Catering Permits & Licenses in Yonkers, New York

Required for permanent signs over 2.5 sq ft

Required for cooking hood suppression and fire alarm systems

Plan review required for new/modified kitchens ($300+)

Separate from restaurant permit; requires approved commissary

Required for festivals, weddings with food service

Mandatory for all employers with employees in New York, including part-time and family members. Sole proprietors without employees are exempt but may elect coverage. Enforced under Workers' Compensation Law §2.

Catering typically requires C1/C2 commercial zoning; home-based restricted

CO required for assembly spaces used for catered events

Requires FDNY inspection for propane/LP gas systems

Required for all LLCs; publish notice in two newspapers within 120 days (additional county-specific publication costs ~$500-$2000)

Applies to all LLCs formed in NY; foreign LLCs have separate schedule

File in each county of operation; LLCs cannot use 'Inc.' or similar in DBA

Administered by local health departments per NY Sanitary Code Part 14; catering requires Article 20-C license if serving vulnerable populations

Required for commissary used by catering operations; plan review required before operation

Caterers collect 4% state + local sales tax on food/beverages; Form DTF-17 required

Quarterly returns required; separate from sales tax registration

Extremely limited licenses (~3,500 total); waitlist typically 10+ years

Catering businesses in New York are generally required to collect sales tax on prepared food and beverages served at events. Registration is mandatory if the business sells taxable items. Prepared food is taxable unless sold at a qualifying nonprofit event or exempt under specific conditions.

Required for all employers in New York. Must withhold state income tax from employee wages. Registration is automatic when registering for sales tax via the NY Business Express portal if employer status is indicated.

All employers with employees in New York must register for Unemployment Insurance. The tax rate varies based on employer history and industry. New employer rate is 2.5% for 2024.

All LLCs doing business in New York are subject to the Franchise Tax, which is not a traditional income tax but a tax on the privilege of doing business. Most small LLCs pay a minimum amount. Must file Form IT-204-LL even if no tax is due.

Catering businesses must file Form DTF-17 if they collect sales tax. Filing frequency is determined by the Department based on sales volume. Most small businesses file quarterly.

Not statutorily required statewide for all businesses, but functionally required for catering operations due to venue contracts and local permits. Strongly recommended. Some localities may require it for food service permits.

Required for all business-owned vehicles under New York Vehicle and Traffic Law §319. Coverage must meet state minimums: $25,000 bodily injury per person, $50,000 per accident, $10,000 property damage. Personal auto policies do not cover business use.

Not explicitly mandated by New York state law, but functionally essential for food businesses. Caterers are strictly liable for food safety under NY Agriculture and Markets Law §201-a. Most contracts and event venues require proof of coverage.

Not directly mandated by SLA as a standalone policy, but required by most venues and event contracts. New York recognizes dram shop liability under Alcoholic Beverage Control Law §65, making businesses liable for damages from overserving. Liquor liability is typically added as an endorsement to general liability policies.

Employers must file Form NYS-45 and remit withheld state income tax. Frequency is based on payroll size. Most small businesses start as monthly filers.

Employers must file annual reconciliation report (UIA-101) and issue Form 1099-G to employees who received unemployment benefits. Required even if no employees were laid off.

In addition to NYS sales tax (4%), NYC imposes a 4.5% sales tax on prepared food and beverages sold by caterers. Total combined rate in NYC is 8.875%. Registration is handled through NYS, but local tax must be collected and reported.

Caterers serving alcohol must hold a valid liquor license (e.g., Caterer's Permit) and remit state excise tax on alcohol sold. Excise tax is separate from sales tax. Rate: $0.45 per gallon for beer, $9.00 per gallon for wine, $14.25 per gallon for spirits.

Some counties (e.g., Monroe, Onondaga, Suffolk) impose a local meals tax on prepared food. Rates vary (e.g., 4% in Monroe County). Registration is through NYS, but tax is collected locally. Not applicable in NYC (covered under city sales tax).

Required for catering businesses using carts/trucks on streets; stationary operations exempt

Includes health inspection; separate from commissary permit requirement

Required for all food workers in catering operations within NYC limits

Most catering businesses are conditionally exempt small quantity generators (CESQG) if producing <220 lbs/month of hazardous waste. Must follow safe storage and disposal practices. Regular kitchen waste (food, grease) is not federally regulated.

