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Advice, Tips, and Insights From Folks Who Have Been There Before...
Question: I am the manager of a small bar and grill. We make 2 of our salad dressings from scratch, honey mustard and bleu cheese. Our customers can't get enough of the honey mustard and was wondering what procedures to go through to sell this dressing to the customer. Since we are already inspected by the Health Department, do we still have to have a special permit to bottle this dressing, or can we just make it in our kitchen, have some labels made and put it in jars? And if we do, what needs to be listed on the label, as far as ingredients, etc. Any suggestions or ideas would greatly be appreciated.
Mary Lynn Peter All Q & A sessions are now available on Restaurant Report's membership site RunningRestaurants.com. Click here to go to the Q&A section.
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