Sunday, December 25, 2011

Permits Needed To Start A Restaurant Business

!±8± Permits Needed To Start A Restaurant Business

When you open a restaurant business, there are many permits and licenses you will be required to have. The type of business license you will need will be different in each city, county, and state. There are some who require each business to register yearly, and they collect a fee from each registration. There are others that do not require a business to register if the business is not incorporated, unless you will be operating under an assumed or fictitious name.

To learn what type of licenses and permits you will need for the area your business will be located in, you need to talk to your county or city clerk. You will also want to check out the zoning ordinances and sign regulations that may apply to the type and location of your business.

Before you even think about obtaining licenses and permits, you will need to apply for a Federal Employer Identification Number or EIN. You can do this by visiting the IRS website. They will ask a few questions and you will be issued an EIN. This number identifies you to the government (IRS) as a business owner. Everyone who owns a business must have an EIN.

Below are some of the licenses and permits that you may need for your restaurant business.

1. A License for Business- Depending on your restaurant business location, you may be charged a percentage of your gross sales, or a simple yearly fee to operate your business.

2. A Food Handler's License or Permit- This is necessary for the selling of edible goods. Each state and county have their own set of rules and amount of fee charged. You will be inspected regularly by health inspectors to make sure you are running a clean restaurant business.

3. A Liquor License- having a liquor license will allow you to sell alcohol. It is essential to have one if you plan on selling any alcohol in your restaurant business. The type of license you apply for will depend on what sort of alcohol your restaurant will serve. Many states will require that you obtain a one license for beer, another for wine, and yet another for hard liquor. The state only allows a certain number of liquor licenses for an area. If none are available you, you will need to purchase the license from someone who already has one and is willing to sell. These can be renewed yearly, unless you have committed an illegal offense such as, selling liquor to a minor, or selling liquor you do not have a license for.

4. A Sign Permit- Before you put up any signs for your restaurant business, contact your city officials to see if there are restrictions on the type of sign, size, location, and how the sign is lit. You should also get written approval from your landlord before you put up any sort of sign.

5. A Music License- Any establishment that plays copyrighted music, will need one of these. Whether you have a band, DJ playing CDs, or Karaoke. The fines can be steep for not having a music license. They usually run from ,000 to ,000, so it's a good idea to obtain this license.

6. Fire Certificates- You will undoubtedly be inspected by the fire department before you open your restaurant business. They will educate you on all regulations you will need to follow, and will do routine inspections on your business.
Other permits you may need include: a Police Permit, a Sellers Permit (allows you to buy wholesale goods without paying sales tax), and a Building or Zoning Permit.

The laws and regulations of any area are subject to change, it will be important to join your local and National Restaurant Association. Keep informed on the changes in local government also.


Permits Needed To Start A Restaurant Business

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Monday, December 19, 2011

How to Make the Best Marinated Grilled Shrimp

!±8± How to Make the Best Marinated Grilled Shrimp

If you want to make the best Marinated Grilled Shrimp, here are some easy tips to follow.

Many people ask the question, "How do I marinade shrimp?"

It's quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.

Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don't always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!

Easy Steps For the Best Marinated Grilled Shrimp

1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.

2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.

3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.

4. Cover and refrigerate shrimp until ready to marinade

5. Choose your favorite Marinated Grilled Shrimp Recipe

6. Prepare Shrimp Marinade ingredients according to recipe

7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.

8. Marinade approx. 1 hour or follow recipe instructions for best results.

9. When marinade time is almost complete, pre-heat grill to a medium - high heat.

10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!

Here are a few simple Marinades for Grilled Shrimp:

1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper

Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.

1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices

Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.

If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry's Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.


