Catering Permits & Licenses in Memphis, TN

Required for all LLCs. Online filing available via SOSDirect. Annual Report required separately (see below).

Applies to all LLCs. Filing maintains good standing.

Required if using a trade name/DBA. Valid for 4 years. Renew online.

Required for catering businesses with a commissary or base of operations. Plans review required pre-opening ($200+ fee).

Specific to mobile catering. Must base at permitted commissary. Vehicle inspection required.

ANSI-accredited training required. Card valid 5 years. Manager-level certification (e.g., ServSafe) recommended but not mandated at state level.

Local business tax may also apply via county/municipal government (varies; research specific location). State sales tax rate 7%.

Required for any structural/electrical/plumbing changes (Metro Code Sec. 16.16). County building depts handle unincorporated areas.

Verifies compliance with building/fire codes post-inspection. Universal local requirement.

Restricts signage, traffic, odors (e.g., Chattanooga Code Sec. 38-425). Not allowed in all zones.

Tennessee law requires workers' compensation coverage for employers with 5 or more employees. However, employers in the construction industry must carry coverage regardless of number of employees. Catering businesses classified under "accommodation and food services" typically require coverage once 5+ employees are hired. Sole proprietors with no employees are not required to carry coverage for themselves but may elect to do so.

General liability insurance is not mandated by Tennessee state law for all businesses. However, it is strongly recommended and often contractually required by event venues, municipalities, or clients. It covers third-party bodily injury, property damage, and related legal costs. While not a statutory requirement, failure to carry it increases financial risk significantly.

Tennessee law requires all motor vehicles registered in the state to have liability insurance meeting minimum limits: $25,000 bodily injury per person, $50,000 per accident, and $15,000 for property damage (25/50/15). This applies if the catering business owns or operates vehicles for transporting food, equipment, or staff.

Applies if catering provides sanitized linens.

Catering businesses selling prepared food are required to collect and remit sales tax. Registration is done via the Tennessee Taxpayer Access Point (TNTAP).

All Tennessee-based LLCs must register for the franchise and excise tax, even if below the minimum threshold. The excise tax is 6.5% of net earnings; franchise tax applies if net worth exceeds $10,000.

Required if the business has W-2 employees. Employers must withhold Tennessee income tax from employee wages and remit it to the state. Registration via TNTAP.

Employers with employees must register with the Tennessee Department of Labor. New employers are assigned a standard rate until experience rating is established.

Many Tennessee cities and counties impose a local business privilege tax. For example, Nashville requires a Business Tax Certificate. Check local government websites for specific requirements.

Catering services are considered retail sales of prepared food and are subject to Tennessee sales tax. Local rates vary; total rate depends on county and city.

Required for all catering operations, including home kitchens and mobile units. Issued by local county health departments. Must comply with TN Food Code.

All counties require a business license for profit-making activities; catering classified under retail/food service. Check specific county clerk for fee schedule (e.g., Davidson County: https://www.nashville.gov/departments/county-clerk/business-tax)

Required in all Tennessee municipalities; fees based on location and projected gross receipts. Memphis example: https://www.memphistn.gov/government/city-clerk/business-tax-licenses/

Must verify property zoning allows food service/catering (e.g., CG zoning in Nashville Metro Code Sec. 17.08.030). County-specific; e.g., Shelby County: https://www.shelbycountytn.gov/457/Zoning

Required for all catering via county health dept (e.g., Metro Public Health in Nashville: https://www.nashville.gov/departments/health/food-service). Plan review for new kitchens mandatory.

Issued by local health dept for temporary operations >4 hours. Required even with base permit.

Required for kitchens with hood systems (IFC Chapter 9). Similar in other cities (e.g., Knoxville: https://www.knoxvilletn.gov/fire_permits)

Requires up to 12 weeks of unpaid, job-protected leave per year for qualifying medical or family reasons. Posting notice and managing leave requests required.

Product liability insurance is not legally required by federal or Tennessee law, but it is critically recommended for food businesses. Caterers face significant risk from foodborne illness claims. While not mandated, absence of coverage exposes owners to full liability in lawsuits. FDA regulates food safety practices but does not require insurance.

Tennessee law does not explicitly mandate liquor liability insurance by statute, but the TABC strongly requires proof of such coverage as a condition of obtaining or maintaining a liquor license (e.g., Caterer's Temporary Permit). Most caterers serving alcohol must provide a certificate of insurance with $1M+ coverage for alcohol-related incidents. This is enforced through licensing conditions.

Tennessee does not require a general business license bond for caterers. However, the Department of Revenue may require a surety bond (often $1,000–$10,000) as a condition for issuing a sales tax certificate of registration, particularly if the business operates on a temporary or mobile basis. This bond guarantees payment of sales taxes owed. Most small caterers may qualify for a waiver based on credit history or prepayment.

Single-member LLCs without employees may use the owner's Social Security Number, but obtaining an EIN is recommended for banking and vendor purposes. Required for all multi-member LLCs and those with employees.

Multi-member LLCs are taxed as partnerships by default; single-member LLCs are disregarded entities unless elected otherwise. Catering income is subject to self-employment tax. Employment taxes (Form 941) required if employees are hired.

Requires maintaining a safe workplace, providing training (e.g., on handling hot equipment, slips/trips), posting OSHA poster (Form 2203), and recording work-related injuries (OSHA Form 300 if 11+ employees). Catering operations involving kitchens, transport, and event setups are subject to hazard-specific standards.

Applies to physical access at events (if business controls venue access), website accessibility (menus, booking), and communication with customers. Does not require full structural changes if "undue burden," but reasonable accommodations required.

While FDA does not directly license caterers, the Federal Food, Drug, and Cosmetic Act (21 U.S.C. § 301 et seq.) applies. Caterers must follow current good manufacturing practices (cGMPs), maintain food safety (time/temperature control), and prevent adulteration. Subject to FDA inspection if involved in interstate commerce.

Federal permit (TTB Form 5630.04) required for businesses that sell or serve alcohol in the course of trade or business. Tennessee also requires a state liquor license; federal permit is in addition to state requirements.

All U.S. employers must verify identity and work authorization for employees using Form I-9. Applies to all employees, regardless of citizenship. E-Verify is not required federally unless in certain federal contracts or state-mandated.

Prohibits deceptive or unsubstantiated claims in advertising (e.g., "organic," "locally sourced," "gourmet"). Applies to websites, social media, and promotional materials. Requires clear disclosure of material connections and pricing terms.

Under Section 608 of the Clean Air Act, businesses servicing refrigeration equipment must follow EPA refrigerant handling rules. Most catering waste (food, packaging) is non-hazardous, but cleaning chemicals may require special disposal. Universal waste rules may apply to batteries or lamps.

HACCP is mandatory for specific food categories under FDA regulation. Most general catering operations (e.g., preparing and serving meals) are not required to have a HACCP plan unless handling regulated food products. Routine food safety practices still required.

Catering services (prepared food) are generally taxable. Must collect and remit sales tax. Local rates vary.

Required for all employees, including part-time and family members. Exemptions for domestic servants.

Required for all catering operations, including mobile units and event-based services. Inspections may be unannounced.

Required even if alcohol is provided by a third party. Must be applied for per event or annually.

Requires payment of federal minimum wage ($7.25/hr), overtime (1.5x regular rate after 40 hours/week), proper recordkeeping, and youth employment rules. Catering staff (kitchen, servers, drivers) are typically non-exempt.