Generally speaking, the company contracting the canteen needs to have the following qualifications:
valid business license and various national and local tax certificates (the amount of registered capital is determined by the employer);
catering service license;
food hygiene and safety administrator certificate;
chef's 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 the regulations, before opening the business, it is necessary to apply to the fire department for fire control and apply for a fire safety permit, which needs to be applied to the jurisdiction where it is located at the time of renovation.
According to relevant laws:
Article 2 of the Food Safety Law of the People's Republic of China:
The following activities shall be conducted within the territory of the People's Republic of China:
(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) the production and operation of packaging materials, containers, detergents and disinfectants used for food and tools and equipment used for food production and operation (hereinafter referred to as food-related products);
(4) food producers and operators use food additives and food-related products;
(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 practices a licensing system for food production and operation. Engaged in food production, food circulation, catering services, should obtain food production license, food circulation license, catering service license according to law.
Extended information:
Contractor
First
Does the contractor have large-scale operation? Good cooperation must be based on the contractor's healthy profit model. Huge purchasing volume is the basis of price competitiveness. Large-scale operation can further control and reduce operating costs and provide better services to customers.
second
does the contractor have a successful canteen management model? Because the canteen business is decentralized, it is impossible for a boss to take care of only one factory, so what can be done to maintain the stability of the quality of products, hygiene and service in each canteen? The contractor shall be required to explain and provide the management mode and inspect the implementation effect of the management mode on the spot.
thirdly,
it is necessary to inspect the investment scale of the contractor on the spot, carefully evaluate the economic strength of the contractor, and visit the contracted factories to see if their promotional materials are consistent. Because some shell companies only have simple offices, it is not uncommon to borrow factories to visit reverse contracts.
contracting mode
1. Semi-entrusted contracting mode
Employer: providing the existing site (including operation room, warehouse, etc.), accommodation, kitchen equipment, facilities, tableware, kitchenware, water, electricity and fuel, or making other decisions according to the actual situation of the factory.
contractor: responsible for providing labor, cleaning fees, wear and tear, maintenance, industrial injury insurance, welfare, labor protection articles and other expenses.
responsible for purchasing, cooking and management, providing chefs according to your company's taste requirements and providing quality catering services.
The food expenses can be paid in advance. Diners can eat with meal cards, and the flexible way of spending first and paying later is implemented. The bill is settled once a month according to the number and denomination of meal cards actually issued.
2. Full-time care contract mode
Employer: provide the existing site (including operation room, warehouse, etc.) and accommodation, or set a certain food standard for employees according to the actual situation of the factory.
contractor: responsible for investing in the equipment of the supplier. The contract period is drawn up according to the amount of investment (at least three years). If the contract is not renewed at the expiration, the kitchen utensils can be purchased or transferred to the next operator at an appropriate price by the manufacturer at an annual depreciation. Responsible for prepaying food expenses, purchasing raw materials, processing and making, and ensuring quality food service on time. Responsible for labor, cleaning costs, utilities, fuel, loss transportation management and other related expenses. Provide dining card (including IC card). Diners can eat with the card, and pay the bill once a month.
III. Distribution mode of nutritious meals
Employer: provide the dining place and the number of people, and stipulate the standard of nutritious meals.
contractor: make nutritious meals in the central kitchen in this area, transport and deliver them to the customer's workplace, and our company will be responsible for all expenses, and settle the meal fee every month.
iv. entrusted processing method
the employer: providing the site, equipment, fuel, water and electricity and purchasing raw materials.
contractor: responsible for assigning personnel to carry out cooking, kitchen management, kitchen layout, optimization of meal supply methods, reasonable arrangement of meal expenses, optimal allocation of personnel, replacement of chefs and training of canteen supervisors. Collect management and labor fees every month.
V. Counseling methods of consultants
The Employer: Pay a certain amount of counseling fees.
contractor: send professionals to your company for technical and modern kitchen management counseling, satisfaction questionnaire survey, food price evaluation, operation standard evaluation according to ISO standard, and "8S" activity evaluation.
VI. Free choice
The Employer: providing the venue, water and electricity, and existing kitchen equipment (suitable for customers with more than 5 people)
The Contractor: implementing hotel-style and food city operation, allowing diners to choose freely with cash or meals.
A, Chinese set meal: there are no 3 kinds of vegetarian dishes for each meal, so you can choose freely, and the price varies from 3 yuan. (Example: 3 yuan can eat one meat and one vegetable, and if you have no food, you can eat freely and give soup)
B. Pasta category: Lamian Noodles, Daoxiao Noodles, cold noodles, dumplings and other varieties, with prices ranging from 3 yuan.
VII. Distribution mode of raw materials
Employer: Plan the daily demand and customize the menu by himself.
contractor: responsible for distributing grain, oil, meat, ingredients, vegetables, etc., and settling accounts once a month.
VIII. Contract method for kitchen design and decoration
Employer: providing the venue, the number of planned diners and basic functions.
contractor: responsible for the full-service of kitchen optimization design, decoration, kitchen equipment production and installation, and settlement after completion and acceptance.
Reference: Baidu Encyclopedia-Food Safety Law of the People's Republic of China
Reference: Baidu Encyclopedia-canteen contracting.