What are the procedures and requirements for asking questions and opening a restaurant? Today, I will talk about the specific requirements and how to successfully pass the examination.

regular restaurants need the approval of four departments, namely, the industrial and commercial bureau, the market supervision administration, the fire department and the environmental assessment department. If your shop is in a room like a shopping center, you don't need the environmental assessment approval. Let's talk about how to successfully pass the examination and approval.

The most important direct management department of food and beverage outlets is the Market Supervision Administration. The main requirements for examination and approval are mainly concentrated in the kitchen. In addition to the basic sanitary requirements, such as the vegetable washing pool, the drainage pool and the production room, there are also ceramic tile walls and non-slip floor tiles two meters above the ground, as well as different requirements according to different formats and scales. The specific requirements cannot be listed one by one. The best way is that after you have basically determined a venue to rent, don't make a decision to sign the contract first. According to your's business format and business planning, a specific site use plan is made, and then the planned plan is applied to the market supervision, fire protection and environmental protection departments. Usually, these three departments will give specific amendments and make adjustments according to the opinions.

I didn't mention the Industrial and Commercial Bureau here, because this step is the easiest, and it can be done in one run. As for the other three departments, it seems simple. If you don't communicate in advance, it is likely that your rented shop will not work, or you will have to dismantle and reinstall it after renovation.

For example, if the site does not have a smoke exhaust passage that meets the standard, it cannot pass the EIA. The kitchen area can't reach your catering format and the size required by the state, so it can't pass the approval of market supervision. If the decoration materials you use don't meet the required fire protection level, you won't pass the fire protection approval, and you can't operate without the approval of any of the above three departments. Do you think it's necessary to communicate beforehand?

if you had followed my steps, you wouldn't have these troubles.

What needs to be emphasized here is that many restaurants that take over the transfer think that the original stores can pass the examination and approval and operate normally, so it is no problem to take over by themselves. In fact, unless you do the same project, the requirements are different. For example, those who cook formal meals have higher requirements on the venue than those who cook simple meals. Again, you can save a lot of unnecessary troubles by consulting with various departments with a map first.