Catering Permits & Licenses in Fishers, IN

All businesses must obtain a general business license; food-related businesses require additional health permits. See IMC 6-3 for details.

Catering operations must comply with zoning for food service use (e.g., CG, GI districts). Home occupation permit needed for residential operations per IMC 61-409.

Limits on traffic, employees, and storage; no direct customer visits allowed for food prep per IMC 61-409.

Required for all catering; includes plan review for commercial kitchen/commissary. Certified Food Handler required on-site. Effective fees as of 2023 schedule.

Required for any structural changes, electrical, plumbing, or HVAC for food prep areas per IMC Title 9.

Includes hood/duct cleaning certification; Type I hoods require annual inspection per IFC 2018 adopted by IMC.

Verifies zoning, building, fire, and health compliance per IMC 6-3.

Comply with IMC Title 61, Article 10; freestanding signs limited by zoning.

Monitored systems must register with IFD per IMC adopting NFPA 72.

County-specific; catering requires mobile food unit inspection if applicable. Fees per 2023 schedule.

Plan review required for new catering operations.

Required for all employers with one or more employees in Indiana, including part-time and full-time workers. Sole proprietors and partners may opt out if they file Form 24075. Catering businesses with employees must carry coverage. Exemption available only to owners in certain circumstances.

Not mandated by Indiana state law for all businesses, but effectively required through local health regulations and client contracts. The Indiana Department of Health requires food service operators to demonstrate liability coverage when applying for a Mobile Food Establishment permit. Strongly recommended for risk mitigation.

Required for all motor vehicles registered to the business. Minimum liability coverage: $25,000 bodily injury per person, $50,000 per accident, $25,000 property damage (25/50/25). Applies to catering trucks, vans, or delivery vehicles. Personal auto policies do not cover commercial use.

Required if the catering business holds a liquor permit (e.g., Special Caterer’s Permit). The ATC requires proof of liquor liability insurance (typically $1 million per occurrence) as part of the permit application. Not required if not serving alcohol.

A $10,000 surety bond is required for a Special Caterer’s Permit to serve alcohol. The bond ensures compliance with Indiana alcohol laws. Not required for caterers who do not serve alcohol.

Not mandated by Indiana law, but highly recommended for food businesses due to risk of foodborne illness or allergic reactions. Often bundled with general liability. Required by many event venues and contracts.

Not legally required in Indiana. However, recommended for protection against claims of negligence, missed events, or failure to perform services as promised. May be required by high-value client contracts.

Single-member LLCs with no employees may use the owner's Social Security Number, but obtaining an EIN is recommended for liability protection and banking purposes.

As an LLC, income passes through to owners' personal tax returns (Schedule C). Catering income is subject to self-employment tax (15.3% for Social Security and Medicare).

Required for all LLCs. Annual Business Entity Report also required (see separate entry). Fees current as of 2024.

Applies to all LLCs. Online filing recommended.

Required for all catering operations serving food to the public. Local health departments enforce; plan review mandatory for new operations. Submit via local county health dept.

Rule 410 IAC 7-24-29 requires at least one certified food handler per shift. Online courses from state-approved providers (e.g., ServSafe).

No renewal required unless name changes. Search availability first.

Catering at events >14 days or outside base permit scope requires this. Apply via local health department.

Catering services involving prepared food are subject to Indiana sales tax. Registration required via INtax (https://www.in.gov/dor/2777.htm). Sales tax rate is generally 7% statewide, but local rates may apply in some jurisdictions.

Required for all employers paying wages to Indiana residents. Employers must withhold state income tax from employee wages. Registration via INtax system.

Employers must provide a safe workplace, display the OSHA poster, report fatalities or serious injuries within 8 hours, and maintain injury logs (Form 300) if over 10 employees or in certain industries (though most catering businesses are exempt from routine recording if under 10 employees).

Catering businesses must ensure physical access to event spaces they control and provide equal service to people with disabilities. Mobile or event-based catering may have limited obligations unless operating from a fixed location.

While EPA does not directly regulate small-scale food waste disposal, pouring fats, oils, and grease (FOG) into drains may violate local ordinances under federal Clean Water Act authority. Businesses must follow local pretreatment rules.

FTC requires that all advertising be truthful, non-deceptive, and substantiated. If offering promotional deals or subscription-style catering packages, clear disclosure of terms is required.

Form I-9 must be completed for every employee, regardless of citizenship. Employers must verify identity and work authorization using acceptable documents.

Most catering businesses meet interstate commerce threshold. Must pay at least $7.25/hour federal minimum wage and overtime (1.5x) for hours over 40/week.

Requires eligible employees (12 months, 1,250 hours) to be granted up to 12 weeks of unpaid, job-protected leave annually for qualifying reasons.

While FDA does not license caterers, it regulates food safety under the Food Safety Modernization Act (FSMA). Caterers involved in interstate commerce must follow current Good Manufacturing Practices (cGMPs) and may be subject to inspection. Not required to register unless a "facility" under FSMA (typically not applicable to small caterers).

Federal law requires registration with TTB if producing, importing, or selling alcohol. Most caterers serving alcohol at events do so under client's permit or a temporary event permit; however, if the caterer is the seller, federal and state permits are required.

Large food or beverage establishment" means more than 10 employees on a typical day and operates in the food or beverage sector. Catering businesses meeting this threshold must file Form 8027 annually.

Employers must register using Form U-4 (Employer Registration Form) online via DWD Employer Self Service (DESS). New employers pay a standard rate of 2.5% on first $9,500 of each employee's wages (2024 rate).

As an Indiana LLC treated as a pass-through entity, profits flow to owners' personal tax returns. The business itself does not pay state income tax but must file Form IT-20 (Partnership Return) annually if it has income sourced in Indiana. Due date aligns with federal deadlines.

Some Indiana counties (e.g., Marion, Allen, Vanderburgh) impose a County Adjusted Gross Income (CAGI) tax or local option income tax (LOIT). Cities like Indianapolis require a Business Privilege License. Contact local auditor or tax office for specific requirements.

Required for LLCs with employees or multiple members. Apply online via IRS website. Not a state requirement but necessary for federal tax compliance.

Single-member LLCs report income on owner’s Form 1040 (Schedule C). Multi-member LLCs file Form 1065 (Partnership Return). Due date is April 15 or next business day.

Applies to employers who meet the wage threshold. Form 940 is filed annually but calculated quarterly. Credit allowed for state unemployment tax paid.

No federal excise tax applies to standard catering services. Certain specialized services (e.g., aviation, fuel) are subject to excise tax, but not typical food catering.

Some municipalities impose an additional local food and beverage tax on prepared food sales. For example, Indianapolis imposes a 1% Food and Beverage Tax. Registration through INtax system.

Required for all catering operations. Must pass health inspection. One permit per jurisdiction.

At least one employee must be certified in food safety (e.g., ServSafe).