Opening a catering establishment is an exciting and important process that requires careful planning and compliance with various regulations and requirements. If you are an entrepreneur planning to start a restaurant or fast food establishment, you are likely to face numerous questions about the necessary documents, permits and procedures. In the following exhibition we will examine the key aspects related to the opening and categorization of catering establishments, providing the necessary information and guidelines that can be useful to our clients in Sofia, Burgas, Pomorie, Karnobat, Sunny Beach, Aytos, Nessebar, Sozopol, Primorsko and all of Bulgaria.
When starting the process of opening a catering establishment, one of the first questions that arise is what are the “necessary documents for a rental establishment”. In addition to the basic documents related to the site itself, it is also important to know the “RZI requirements for establishments”. These requirements include strict hygiene and safety rules that must be followed to ensure a safe environment for customers.
Another aspect that often interests entrepreneurs is “what is worn at the opening of an establishment.” Here we will provide information on the required documents and permits that must be submitted, including “kiosk opening documents” and specific requirements for “opening a fast food establishment”.
It is also important to understand the “regulatory documents for a restaurant”, which includes the current “regulation on categorization of establishments”. This regulation regulates the process of “categorization of an establishment”, as well as “prices for categorization of an establishment”. We will discuss how “renewal of categorization of an establishment” affects the functioning of the object and what are the “documents for renewing categorization”.
Many customers also ask us “which establishments are not subject to categorization” and what are the specific requirements for different types of establishments. We will also look at the “application for categorization of an establishment” process, which is an important part of the procedure.
We at Elan Consulting are here to help our clients with all aspects of opening and categorizing establishments. Our team is ready to provide expert advice and assistance to ensure that all your documents and permits are in order and meet all legal requirements.
Continue reading our guide to learn more about the process, required documents, requirements, and how we can assist you in creating a successful catering establishment.
What are the requirements for opening a catering establishment?
To open a catering establishment, it is necessary to comply with a number of legal requirements and prepare certain documents. The main law that regulates this activity is the Tourism Law. It specifies the basic requirements for categorization and registration of catering and entertainment establishments.
First of all, catering establishments should be categorized according to Art. 119, para. 1 of the Tourism Act. They are subject to categorization regardless of the type of ownership and mode of management. It is important to note that catering and entertainment establishments located on pontoons or anchored near the shore vessels are also subject to categorization.
Not all objects are subject to categorization. According to Art. 120, catering and entertainment establishments located in educational and medical institutions, as well as in departments and enterprises intended for use only by their employees and for which there is no free access for external visitors, are not subject to categorization.
The requirements for construction, furnishing and equipping of catering establishments are regulated in the Ordinance on Categorization of Accommodation and Catering and Entertainment Establishments (DV, No. 59 of 2020). It is important to comply with the minimum mandatory requirements for area, lighting, ventilation, sanitary facilities and equipment.
For example, according to the ordinance, toilets in establishments must be equipped with a sink with hot and cold water, soap, a hand dryer or disposable hand towels, a waste bin made of non-combustible material with a lid and forced suction ventilation. For establishments with a capacity of up to 75 seats, one toilet cell is allowed, also equipped for people with reduced mobility.
To start working as a catering establishment, you must submit an application for categorization to the mayor of the municipality or to the head of the relevant administration that is responsible for tourism in the territory. To the application you need to attach a number of documents, including a certificate of registration under Bulstat, a copy of the lease or notarial deed of ownership, a sketch of the site, a certificate of commissioning, and other documents according to the specific requirements of the local administration.
After submitting the application and the necessary documents, an inspection by a commission follows, which assesses the compliance of the site with the requirements for the category for which you are applying. Based on the results of the inspection, a certificate is issued for a certain category of the establishment. This certificate must be placed in a prominent place in the establishment.
Personnel requirements are also important. According to the regulation, the staff must have a certain professional and language qualification. For example, restaurant managers must be fluent in at least one foreign language, and waiters must undergo specialized service courses.
In addition, catering establishments must comply with the sanitary and hygienic requirements set by the RZI (Regional Health Inspectorate). This includes regular disinfection, proper storage of food products, and the availability of appropriate equipment for preparing and serving food.
Subject to all these requirements and rules, you can successfully find and manage a catering establishment that will meet all standards and offer quality services to its customers.
License and requirements for opening a restaurant and catering establishment. Necessary documents for opening an establishment in BABH, RZI. Requirements for the processing and transportation of food.
When planning the opening of a restaurant, you need to consider whether to invest in your own building or rent an already existing establishment. Renting an object that was already a restaurant can greatly facilitate the process, since it probably already meets some of the requirements.
