Open a restaurant
Verified 01 June 2026 - Entreprendre Public Service / Directorate of Legal and Administrative Information (Prime Minister)
You want to open a restaurant? Two scenarios are possible: either you take over an existing business or you create a restaurant from A to Z. We present you the essential steps to succeed.
You take over a restaurant
You must acquire the goodwill.
To choose a restaurant, you need to analyze thelocation, the turnover, the customers, the lease ongoing, etc.
We explain how to do the best choice and take the good decisions.
Step-by-step approach
Do you have the right to become a merchant?
You must be of legal age and have not been convicted of certain offenses.
How to anticipate difficulties?
- Prepare for your future job :
- By performing a immersion course in the catering sector
- By following a training to learn about entrepreneurship
- Learn about management and accounting
These courses are optional but highly recommended.
- Plan for the difficulties
- Make a financial reserve to deal with unforeseen events
- Prepare for the steady pace of work : weekend and evening, overtime
Who can help you?
Before you start, we offer tips and tools to prepare you to entrepreneurship.
You can also request different support solutions.
Get closer to the CCI: titleContent from your region.
Each KIC proposes a training (3 to 5 days) to succeed your company creation.
The KICs also offer personalized monitoring of your project.
Who shall I contact
It's 1era step.
You must decide based on the following parameters:
- Your budget (the amount of your investment)
- Your cravings
- Your skills
- Your experience in the business ofcontractor
- Your experience in catering
A very varied choice of restaurants
The restaurants are very varied in nature.
Example :
- Hotel restaurant with several employees and a seasonal or company tourist clientele
- Small restaurant in very urban area intended for a clientele especially at noon on lunch break
- Pizzeria or brewery of a franchised brand ("chain" of restaurants)
- Gourmet restaurant of medium size with a reputation for quality with a varied clientele all year round
Franchise restaurant?
The status of franchisee minimizes the risk of failure.
If you are inexperienced in entrepreneurship or catering, this choice is interesting.
However, it has constraints: if the restaurant's turnover drops, your remuneration will drop sharply.
Please note
It is up to you to choose the legal status of your company even if you decide to open a franchise restaurant. The franchised entrepreneur is legally and financially independent.
The geographical location of your restaurant is essential to its success.
Consider the following criteria
Remember to look at the following:
- Immediate business environment: the more your local will be surrounded by other shops, the more potential customers there will be
- Nature of the surrounding shops: a street of "food" shops will be less busy in the afternoon
- Access to your premises: sidewalk width, proximity to parking spaces, direction of travel, pedestrian streetetc.
- Visibility: are there any obstacles (street furniture) in front of the premises, the showcase is she good visible from the sidewalk?
- History from the place: check with the surrounding shops
Analysis of the territory and competition
You must analyzing the territory economic, social, cultural, etc.
Insee: economic portrait of a territory
You have to do that list of your competitors on the territory and work on the needs of your future customers.
Working on the needs of its customers: the canvas value proposition
Please note
Think about quantify any work to realize to adapt the place to your restaurant project.
At this point, you are able to address the mandatory phase which consists in carrying out your market research and building your business plan.
The banks and financial partners will require access to these documents. They need it to agree or not to lend you money and make you trust.
The business plan must include a summary of your market research.
So you have to start the 2 at the same time.
The business plan evolves as your project matures.
It then allows the management of First 3 years of your business.
We'll give you explains everything in our pages dedicated tomarket research and at business plan.
You must then choose the legal form of your company.
It exists 3 choices possible: business, {circumflex over (EI)}, micro-company.
- Business :
Choose to create a business is appropriate if you wish to associate (SAS, SARL). But not only, because you can also build a business that you will be thesingle associate (SASU and EURL).
Banks may be more willing to support you if you choose business status over EI.
The disadvantage may lie in a greater complexity of administrative and accounting procedures. However, in the medium term, this difficulty can be countered for example by calling on the services of an accountant, or by greater experience in managing your company.
Business is a suitable shape if your activity grows.
- (EI) :
You carry out your activity in your own name and make all decisions on your own that relate to your company. With this status, it is not possible to have a partner.
Steps to create a (EI) are simple, fast and inexpensive. Indeed, you do not have statutes to draft or share capital to deposit.
Accounting obligations are limited: only the ledger, general ledger and inventory book must be kept up to date.
In case of professional debts, you benefit from a protection on your primary residence. However, you may encounter situations (investors, banks, etc.) that require guarantees on your assets. personal property. You can consult our factsheet on the seizure of the personal assets of the individual contractor.
- Micro-entrepreneur:
The micro-company (or self-company) is a (EI) with a simplified tax and social system.
To benefit from the micro-company, your turnover must not have exceeded a certain threshold in each of the previous 2 years.
In 2026, this threshold is €83,600 for the provision of services and the liberal professions and €203,100 for trade and accommodation activities.
For profits generated in 2025, this threshold was €77,700
This status is characterized by the simplicity of administrative procedures. The accounting formalities are restricted. For example, you are not required to provide tax packages or publish your annual accounts.
