Because of the unique nature of seafood and its elevated risk of
food-borne illnesses and spoilage, the seafood business requires extra
care on the part of its workers and managers, and attracts extra
attention from state and local regulators. However, seafood remains a
key source of protein in many markets, and a popular food item among all
consumers along all price points.
Step 1
Form an entity.
Any food service-related business involves a substantial risk of
lawsuits from a variety of sources, whether you are starting a wholesale
business or simply opening a restaurant. Workplace injuries, accidents
and allegations of food poisoning can lead to lawsuits. By forming a
limited liability company or a corporation, you can insulate your
personal assets from your business. Otherwise, your home could be at
risk over a business dispute. To form a business entity, file articles
of incorporation for a corporation, or articles of organization, with
your state department of corporate services or state secretary of state.
Step 2
Attend
safe food-handling workshops. Generally, your state, city or county
requires your management and staff to attend one or more workshops on
safe food handling. This is usually among the requirements before
obtaining a food service license. This is a particularly acute concern
in the seafood business, because of the potential for spoilage.
Step 3
Locate
a suitable facility. Whether you are opening a restaurant or wholesale
seafood distributorship, you need a climate-controlled facility with
adequate lighting and drainage, including sewage capacity to handle waste water runoff. You also need to ensure that no particles are falling
from the ceiling or walls that could contaminate food. The state or local health inspectors will visit your facility before issuing a license.
Step 4
Obtain necessary business licenses, clearances and tax registrations. These
requirements vary by jurisdiction, but generally, you will need a
business license or business tax receipt from your county or state
government. You should also check zoning requirements in your area to
ensure that local ordinances allow you to operate a business of your
type in your neighborhood. You can generally do this by contacting your
city zoning commission, or, if you plan to locate in an unincorporated
area, your county zoning commission. This is particularly crucial for
seafood wholesalers, who must generally only locate in commercial areas,
because of the large amount of truck traffic they can generate.
Step 5
Secure
clients, customers and vendors. Every market is different, but every
seafood business must generate a steady stream of customers to sell to,
as well as a network of reliable suppliers. Introduce yourself to
restaurant owners and seafood vendors in the area, including fishing
boat operators. If you are opening a restaurant, you should have an
advertising and marketing plan as well. Have a backup supplier in case
the first supplier has a hard time filling your order.
Step 6
Finalize
your health licensing. As a seafood business, you must comply with
federal as well as state regulation. At the federal level, you must
become familiar with the Food and Drug Administrations' inspection and
sanitation requirements specific to the seafood industry. At the state
or local level, you must complete an on-site inspection by state health
authorities before license issuance.
How to Start a Seafood Business, Seafood, Seafood Business
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