Legal analysis: (1) Use information technology to promote innovative development. Encourage catering enterprises to use the Internet, big data, cloud computing and other technologies to improve management levels, promote catering physical stores to carry out e-commerce applications or in-depth cooperation with online service platforms, and actively develop online marketing, online ordering, electronic payment, food appreciation, customer reviews, etc. Service functions, vigorously develop takeout and delivery service models, and realize the innovative development of online and offline integration of catering services. Promote the integrated development of the catering industry and other industries, encourage catering enterprises to actively carry out product innovation, service innovation, management innovation and business format innovation to enhance corporate competitiveness.

(2) Explore diversified ways to promote coordinated development. Actively guide the coordinated development of various business formats such as self-service catering, shopping mall catering, takeout, business catering, wedding banquets, birthday banquets, family dinners, and travel group meals to meet the needs of different groups. Continuously improve the layout of urban and rural catering, focus on developing specialty catering, casual catering, fast food, group meals and community catering in cities, strive to improve the standardization level of catering services in rural areas, and focus on the development of farmhouse catering. Discover and promote national food culture, and develop specialty products for specific consumer groups such as children, young people, and the elderly to meet personalized and quality consumption needs.

(3) Carry out intensive operations to promote green development. Encourage qualified regions to rely on local culture and tourism resources to develop local specialty products according to local conditions, create food streets (districts), and promote the clustered development of the catering industry. Support catering companies to improve their corporate management systems, develop chain networks through direct sales, franchising, etc., expand corporate scale, and enhance brand awareness. Actively build a central kitchen to achieve centralized procurement of raw and auxiliary materials, unified production and unified distribution of products. At the same time, a green catering raw and auxiliary material base will be established to extend to the upstream and downstream of the industrial chain such as planting, processing, and logistics distribution. Improve the organic catering industry standards, encourage catering enterprises to go green, reduce the use of disposable items, strengthen the construction of the kitchen waste recycling system, promote the application of new energy-saving technologies in all aspects of production, and create a number of "environmental protection typical demonstration enterprises" ”, vigorously advocate green consumption.

(4) Implement standardized management to promote open development. Accelerate the construction of a catering product and service standard system, introduce international quality management standards, build a modern food traceability system, enhance the coverage and applicability of standards, strengthen the application of standards in market access and other aspects, and guide overseas Chinese food companies to adopt domestic Chinese food standards to carry out standardized services . Specialty catering companies are encouraged to strengthen international exchanges and improve the visibility and reputation of Chinese food by participating in food festivals, exhibitions, etc. Combined with the support policies for the export of traditional Chinese medicine and Chinese cultural services, support the construction of "Chinese Food Overseas Promotion Center" and encourage powerful catering brand companies to open business outlets abroad. Actively strengthen consultations with overseas countries with more developed Chinese catering industries to gradually solve the problems that restrict catering companies from going global, such as food materials and talent access.

(5) Achieve shared development around the goal of popularization. Encourage high-end catering companies to develop popular catering outlets and brands, give priority to supplying popular catering products, and provide affordable special services. Guide catering companies to set up business outlets in communities, schools, hospitals, office clusters, transportation hubs and other places, and vigorously develop people's livelihood service formats such as breakfast, fast food, group meals, specialty snacks, food street stalls, and high-quality specialty food. Accelerate the construction of a breakfast supply system with standardized production, chain operations, and covering residential communities, focus on the development of nutritious, hygienic, delicious, and economical Chinese fast food and snacks, and encourage the development of products for specific consumer groups such as the elderly, primary and secondary school students, and patients. Cooperate with relevant regulatory authorities to do a good job in catering hygiene and safety, strengthen catering hygiene and safety publicity and education, guide catering enterprises to conscientiously implement food safety laws and regulations, establish and improve catering service hygiene standards, and eliminate safety hazards.

Legal basis: Article 11 of the "Measures for the Administration of Food Hygiene Licenses" Any unit or individual engaged in food production and operation activities that applies for a hygiene license shall comply with the corresponding food hygiene laws, regulations, rules, The requirements of standards and specifications have conditions that are compatible with its food production and operation activities.

Article 12 Those who apply to engage in food production and processing must meet the following conditions:

(1) Have a hygiene management system, organization and professionally trained full-time and part-time food hygiene managers ;

(2) Having workshops, facilities, equipment and environments that are suitable for food production and processing and comply with hygienic requirements;

(3) Having the ability to implement technological processes and production and processing processes Conditions and measures to control pollution;

(4) Have raw materials, auxiliary materials, tools, containers and packaging materials for production that meet hygienic requirements;

(5) Have the ability to Institutions, personnel and necessary instruments and equipment for food testing;

(6) Employees have undergone pre-job training and passed health examinations;

(7) Provincial health administrative department regulations other conditions.

Article 13 Those who apply to engage in food business must meet the following conditions:

(1) Have a hygiene management system, organization and full-time and part-time food hygiene managers with professional training;

(2) Have business premises, facilities, equipment and environment that are suitable for food operations and meet hygienic requirements;

(3) Have the ability to operate in food storage, transportation and sales processes Conditions and measures for controlling pollution;

(4) Employees must undergo pre-job training and pass health examinations;

(5) Other conditions stipulated by the provincial health administration department.

Article 14 Those who apply to engage in catering and canteen operations must meet the following conditions:

(1) Have a health management system, organization and full-time and part-time food hygiene personnel with professional training Management personnel;

(2) Having processing business premises, cleaning, disinfection and other sanitary facilities and equipment that meet sanitary conditions and requirements;

(3) Having the ability to perform tasks such as food procurement, storage, Conditions and measures to control pollution during processing and production;

(4) Employees have passed pre-job training and health examinations;

(5) Others stipulated by the provincial health administrative department condition.

Article 15 The materials submitted when applying for a health license must be true and complete, and the specific requirements shall be uniformly stipulated by the provincial health administrative department.