Corp 216 final bundle: CDMX fine-dining restaurant operation
The Corp 216 final bundle equips the team of a Mexico City fine-dining restaurant —executive chef, sous chefs, line cooks, servers, sommeliers, hostess, operations manager— for daily operation under NOM-251-SSA1-2009, SECTUR framework, OUTsourcing regulation, and SAT EFOS/EFC compliance. The kit ships with a NOM-251 kitchen uniform, an HACCP and food safety technical manual, an OUTsourcing compliance kit with EFOS supplier verification, a staff backpack with EFC security lock, and a PROFECO-sealed corporate credential with QR code.
The CDMX fine-dining restaurant
Fine-dining restaurants in CDMX cluster in Polanco, Roma, Condesa, Santa Fe, and Coyoacán. The average ticket runs MXN 800 to MXN 3,500 per person, with tasting menus that require 1.5 to 3 hours of service. The typical headcount is 25 to 80 staff across kitchen, dining room, sommelier, and administration. Restaurants with Michelin stars or Latin America's 50 Best recognition operate with international food safety and service standards.
NOM-251-SSA1-2009 regulates hygiene practices in food, beverage, and supplement processing. The standard requires restaurants to run a documented HACCP system, to train staff in Good Manufacturing Practices (GMP), to maintain refrigeration and freezer temperature logs, to certify input suppliers, and to keep food samples for 72 hours. Non-compliance triggers fines from 50,000 to 500,000 MXN and temporary closure.
The 2021 OUTsourcing Reform bans staff subcontracting for the core business of the principal and obliges specialized service providers to register with STPS. Restaurants that subcontract cleaning, security, or maintenance staff must verify the provider's registration, verify the provider is not on the SAT EFOS list, and keep supporting documentation for five years. Non-compliance triggers fines from 500,000 to 5,000,000 MXN and joint liability for IMSS and ISR contributions.
The Corp 216 final bundle ships kitchen uniforms, technical manuals, compliance tools, and corporate credentials so the restaurant operates under the SECTUR, PROFECO, and SAT framework without an extra learning curve. The kitchen uniform meets NOM-251 with light colors, hair coverage, no jewelry, and slip-resistant footwear. The technical manual covers HACCP, GMP, allergen handling, and supplier registration. The staff backpack includes an EFC security lock for SAT fund segregation.
Components of the Corp 216 final bundle
The bundle ships to the restaurant team two weeks before opening, before a SECTUR/PROFECO audit, or before a menu rebrand.
NOM-251 kitchen uniform
Kitchen uniform that meets NOM-251-SSA1-2009: combed cotton white chef coat with snap buttons, black-and-white checkered kitchen pants with elastic waist and reinforced knees, chef hat with hair net, service apron, pocket square, and slip-resistant steel-toe kitchen shoes. Each executive chef and sous chef receives a coat with embroidered rank on the sleeve. The uniform ships in a reusable cloth bag with the team member's name tag and station.
HACCP and GMP technical manual
A 240-page full-color printed manual covering the SECTUR regulatory framework for restaurants, HACCP system per NOM-251-SSA1-2009, GMP (Good Manufacturing Practices), allergen handling (gluten, lactose, tree nuts, shellfish), refrigeration and freezer temperature control, supplier registration with EFOS verification, PROFECO complaint handling, food poisoning protocol and COFEPRIS notification, and practical food safety cases. 2026 edition with the latest reforms to the Ley General de Salud on beverages.
OUTsourcing EFOS compliance kit
OUTsourcing compliance manual with verification of specialized service providers registered with STPS, SAT EFOS list lookup to validate the provider's RFC, list of providers with tax non-compliance, calculation of permitted subcontracting under 50% of specialized activities, ISR withholding manual for specialized services, specialized service contract template, and OUTsourcing compliance checklist. Ships on a FIPS 140-2 level 3 encrypted USB.
Staff backpack with EFC security lock
Canvas technical backpack with laptop compartment, hidden pocket with EFC security lock (Empresa que Cometió Faltas en su Contabilidad) for SAT fund segregation, notepad, financial calculator, LED flashlight, 20,000 mAh power bank, antibacterial gel, reusable bottle, infrared kitchen thermometer, rapid allergen test kit, and DC-3 constancia for the team's food safety and OUTsourcing training. The pack complies with LFPDPPP by not carrying personal data.
Invoicing the bundle to the restaurant
The Corp 216 final bundle invoices under CFDI USO G03 (general expenses) with line-level breakdown. The deduction runs under article 27 LISR as a strictly indispensable expense in restaurant operations. For restaurants under RESICO, the deduction runs under the same article as long as the spend ties to the restaurant business purpose.
The kitchen uniform invoices under E48 (work equipment) or H89 (merchandise not elsewhere classified) depending on the piece. The technical manual invoices under H87 (training) or P01 (to define). The OUTsourcing kit invoices under E46 (product not elsewhere classified) as technical material. The backpack and EFC lock invoice under E48 (work equipment) or H89 (merchandise not elsewhere classified). The DC-3 constancia appends to the training file. The factura carries line-level unit value, 16% IVA, and total.
For restaurants with branches across CDMX or the metropolitan zone, material shipments use Carta Porte 3.0 when goods cross state borders. For deliveries within the same city, the shipment uses the simplified Carta Porte or skips Carta Porte when the shipment is under 5,000 MXN. A restaurant with international operations invoices with the foreign trade complement when billing a diner with a foreign RFC.
