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 level

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 jurisdiction when decorating.

According to relevant laws: "Food Safety Law of the People's Republic of China" Article 2: When engaging in the following activities within the territory of the People's Republic of China, you 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 operations)? (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: Whether the first 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.

Whether the second 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 he 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.

Third, 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 some shell companies only have simple offices, it is not uncommon for them to use factory tours to buy contracts.

Contracting mode 1. Semi-contracting mode. The contractor: Provide existing venues (including operation rooms, warehouses, etc.), accommodation, kitchen equipment, facilities, tableware, kitchen utensils, water, electricity, fuel, or other arrangements based on the actual situation of the factory.

Contractor: Responsible for providing labor, cleaning fees, losses, maintenance, work-related injury insurance, benefits, 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 eat with meal cards. A flexible method of consumption first and payment later is implemented. The bill is settled once a month based on the actual number and denomination of meal cards issued.

2. Fully contracted contracting party: Provide existing venues (including operation rooms, warehouses, etc.), accommodation, or make other arrangements based on the actual situation of the factory, and set certain food standards for employees.

Contractor: Responsible for investing in the contractor's equipment. The contract period is determined based on the investment amount (at least three years). If the contract is not renewed at the end of the contract, the kitchenware can be depreciated annually and purchased by the manufacturer at an appropriate price or transferred to 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. The delivery method of nutritious meals. The contracting party: Provide dining places, number of people to provide, 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. The outsourcing party of entrusted processing method: 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.