Licences are rarely the exciting part of opening a restaurant, but they are one of the most common reasons openings slip. Some approvals depend on others, some need inspections, and most can't start until you have a signed lease. Here is the checklist we work through with clients.
Important: requirements, thresholds and fees vary by state and city, and they change. Use this as a planning guide and confirm current rules with the local authority or your consultant before you apply.
Start as soon as you have a site
1. FSSAI registration or licence
Every food business needs FSSAI registration or a licence. Which one depends on your scale: small businesses register, larger operations need a state licence, and the biggest need a central licence. Delivery platforms will ask for your FSSAI number before listing you.
2. Shops and Establishment registration
Issued under your state's Shops and Establishments Act, usually within the first weeks of taking the premises. It covers working hours, holidays and employee conditions.
3. GST registration
Most restaurants will need GST registration. Your chartered accountant can confirm whether it is mandatory for your turnover and business model, and the right scheme.
Approvals that need inspections
4. Health or trade licence
Issued by the municipal corporation after an inspection of hygiene and premises. Plan your kitchen so it passes first time.
5. Fire safety NOC
Depending on your seating capacity, floor area and building, you may need a no-objection certificate from the fire department. Fire-safety equipment and exits should be designed in from the start, not added later.
6. Eating house licence
Required from the local police in several cities. It often needs other approvals to be in place first, so start early.
Depending on your concept
- Liquor licence if you plan to serve alcohol. This is typically the longest approval, so start it first.
- Music licences if you will play recorded music in the outlet.
- Signage licence for external signboards, from the local body.
- Pollution control board consent for larger kitchens, depending on size and location.
- Lift clearance if your premises include a lift.
Three mistakes that delay openings
- Signing a lease before checking the building. Some buildings can't get a fire NOC or an eating house licence for food use. Check before you sign.
- Treating licences as the last step. Several approvals take weeks. They belong at the start of your project timeline, alongside design.
- Designing the kitchen without the inspector in mind. Drainage, ventilation, storage and wash areas all affect your health and fire inspections.
Our project management service maps every approval your format needs into one timeline and manages the filings, so paperwork never holds up opening day.
