Opening of a catering facility in Belarus

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  1. Classification of public catering facilities
  2. Selecting a room
  3. The area around the object
  4. Internal arrangement of the object
  5. Transportation of products
  6. Requirements for employees
  7. Coordination of the operating mode
  8. Entry of the object into the commercial register

This manual describes in detail all the requirements for opening a public catering facility. If you are starting to open a business for the first time, then you also need to decide on your organizational and legal form (LLC, private unitary enterprise or individual entrepreneur), as well as on the process of obtaining cash register equipment and decide on the taxation system.

1. Classification of public catering facilities

Before opening a public catering facility, you need to understand what category the facility planned for opening belongs to. This will determine the list of documents and requirements that the building (isolated room), menus, personnel must meet.

Currently, public catering entities have the right to independently determine the type of public catering facility (restaurant, cafe, bar, canteen, buffet, snack bar, cafeteria, etc.), its class (luxury, higher, first) in accordance with the classification approved by the Ministry of Commerce Of the Republic of Belarus, if assignment to classes is provided for the object being created.

If you plan to open two public catering facilities of the same name, then we are talking about a public catering network.

All catering facilities are divided into the following categories:

  1. Canteen Is a public catering facility in which various dishes and culinary products are produced, sold and consumed locally in accordance with a menu that is varied on days of the week. If the canteen sells dishes purchased from other entities, in this case we are talking about a canteen.
  2. Restaurant - This is a public catering facility, which has a large assortment of complex dishes, including specialties, there are also various types of drinks, confectionery and bakery products, goods, including tobacco products.

If a restaurant is intended for the manufacture and quick sale with the organization of consumption on the spot and takeaway of dishes that do not require complex preparation of a permanent assortment, which uses semi-finished products of its own and (or) industrial production, then we are talking about fast food restaurant (cafe).

  1. Cafe... Leisure activities may or may not be organized in this facility; in comparison with a restaurant, a limited range of services and catering products are provided; it sells specialties, confectionery and bakery products, alcoholic / non-alcoholic drinks, goods, including tobacco products.

And if the cafe is located in special rooms or equipped on the basis of pavilions, which have a hall for quick customer service, which has places for eating, in this case we are talking about mini-cafe.

  1. Cafeteria. It has a pantry or bar counter and is designed for quick service to customers with consumption on the spot, with a limited range of public catering products, which does not require complex production from semi-finished products of a high degree of readiness, hot and cold drinks, bakery and confectionery products, goods.
  2. If a public catering facility specializes in the preparation, as well as quick sale with local consumption of a wide range of hot drinks (tea, coffee, cocoa), as well as culinary products from semi-finished products of a high degree of readiness, then we are talking about coffee shop.
  3. Buffet also serves as a catering facility. It is intended to be sold and consumed locally. The range of products from semi-finished products of a high degree of readiness, including snacks, cold and hot dishes of simple manufacture, bakery and confectionery products, goods, including tobacco products, is limited.
  4. Bar - a catering facility, which has a bar counter, is also sold for consumption on site, depending on the specialization, various drinks, as well as snacks and dishes, the range of which is limited.

The bar on board the aircraft, in the room of the motel, hotel will be called minibar.

Also, a bar (buffet) can be designed to serve train passengers, be in a specially equipped compartment, then it will be compartment bar.

  1. If you decide to open a catering facility in which the assortment of dishes and products of simple manufacture from a certain type of product is limited and is intended for quick customer service and the possible sale of goods, alcoholic beverages, then in this case it will be diner.
  2. Onboard catering workshop is a blank object (workshop). It is intended for the manufacture, picking, short-term storage and delivery of goods, catering products on airplanes and other types of transport, as well as in other public catering facilities.
  3. Finishing object - a public catering facility intended for the manufacture of semi-finished products, various products, the sale and organization of their consumption and other goods.
  4. Blank object (workshop) is considered a public catering facility intended for the manufacture of public catering products, providing products to shops (departments) of culinary, preparatory facilities, retail facilities, and other organizations, as well as for the delivery of public catering products to customers on their orders;
  5. Summer (seasonal) cafe. This catering facility operates during a certain season of the year, the range of products is limited.

If you plan to open a public catering facility in which a homogeneous range of public catering products will be produced and sold, in this case, your public catering facility will be specialized.

By the level of service and conditions, as well as by the comfort, nomenclature and quality of the services provided, the objects are subdivided into classes (luxury, superior and first) or do not have a class.

The classes are divided into restaurants (except for fast food restaurants, restaurant cars), cafes (except for fast food cafes, mini-cafes, summer (seasonal) cafes), bars (except for coupe-bars, mini-bars).

In the event that your object does not meet all of the above listed requirements, this will entail liability under Article 12.17 of the Administrative Code.

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2. Choice of premises

Before you start opening a public catering facility, you need to pay attention to the room in which the public catering facility will be located. This space can be owned or rented by you. However, you need to pay attention to the following points:

  1. Building code (isolated room)

Building code (isolated room) must be 2 29 07 (Building specialized for catering). The building code is displayed in the technical passport and state registration certificate. Before concluding a lease, we recommend that you check whether the leased building complies with this code, since changing the purpose of a building (isolated room) is a lengthy administrative procedure.

