If you want to legally open a business for catering, the first step must be to figure out the license. In the most down-to-earth language, this article will take you to break down the scope of application of ordinary restaurant licences (large licences), light refreshment restaurant licences (small licences), floating restaurant licences, food for sale, area and facility regulations, ventilation and fire prevention, drainage and grease traps, etc., starting from site selection; Then talk about the application process, timeline, fees and common mistakes, and finally supplement the liquor license, restricted food end-off and other extended regulations.

Overview of restaurant licences

Hong Kong restaurants must be obtained firstRestaurant licenseThe main types include:Ordinary restaurant、Snack restaurantsWithRestaurant on the water。 Such as selling someRestricted foods(e.g. non-bottled drinks, sushi/sashimi, oysters, ice cream/soft serve ice cream, etc.) are additionally requiredRestricted Food Licence / Consolidated Restricted Food Licence； IfServe alcoholic beveragesmust apply to the Liquor Licensing BoardLiquor license。

Major types of restaurant licences

• General Restaurant (GR): Provides general catering, complete logistics, kitchen and cooking equipment; Must comply with technical/statutory requirements such as hygiene, ventilation, fire protection, buildings, etc.
• Light Refreshment Restaurant (LRR)：Any food can be sold, butCooking methodlimited toSimple cooking without producing a lot of fumes, for exampleStewed, stewed, steamed, stewed, and simply fried；Excludes deep frying and stir-frying；Seating areaIt must not be carried outCooking/heating(such as hot pot, teppanyaki, Korean barbecue).
• Factory Canteen: Located in a factory building, serving meals to employees in the same industrial building; In principle, it shall not be open to the public.
• Food Factory Licence: Mainly used for production, processing, packaging, and selling or supplying food outside the premises.
• Other food business licenses : Freezers, bakeries, fresh provision shops, frozen confection factories, dairy factories, siu mei and lo mei shops, etc. have their own independent licences and requirements.

Additional permits required for “Specific Foods”:

• Restricted food: If a restaurant plans to sell non-bottled beverages, cut fruits, sushi/sashimi, raw oysters, frozen confections (e.g. ice cream/soft ice cream), etc., it is usually necessary to apply for a corresponding restricted food permit in addition to the restaurant licence (or use the “Consolidated Restricted Food Licence” to consolidate multiple categories).
• Alcoholic beverages: Alcoholic beverages sold in restaurants for immediate consumption are under the jurisdiction of the Liquor Licensing Board and require a separate applicationLiquor license.
  

How to distinguish between restaurant licence vs. other food business licences?

• Restaurant licence: Ordinary restaurant , light refreshment restaurant = business mode of serving on-site consumption/drinking on premises, subject to different technical restrictions depending on the type of licence (e.g. light food restaurants are only allowed to cook “without producing a large amount of fumes”).
• Other food business licenses: Most of them are of retail or manufacturing nature, such as baking and baking shops, food factories, fresh provision shops, composite food shops, etc., each with its own guidelines and forms.

is operated on board

Store example	Main license
Restaurant/hot pot/teppanyaki/Chinese and Western meals	Ordinary restaurants: dine-in, there are no type restrictions on cooking methods (subject to regulations, ventilation and fire protection).
Café/Light food (steaming, stewing, boiling, simple frying)	Snack restaurants: dine-in, but only simple, low-smoke cooking is allowed; No cooking/heating is allowed in the seating area
Catering	Floating restaurant (dine-in).
Only baking + retail (front store and back work).	Baking bakery (non-restaurant).
Central kitchen/cloud kitchen (no dine-in).	Food Manufacturing Plant (Not a Restaurant).
Fresh meat/poultry/aquatic retail	Fresh Grain Store (Retail).
Designated simple foods (coffee/tea, sandwiches, salads, ice cream, etc.) mainly use electricity	Integrated food outlet (retail/simple ready to eat).

 

Ordinary restaurant license

Scope of application

• Types of food that can be sold: There is no restriction on the type of dish, and complete meals (dine-in and takeaway) can be provided, provided that the venue and equipment meet the technical requirements such as hygiene, building safety, fire protection and ventilation.
• Suitable business types: restaurants, tea restaurants, hot pot/barbecue/teppanyaki, international cuisine restaurants, fast food restaurants, etc. that require diversified cooking and complete kitchens.

