The kitchen area of catering industry is determined according to the number of people eating or the type of restaurant. Take the number of diners as an example, as follows:

1, and the number of diners is 100-0.697 (the average kitchen area required by each diner is m2).

2. The number of diners is 250-0.48 (the average kitchen area required by each diner is m2).

3. The number of diners is 500-0.46 (the average kitchen area required by each diner is m2).

4. The number of diners is 750-0.37 (the average kitchen area required by each diner is m2).

5. The number of diners is 1500-0.309 (the average kitchen area required by each diner is m2).

6. The number of diners is 2000-0.279 (the average kitchen area required by each diner is m2).

Extended data:

Catering service supervision departments at all levels shall, in accordance with the requirements of the Food Safety Law and the relevant provisions of the catering service supervision departments of this province (autonomous regions and municipalities), strengthen the local catering service licensing work according to law, print and issue catering service licenses in strict accordance with the style and content required by this notice, and ensure that the catering service licensing work is carried out in an orderly and fair manner according to law. References:

People's Republic of China (PRC) Food Safety Law

Notes on application for catering service license:

Small restaurants with an area of less than 1 and 150 square meters do not need to apply for fire protection and environmental assessment.

2. Restaurants with an area of more than 150 square meters need to apply to the environmental protection department first, and also to the fire department of the Public Security Bureau for fire protection assessment. Only those who pass these two items can apply for a catering license.

3, food vendors engaged in catering service business activities, in accordance with the relevant provisions of the Food Safety Law.