Legal analysis: (1) Using information technology to promote innovation and development. Encourage catering enterprises to use Internet, big data, cloud computing and other technologies to improve their management level, promote catering physical stores to develop e-commerce applications or cooperate with online service platforms, actively develop online marketing, online ordering, electronic payment, food appreciation, customer comments and other service functions, vigorously develop take-out and delivery service models, and realize the innovative development of online and offline catering services. Promote the integrated development of catering industry and other industries, encourage catering enterprises to actively carry out product innovation, service innovation, management innovation and format innovation, and enhance the competitiveness of enterprises.

(2) explore diversified ways to promote coordinated development. Actively guide the coordinated development of self-service catering, shopping mall catering, take-away delivery, business restaurant, wedding banquet, birthday banquet, family dinner, tour group meals and other formats to meet the needs of different groups. Constantly improve the layout of urban and rural catering, focus on developing special catering, leisure catering, fast food, group dining and community catering in cities, focus on improving the standardization level of catering services in township areas, and focus on developing farmhouse catering. Explore and carry forward the national food culture, develop special products for specific consumer groups such as children, young people and the elderly, and meet personalized and quality consumption needs.

(3) carry out intensive management to promote green development. Encourage qualified areas to rely on local culture and tourism resources, develop local specialty products according to local conditions, build food streets (districts), and promote the concentrated development of catering industry. Support catering enterprises to improve the enterprise management system, develop chain networks through direct marketing, joining and other forms, expand the scale of enterprises and enhance brand awareness. Actively build a central kitchen, realize centralized procurement of raw materials, unified production and distribution of products, and at the same time establish a green catering raw material base, extending to the upstream and downstream of the industrial chain such as planting, processing, logistics and distribution. Improve the industry standard of organic catering, encourage catering enterprises to take greening as the direction, reduce the use of disposable articles, strengthen the construction of kitchen waste recycling system, promote the application of new energy-saving technologies in all aspects of production, create a number of "typical demonstration enterprises of environmental protection" and vigorously advocate green consumption.

(4) implementing standardized management to promote open development. Accelerate the construction of catering products and service standard system, introduce international quality management standards, build a modern food traceability system, enhance the coverage and applicability of standards, strengthen the application of standards in market access, and guide overseas Chinese food enterprises to adopt domestic Chinese food standards to carry out standardized services. Encourage special catering enterprises to strengthen international exchanges and improve the popularity and reputation of Chinese food by participating in food festivals and exhibitions. Combined with the export support policies of traditional Chinese medicine and China cultural services, support the construction of "Chinese food overseas promotion center" and encourage powerful catering brand enterprises to open business outlets abroad. Actively strengthen consultations with countries with more developed overseas Chinese food industry, and gradually solve the problems that restrict catering enterprises from going out, such as ingredients and talent access.

(5) to achieve * * * development around the goal of popularization. Encourage high-end catering enterprises to develop popular catering outlets and brands, give priority to the supply of popular catering products, and provide affordable special services. Guide catering enterprises to set up business outlets in communities, schools, hospitals, office clusters, transportation hubs and other places, and vigorously develop breakfast, fast food, group meals, specialty snacks, food street stalls and other livelihood service formats and quality specialty foods. Accelerate the construction of a breakfast supply system with standardized production, chain operation and coverage of residents' communities, focus on developing nutritious, hygienic, delicious and economical Chinese fast food and flavor snacks, and encourage the development of products for specific consumer groups such as the elderly, primary and secondary school students and patients. Cooperate with relevant regulatory authorities to do a good job in catering hygiene and safety, strengthen publicity and education on catering hygiene and safety, guide catering enterprises to conscientiously implement food safety laws and regulations, establish and improve catering service hygiene standards, and eliminate potential safety hazards.

legal basis: article 11 of the measures for the administration of food hygiene licenses. any unit or individual engaged in food production and marketing activities who applies for a hygiene license shall meet the requirements of corresponding food hygiene laws, regulations, rules, standards and norms, and have conditions suitable for their food production and marketing activities.

Article 12 To apply for food production and processing, the following conditions must be met:

(1) Full-time and part-time food hygiene managers with health management system, organization and professional training;

(2) Having factories, facilities, equipment and environment that are suitable for food production and processing and meet the hygiene requirements;

(3) having the conditions and measures to control pollution in the technological process and production and processing;

(4) raw and auxiliary materials, tools, containers and packaging materials for production that meet the hygiene requirements;

(5) Having institutions, personnel and necessary instruments and equipment capable of testing food;

(6) The employees have passed the pre-job training and health examination;

(7) Other conditions stipulated by the provincial health administrative department.

Article 13 To apply for engaging in food business, the following conditions must be met:

(1) Full-time and part-time food hygiene managers with health management system, organization and professional training;

(2) Having business premises, facilities, equipment and environment that are suitable for food business and meet hygiene requirements;

(3) Having the conditions and measures to control pollution in the process of food storage, transportation and sales;

(4) The employees have passed the pre-job training and health examination;

(5) Other conditions stipulated by the provincial health administrative department.

Article 14 To apply for catering and canteen management, the following conditions must be met:

(1) Full-time and part-time food hygiene managers with hygiene management system, organization and professional training;

(2) Having processing and business premises, cleaning and disinfection facilities and equipment that meet the sanitary conditions and requirements;

(3) Having the conditions and measures to control pollution in the process of food procurement, storage and processing;

(4) The employees have passed the pre-job training and health examination;

(5) Other conditions stipulated by the provincial health administrative department.

Article 15 The materials submitted for applying for a health permit shall be true and complete, and the specific requirements shall be uniformly stipulated by the provincial health administrative department.