This is an interesting question that has an easy answer but one many shy away from even more now what with so much available online. A few years back your man Lynford Christie found himself in a similar position although he had more acreage than you no doubt but no matter. What he did (this was told in detail in Gardens Illustrated) was to have a professional designer come out for a consultation. The imagined cost of this freaks people out and Lynford said that he didn't do much of what was suggested anyway but it kick started his imagination and that was worth the hundred quid. You don't say where you are but I'll bet that you have a garden centre nearby with someone who will come out for free and give you lots of ideas in the hope that you will buy from them and this might work just as well for you.

IMO, it's foolish to do the first dinner without liability insurance. Also, be sure your vehicle is covered for commercial use...would hate to find out it's not when you back out of your client's driveway smack into their new car. (Just joking...I know you'd never do that but still...) Get the certificate. There's no downside. That's a no-brainer. Just do it! Check the SBA's website. They might offer micro-business insurance assistance. The cost of your liability insurance will be based on a pre-determined (by the insurance companies) risk factor. Serving food is high risk no matter who's stove you use or where you cook. You didn't mention the amount of coverage but I'm going to throw out here that again, IMO, you should have at least $300K (and more would be better). You might have a hard time finding a carrier that will write such a small policy. Teaming up with a professional personal chef organization makes really good sense. Consider your membership fees as advertising costs. Remember...the reason most small businesses fail is because they were inadequately capitalized...that includes such things as insurance. Sooz, you sound sincere about this venture. If you are...I'd also seriously suggest you prepare (if you haven't already) a detailed WRITTEN business plan. Again, the SBA Micro-Business department will assist (as will SCORE). Your odds of success go up (or down) in multiples depending on what steps you do now before you start your business. Having a WRITTEN business plan is considered crucial. Nobody will take you serious if you don't have one. I suspect you haven't done this step 'cause if you had...these questions would already have answers. Please back-up, put creating menus for the websiste on hold, & get your business ducks in a row. Write a business plan before anything else. Sorry for lecturing...the banker in me is groaning in pain. It's awful to watch a small business owner fail. And they fail not because the food's yucky. They fail because they don't have WRITTEN professional business plans, know how to use them, & follow their plan. And, no, you are not too small for this to be important. Sooz, professionals consider 2-3 years a minimum time investment in preparation for start-up of a micro-business. In the course of writing your plan you'll get the answers to all your questions plus lots more you've never thought of yet. If it's important enough to do...it's important enough to do right. Off banker soapbox, sorry. /tricia Here is a link that might be useful: SBA's Guide to Writing A Business Plan

I bought from Blendarlady. She basically gets the order processed directly by Vitamix. Meaning you only give your credict card details to Brenda Kilbane from Vitamix who is the household direct sales person. The price for the additional jars is cheaper than elsewhere and you get 1 extra year warranty and some small freebies like plastic spatulas etc.

I have been impressed by your combination of practicality, creativity and willingness to work within a budget. I'm kinda allergic to KD's because of local experiences, but I have appreciated your comments of the years. You know I'm a serial kitchen offender. 1. What are the most important things you are looking for when visiting a kitchen dealer's website??? (ie. portfolio, testimonials, prices, product info?) Very simple things - Where is the show room, what are its hours, if I have questions, who do I call? The company is a dealer for which manufacturers, links to those manufacturers? If you have special certifications or did something like work on a local landmark. I like portfolios of the company's own work, but testimonials not so much. The problem being the internet is the land of make-believe and its difficult to recognize what is actually true - even the word testimonial makes me suspicious. Photos, renderings and floor plans are your best testimonial for me. 2. What bothers you about most sites you visit? I mean, I need to watch this too - but the tone of some sites! Some speak like customers are puppies. Some give the impression that I am not worthy of design services if I ain't buying a Subzero. On the other hand, I think its fine to say that you only do high end kitchens or state a minimum job. That saves me the drive without offense. Any flashing, popping, neon, blinking and sounds. Things like excessive offers to chat or register just to become your lead - particularly in a popup or something that stays in the same relative position on the screen as it scrolls. Slow transitions of photos is fine, but moving banners are not. 3. What do you like best about some sites you have seen? They are clear about their identity and their customers. They appear simple and easy to use. The information is organized with low clutter (let me stick a faucet in there just cause I like it). 4. Do sites give you enough info or sometimes overwhelm with too much info? It's not possible to provide tmi. It is possible to provide too much per page or lead with detail instead of a summary - ok, I'd actually still read it all. Other thoughts... I think "What does a kitchen cost?" can be addressed with low, middle, high mini-case studies highlighting differences in materials and extent of remodel. Better cost information would manage expectations a bit. Too many people have no idea of what kitchens cost and I remember being that green and having no way to find out. Bizarrely, if you ask most kds roughly what it costs, they answer by asking your budget. This has the unfortunate effect of making me feel that they will deliver whatever uses it all up. I don't think I'd react the same way to being asked if I was thinking modest, moderate or high-end.