Application Requirements:

• Minimum Area of Food Room: According to Schedule 5A of the Food Business Regulation, the food room (kitchen/preparation room/dishwashing room) should reach the corresponding minimum ratio depending on the total gross floor area of the premises. You can use the FEHD’s online calculator to calculate the required area first.
• Mechanical ventilation and fresh air volume specifications: If the natural ventilation is insufficient (windows can be opened to the outside 1/10 of the floor area), mechanical ventilation must be installed; fresh air flow of not less than 17 cubic meters per hour per person; The kitchen and toilet must be ventilated separately. After completion, it is required to be by The Fire Services Department issues Certificates of Conformity (LC) for ventilation/extraction systems.
• Toilets and handwashing facilities: Restaurants must provide at least 1 toilet stall, 1 urinal, and 1 washbasin (starting from small stores), and the configuration will be increased according to the number of people.
• Grease traps: All restaurants and food processing premises must be equipped with effective grease traps to separate oily wastewater from grease before draining it, and clean and maintain it regularly.

Fee:

Floor area	Annual fee (HKD).
≤100 ㎡	2,520
>100–150 ㎡	3,140
>150–200 ㎡	4,410
>200–250 ㎡	5,650
>250–300 ㎡	6,860
>300–350 ㎡	8,170
>350–400 ㎡	9,420
>400–450 ㎡	10,690
>450–500 ㎡	11,970
>500–600 ㎡	13,860

 

Snack restaurant license

Scope of application

• Basically any food can be sold; Restricted to cooking methods (effective from 2023-03-01).
• Allowed “simple, low-fume” cooking: boiling/stewing/steaming/braising/simple frying.
• Methods that cause a large amount of oil fumes are not allowed (e.g., deep frying, stir-frying).
• Cooking or heating is not allowed in the seating area, such as hot pot, teppanyaki, Korean BBQ, etc. are not allowed in the seating area.

Application Requirements:

Snack bars are similar to ordinary restaurants in terms of common requirements such as health, building safety, fire protection and ventilation. The difference is mainly reflected in the limitations of “cooking methods“.

Fees

Floor area	Annual fee (HKD).
≤100 ㎡	1,810
>100–150 ㎡	2,270
>150–200 ㎡	3,160
>200–250 ㎡	4,070
>250–300 ㎡	4,960
>300–350 ㎡	5,860
>350–400 ㎡	6,770
>400–450 ㎡	7,650
>450–500 ㎡	8,590
>500–600 ㎡	9,920

 

Restaurant card processing process

Application steps

1. Company registration and site selection
   Completion of business registration/company registration; When selecting a site, first check whether the use and land lease allow catering use. After the submission of the restaurant licence, the Food and Environmental Hygiene Department will refer the restaurant to the Buildings Department, the Fire Services Department and other departments for simultaneous review.
   
2. Draw a decoration design drawing
   Prepare 3 copies of the draft floor plan and ventilation/exhaust plan in scale (common ≥ 1:100), marking the food room, seating area, toilet, passageway, door direction, equipment and materials, etc., and submit it together with the application form. If the plans are not compliant, the Food and Environmental Hygiene Department will return them in the process and request corrections.
   
3. Submit applications and documents
   Submit the application form + plans to the FEHD Licensing Office. After accepting the application, the case manager will consult the Buildings Department, the Fire Services Department, etc., and arrange follow-up meetings and inspections.
4. Department inspection + review meeting
   Each department will conduct separate inspections; Normally, within about 20 working days after the application is accepted, the Food and Environmental Hygiene Department will convene an “Application Vetting Panel Meeting” to resolve the difficulties with the applicant and issue a “List of Licensing Conditions” with a list of whether an application for a provisional licence can be made.
5. Provisional Licence (if applicable)
   If the provisional conditions have been met, you can go to the counter of the licensing office to collect it on the same day (within about 7 days by post). The tentative validity period is 6 months, and the fee is half of the original price.
   
6. Click on the “List of Licensing Conditions” for construction and reporting compliance
   Complete health, building safety, fire protection and ventilation projects according to the “List of Licensing Conditions“, and submit final drawings and certificates.
   
7. The final certification inspection → is officially licensed
   After the applicant reports that all conditions have been met, the Food and Environmental Hygiene Department will conduct a final certification inspection within 8 working days. After confirming all compliance, the official license will be issued within 7 working days and payment will be arranged for collection.

