Running a restaurant or food business is not only about good food and customers. It is also about following legal rules and ensuring food safety. Licensing helps the government ensure that food businesses provide safe, hygienic, and healthy food to customers.
For entrepreneurs, proper licensing builds customer trust, brand value, and long-term business stability. This guide explains all major steps clearly so that even first-time business owners can understand and follow them easily.
Step 1: Obtain a Trade License
A Trade License is the basic legal requirement for any food business.
• Collect Trade License from City Corporation, Municipality, or Union Parishad
• Submit NID, business address, and business type
• Renew Trade License every year
Why it is important:
• Makes your business legal
• Required for bank accounts and digital payments
• Required for food safety and other licenses
Step 2: Register with Food Safety Authority
Food businesses must comply with national food safety standards.
• Apply to the Food Safety Authority
• Provide information about:
- Restaurant or food shop type
- Kitchen size and layout
- Number of workers
- Food items prepared or sold
• Food inspectors may visit your premises
During inspection, they check:
• Clean kitchen environment
• Proper food storage
• Hygiene practices of workers
• Waste disposal system
Step 3: Fire Safety and Building Safety Clearance
Fire safety is very important for restaurants.
• Apply for fire safety clearance if required
• Install basic safety equipment such as:
- Fire extinguishers
- Emergency exit signs
• Ensure proper electrical wiring and gas line safety
Why it matters:
• Protects customers and staff
• Reduces risk of accidents
• Avoids penalties or shutdowns
Step 4: Health and Hygiene Requirements
Food handlers must follow strict hygiene rules.
• Workers should wear clean clothes
• Regular hand washing is mandatory
• Separate raw and cooked food areas
• Use clean water for cooking and washing
Staff health rules:
• Sick workers should not handle food
• Basic health check-ups are recommended
• Training on hygiene practices is helpful
Step 5: Kitchen Setup and Food Handling Rules
A well-organized kitchen improves safety and efficiency.
• Separate areas for cooking, washing, and storage
• Proper ventilation and lighting
• Use food-grade utensils and containers
• Store food at safe temperatures
Example:
Raw meat should never be stored with ready-to-eat food.
Step 6: Waste Management and Cleanliness
Restaurants generate food waste regularly.
• Dispose waste daily
• Use covered dustbins
• Prevent pests like flies and rats
• Keep drainage clean
Good waste management keeps the environment clean and avoids complaints.
Step 7: Packaging and Labeling (If Applicable)
For takeaway or packaged food:
• Mention ingredients clearly
• Show production and expiry dates
• Include business contact information
• Use safe food-grade packaging
Clear labeling helps customers make informed decisions.
Step 8: Digital Payments and Customer Convenience
Licensed food businesses can easily:
• Open business bank accounts
• Register bKash, Nagad, Rocket merchant accounts
• Join online food delivery platforms
• Accept online and card payments
This increases sales and customer trust.
Current Opportunities in the Food Business Sector
• Growing demand for safe and hygienic food
• Rapid growth of online food delivery services
• Increasing preference for licensed restaurants
• Government SME support programs
• High opportunity for small and home-based food brands
Common Challenges Faced by Food Businesses
• Lack of knowledge about licensing steps
• Delay in inspection and approvals
• Maintaining hygiene standards daily
• Training staff properly
• Cost of compliance for small businesses
Proper planning reduces these challenges.
Helpful Resources
• Food Safety Authority: https://fsa.gov.bd
• SME Foundation: https://smef.gov.bd/
• Local City Corporation or Municipality Offices
• Fire Service & Civil Defence Offices
Final Advice for Restaurant & Food Entrepreneurs
• Complete all licenses before starting operations
• Maintain hygiene every day, not only during inspections
• Train staff regularly on food safety
• Keep records of licenses and renew on time
• Use legal payment systems
• Focus on quality, safety, and customer trust
A licensed and well-managed food business grows faster, avoids legal risk, and builds long-term success.