A valid business license and various national and local tax certificates (the amount of registered capital shall be determined by the employer);
Catering service license;
Certificate of food hygiene and safety administrator;
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 the regulations, you need to apply to the fire department for fire protection before opening, and apply for a fire safety permit, and you need to apply to your jurisdiction when decorating.
According to relevant laws:
Article 2 of People's Republic of China (PRC) Food Safety Law:
Whoever engages in the following activities within the territory of People's Republic of China (PRC) shall 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) Production and operation of packaging materials, containers, detergents and disinfectants for food and tools and equipment for food production and operation (hereinafter referred to as food-related products);
(four) the 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 People's Republic of China (PRC) Food Safety Law:
The state practices a licensing system for food production and marketing. Those who engage in food production, food circulation and catering services shall obtain food production licenses, food circulation licenses and catering service licenses according to law.
Extended data:
contractor
first
Whether the contractor has a large-scale operation. Good cooperation must be based on the contractor's healthy profit model. Huge purchase 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 scattered, it is impossible for a boss to manage only one factory. So what can be done to maintain the quality and stability of products, hygiene and services in each canteen? Require the contractor to explain and provide the management mode, and check the implementation effect of the management mode on site.
third
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.
Contract mode
I. Semi-entrustment contract mode
Owner: Provide the existing site (including operation room, warehouse, etc.). ), accommodation, kitchen equipment, facilities, tableware, kitchen utensils, water, electricity, fuel, or make other decisions according to the actual situation of the factory.
Contractor: responsible for providing labor services, cleaning fees, wear and tear, maintenance, industrial injury insurance, welfare, labor insurance supplies and other expenses.
Responsible for purchasing, cooking and management, provide chefs according to your company's taste requirements, and provide quality catering services.
Meals can be paid in advance. Diners can eat with a meal card and implement a flexible way of spending first and then paying. According to the actual number and denomination of meal cards issued, it will be settled once a month.
Second, the full-time care contract mode
Owner: Provide the existing site (including operation room, warehouse, etc.). ) and accommodation, or set certain food standards for employees according to the actual situation of the factory.
Contractor: responsible for investing in equipment. The duration of the contract is determined according to the investment (at least three years). If the contract is not renewed upon expiration, the kitchenware can be purchased or transferred to the next operator by the manufacturer at an appropriate price at an annual depreciation. Responsible for prepaying meals, purchasing raw materials, processing and making, and ensuring the timely provision of quality catering services. Responsible for labor, cleaning costs, water and electricity, fuel, loss transportation management and other related expenses. Provide dining cards (including IC cards). Diners can eat with a card and pay the bill once a month.
Third, the distribution mode of nutritious meals
Employer: Provide the dining place and number of people, and agree on the standard of nutritious meals.
Contractor: We will process and make nutritious meals in the central kitchen in this area, transport and deliver them to the customer's workplace, and all the expenses will be borne by our company, and the meal fee will be settled every month.
Fourth, the entrusted processing mode
Employer: Provide site, equipment, fuel, water and electricity, and purchase raw materials.
Contractor: Responsible for appointing personnel for cooking, kitchen management, kitchen layout, optimization of food supply mode, reasonable arrangement of meal expenses, personnel optimization, chef exchange and canteen supervisor training. Collect management fees and service fees every month.
Verb (abbreviation of verb) consulting method
Employer: Pay a certain tutor fee.
Contractor: Send professionals to your company for technical and modern kitchen management consultation, satisfaction questionnaire survey, food price evaluation, evaluation of operation specifications according to ISO standards, and evaluation of "8S" activities.
Six, free choice
Employer: Provide site, utilities and existing kitchen equipment (suitable for customers with more than 500 people).
Contractor: implement hotel-style and food city management. Diners will be free to choose cash consumption or meal consumption, and people will become rich and thrifty.
A, Chinese set meal: There are no 30 vegetarian dishes per meal, so you can choose freely, and the price starts from 3 yuan. (Example: 3 yuan can eat one meat and one vegetable. If he has no food, he can eat freely and give him a soup. )
B, pasta: Lamian Noodles, Daoxiao Noodles, cold noodles, jiaozi and other varieties, with prices ranging from 3 yuan.
Seven, raw material distribution mode
Employer: Plan your daily needs and customize your own menu.
Contractor: responsible for distributing grain, oil, meat, ingredients and vegetables. , settled once a month.
Eight, kitchen design and decoration contract way
Employer: Provide the venue, the number of planned meals and basic functions.
Contractor: Responsible for the complete set of services of kitchen optimization design, decoration, kitchen equipment production and installation, and settlement after completion and acceptance.
References:
Baidu Encyclopedia-People's Republic of China (PRC) Food Safety Law Reference;
Baidu encyclopedia-canteen contracting