If you choose a property that has not been used for a restaurant (that is, it is without the status of an establishment for the production, processing and/or distribution of food under Regulation (EC) No 853/2004), you will have to make a number of alterations. This includes the development of an architectural project that will meet all legal and functional requirements. The project should provide for both the interior device and the necessary facilities for customer service and cooking. It is also important to take into account accessibility and safety requirements, as well as hygiene standards.
According to Article 31 of the Food Act, catering establishments (i.e. restaurants, bistros, fast food establishments and any type of establishment where food is prepared) are considered as establishments for the production, processing and/or distribution of food under Regulation (EC) No 853/2004. In order to obtain a permit, the manager of the company that owns the restaurant must submit a set of documents to the ODBH - the Regional Directorate for Food Safety in the respective locality. The set of documents should contain:
- Sample applicationapproved by the Executive Director of the Bulgarian Food Safety Agency;
- A copy of one of the following documents - certificate of commissioning under Art. 177, para. 3 of the Spatial Planning Act - where applicable, a building permit issued under Art. 41, para. 1 of the Spatial Planning Act - for outbuildings and secondary buildings, permission for placement under Art. 56, para. 2 of the Spatial Planning Act - for movable objects,, a document certifying that the object is not subject to commissioning - where applicable, documents under Art. 55, para. 1 - in the cases under Art. 50, para. 1 of the Food Act - these are all documents, related to the transport of food
It is important to note that a business operator (restaurant/establishment) may transport food within the scope of Annex III to Regulation (EC) No 853/2004 only with vehicles registered by the relevant competent authority, designated and entered in a register - in the Republic of Bulgaria the competent authority is BAFH - Bulgarian Food Safety Agency!
- Document of ownership, rental or use of the object.
- The application according to the model contains at least name and address, respective name, registered office and address of management of the business operatorand a single identification code under the Law on the Commercial Register and the Register of Non-Profit Legal Entities or an equivalent document for registration in another Member State of the European Union or another country party to the Agreement on the European Economic Area, type and address of the object, number and date of entry into force of permission to use the siteunder Art. 177, para. 2 of the Spatial Planning Act - where applicable, listing all types of activities carried out at the site,and related activities, where applicable, inall food groups, including subgroups of foods, to be produced, offered processed and/or distributed on the site, data ontype of water supply at the siteand method of waste water disposal, data on production capacity - for food production and processing facilities, means of communication,which will be used in distance food trade;
If the restaurant and/or the catering establishment intends to transport and transport food, then to, the application shall indicate the number, types and registration numbers of the vehicles, owned or rented, which will be used for the transportation of food pursuant to Art. 50 of the Food Act.
The restaurateur also declares that in the production of food, genetically modified foods, ingredients and additives produced from genetically modified organisms (GMOs), including components of an ingredient and substances that are present in the final product, albeit in an altered form, will be put into the establishment; a declaration is not required by a business operator carrying out trade, as well as from catering establishments;
Finally, the owner of the catering establishment declares that he has developed a draft of a food safety management system commensurate with the type and size of production, which includes good practices for the production, processing and/or distribution of food or a permanent procedure or procedures in accordance with Article 10 of the Food Act, including technological documentation or national, approved or branching guidelines and standards for the food groups to be produced, processed and/or distributed on the site. This is the so-called HASEP (HACCP) system - by its nature, it is a preventive system to ensure the safe production of food products. In Bulgaria there are companies that offer the development of such systems.
As part of the comprehensive services offered by Elan Consulting, assistance with the provision and development of the HACCP system by a trusted partner of the accounting firm is included.
The last requirement for the owners of establishments is to complete a declaration as part of the application in which they declare that they will be offered food from organic production, benefiting from a derogation within the meaning of Article 28 (2) of Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91 (OJ L 189/1 of 20 July 2007) - quando è applicabile.
The accounting firm “Elan Consulting” can help you in this process, providing advice and support in the preparation of documentation and advice on best practices when starting a catering establishment.
Important! According to the latest amendments to the legislation, registration of a catering establishment in the RZI (Regional Health Inspectorate) is not required! The procedures are carried out entirely in front of the Bulgarian Food Safety Agency (BAFSA)! Only in the event that your establishment is located in a premises of a residential or public building, in areas and territories intended for housing construction, recreation areas and territories and mixed-use areas, it should by request the issuance of an opinion from the RZI on compliance with the limit values of noise indicators according to Art. 11 and Art. 16b of the Environmental Noise Protection Act.
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