Catering Permits & Licenses in Gresham, OR

Required for commercial kitchen; home kitchens need Cottage Food permit alternative

Required for all LLCs. Annual report required separately (see below). Fees current as of 2024.

Applies to all active LLCs. Online filing available.

Required if using a trade name/DBA. Search availability first.

All food handlers must obtain; valid 3 years. Owner may get Food Manager Certification instead.

Nationally accredited programs (e.g., ServSafe). Applies to commercial food service like catering.

Catering often classified as Mobile Food Unit (MFU) or Temporary Restaurant. Exact fee/county-specific via local health dept.

Must have agreement with licensed facility. Local county health enforces.

Oregon has no general state business license beyond SOS registration. Check local city/county (e.g., Portland: https://www.portland.gov/revenue/business-licenses).

This single form registers the business for multiple tax accounts including income tax, employer withholding, and sales tax if applicable. Required for all new Oregon businesses. See ORS 314.015 and ORS 317.100.

Oregon does not have a general sales tax; however, certain local jurisdictions impose transient room taxes or tourism taxes that may apply indirectly. Catering services involving delivery of prepared food are generally not subject to state sales tax in Oregon unless tangible personal property is transferred (e.g., serving ware). Clarify with DOR if specific service components are taxable. See ORS 307.315 and DOR Bulletin 1997-001.

Required for all employers in Oregon. Employers must withhold state income tax from employee wages. Registration is completed via the Combined Business Application (BT-ORG).

All employers must register with the Oregon Employment Department. New employers pay a standard rate for the first few years; rates vary based on industry and claims history. See ORS 657.110–657.885.

The CAT applies to all businesses operating in Oregon with commercial activity exceeding $1 million in the preceding year. Catering businesses structured as LLCs are subject to CAT unless electing pass-through entity taxation. Effective January 1, 2020. See ORS 315.005–315.195.

Required for federal tax reporting. Even single-member LLCs may need an EIN if they have employees or file certain tax forms. Apply online via IRS website.

Cities such as Portland, Eugene, and Bend require local business licenses. Fees and requirements vary. For example, Portland requires a Business License for all businesses operating within city limits (https://www.portland.gov/bds/business-licensing). Confirm with local city or county clerk.

At least one employee per shift must hold a valid Food Handler Card. Training and testing available through OHA-approved providers. Required statewide but administered locally.

Required for catering operations serving food at locations other than the business’s primary kitchen. Each event may require separate registration. Must comply with OAR 333-018-0020. Training and inspection may be required.

Required for all businesses with nexus in county; catering LLCs must register regardless of location if serving county

Catering businesses with employees must comply with the Fair Labor Standards Act (FLSA), including federal minimum wage ($7.25/hour), overtime pay (1.5x regular rate for hours over 40/week), and proper tip credit compliance if applicable. Employers must maintain accurate payroll records for at least three years. Applies to all employers engaged in interstate commerce, which includes most catering businesses.

FMLA requires eligible employers to provide up to 12 weeks of unpaid, job-protected leave for qualifying medical and family reasons. Most small catering businesses do not meet the 50-employee threshold, but must comply if they do. Applies only when condition is met.

All U.S. employers, including LLCs, must complete Form I-9 for each employee to verify identity and work authorization. Applies to all employees regardless of citizenship. E-Verify is not federally required unless state law or federal contract applies, but I-9 is mandatory.

While FDA does not directly regulate most local food establishments, it issues the Food Code which serves as a model for state and local health departments. Oregon adopts FDA Food Code standards. Catering businesses must follow federal guidelines on food safety, including time/temperature control, cross-contamination prevention, and employee hygiene. FDA has authority if food is transported across state lines or involves interstate supply chains.

Federal law requires businesses that sell or distribute alcohol to obtain a federal permit from TTB. A Caterer’s Basic Permit (TTB Form 5630.1) is required if the business purchases, transports, or sells alcohol across state lines or acts as a dealer. In-state-only service may not require federal permit but still requires Oregon state license. This is specific to catering businesses that include alcohol service.

Under the FDA Food Safety Modernization Act (FSMA), all domestic food facilities, including catering businesses that prepare or store food, must register with the FDA. Registration must be renewed every two years (during even-numbered years, Oct 1–Dec 31). This applies to most catering operations. Failure to register can result in enforcement actions.

