First of all, it depends on what kind of restaurant. In general, the restaurant has the following requirements: 1, dining area and food processing area ratio requirements; 2, food processing area and food processing area ratio requirements; 3, cold food room and food processing area ratio requirements; 3, environmental protection requirements; 4, garbage disposal requirements; 5, waste oil and grease disposal requirements; 6, the management system should be sound; 7, to follow the principle of raw food in and cooked food out, dirty food in and out of the net;

General 50-300 Dining seats in the restaurant: dining area and food processing area ratio of not more than 1:2.2; food processing area is not less than 50% of the food processing area; cold food room is not less than 10% of the food processing area and not less than 8 square feet, while there should be a secondary locker room; to have an environmental assessment; to have signed with the environmental protection department of the garbage removal agreement; to have a waste oil and grease treatment agreement with a qualified company; raw and cooked can not be cross; dirty bowl and clean dishes, food can not have cross