Catering Permits & Licenses in Racine, WI

Required for all LLCs formed in Wisconsin. Annual report filing also required ($25 fee, due by end of anniversary month).

Every LLC must maintain a registered agent with a physical Wisconsin address for service of process.

Renewal required every 5 years ($15 fee). Not required if using exact legal name.

Catering businesses typically classified as Class III. Plan review required for new operations ($525+ fee).

Certification from approved provider (e.g., ServSafe); valid 5 years. Prerequisite: Pass ANSI-accredited exam.

Many catering ops covered under Retail Food; separate if only prepackaged with no on-site prep/service.

Catering often taxable on prepared food sales. File returns monthly/quarterly based on volume.

Separate from unemployment insurance. Quarterly/annual filing required.

Register via eServices portal. New employer rate typically 3.05% (2024).

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Separate licenses for fixed, mobile, or temporary operations. Plan review required for new setups ($200-$500).

Requires health dept approval and vehicle inspection. Stationary catering may need separate vendor permit.

Must retain I‑9 forms for 3 years after hire or 1 year after termination, whichever is later.

Includes obtaining a USDOT number and, if transporting across state lines, an MC (Motor Carrier) authority.

State liquor licenses are also required; the federal permit is needed for wholesale or import activities.

Must also file Form 1096 if filing paper copies.

The filing can be completed online via the DFI portal. No separate renewal; the report must be filed each year.

The filing frequency is assigned by the Department of Revenue based on projected tax liability.

Required in addition to county health permit for taxable sales.

Must comply with zoning district use tables (Chapter 295). Home occupation limited to 25% of home space.

Required before health permit issuance per WI DATCP 75 and local code.

Requires Certified Food Manager on site. Separate temporary event permits $50/event.

Requires liability insurance minimum $100k.

Fire inspection required for indoor cooking ($50 fee).

Many cities (Milwaukee, Madison) restrict food prep at home unless licensed commercial kitchen. Check specific zoning ordinance.

Required under NFPA 1 standards; hood suppression systems must be inspected semi-annually.

All LLCs that have employees, operate as a partnership, or elect to be taxed as a corporation must obtain an EIN.

Members must also receive Schedule K‑1 for reporting on personal returns.

Income and expenses are reported on the owner’s Form 1040, Schedule C.

Required for both partnership‑taxed and disregarded‑entity LLCs with taxable income.

Catering businesses that handle kitchen equipment, knives, and hot surfaces typically fall under the standard industry classification and must keep records.

Program should address hazards such as burns, cuts, slips, and ergonomics.

Includes accessible entrances, restrooms, service counters, and reasonable accommodations for employees.

Most Wisconsin catering businesses that serve only local customers are exempt; however, any interstate shipment triggers the requirement.

Common hazardous waste includes used cooking oil, cleaning solvents, and certain food additives.

Catering advertisements must be truthful, not misleading, and must substantiate any health or performance claims.

If the LLC elects corporate taxation, file Wisconsin Form 1 instead.

Extensions can be filed using Form 7004 (corporation) or Form 8868 (partnership).

Both federal and state estimated payments are due on the same calendar dates.

Reports are filed electronically via the UI Online system.

Proof of coverage must be kept on file and posted upon request.

License must be displayed prominently at the primary place of business.

Inspection report must be kept on file and made available to the fire department upon request.

License must be displayed at the point of sale and kept current.

Certification is not mandated by state law but is commonly required for catering operations.

Includes recordkeeping of hours worked and payment of overtime for >40 hours/week.

Key posters include Minimum Wage, Workers’ Compensation, Unemployment Insurance, OSHA, and Anti‑Discrimination.

Check the specific city or village where the catering business is located for exact fees and due dates.

Records include sales tax returns, income tax returns, payroll records, workers’ comp policies, and health inspection reports.