In addition, the building must meet a number of other requirements. 

Location of the catering facility:

  • in detached buildings;
  • in attached, built-in-attached to residential and public buildings premises;
  • in non-residential floors of residential buildings;
  • on the territory of production facilities.

If a public catering facility is located in a residential building, an entrance and emergency exits, isolated from the residential part of the building, are required.

When placing organizations in residential buildings: loading of products should be carried out from the ends of residential buildings that do not have windows, or from underground tunnels, or from the side of highways in the presence of closed unloading rooms;

unloading premises may not be provided for with a total area of ​​the organization up to 150 sq. m.

In case of a feasibility study in difficult urban planning conditions, the loading of products in an organization, in addition to on-board catering shops, is allowed to be carried out from the side of the entrances to residential buildings.

The organization's water supply should be carried out from a centralized network of domestic drinking water supply, and in its absence - by arranging an internal drinking water supply from artesian wells or from a tubular well.

Hot and cold water in the organization must be supplied to all washing baths and sinks through faucets, as well as, if necessary, to the equipment in accordance with the passport data for this equipment. The hot water temperature at the point of disassembly must be at least 65 ° C

Note

In the absence of hot and cold water in the organization, production and public service activities are prohibited.

An organization that only sells purchased goods and culinary products without its production, in the absence of running water, can carry out activities to serve the population using disposable tableware and the presence of conditions for observing the rules of personal hygiene by employees of the organization.

The public catering point should be provided with drainage systems for the collection and disposal of industrial and domestic wastewater.

Violation of sanitary-epidemiological, hygienic requirements entails liability under Art. 16.8 of the Administrative Code, the sanction of this article for individual entrepreneurs is up to 200 basic units, for legal entities - up to 500 basic units.

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3. The area around the catering facility

It should be landscaped, and also kept clean at any time of the year (during the day it should be cleaned of contamination, in the warm season, before harvesting, the territory and green spaces should be watered, timely mowing of grass, in the cold season, walkways and driveways should be cleaned from snow and ice with their subsequent removal, sprinkling of passages and passages with means of preventing, and must also have a passage to the unloading area for vehicles with a continuous hard (asphalt or paved) surface that does not have potholes and other defects.

Violation of sanitary-epidemiological, hygienic requirements entails liability under Art. 16.8 of the Administrative Code, the sanction of this article for individual entrepreneurs is up to 200 basic units, for legal entities - up to 500 basic units.

Note

Summer, seasonal cafes, mini-cafes, as well as those located in recreation areas in the summer (winter) time and on holidays during mass festivities should be located in places equipped with public toilets or dry closets.

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4. Internal arrangement of a public catering facility

Lighting

  1. Natural and artificial
  2. Artificial lighting should be provided general in all premises of the organization, and in production premises, if necessary, local or combined. In the production premises of the organization (workshops) for the preparation of cold dishes and snacks, soft ice cream, confectionery shops, where the preparation of cream and the finishing of cakes and pastries is carried out, when developing the organization's project, it is necessary to provide for the installation of bactericidal lighting. Luminaires in the production premises of the organization should not be located above stoves, cutting tables and other equipment.
  3. Mandatory presence of emergency lighting
  4. In the production, auxiliary and household premises of the organization, heating devices should be used for heating, the design of which ensures their accessible cleaning from dust.
  5. In the production, auxiliary and household premises of the organization, natural, mechanical, mixed ventilation systems should be provided in accordance with the nature of production. Violation of sanitary-epidemiological, hygienic requirements entails liability under Art. 16.8 of the Administrative Code, the sanction of this article for individual entrepreneurs is up to 200 basic units, for legal entities - up to 500 basic units.

Smoking areas

In an organization where smoking is allowed, special rooms for smoking should be equipped or areas for smokers and non-smokers should be allocated. To do this, you must issue an appropriate order.

Places where smoking is permitted should not border the technological area. Overflow of air containing tobacco smoke into the technological area is not allowed. Special rooms for smoking and premises of the organization with the allocation of places for smokers and nonsmokers should be equipped with a separate supply and exhaust ventilation system with a tenfold air exchange, which removes air outside the building without recirculation. In this case, fresh air should be supplied to places for non-smokers, and exhaust air should be removed from places for smokers.

Room cleaning 

In the production premises of the organization, wet cleaning must be carried out daily with the use of detergents and disinfectants approved for use. General cleaning and disinfection of the organization's premises must be carried out at least once a month. If necessary, disinfestation and deratization of the organization's premises should be carried out. 

Crockery 

For the preparation and storage of food in the organization, it is recommended to use stainless steel cookware. Aluminum and duralumin utensils may only be used for the preparation and short-term storage of food (no more than one hour). 

Dishwashing 

Manual washing of tableware in the organization should be done in the following order:

mechanical removal of food debris;

washing in the first section of the bath in water with the addition of detergents in the first section of the bath with a temperature of at least 40 ° C;

washing in the second section of the bath in water with a temperature of at least 40 ° C and the addition of detergents half as much as in the first bath;

rinsing tableware in the third section of the bath with hot running water at a temperature not lower than 65 ° C;

drying of tableware on lattice shelves, racks.

