In general, companies that contract canteens need to have the following qualifications:

A valid business license and various national and local tax certificates (the amount of registered capital is determined by the contracting party);

Catering service license;

Food hygiene and safety manager certificate;

Chef grade certificate and personnel health certificate.

In addition: professional and formal canteen contracting companies also need to apply for a "fire safety license".

According to regulations, before opening, you need to apply for fire protection approval from the fire department and apply for a fire safety license. This needs to be applied to the local jurisdiction when decorating.

According to relevant laws:

"Food Safety Law of the People's Republic of China" Article 2:

Within the territory of the People's Republic of China Those who engage in the following activities must abide by this law:

(1) Food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business)?

( 2) Production and operation of food additives;

(3) Packaging materials, containers, detergents, disinfectants for food and tools and equipment used for food production and operation (hereinafter referred to as food-related products) Production and operation;

(4) Use of food additives and food-related products by food producers and operators;

(5) Storage and transportation of food;

(6) ) Safety management of food, food additives, and food-related products.

Article 29 of the "Food Safety Law of the People's Republic of China":

The state implements a licensing system for food production and operation. To engage in food production, food circulation, and catering services, one must obtain a food production license, food circulation license, and catering service license in accordance with the law.

Extended information:

Contractor

First

Whether the contractor has large-scale operations. Good cooperation must be based on the contractor's healthy profit model. Huge purchase volume is the basis for price competitiveness. Large-scale operations can further control and reduce operating costs and provide better services to customers.

Second

Whether the contractor has a successful canteen management model. Because the canteen business is decentralized, it is impossible for a boss to only focus on one factory. So how can we maintain the stable quality of products, hygiene, and services in each canteen? The contractor should be required to explain and provide the management model, and conduct an on-site inspection of the implementation effect of the management model.

Thirdly

It is necessary to conduct an on-site inspection of the contractor's investment scale, carefully assess the contractor's economic strength, and visit the contracted factory to see if its promotional materials are consistent. Because there are some shell companies with simple offices, it is not uncommon for them to use factory tours to buy contracts.

Contracting mode

1. Semi-contracting mode

Contracting party: Provide existing venues (including operating rooms, warehouses, etc.), accommodation, and kitchen equipment , facilities, tableware, kitchen utensils, water, electricity, and fuel may be determined separately according to the actual situation of the factory.

Contractor: Responsible for providing labor, cleaning fees, losses, maintenance, work-related injury insurance, welfare, labor protection supplies, etc.

Responsible for purchasing, cooking and management, deploying chefs according to your company's taste requirements, and providing high-quality catering services.

Meals can be paid in advance, and diners can dine with meal cards. A flexible method of consumption first and payment later is implemented. The bill is settled once a month according to the actual number and denomination of meal cards issued.

2. Fully contracted method

Contracting party: Provide existing venues (including operation rooms, warehouses, etc.), accommodation, or decide according to the actual situation of the factory, with a certain number of employees. Meal standards.

Contractor: Responsible for investing in the contractor's equipment. The contract period is determined based on the amount of investment (at least three years). If the contract is not renewed upon expiration, the kitchenware can be depreciated annually and the manufacturer will pay the appropriate price. Acquire or transfer the next operator. Responsible for prepaying food expenses, purchasing raw materials, processing and making, and ensuring that high-quality catering services are provided on time and with high quality. Responsible for labor, cleaning fees, water, electricity, fuel, loss and transportation management and other related expenses. Dining meal cards (including IC cards) are provided. Diners use the meal cards to dine, and the monthly consumption amount is settled once a month.

3. Nutritious meal delivery method

The contracting party: Provide dining places, number of people, and agree on nutritious meal standards.

Contractor: Process and produce nutritious meals in the central kitchen of the area, transport and deliver them to the customer's workplace. Our company is responsible for all expenses and settles meal expenses monthly.

4. Entrusted processing method

Contractor: Provides the site, equipment, fuel, water and electricity, and purchases raw materials.

Contractor: Responsible for assigning personnel for cooking, kitchen management, kitchen layout, selection of meal service methods, reasonable arrangement of meal expenses, optimal staffing, replacement of chefs, and training of canteen supervisors. Management and labor fees are charged monthly.

5. Consulting and coaching methods

Contracting party: Pay a certain amount of coaching fees.

Contractor: Send professionals to your company to provide technical and modern kitchen management guidance, satisfaction questionnaires, food price evaluations, operating specifications according to ISO standards, and "8S" activity evaluation.

6. Free choice method

Contractor: Provide the site, water, electricity, and existing kitchen equipment (preferably for customers with more than 500 people)

Contractor: Implement It is operated as a hotel or food court, and diners can pay with cash or meals. They are free to choose, and it is up to them to be rich and frugal.

A. Chinese set meals: There are 30 varieties of meat and vegetable dishes per meal, you can choose freely, with prices ranging from 3 yuan. (Example: You can eat one meat and one vegetable for 3 yuan. If you don’t have any rice, you can eat as much as you want, and you will get a free soup)

B. Pastries: ramen, shaved noodles, cold noodles, dumplings and other varieties, price 3 Yuan Qi does not wait.

7. Raw material delivery method

Contractor: Plan the daily demand and customize the menu yourself.

Contractor: Responsible for the distribution of grains, oils, meat, ingredients, vegetables, etc., and settles accounts once a month.

8. Kitchen design and decoration contracting method

Contracting party: Provide the venue, planned number of diners and basic functions.

Contractor: Responsible for full-service kitchen optimization design, decoration, kitchen equipment production and installation, and settlement after completion acceptance.

Reference materials: Baidu Encyclopedia - Food Safety Law of the People's Republic of China

Reference materials: Baidu Encyclopedia - Canteen Contracting