What are the requirements for catering of the bottom-floor merchants?

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We also often see various restaurants in residents' shops. There are also many people who want to engage in the catering industry, so what conditions do we generally need to meet if we want to do catering at the bottom of the house? Next, Bian Xiao will briefly introduce it to you.

1 First of all, we need to know whether the local community can do catering. In many places, it is forbidden to open restaurants in residential areas. For example, the catering industry is one of the five major industry restrictions specified by Beijing, and Ningbo explicitly prohibits the establishment of catering and entertainment enterprises that produce oil smoke, noise and other pollution under residential buildings.

2. The underlying business planning of different communities is also different. For example, some communities restrict the format, and there is no flue in the underlying business, so it is generally impossible to do catering. Some communities are all-business, and they can do catering. But it is best not to do heavy catering, because heavy catering fumes are too big, which will affect residents' daily life and be easily complained.

3. If the bottom business allows catering, it also needs to meet the requirements of environmental protection and fire protection. For example, a restaurant needs to install an oil fume purifier to treat the generated oil fume. The noise and smoke emissions of restaurants must meet the standards. Restaurants should be equipped with adequate fire-fighting equipment and should not occupy fire evacuation passages. The kitchen and the business hall should be fireproof and isolated. If there are sensitive houses upstairs, you need to ask the opinions of the residents.

4. In addition to meeting the requirements of environmental protection and fire protection, the catering of merchants on residential floors also needs to meet the relevant requirements of the Health Bureau. For example, restaurants have disinfection and cleaning facilities, and catering employees have health certificates and have received food hygiene knowledge training. Catering employees need to apply for food hygiene licenses, environmental protection licenses, fire protection licenses and industrial and commercial business licenses. In addition, we also need to do a good job in purchasing raw materials, recruiting and customizing equipment.

Bian Xiao concluded: Bian Xiao would like to make a brief introduction about the catering conditions of the merchants at the bottom of the house. I hope that after reading this article, I can give you some reference when you open a restaurant in the future.

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