A traditional Dutch menu includes fish, meat or Dutch sausages accompanied by potatoes and other vegetables and maybe something light for dessert. The Dutch cuisine, however, has been heavily influenced by non-natives and by immigrants from former Dutch colonies. With so many tourists coming to visit the Netherlands every year, the tourism sector, especially the restaurants sector, can satisfy any taste in food.
If you are a foreign investor looking to open a restaurant in Amsterdam
or another Dutch city, our company formation agents
can give you complete details about the legal requirements for starting such an establishment.
Requirements for starting a restaurant in the Netherlands
For opening a restaurant or other type of establishment that serves food, you must obtain special approvals from the relevant Dutch authorities. The Dutch rules and regulations regarding transporting, preparing and processing food and drink are based on the applicable European legislation. Dutch restaurant owners must observe the hygiene code as described by the Netherlands Food and Consumer Product Safety Authority.
Any restaurant or company in the Netherlands that deals with foodstuffs needs to observe the statutory regulations of the Hazard Analysis and Critical Control Points system (HACCP). This system provides valuable indications, as how food business operators should handle food and produce it so that it is safe to be eaten.
Steps for opening a Dutch restaurant
After making sure that the restaurant processes food in a legally acceptable and sanitary way, restaurant owners can choose the site for their new restaurant. When purchasing a house or building a new one, investors must make sure that they have the building and renovation permit (the All-in-one Permit for Physical Aspects).
A special license is needed if the establishment will serve alcoholic beverages and if the owner intends to establish a terrace or provide gaming machines within the unit.
When hiring staff
for their establishment, restaurant owners must prepare a risk inventory and an evaluation plan.