3 posts shown.
According to the regulations, any business or firm registered for hospitality, retail, tourism, or transportation services must obtain official clearance from the local economic authorities before they even open their doors. This ensures that both the facility and the equipment
meet all the specific requirements mandated for that particular industry. Honestly, this might fall under the hospitality category for you—it seems pretty ridiculous that food production wouldn't require minimum technical standards. I'm not entirely certain, though, so you should probably check the hospitality guidelines here: http://www.chamberofcommerce.org...aspx?tabid=181
1. Yeah, you’re looking at baseline costs like bank account maintenance fees, your annual dues to the U.S. Chamber of Commerce, and potentially some business taxes—though I believe those don't typically kick in until after your first year is up
2. True, lately the IRS has been much more particular about requesting those types of contracts (though, granted, not every single auditor is going to ask for them). In my experience, you could probably just draft a simple zero-dollar lease agreement for the space, and that should satisfy the requirements
3. Yes, there’s a whole stack of different reports you have to file, even if they end up being empty. If you're registered for sales tax, you'll still need to submit "nil" returns, along with an empty balance sheet (actually, even if you have zero expenses, your balance sheet won't be truly empty because you'll have the initial capital contribution sitting in your account, which needs to be properly reflected)
Ladies, we ordered our cake from Mary (that boutique cake shop over in Brooklyn) and let me tell you—it was absolutely spectacular! To be completely honest, the cake had slipped our minds entirely; we didn't even realize we needed to order one until just 14 days before the big day. By that point, most of the local bakers were already fully booked, though I think Vincent might have had an opening. Anyway, I stumbled upon this bakery online by pure chance. I’ll admit, I was a little nervous at first because we wanted a sleek, minimalist, all-white cake, and everything on their website looked a bit too busy for our taste. But our cake turned out stunning—five tiers (no stands needed!), perfectly white on the outside with nothing but tiny little dollops of frosting decorating the layers. Inside, it featured five different types of parfait... everyone raved about it. For a crowd of 350 people, it only cost us $933!! I highly recommend them to anyone 🙏