To open a barbecue shop, you need to apply for:

(1) Business license of individual industrial and commercial households. Bring the original and photocopy of your personal ID card to the local industrial and commercial department for registration;

(2) health certificate. To apply for a health certificate, you need to go to the local CDC;

(3) Health permit. To apply for a health permit, you need to bring your ID card, house use certificate and health certificate to the local health supervision department to apply;

(4) Apply for a business license. Apply to the local industrial and commercial department for obtaining an industrial and commercial business license with this certificate and the corresponding house rental certificate and ID card;

(5) tax registration certificate. Get the local tax registration number, bring the business license and the operator's ID card to pay taxes.

Business license

Barbecue shops usually apply for individual business licenses, and they need to bring a copy of the rent lease contract, a copy of the landlord's property certificate, personal ID card and health certificate to the local industrial and commercial department.

food business license

the food service license, hygiene license and food circulation license that you need to apply for before opening a restaurant have now been "integrated into one", so you only need to apply for a food business license. Many areas are handled by the Food and Drug Administration, and some are merged with the Industrial and Commercial Bureau.

environmental assessment and pollutant discharge permit

fire permit

this permit should be applied to the fire department of the local public security bureau. You need to submit an application form and a restaurant location plan. Get the fire safety approval form, and then let the fire department send fire inspectors to check and accept it.

The process of opening a barbecue shop is as follows:

1. The location of the store and the location of the business store should be appropriate, and the barbecue store near the crowded business district, pedestrian street and school has the best business performance;

2. Apply for licenses, business licenses, health permits, etc. according to general procedures;

3. The decoration of the store, clean and tidy, and the decoration style is determined according to the characteristics of the barbecue shop;

4. Hold pre-job activities to attract more people.

legal basis

food safety law of the people's Republic of China

article 35 the state practices a licensing system for food production and operation. Engaged in food production, food sales, catering services, shall obtain a license according to law. However, sales of edible agricultural products and sales only in prepackaged foods do not require permission. Only selling prepackaged foods shall be reported to the food safety supervision and administration department of the local people's government at or above the county level for the record.

the food safety supervision and administration department of the local people's government at or above the county level shall, in accordance with the provisions of the Administrative Licensing Law of the People's Republic of China, examine the relevant materials required by the provisions of Items 1 to 4 of Paragraph 1 of Article 33 of this Law, and conduct on-site inspection of the applicant's production and business premises when necessary; To meet the prescribed conditions, grant permission; If it does not meet the prescribed conditions, it shall not be allowed and the reasons shall be explained in writing.

article 114 if there are hidden dangers of food safety in the process of food production and marketing, and measures are not taken in time to eliminate them, the food safety supervision and administration department of the people's government at or above the county level may conduct a responsibility interview with the legal representative or main person in charge of the food production and marketing. Food producers and business operators shall take immediate measures to rectify and eliminate hidden dangers. Responsibility interviews and rectification should be included in the food safety credit files of food producers and operators.