All LLCs registered in New York must file a Biennial Statement every two years. The fee is $9. This is not an annual report but occurs every 24 months. Example: If formed in March 2023, next due March 31, 2025.

Catering services involving prepared food are generally subject to sales tax in NY. Frequency of filing (monthly/quarterly/annual) is assigned by the Department of Taxation based on expected sales volume.

LLC taxed as a sole proprietorship or partnership must make quarterly estimated tax payments. S-Corp elections may alter this requirement.

Applies to owners of pass-through entities (e.g., single-member LLCs, partnerships). Payments are made on behalf of the owner, not the business entity.

In NYC, sales tax is collected by the state, but local rules apply. No separate 'certificate renewal'—compliance is maintained through timely filing of returns. Registration remains active unless canceled.

Caterers using commissary kitchens or operating from a fixed facility must obtain and renew a food service permit from the local health department. Mobile caterers may be subject to different rules depending on jurisdiction.

A surety bond may be required by the Department of Taxation and Finance if the business has a history of non-compliance or is deemed high-risk. Most new caterers are not required to post a bond unless previously delinquent. Standard requirement for 'bonded sellers'.

Required for all LLCs, including single-member LLCs that are disregarded entities. Needed for tax reporting, payroll, and banking. Catering businesses must have an EIN to report food service income and employee wages.

LLCs are pass-through entities by default. Multi-member LLCs file Form 1065 (U.S. Return of Partnership Income); single-member LLCs report income on Schedule C of owner’s Form 1040. Catering businesses must report all food service revenue.

Applies to LLC owners who are actively involved in catering operations. Required even if no employees are hired. Based on Schedule C net profit.

Required for catering businesses with employees. Includes maintaining a safe workplace, providing hazard communication training, and recording work-related injuries (OSHA Form 300 if 10+ employees). Food service hazards include burns, slips, cuts, and equipment safety.

Applies if the catering business serves the public, including at events or through a physical location. Requires accessible website, communication with disabled clients, and accessible service areas. Mobile catering may have fewer physical requirements but still must avoid discrimination.

While FDA does not directly regulate catering operations, it issues the Food Code adopted by NY state. Catering businesses must follow safe food handling, temperature control, and sanitation practices. Federal influence through guidance and funding.

Federal law prohibits illegal sale or service of alcohol. Catering businesses serving alcohol must ensure compliance with federal age restrictions (21+), labeling, and transportation laws. Note: New York requires a state liquor license (SLA), not federal, but TTB enforces federal alcohol laws.

Requires payment of federal minimum wage ($7.25/hour), overtime (1.5x regular rate after 40 hours), and proper recordkeeping. Applies to catering staff, kitchen workers, and delivery personnel. Tip credit rules apply if employees receive tips.

All employers, including LLCs, must complete Form I-9 for each employee to verify identity and work authorization. Applies to catering businesses with staff. Electronic versions allowed via E-Verify (voluntary unless federal contractor).

Requires eligible employees (worked 1,250 hours in past 12 months) to receive up to 12 weeks of unpaid, job-protected leave. Most small catering businesses do not meet threshold, but must assess annually.

Inspections ensure compliance with the New York State Food Protection Code. Mobile caterers may be inspected at their commissary kitchen or storage facility.

Required for fixed-location kitchens. Includes inspection of cooking equipment, fire suppression systems, and ventilation. Outside NYC, check local fire codes.

Posters include Minimum Wage, Sexual Harassment Prevention, Workers' Compensation, and Paid Family Leave. Must be displayed in English and Spanish in a conspicuous location.

EIN itself does not require renewal, but ongoing tax reporting (e.g., Form 941 quarterly) is required for employers.

Employers must register with NYS and file Form NYS-45 quarterly. Frequency may be adjusted based on liability.

Employers must file quarterly unemployment insurance reports and pay taxes on the first $7,000 of wages per employee annually.

All employers in NY must have workers' compensation insurance. Coverage must be active and verified through the WCB.

IRS requires retention of business tax records for at least 3 years after filing. Employment tax records must be kept for at least 4 years. NY State recommends 6 years for business records.

Required for all food service operations in NY. Certification obtained by passing an approved exam (e.g., ServSafe). Valid for 5 years; renewal required.

Prohibits deceptive or unsubstantiated claims in advertising (e.g., “organic,” “locally sourced,” or “gourmet” without proof). Catering businesses must ensure menu descriptions, pricing, and promotional materials are truthful and not misleading.