What are the restaurant success factors? Excellent cuisine, always fresh ingredients and dishes prepared according to original recipes? Certainly, but not without significance for eateries is their location. The restaurant does not necessarily have to be located in the city center to attract a large group of customers. However, the premises intended for catering activities must meet certain requirements. It's good to know what.
The best place for a restaurant
Potentially, the best places for a restaurant are those located on the ground floor, on city squares or on the main roads, with large windows that encourage visitors. It can also be a place in the basement, but then you need to advertise it and create a safe staircase at the entrance. On the other extreme, there are premises on the first floor, unless it is the floor in a shopping mall.
Formal requirements for the premises to run a restaurant
The legal basis for running a restaurant is the Act on the health conditions of food and nutrition - Journal Of Laws of 2001, No. 63, item 634, as amended d.). The provisions of this act apply to businesses involving the production or serving of food. The Act specifies, inter alia, what should be the plant's equipment, tools and devices used in it, as well as the technical condition of buildings and rooms where food production or trade takes place.
In addition, catering establishments are subject to the provisions of the Act on technical conditions to be met by buildings and their location. As Poland belongs to the European Union, our restaurants must meet the conditions contained in two regulations:
- Regulation of the European Parliament and of the Council (EC) No. 178/2002 of 28 January 2002 laying down general principles and requirements of food law.
- Regulation of the European Parliament and of the Council (EC) No. 852/2004 of April 29, 2004 on the hygiene of foodstuffs,
If the premises does not meet the conditions specified in the laws and regulations, it will not be accepted from the Sanepid and will not be able to be started up in accordance with the law. The condition of the premises should meet the conditions of the ordinance of the Minister of Infrastructure of April 12, 2002 on the technical conditions to be met by buildings and their location
Specific conditions that must be met by the premises for a restaurant
A place intended for a gastronomic establishment must meet the sanitary, health and safety and construction law requirements. The owner or the person renting such premises should obtain a permit from the Provincial Sanitary Inspector before starting the operation of the restaurant. In order for it to be issued at the request of the future restaurateur, the premises must:
- Have adequate air conditioning and sewage system.
- Be at least 3 meters high.
- To have facilities with a sink.
- It has a toilet, two entrances and a cloakroom.
- The kitchen floor should have tiles or a finish that is easy to clean.
Each Sanitary and Epidemiological Station may have slightly different guidelines for the premises located in its area of influence.
In addition, according to the Regulation of the Minister of Infrastructure of April 12, 2002 on technical conditions to be met by buildings and their location, a restaurant should have premises in which:
- The walls and ceilings of all rooms will be painted in bright colors, and at the same time they will become water-repellent, dust-free, with a smooth, washable surface, without any damage or gaps.
- The corners of the walls in the communication route must be protected against mechanical damage.
- The lower part of the corridor walls up to 1,5 m high, counting from the floor, should be washable.
- The walls in the kitchen and vegetable peeling room should be tiled up to a height of 2 m, and in dishwashing rooms the glaze should reach up to the ceiling.
- It would be good if the walls had rounded joints.
- Floors must be made of durable, smooth materials, and at the same time fully washable, though non-slippery, resistant to abrasion, mechanical impact, without surface damage.
- External doors and frames from the back room should be made of metal and be tight, and internal doors must have a smooth surface to make it easy to clean.
- Windows should be constructed in such a way that it is easy to clean them, install mosquito nets, ventilate them by tilting the sash and open them easily from the floor.
- The height of the permanent work premises where there are nuisance or harmful factors should be at least 3,3 meters. The regulations allow for the possibility of lowering the rooms to a height of at least 2,5 meters, provided that adequate mechanical supply and exhaust ventilation or air conditioning are used.
- Lighting of permanent work rooms, where employees or customers will be permanently present, for more than 4 hours a day, must be provided by natural lighting.
- The ratio of the window area, calculated in the light of the frame, to the floor area of the room should be at least 1: 8.
If only artificial and electric lighting is to be used in the room, the entrepreneur running a part of the restaurant there should obtain the consent of the competent state sanitary inspector of the voivodship, issued in consultation with the relevant district labor inspector.