In general, the contracting company needs to have the following qualifications:
Valid business license and various state and local taxes and other certificates (the amount of registered capital is determined by the contractor);
Catering Services License;
Food Hygiene and Safety Administrator's License;
Chef's Grade Certificate and personnel health certificate.
Additionally, professional and formal canteen contracting companies also need to apply for a "fire safety license".
According to the regulations, before opening, you also need to apply to the fire department for fire approval, fire safety license, which needs to be applied for in the renovation of the jurisdiction.
According to the relevant laws:
"The People's Republic of China*** and the State Food Safety Law" Article 2:
In the territory of the People's Republic of China*** and the State to engage in the following activities shall comply with this law:
(a) food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as the food business)?
(ii) the production and operation of food additives;
(iii) the production and operation of packaging materials, containers, detergents, sanitizers used for food, and tools and equipment used for food production and operation (hereinafter referred to as food-related products);
(iv) the use of food additives and food-related products by food producers and operators;
(v) food storage and transportation;
(vi) safety management of food, food additives, 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. Engaged in food production, food distribution, food service, shall obtain a food production license, food distribution license, food service license in accordance with the law.
Extended information:
Contractor
First
Whether the contractor has the scale of operation. Good cooperation must be built on the contractor's healthy profit model, large procurement volume is the basis for price competitiveness, scale operation can further control and reduce operating costs, to provide better service to customers.
Second
Whether the contractor has a successful canteen cafeteria management model. Because the canteen business are decentralized management, when the boss can not just take care of a factory, then rely on what to maintain the output of each canteen, hygiene, service quality and stability? The contractor should be asked to explain and provide the management model, field test the implementation of the management model effect.
Third
Must field test the investment scale of the contractor, carefully assess the economic strength of the contractor, visit the contracted factories against its promotional materials are consistent. Because some only simple office shell companies, the factory to visit the reverse buy contract events are not uncommon.
Contracting mode
One, half-trust contracting mode
The contractor: to provide the existing site (including operating rooms, warehouses, etc.), lodging, kitchen equipment, facilities, tableware, kitchen utensils, water, electricity and fuel or according to the actual situation of the factory to be determined separately.
Contractor: responsible for the provision of labor, cleaning costs, wear and tear, maintenance, workers' compensation insurance, welfare, labor protection supplies and other costs.
Responsible for purchasing and cooking and management, equipped with chef according to your company's taste requirements, to provide quality catering services.
Can advance the cost of food, dining staff with meal cards, the implementation of the first consumption, after the payment of a flexible way, according to the number of issued meal cards and the face value of the monthly billing once.
Second, full contracting
The contracting party: to provide the existing site (including operating rooms, warehouses, etc.), lodging, or according to the actual situation of the factory to determine the other, self-defined workers a certain standard of food.
Contractor: responsible for investing in the equipment of the repugnant party, the contract period according to the amount of investment to be drawn up (at least three years), such as the expiration of the contract will not be renewed, the cooker can be depreciated according to the year by the factory to the appropriate price of the purchase or transfer of the next operator. Responsible for the advance payment of food expenses, procurement of raw materials, processing and production, to ensure that the quality of food services provided on time and on time. Responsible for labor, cleaning, water, electricity, fuel, wear and tear, transportation management and other related costs. Provide meal cards (including IC cards), dining staff with meal cards, according to the amount of monthly consumption, once a month to settle accounts.
Three, nutritional food distribution
The contracting party: to provide a dining place, provide the number of people, agreed nutritional meal standards.
Contractor: process and produce nutritious meals in the central kitchen of the region, transport and distribute them to the customers' workplaces, all the expenses will be taken care of by our company, and the meal costs will be settled every month.
Four, commissioned processing
The contractor: provide sites, equipment, fuel, water and electricity, as well as the purchase of raw materials.
Contractor: Responsible for appointing personnel for cooking, kitchen management, kitchen layout, preferred mode of feeding, reasonable arrangement of meals, optimal staffing, chef transfer and use, canteen supervisor training. Monthly management and labor fees are collected.
V. Consultant counseling
Contractor: pay a certain amount of counseling fees.
Contractor: send professionals to your company to carry out technical, modern kitchen management counseling, satisfaction questionnaire, meal price evaluation, according to the ISO standard evaluation of the operating norms, "8S" activities to evaluate the situation.
Six, free choice
The contracting party: to provide space, water and electricity, existing kitchen equipment (suitable for more than 500 customers)
Contractor: the implementation of the hotel-style, food court operation, dining staff with cash or meal _ consumption, free choice, abundance and frugality of the people.
A, Chinese set meal category: each meal does not have 30 varieties of meat and vegetarian dishes, free to choose, the price of 3 yuan ranging. (Example: 3 yuan can eat a meat and a vegetarian, no rice free to play rice full, send example soup)
B, noodle class: ramen, knife-shaved noodles, cold noodles, dumplings and other varieties, the price of 3 yuan from varying.
Seven, raw material delivery method
Subcontractor: plan the daily demand, their own customized menu.
Contractor: Responsible for the distribution of grain, oil, meat, ingredients, vegetables, etc., and settle the bill once a month.
VIII. Kitchen Design and Decoration Contracting Method
The contracting party: provides the site, the number of people who plan to eat and the basic functions.
Contractor: responsible for kitchen optimization design, decoration and kitchen equipment production, installation of a full set of services, completion and acceptance of the settlement.
References:
References: