Starting a catering business in New York

Plan your event menu, preparation kitchen, food safety training and transport before accepting a catering booking. Read the New York requirements and official application links.

Research checked: October 13, 2026

Catering in New York

Plan your event menu, preparation kitchen, food safety training and transport before accepting a catering booking.

Food prepared at your home and transported to an event is a different operation from low-risk home baking. Tell the authority where you cook, store and serve every part of the menu.
Hot holding, cooling, reheating and travel time matter for catered meals. Ask which equipment and event approvals apply before quoting the job.
Use a written event brief covering guest count, menu, allergies, venue, serving arrangements and payment terms. Confirm changes before production.

Plan your service

Review your menu and kitchen with the authority Confirm locally
Explain whether you will use a commercial kitchen, your home or the event venue. Do not assume the low-risk home-food exemption covers catering.
Confirm permits, training and inspection Confirm locally
Use the local application links below. Ask about the kitchen approval and certified staffing needed for your operation.
Plan transport and food service Confirm locally
Ask about temperature control, storage, water, handwashing and any venue or temporary-event requirements.
Agree on the booking details Recommended
Record the guest count, allergens, service time, venue responsibilities, deposit and cancellation terms.

State home food context in New York

Home Processor Registration. Approved baked goods, jellies, snacks and other products; obtain approval for each product.

Permits and kitchen approval

Foods outside the Home Processor exemption require the appropriate food-service or processing approval. Do not combine an exempt home-processing operation with a licensed food business without discussing the effect on the exemption.

Official resources: confirm your business route

These links cover home-food and licensed business routes. Low-risk home-food exemptions are context only for your service; ask the authority which applications apply.

New York official home-food rules and application resources
Guide
FSI-898c Home Processor Registration Request
Form

Local requirements

Home-food context

Research checked October 13, 2026. Confirm the current forms, fees, sales limits and product-specific conditions with the named authority before opening.

More business guides for New York

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Four different things people mix up

A certificate does not let you open. Each of these is its own step, and you may need more than one.

Food safety certificate
Proves you passed training. It does not approve your kitchen or business.
Food business permit
Authorizes a specific operation, where one is required.
Notification or registration
Telling the health authority you are operating. A separate process.
Business license
Your city’s home-occupation or business approval. Also separate.

Federal and business rules to check in the US

The details depend on your product and selling method. Check the applicable requirements and exemptions.

Labels and allergens
Check product identity, ingredients, major allergens including sesame, net quantity, producer details and your state’s home-kitchen disclosure. Check whether a nutrition-label exemption actually applies.
Selling across state lines
An online order does not automatically permit interstate shipping. Check the origin and destination rules plus FDA or USDA requirements. A private residence is not automatically an FDA-registered food facility.
Business setup and taxes
Check business structure, income and self-employment taxes, any EIN requirements, and state or local sales-tax registration. A cottage-food exemption is separate from tax obligations.
Local licenses and permits
Food permissions, home-occupation approval and business registration are separate. Use the SBA launch resources and your city or county to identify the applicable local process.

What sellers wish they knew

Business planning lessons from local food sellers, with service examples where available. Baking stories do not establish the rules for your service. Examples from other states name their location.

Sources read October 13, 2026. Reported outcomes and timelines are not independently verified.

Ana Delgado with Apple & Jars
Seller interview · New York · June 17, 2025
Home-food business
Ana used a commercial kitchen in Manhattan, then restarted at home after relocation made the kitchen commute impractical. She prices products to reflect preparation work.
Practical takeaway: Include kitchen travel in costs and use an event sellout to collect future interest rather than ending customer contact.
Keep in mind: This is a reported experience, not current legal requirements or typical earnings.
Private Chef Request Additional Money Beyond Contract — Massachusetts customer account
Customer account · Massachusetts · August 30, 2024
Experience from another state — planning context only.
Private chef booking
A customer reports additional staffing/decor charges before a private-chef event and further expense requests afterward despite a stated agreed price. They describe unclear communication about what the service included.
Practical takeaway: Make groceries, staffing, tableware, decor, cleanup and payment terms explicit, and agree on a change-approval process before a booking.
Keep in mind: This is one customer’s account. The provider’s perspective and the dispute’s outcome are not established.

Your startup checklist

Completing this list does not establish government approval.

Write down your menu: ingredients, fillings, packaging, storage and shelf life.
Find your home-food exemption or approved-kitchen route.
List every way you will sell: markets, online, pickup, delivery, shops and shipping.
Check city zoning, home occupation and business licensing.
Contact your food authority and complete required notifications, applications and inspections.
Book accepted training where it is required.
Register your business name where needed and check your tax obligations.
Check insurance and landlord or HOA permission.
Set up cleaning, storage, water, supplier, allergen and transport procedures.
Keep records of approvals, training, recipes and suppliers.