How long does it take from application to licence?

step	Official promise
Application acceptance → “Application Review Team Meeting”	Approximately within 20 working days
Provisional licence (if applicable).	Counter within 1 day; Mail within 7 days
Complete the “List of Licensing Conditions” → Final Certification Inspection	Within 8 working days
The final certification inspection → was officially licensed	Within 7 working days

 

Other legal requirements related to restaurant operations

Restricted Foods:

As long as you sell items that fall under the category of “restricted food”, you will need to apply for a corresponding restricted food sales permit.

Common items:

• Frozen dessert
• milk and milk drinks
• Cut the fruit
• Sushi/sashimi
• Raw oysters (for raw consumption)

Application focus and process

• Application documents: Submit FEHB 95 “Application for Restricted Food Licence” with a sketch of the floor plan clearly marking the boundaries of the premises and the location of the associated equipment.
  
• Equipment and flow lines: Standardize the location of restricted food-related equipment (e.g., beverage machine/ice cream machine, refrigerator + thermometer, washing basin, washing basin, vending machine), and draw the water supply/drainage and main operation flow lines to avoid cross-contamination.
  
• Safety and hygiene controls: Temperature control, cleaning/disinfection process and frequency, source and document preservation, as well as distribution temperature control and prepackaged/expiration date labeling are listed in legends or remarks.

Liquor License:

For the sale of alcoholic beverages for on-site consumption, an application for a liquor licence (restaurant liquor licence or club licence) must be applied to the Liquor Licensing Board. The LLB may add conditions (e.g. opening hours, noise management, etc.) to individual locations.

Application focus and process

• Submission of Application: Submit an application using FEHB 106 Application for New Liquor Licence.
• Department consultation + public comment + hearing: Cases will be referred to the Police, Home Affairs Department, etc. for comments; At the same time, public comments are solicited (including newspaper announcements, posting notices, etc.). The applicant will be required to attend the meeting / hearing of the LLB and ask the applicant to attend the explanation if necessary.
• Decision, Conditions and Renewals: The Liquor Licensing Board may grant with conditions (e.g. business hours, noise management, etc.); Licensees are required to comply with statutory requirements (e.g. no sale of liquor to persons under the age of 18, posting statutory notices) and renew them on a regular basis。
  

Dietary consulting services provided by Fidelity Kitchenware

Want to start a restaurant from scratch, transform from scratch, or expand your branches? Fidelity Kitchenware provides you with a one-stop solution, covering everything from licensing planning → kitchen design → construction supervision → equipment supply → licensing support → maintenance and maintenance. We can help you get back on track faster and more steadily.

• Licensing consultant: Plan the licensing route, prepare application documents and plans, and follow up until the licence is obtained.
• Commercial kitchen planning and design: Optimize flow and equipment configuration according to business format.
• Engineering and decoration management: Prepare project plans and schedules, supervise the receipt of the work, and cooperate with the licensing conditions and final acceptance.
• Equipment supply and on-site commissioning: Provide stoves/cold chain/dishwashing and other equipment, responsible for installation and commissioning.
• Ongoing Support and Maintenance: Regular maintenance and emergency repairs, exhaust duct and grease trap cleaning, license renewal and change support.

Fidelity Kitchenware has 20+ years of experience in the industry, having supported various types of projects such as government units, chain brands, and individual restaurants, and is familiar with the practical needs of different scales and models. We are result-oriented, with “faster license acquisition, stable operation, and sustainable maintenance” as our delivery criteria.

Fidelity Kitchenware offers a free initial meeting to assess your business needs, list the equipment, budget and timeline you need, and propose the most suitable plan.

 

Frequently Asked Questions

 

Source:

• Guide to Applying for a Licence – Licences, Forms, Procedures Food and Environmental Hygiene Department
• Relaxation of Snack Licence and Cooking Restrictions Food and Environmental Hygiene Department
• List of Restricted Food Permits database Hong Kong
• Consolidated Restricted Food Permit Government Information Portal
• Liquor Licence Application Procedures Food and Environmental Hygiene Department
• How to apply for a restaurant licence Food and Environmental Hygiene Department

 

More information on the operation of the catering industry:https://fulltechse.com.hk/guide/

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