Mechanical washing of dishes with dishwashers is carried out in accordance with the instructions for their use.

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5. Transportation of products

Transportation of products to the organization must be carried out by special vehicles. Vehicles intended for transporting products must be kept clean, washed and disinfected as needed, but at least once a month. Workers accompanying products along the route and performing their loading and unloading must wear sanitary clothes and have a medical certificate of health.

Transportation of perishable and especially perishable products to the organization is carried out by a refrigerated or isothermal vehicle, which ensures the preservation of temperature regimes of transportation. Culinary products and pastries with cream must be transported in a specially designed refrigerated vehicle in a marked and clean container.

6. Requirements for employees of a public catering facility

  1. Compulsory medical examination
  2. Availability of a valid health certificate
  3. All new employees entering the organization must undergo hygiene training.

Before starting work, employees of the organization directly involved in the production of food products must:

  1. put on clean sanitary clothes;
  2. pick up hair under a headscarf or cap;
  3. Wash hands thoroughly twice with warm water and soap.

Each employee of the organization directly involved in the production of food products must be provided with sets of removable sanitary clothing.

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7. Coordination of the operating mode

* From February 23, in connection with the entry of Decree No. 7 of November 23, 2017, it will be necessary to coordinate the working hours for public catering facilities operating after 23.00 and before 7.00.

The mode of operation of trade facilities, public catering facilities located on the territory of industrial organizations, educational institutions, healthcare organizations and other organizations is coordinated with the governing bodies (heads) of these organizations.

The operating hours of shopping facilities, catering facilities, and other facilities located in a shopping center must correspond to the operating hours of the shopping center.

The operating hours of trading places on the market are established in contracts establishing the right to use a trading place (rent, free use, etc.).

Approval (coordination) of the mode of operation of public catering is carried out by the district, city executive committee (except for the city of Minsk), the local administration of the district in Minsk at the location of the shopping facility, public catering facility, market, shopping center.

To do this, you must submit the following documents:

  • Application form
  • A copy of the document confirming the location of the building (structure) or premises in which it is supposed to carry out or carry out activities, in the possession and use of a legal entity or individual entrepreneur
  • Document on the coordination of the operating mode of catering facilities located on the territory of educational institutions, industrial and other organizations, with the governing bodies of these organizations
  • consent of the IP council (when agreeing on the operating mode of the market, shopping center, where the IP council was created in accordance with the legislation).

Coordination of the operating mode of trade objects, trade objects of public catering, markets, shopping centers is carried out free of charge.

The agreed operating mode is valid indefinitely.

If it is necessary to temporarily extend or suspend the operation of a shopping facility, a public catering facility, a shopping center, a market, the subjects shall notify the city, district executive committee, local administration of the district in the city of Minsk about the extension or suspension of work, which have agreed on the operating mode, and bring the information to the attention of buyers. about it. In case of inconsistency in the operating mode, your entrepreneurial activity will be recognized as illegal (Article 12.7 of the Administrative Code), which entails the imposition of a fine in the amount of ten to fifty basic units, for an individual entrepreneur - from ten to two hundred basic units with confiscation of income received as a result of such activities, or without confiscation, or deprivation of the right to engage in certain activities, and for a legal entity - up to five hundred basic units with confiscation of income received as a result of such activities, or without confiscation, or deprivation of the right to engage in certain activities.

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8. Entry of the object into the commercial register

The Commercial Register includes information about each public catering facility.

To enter information into the Trade Register, the head of the organization (IE) or a person authorized by him applies to the local executive and regulatory body at the location of the catering facility;

The appeal is carried out by submitting an application in the established form for the inclusion of information in the Trade Register.

The application for the inclusion of information in the Trade Register is accompanied by a statement on the coordination of the operating mode of the public catering facility. Those. you can apply at the same time

Applications are submitted in one of the following ways:

  • on paper by personal appeal;
  • by mail;
  • in the form of an electronic document through a single portal of electronic services through the national automated information system (OAIS) (portal.gov.by).

If it is necessary to enter information about several trade objects, public catering facilities in the Trade Register, then applications for inclusion in the Trade Register of information are submitted separately for each public catering facility.

An application for the inclusion of information in the Trade Register is the basis for entering information into it.

The local executive and administrative body considers the application free of charge within 5 working days.

In the case of entering information into the Trade Register, the applicant is issued or sent by mail, in the form of electronic documents through the OAIS, a notice of entering information into the Trade Register of the established form, a document on establishing the operating mode of the established form (in case of agreement on the operating mode).

In case of refusal to enter information into the Commercial Register, the applicant is issued a notification of the established form about the refusal to enter information into the Commercial Register, indicating the grounds for refusal.

Please note that catering facilities are deemed to have been created from the date they are entered in the Commercial Register. The subjects of trade have the right to trade in non-stationary trade objects, subjects of public catering - public catering in non-stationary public catering objects from the date of entering information about these subjects in the Trade Register.

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