A restaurant running an annual uniform and training program issues one factura per campaign. The factura itemizes by role (executive chef, sous chef, line cook, server, sommelier, hostess), date, number of staff trained, and individual amount. Deductibility runs under the same article 27 LISR regardless of frequency. The supporting documentation includes the staff list signed by restaurant management, the DC-3 training constancia, and the EFOS-verified supplier report.
SECTUR, PROFECO and the restaurant compliance stack
SECTUR classifies restaurants from "1 fork" up to "5 forks" with special categories (Gran Turismo, Michelin). Each category carries specific infrastructure, service, and personnel requirements. Staff uniforms and POP material must reflect the declared category. Non-compliance triggers fines from 50,000 to 300,000 MXN and suspension of the national tourism registry.
PROFECO enforces consumer protection under the Ley Federal de Protección al Consumidor and NOM-028-SCFI-2007 on commercial practices. Restaurants must display total prices with taxes included, must not condition service on suggested gratuity, and must respect the diner's right of formal complaint. Violations carry fines from 300,000 to 3,000,000 MXN plus adverse media coverage. Restaurants serving foreign diners must handle formal complaints in English with a 48-hour response window.
COFEPRIS supervises that restaurants comply with NOM-251-SSA1-2009 on food safety. Inspections verify temperature, allergen handling, supplier certification, and sample logging. Non-compliance triggers fines from 50,000 to 500,000 MXN and temporary closure. A Michelin-starred restaurant must additionally comply with international food safety standards.
The restaurant team is the first line of defense against food safety incidents and diner complaints. The Corp 216 final training covers HACCP, GMP, allergen handling, supplier registration, OUTsourcing, and COFEPRIS notification. A restaurant that invests in training cuts food safety incidents by 50 to 70% and lifts its reputation on TripAdvisor, Google Reviews, and Latin America's 50 Best Restaurants.
Pricing, MOQ, lead times
Pricing in MXN before 16% IVA. The base Corp 216 final bundle starts at 2,000 MXN per unit from MOQ 20 kits. The standard bundle with premium uniform and full OUTsourcing kit starts at 3,800 MXN per unit from MOQ 12 kits. The premium bundle with high-cut chef uniform and SAT-SECTUR audit kit starts at 6,500 MXN per unit from MOQ 6 kits. Restaurant chains with more than 5 branches qualify for a preferred pricing tier with 22% off the base price.
Lead times run 12 to 16 business days for basic kits and 20 to 26 business days for premium kits with executive chef uniform and personalized audit kit. Delivery coordinates with restaurant management two weeks before opening or before a SECTUR/PROFECO audit. For deliveries in CDMX and the metropolitan zone, delivery runs 2 to 4 business days. For deliveries across the rest of the country, delivery uses specialty courier with 4 to 8 business days in transit.
For restaurants with international operations (the case of chains headquartered in the United States, Spain, or Argentina), we ship a bilingual Spanish-English edition with FDA compliance for staff who import inputs. Delivery to the overseas corporate uses DHL Express Worldwide international courier with 0% IVA and the foreign trade complement. Transit time runs 3 to 5 business days across North America.
FAQ — Corp 216 final bundle
Does the kitchen uniform meet NOM-251?
Yes. The kitchen uniform meets NOM-251-SSA1-2009 with combed cotton white chef coat, black-and-white checkered kitchen pants with reinforced knees, hair-net chef hat, service apron, and slip-resistant steel-toe shoes. For executive chefs and sous chefs, we ship an edition with embroidered rank on the sleeve. For line cooks and station chefs, we ship the standard edition. Each uniform ships in a reusable cloth bag with the team member's name tag and station (hot kitchen, cold kitchen, pastry, bakery).
Is the DC-3 constancia valid for food safety training?
Yes. The DC-3 constancia documents the training for STPS and acts as supporting evidence in COFEPRIS or SECTUR audits. For restaurants with an annual training program, the DC-3 also deducts under article 27 LISR as training expense and under article 40 LISR as a pre-operating expense of the restaurant. The training carries a one-year validity and is renewed annually. The bilingual edition meets the requirement for international chain staff.
Can the team be trained virtually?
Yes. Food safety and OUTsourcing training runs in person (12 hours in a restaurant classroom) or virtually synchronous (12 hours via Zoom or Teams with hands-on HACCP drills). The virtual edition includes the same materials and the same DC-3 constancia. The advantage of virtual is that the kitchen team does not interrupt service. The downside is that hands-on HACCP drills collapse into simulations.
How does multi-branch restaurant invoicing work?
For restaurant chains with branches in several states, food safety training invoices with CFDI 4.0 using the services operation key when the trainer travels to deliver it. Material shipments across cities use Carta Porte 3.0. The material factura attaches to the restaurant's fiscal file. Deductibility runs under article 27 LISR as food safety training expense.
Do you ship a dining room edition?
Yes. For dining room staff (servers, sommeliers, hostess), we ship a kit with dining room uniform (white shirt, black pants, service vest, hostess bow tie, sommelier black bow tie), dining room service protocol manual, OUTsourcing compliance kit adapted for service, and DC-3 constancia for dining room service. Invoicing uses the same CFDI 4.0 and the deduction runs under the same article 27 LISR.
Do you include POP material and signage?
Yes. The Corp 216 final bundle ships printable POP material (menu posters, bilingual signage, banners, door stickers) per SECTUR and PROFECO. For restaurants with their own design, we provide editable templates in AI, PDF, and PNG. For restaurants without an in-house design team, our design crew adapts the restaurant identity to the SECTUR category with a differentiated quote.