Form with which the board of directors of a corporation accepts the resignation of a corporate officer.
Resin Charcuterie Board For Sale In Sacramento
Category:
State:
Multi-State
County:
Sacramento
Control #:
US-0005-CR
Format:
Word;
Rich Text
Instant download
Description
Form popularity
FAQ
In most cases you will need to have a commercial location and adhere to local food handling laws and regulations. You will also want to look into any/all certifications and licenses required for your area. These can be licenses for food handling, food storage etc.
More than a few charcuterie business owners have no problem generating over $100,000 per year from demand in their local area, with some some earning $1 million and up.
Depending on where you live, you may need to register your charcuterie business with the state. This registration is usually required to ensure that your business is properly taxed and regulated. In most cases you simply need to fill out an application and provide information about your business.
The second 'rule' of making a charcuterie board is really more like a set of guidelines. Some insist that you follow the '3-3-3-3 Rule,' which must include 3 cheeses, 3 meats, 3 starches (breads and/or crackers), and 3 accompaniments (such as fresh and/or dried fruit, nuts, spreads).
While there's no specific charcuterie business license, you may be required to have a food handlers permit or another type of credential to sell. You may need to acquire a sales tax license, a health inspection, a commercial kitchen, or any number of other certifications.
A clear epoxy such as CHILL SEALER is the best sealant for a charcuterie board. It provides a durable, food-safe finish that enhances the natural beauty of the wood.
The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.
A clear epoxy such as CHILL SEALER is the best sealant for a charcuterie board. It provides a durable, food-safe finish that enhances the natural beauty of the wood.
Hand wash with mild detergent and pat dry. (Avoid dishwasher). Do not submerge in water.
Create an attractive, food-safe finish on a wood charcuterie board using Watco Butcher Block Oil + Stain. Prepare your wood charcuterie board by sanding with #150-grit sandpaper, followed by #220-grit sandpaper, in the direction of the wood grain.
