Some of you will remember me from my questions and posts over the past year, concerning my Pizzeria in Taiwan. We are a success after 6 months and planning our second store in the next few months. My financial backers have asked me to draw up plans to open 2-6 pizzerias in California. This is where I need your help. Here in Taiwan we don’t have to deal with health codes and health inspectors, codes and laws, employee regulations,taxation, etc, like in the states. I imagine there will be state codes and federal codes to follow.
Where do I get all the pertinent information about these aspects of the business? Are they online or can I get copies from somewhere? I know how to “build” the business, I just need to learn all the “little things” that you guys have experienced…good & bad… along the way building your businesses. I would love to hear things that worked like a charm for you and the nighmares also. I will be scouring the archives for all the information I can. (if you have suggested archive searches, that would be great also) I am talking about a small, approximately 2000sq.ft place doing mainly delivery and pickup with about 10 tables for dine in, pizzas, subs,pastas and chicken with about 10-13 employees.
Thank You for all your help in the past and coming up. I promise to keep you abreast of our progress as we move towards this project.
I’m the 1st to get here, so I’ll give you this link that was compiled by one of our own from posts on this Think Tank. It is a FAQ compilation that will give you a starting point. http://www.pmq.com/tt/viewtopic.php?t=2 … hlight=faq
Also find an accountant stateside, and contact the local county and state health departments where you will open the stores. They will have info, or be able to tell you what laws are relevant. They vary from state to state . . . and county to county in my state.
Quick side note, if you are looking at 2000 sqft you should be able to fit a few more tables in there. I am working with 1950 sqft and I have it laid out where we can get about 68 total seats.
If dine-in is not the main focus you should be able to go a little smaller and save some $$
[quote= Also find an accountant stateside, and contact the local county and state health departments where you will open the stores. They will have info, or be able to tell you what laws are relevant. They vary from state to state . . . and county to county in my state.[/quote]
WOW!!! You guys are incredible. I posted this before going to bed and woke with a compendium of useful information. Thank You so much.
I have been reading most of the morning and I cannot for the life of me find the needed information from the California State Health Dept. online. (http://www.dhs.ca.gov/ )I get to their website but nothing I see answers my questions pertaining to a pizzeria / restaurant.
Anyone in California that can maybe offer some advice? Thanks…
California Health and Safety Code: look for Division 104, Part 7. Retail Food and Part 7. California Retail Food Code. Lots of,links and subsections listed here.
Hope this is of some use. Lots of reading, but there it is for you to wade into. Again, do look for the County Health Department where you plan to locate. they may very well have a handout that details the construction standards and various additional detailed code issues that you must follow in that jurisdiction. Same with the county FIRE MARSHALL, who will have lots of lovely information for you as well whe it comes to construction.
Donald
I am from Los Angeles market. I went through www.legalzoom.com. They have advisor on line to help you to answer what to get. Please feel free to let me know if you get any more question.