One, the scope of application is different.

Large catering license: catering refers to a comprehensive industry, such as Chinese food, Western food, fast food are catering, small catering license is one of the catering industry, the two of them are included and included in the relationship

Second, the need to apply for different documents

Catering stores need to apply for a food hygiene license and individual business license and tax registration certificate. Small catering license to food hygiene license in the local health bureau, while applying for a health certificate.

Three, health license approval materials are different

Large catering license health license approval materials and small catering license approval materials are complex.

Extended information:

Catering service licenses according to the business of catering service operators and the size of the implementation of classification management. The categorization is as follows:

(1) Restaurants (including restaurants, taverns, hotels, dining halls, etc.): refers to units whose main business item is meals (including Chinese, Western, Japanese, Korean, etc.), including hot-pot restaurants and barbecue restaurants.

1. Extra-large restaurants: refers to the use of business premises with an area of more than 3,000 square meters (excluding 3,000 square meters), or the number of seats for dining more than 1,000 seats (excluding 1,000 seats).

2. Large restaurants: refers to the use of business premises in the area of 500 to 3000 square meters (excluding 500 square meters, including 3000 square meters), or the number of seats in the 250-1000 seats (excluding 250 seats, including 1,000 seats) of the restaurant.

3. Medium-sized restaurants: refers to the use of business premises in the area of 150 to 500 square meters (excluding 150 square meters, including 500 square meters), or the number of seats in the 75 to 250 seats (excluding 75 seats, including 250 seats) of the restaurant.

4. Small restaurants: refers to the use of business premises in the area of 150 square meters (including 150 square meters), or the number of seats in the meal 75 people (including 75 seats) below the restaurant. If the area and the number of seats are divided into two categories, the restaurant category to which the larger one.

(2) fast food restaurant: refers to the centralized processing and distribution, on-the-spot meals and rapid provision of dining services as the main form of processing and supply units.

(C) snack bar: refers to the snacks, snacks as the main business items of the unit.

(D) beverage store: refers to the supply of alcohol, coffee, tea or beverage units.

(E) cafeteria: refers to institutions, schools, enterprises and institutions, construction sites and other locations (places), for internal workers, students and other dining units.

(F) collective meal delivery unit: refers to the collective service users ordering requirements, centralized processing, distribution of food but does not provide a dining place provider.

(VII) Central Kitchen: refers to the establishment of restaurant chains, with independent premises and facilities and equipment, centralized completion of finished or semi-finished food processing and production, and direct delivery to the provider of food service units.