How to Make the Best Marinated Grilled Shrimp

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Sunday, December 11, 2011

Grilling burgers on a Weber Go-Anywhere grill

Me making hamburgers on my Weber Go-Anywhere charcoal grill. This time I tried using indirect heat. I think, though, that this grill is a little small for this. Next time I'll try moving the coals to either side rather than just to one side, and I'll leave the middle without coals for the veggies. The charcoal is Kingsford Briquettes mixed with random cheap-o charcoal, prepared in a charcoal chimney. The beef is fresh (bought from my butcher an hour earlier) and seasoned with salt and pepper. Half is mixed with some diced onion (my burger-buddy hates onions). The grilled onion is sliced and then one side is brushed with olive oil and the onion is placed oiled-side down on the grill. After a minute, the other side is oiled and the onion is flipped. Be careful, as it's very easy to accidentally burn the onion or knock it into the fire (as shown). The idea is to saute the onion in its own juices and with a little olive oil, not to char it. It's delicious like this. I screwed this up this time, and forgot to brush the first side with oil, which is why you see me flipping the onion so fast. The mushrooms are simple Champignons, brushed liberally with olive oil. Delicious. The mushroom flavor is so strong like this. The cheese is a local Gouda. The buns were generic, bought at the supermarket. In regards to why I filmed this... Why not?

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Thursday, December 8, 2011

Gas canteen BBQ

Next in the gas bottle series, made from scrap I had knocking about in the workshop and obviously a gas bottle..........

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Monday, November 28, 2011

Char Broil K6B 6-Burner 65,000 BTU Gas Grill, with Sideburner

!±8±Char Broil K6B 6-Burner 65,000 BTU Gas Grill, with Sideburner

Brand : Char-Broil
Rate :
Price : $369.00
Post Date : Nov 28, 2011 21:33:04
Usually ships in 24 hours



The Char Broil K6B is the largest of the assorent for 2010 from Char Broil. Because of its size, with more than 650 sq. in. of primary cooking area, this grill utilizes 6 stainless steel burners (with a dedicated searing burner) and a total of 65,000 BTUs. The primary cooking area is covered by porcelain coated cast iron grates which and complimented by a chrome wire swing away for an additional 250 sq. in. of secondary cooking area. The main cooking chamber and burners are complimented by a 10,000 BTU flush lidded sideburner and the entire system is powered up by a reliable electronic ignition system. This grill's impressive scale is further accentuated by the stainless steel lid, fascias, front control panel, and doors. The K6B also features a locking caster system for easy mobility of the grill. As with all grills, we recommend keeping the firebox clean to help avoid flare up as well as using a grill cover to protect your invesent.

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Saturday, November 26, 2011

Char-Griller 2123 Wrangler 640 Square Inch Charcoal Grill / Smoker

!±8±Char-Griller 2123 Wrangler 640 Square Inch Charcoal Grill / Smoker

Brand : Char-Griller
Rate :
Price : $119.00
Post Date : Nov 26, 2011 09:17:44
Usually ships in 24 hours



The Wrangler is the perfect size for decks and patios, it has enough cooking space to feed your family and the neighbors. Over 600 sq. in. of total grilling area will let you feed a crowd! Made from heavy guage steel this grill will last for years. The cast iron grates give you an even heat and sears your meat to lock in the flavor. Our adjustable fire grate makes it easy to control the heat, and our easy dump ash pan makes cleaning up a snap. Just think, no more tipping over the grill to clean out the ashes! The heavy gauge steel construction and double bottom will give you years of dependable use. Features a built in heat gauge, airtight flanged hood, and 3 shelves. Rotisserie and Side Fire Box adaptable.

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Wednesday, November 23, 2011

BBQ Shrimp with Crab Meat Stuffing Recipe

It's a Seafood Barbecue feast at the Pit with this Crab Meat Stuffed Jumbo Shrimp recipe. One of the BBQ Pit Boys shows you how quick and easy it is to make this Barbecue fish and seafood favorite, Crab Stuffed Baked Shrimp! Ingredients: -2lbs. Jumbo Shrimp -12-16's or big enough for stuffing -1lb. can lump Crab Meat -1 cup Bread Crumbs -1/4 cup mayonnaise -Unsalted Butter -Onion -Celery -Garlic -Lemon -Parsley Mix ingredients as shown and then stuff into split shrimp. BBQ on indirect heat at 350f for about 15 minutes or just until shrimp loose their opaque color. Add lemon slices and sprinkle with fresh parsley. You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

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Sunday, November 6, 2011

Battle for Bullet Smoker Supremacy - Part 1

The Illinois BBQ Society Presents "The Battle for Bullet Smoker Supremacy" sponsored by The Backyard Barbecue Store in Wilmette, Illinois. This epic battle pits the Weber Smokey Mountain against the new comer, the ProQ Excel 20. Months in the making, this battle came to pass on August 9th, 2008 with results that may (or may not) surprise you. Part 1 of 2.

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