Catering Permits & Licenses in Winston Salem, NC

Required for all LLCs. Additional $100 expedited fee available.

Applies to all LLCs. Online filing recommended.

Not required if using exact legal name on signage, contracts, etc.

Required for all catering operations serving food to the public. Plan review required pre-opening (additional $300+ fee). Local health depts enforce.

At least one Person in Charge (PIC) per shift must be certified (ANSI-accredited program like ServSafe). Applies to catering managers/supervisors.

Separate commissary agreement required. Local enforcement varies.

Catering typically requires sales tax collection (7% state rate). File returns monthly/quarterly.

Not statewide; required in counties like Wake, Mecklenburg for personal property tax listing. Check specific county.

Catering services in North Carolina are subject to sales tax. The business must collect and remit sales tax on all taxable sales. Registration is done via the NCDOR Online Registration system.

Required for all employers in North Carolina to withhold state income tax from employee wages. Registration is completed through the NCDOR online system.

Employers must register with the Division of Employment Security (DES) and pay unemployment insurance tax (SUTA). New employers are assigned a standard rate of 1.0% for the first 20 quarters (subject to annual review).

All LLCs in North Carolina are subject to the franchise tax unless electing pass-through entity treatment. The franchise tax is based on net worth or apportioned capital stock, with a minimum tax of $200. LLCs taxed as partnerships may still be subject to the Pass-Through Entity Tax (PTE) if elected.

Most cities and counties in North Carolina require a local business privilege license (also called a 'business tax' or 'occupational license'). Examples include Charlotte, Raleigh, and Greensboro. Fees and requirements vary by location. Contact local clerk's office for specifics.

Although not a 'tax' per se, an EIN is required to register for state and federal tax accounts. Apply online via IRS website.

Effective for tax years beginning on or after January 1, 2023, North Carolina allows pass-through entities to elect entity-level taxation at 5.25%. This helps owners avoid federal SALT deduction cap. Election must be made annually.

Required for all businesses; catering classified under food service

Catering must comply with CZoning districts; home occupation limited to 25% floor area

Verify use complies with NC Zoning Ordinance Article 4

Catering businesses that use deep fryers may generate used cooking oil. If mixed with hazardous substances, it may be regulated. Most used cooking oil is not federally regulated if recycled properly. However, improper disposal of solvents or degreasers may violate RCRA.

Plan review required pre-opening ($250+); HACCP plan for high-risk ops

Required for Type I/II hood systems common in catering

Includes mechanical/electrical for kitchen equipment

Requires zoning, building, fire approval

Annual inspection separate ($50+)

Separate from Mecklenburg; all counties enforce NC Food Code locally

Home-based catering may need special use permit

Mandatory for collecting sales tax; required even for home-based catering.

Required only for businesses in Charlotte; not required in unincorporated Mecklenburg County.

Mandatory for all employers with three or more employees (full-time, part-time, or seasonal) in North Carolina under N.C. Gen. Stat. § 97-94. Sole proprietors are not required to cover themselves unless they elect coverage. Agricultural and domestic workers have different thresholds.

Not mandated by North Carolina state law for all businesses, but strongly recommended for catering businesses due to risk of property damage or injury. Some cities or event venues may require proof of general liability insurance for permits or contracts.

Required under N.C. Gen. Stat. § 20-4.01 for all motor vehicles operated on public roads. Coverage must meet state minimums: $30,000 bodily injury per person, $60,000 per accident, $25,000 property damage. Applies even if vehicle is leased or borrowed.

North Carolina does not require a surety bond for food service or catering businesses as a condition of licensing. The NCDA&CS regulates food safety but does not mandate bonding for caterers. Some local governments or private clients may request bonds voluntarily.

No federal or state law in North Carolina mandates product liability insurance for food businesses. However, caterers selling consumable products face significant risk of liability for foodborne illness or contamination. Strongly recommended and often required by event contracts.

Required for any catering business that holds an ABC permit and serves alcohol. The NC ABC Commission requires proof of liquor liability insurance (also called dram shop insurance) with minimum coverage of $1,000,000 per occurrence. Applies to caterer's license types such as Caterer’s Permit (Type 7).

Not mandated by North Carolina law for caterers. However, this insurance protects against claims of negligence, such as under-delivery, food quality issues, or failure to perform contracted services. Often required by event contracts. Not regulated by a state agency.

Single-member LLCs without employees may use the owner's SSN, but obtaining an EIN is recommended for liability separation. All multi-member LLCs must have an EIN.

All LLCs formed or registered in North Carolina must file an Annual Report each year. The report updates business information such as principal office address, registered agent, and management structure. Filing is done online via the Secretary of State’s website.

LLCs are pass-through entities by default. Single-member LLCs report income on Schedule C; multi-member LLCs file Form 1065 (informational return). Self-employment tax applies to net earnings over $400.

Catering businesses must provide a safe workplace, including proper handling of hot equipment, slip-resistant footwear, emergency exits, and hazard communication (e.g., chemical safety for cleaning supplies). OSHA Form 300 must be maintained if 10+ employees.

Applies to all public accommodations. Catering businesses must ensure accessibility at events they serve (if controlling setup), provide accessible menus, and allow service animals. Physical modifications not required for rented or temporary spaces, but services must be equally available to people with disabilities.

Catering businesses that prepare or handle food are considered food facilities and must register with FDA. Registration must be renewed every two years during even-numbered years (e.g., 2024, 2026).

Caterers that prepare, package, or hold food must comply with Current Good Manufacturing Practice (CGMP) and may need a written Food Safety Plan if they are not a 'qualified facility' (i.e., average annual sales < $500,000 and >50% direct to consumer).

Catering businesses must ensure all advertising (websites, social media, brochures) is truthful and not misleading. Must disclose material connections (e.g., paid endorsements) and honor 'do not call' rules for telemarketing.

Form I-9 must be completed for every employee, regardless of citizenship. Employers must verify identity and work authorization using acceptable documents. E-Verify is not federally required unless under contract with federal agencies or in certain states.

Catering businesses must comply with federal minimum wage ($7.25/hour), overtime (1.5x regular rate after 40 hours/week), and youth employment rules. Tip credits allowed for tipped employees if conditions are met.

Catering businesses meeting the 50-employee threshold must provide eligible employees (12 months, 1,250 hours) up to 12 weeks of unpaid, job-protected leave for qualifying reasons.

Caterers who serve alcohol at events may need a Federal Basic Permit from TTB if they are purchasing alcohol in bulk or acting as an alcohol vendor. Most caterers purchasing through state-licensed vendors may not need federal permit, but must comply with state laws. Check TTB guidelines for 'caterer' exceptions.