Mobile Catering Using a Tent?
Hi, I'm in the process of starting a mobile catering/event business. I decided to have a tent rather than trailer as it will have a more boutique/continental market feel. And that's where the fun starts.
I've read all the regs and contacted my local health and hygiene people but I still have a lot of questions (H&S never got back to me).
The main problems is equipment, sinks and flooring. I want to run a griddle, fryer (!!!),Bain Marie, fridge, freezer, and possibly hot water boiler. With as much coming off lpg as possible (I believe it's cheaper?) I would still buy/hire an lpg generator for lights and other stuff that isn't/can’t be gas.
Q1. How do I get gas/elec certificates for non fixed/temporary set ups?
Q2. Are there any reasons I can't have a fryer in a tent? eg, ventilation. They seem to be very high powered. Are there any rules on positioning equipment like fryers?
Q3 I've seen tons of people operating with no running water or visible sinks yet regs seem to say must have hand and food prep sinks both with hot and cold running water? Am I missing something? Is there a cheap/easy solution to this or can I rig a hot water boiler up to the sinks?
Q4 The regs seem to state that flooring is essential, again none of the tents I've seen have flooring! I've heard a rumour it has to do with the length of event? I could be doing up to 3 day festivals so will this be a problem for me; if so is there a platform company out there?
Q5 Is the answer to all of the above is "Just buy a trailer" ? 80)
Any advice would be most appreciated as I keep hitting a wall and there are no certain answers out there that I can find.