All businesses including catering; fee schedule updated FY2024

Required for commercial activities including mobile catering

No annual renewal; catering from home may need additional review

Food prep limited; no direct sales from home; specific to residential zones

Verifies zoning allows catering operations

Local health depts (e.g., Multnomah, Washington) enforce; links to county sites

Inspection required; specific to catering prep spaces

Required in Portland; similar in other counties (e.g., Washington County BDS)

Issued after final inspections (building, fire, zoning)

Required for all employers with one or more employees in Oregon, including part-time and family members over 18. Sole proprietors without employees are exempt from mandatory coverage but may elect to be covered. Coverage must be obtained through the State Accident and Insurance Fund (SAIF) or a licensed private insurer.

Not legally required by the State of Oregon for all businesses, but strongly recommended for catering businesses due to risks of property damage, food-related incidents, or customer injury. Often required by contracts with venues, clients, or event organizers. Not enforced by a state agency but considered industry best practice.

Required for any vehicle used for business purposes. Personal auto policies typically exclude commercial use. Coverage must meet Oregon minimums: $25,000 bodily injury per person, $50,000 per accident, $20,000 property damage.

While not explicitly mandated by OLCC rule text, liquor liability (also known as dram shop insurance) is effectively required because venues and event organizers typically require proof of coverage. The OLCC may take insurance status into account during licensing and enforcement actions. Recommended minimum: $1 million per incident.

There is no state-mandated surety bond requirement for catering businesses in Oregon. However, some local jurisdictions or private event venues may require a bond for temporary food events. Not enforced by any state agency for general catering operations.

Not legally required in Oregon, but highly recommended for food businesses due to risks of foodborne illness or contamination. May be required by clients, venues, or event contracts. Not enforced by any state agency.

Not legally required for catering businesses in Oregon. However, it is recommended to cover claims of negligence, failure to deliver services, or contract disputes. Not enforced by any state agency.

Required for all caterers serving food at temporary locations. Each event may require separate notification and inspection. Local health departments (county-level) enforce TFE rules. Mobile or multi-jurisdictional caterers must comply with each jurisdiction’s rules.

Not legally required, but strongly recommended. Covers property damage, bodily injury, and **product liability** (e.g., foodborne illness claims). Often required by clients, venues, and event contracts. May be included in umbrella policies.

All Oregon LLCs must register with the Oregon Secretary of State. If the business has employees or sells taxable services, it must also register with the Oregon Department of Revenue. Oregon has no state sales tax, but some counties (e.g., Multnomah County) impose a tax on prepared food sales.

Required for all LLCs that have employees, operate as a partnership or corporation, or file certain tax returns (e.g., excise, employment). Even single-member LLCs without employees may need an EIN if they elect corporate taxation or open a business bank account. This is a federal requirement regardless of state.

By default, a single-member LLC is disregarded for federal income tax (owner reports income on Form 1040 Schedule C); multi-member LLCs are taxed as partnerships (file Form 1065). LLCs may elect corporate taxation (Form 1120). All LLC owners pay self-employment tax (Schedule SE) on net earnings. These are ongoing federal tax obligations specific to the LLC structure.

Federal OSHA applies to all employers with employees in the U.S., including catering businesses. Catering operations must comply with general industry standards (29 CFR 1910), including safe food handling equipment, slip-resistant footwear, fire safety, and emergency exits. Employers must provide training, maintain injury logs (OSHA Form 300 if 10+ employees), and allow employee access to records. Exemptions exist for very small employers in certain industries, but catering is not exempt.

Under Title III of the ADA, catering businesses that serve the public must ensure accessibility in physical spaces they operate (e.g., pop-up service areas, commissary kitchens open to clients). This includes accessible paths, counters, restrooms if provided, and communication for people with disabilities. Mobile or off-site catering must ensure temporary setups are accessible when feasible. Not required if structural changes are "unduly burdensome," but consultation is required.

Catering businesses using commercial cleaning agents may generate hazardous waste subject to EPA regulations under RCRA. Additionally, improper disposal of grease into drains may violate Clean Water Act standards. While local sewer authorities typically enforce grease discharge, federal EPA sets baseline standards. Businesses must use licensed waste haulers and comply with reporting if generating large quantities of hazardous waste (typically over 220 lbs/month).

FTC enforces truth-in-advertising laws. Catering businesses must ensure all advertising (websites, social media, brochures) is truthful, not misleading, and substantiated. Claims about organic ingredients, sourcing, or health benefits must be accurate. Applies to all businesses engaged in interstate commerce, which includes most catering operations due to use of out-of-state supplies or marketing across state lines.