so i thought i'd ask a lady. I was on netmums and they recommended i go on this site. i recently got divorced and for the first time i want to do something for myself. Banks wont touch me as i have a bad credit score and no high street nak will touch me. There must be something or someone out there who can help.....and the recent response was "get a rich boyfriend" but determined to do it. Any advice or guidance???????

Do you have a car? If so you will have plenty of room if the seats fold down in the back or a large boot....my advice is use really good ingredients, don't skimp as they won't purchase again, get a cooler box and just go for it! People can over analyze so many things and then never do it, be determined you are going to do it, only you can make it happen, get your client base bingo...at the end of the day it's sandwiches but if you make very good sandwiches...well the rest is up to you....Good Luck!

 

[sandymandy]

Thank you for getting back to me....i have to get a food and hygiene inspection done....do a course. My kitchen is way to small to put another fridge or freezer...will they not say i need to rent out a a unit somewhere? I cant even siwing a cat in this kitchen.

 

[Iconic Autographs]

Thank you for getting back to me....i have to get a food and hygiene inspection done....do a course. My kitchen is way to small to put another fridge or freezer...will they not say i need to rent out a a unit somewhere? I cant even siwing a cat in this kitchen.

No need to rent a unit until you get bigger!

 

[sandymandy]

When the local council imspect the kitchen surely they're are going to say i need space for another fridge freezer and seperate preparation area?

 

[AlexandraS]

Hi sandymandy, no they won't ask for a million things, they won't even mind if you have a dog at home (not in kitchen during food prep obv!).

But the deal-breaker is that they will ask for a double-sink. If you've got one then the rest is just normal hygiene.