This status is suitable for beginner entrepreneurs whose activity does not generate a lot of turnover.
For more information on the profit thresholds of the micro-tax system, you can consult the following page: What consequences for a micro-entrepreneur who exceeds the turnover thresholds?
Urssaf offers a simulator to help you choose the most appropriate legal status for your situation:
Finding the right legal status (form) for your company project
Definition
The business includes everything that is necessary for your activity :
- Right to commercial lease
- Trade name, sign, trademark, patent
- Equipment, equipment
- Supplier Contracts
- Customers, reputation, turnover
- Ongoing employment contracts of employees
Warning
The stocks from goods are not included in the goodwill.
Transfer of business
For get a restaurant room, you must buy the goodwill an existing restaurant.
That's the method most common to operate a restaurant.
On the administrative documents you will fill out, we also talk about a transfer of a restaurant or a transfer of business.
"Destination" of the business
Your business premises must have vocation, also called destination,host a restaurant.
This destination is enrolled in the goodwill and in the commercial lease.
Warning
If the commercial lease does not have the destination of a restaurant, you must request the de-specialization of the lease commercial.
Formalities of purchase
The 2 formalities main for buy a business are as follows:
- Advertising the assignment and purchase.
You must publish the assignment in a support for legal announcements within 15 days of purchase.
Then you must notify of your purchase the registry of the commercial court within 3 days of publication. The clerk will then publish a notice in a Bodacc: titleContent. - Recording the deed of sale to the registrar of the company Tax Service (SIE).
You have to pay transfer tax.
We explain in detail the steps linked to the purchase of a business during a company takeover.
Registration at RNE: titleContent and at RCS: titleContent
You have to register your restaurant, that is declare its existence and your activity. on the website of the company formalities office.
Following this declaration, your restaurant is registered and registered on the RNE: titleContent and the RCS: titleContent.
This inscription proves its legal existence.
You will then receive a unique identification number (Siren), a Siret and one proof of registration.
We explain in detail the registration formality in our dedicated pages. The formality differs depending on whether you register a microenterprise, one (EI) or if you register a business.
Declaration of your activity in town hall
You must declare your activity and the identity of your restaurant to the town hall where it is located.
This declaration must be made 15 days minimum before opening from your restaurant.
This statement is made in filling out the form next:
Declaration of a restaurant or beverage outlet to be consumed on site or to take away
What are the criteria to be met to obtain the title of master restorer?
The title of master restorer is accessible to leader from a restaurant but also to everything employee who would like to apply and meet the required criteria.
The professional must meet the following criteria:
- Have a diploma or professional qualification or equivalent significant experience
- Propose a 100% homemade kitchen
- Practice personally in a catering business already open (registration carried out)
- Fill a specifications of more than 30 criteria. For example: 5 courses minimum per product card premises from season, fresh products, customer welcome quality, quality tableware, high level of hygiene, etc.
These conditions shall apply without distinction to French nationals and to nationals of a Member State of the European Community (EU) or another State Party to the Agreement on the European Economic Area (EEA).
Please note
To find out more, among other things, about the specifications or the self-assessment grid, it is necessary to create an account on the website of theFrench Association of Master Restorers.
The applicant must complete one among the following 4 criteria for diplomas or experience:
- Be holder of the patent professional mention « restaurant » or « cuisine », from bachelor's degree catering professional or a level IV or higher certification registered in the national register of professional certifications
- Be a holder of a HEADING of cook or restaurant, of BEP ‘catering and hospitality professions’ means a professional title of cook or a certification of the same level (level V) and professional experience of 5 years as an officer or employee of a company operating a catering business
- As an officer or employee of a company operating a catering business, provide evidence of professional experience of 10 years if the officer or employee does not hold any of the diplomas, titles or certificates referred to in points 1 and 2
- Provide at least one professional experience of 5 years as a manager or employee of a company operating a catering business if he does not hold one of the diplomas, titles or certificates referred to in points 1 and 2 and does not possess the required professional qualifications provided that the activity of each establishment is under the effective and permanent technical supervision of a cook holding a diploma, title or certificate of professional qualification issued for the exercise of the profession of cook, recorded in the national register of professional qualifications and graded at a level V or higher and having, where required, a minimum of 5 years' professional experience.
The application for the title of master restaurateur can be made before the opening of the restaurant. In this case the title will only be issued (if the criteria are met) for about 3 months after opening of the establishment.
Once obtained, the title is valid 4 years and may be renewed provided that the same criteria are always met.
Criteria for the title of master restorer
Checkpoints and criteria of the specifications
How to apply for the title of master restorer?
Request an audit
One control during an audit allows to receive or not the title.
The professional who wishes to obtain the title must make a audit request with an approved body.
The audit consists of several dots from control verifying compliance with the specifications.
Choosing an accredited organization
It exists 3 organizations certifiers authorized to carry out theauditing of master restorer.
The professional can directly inquire with them and request a quote:
The organization issues a report following the audit.
The professional must attach this audit report to his application file.
Submit the application file
If the audit is positive, the applicant may constitute a application file.
The file must include the supporting documents following:
- Copy of the applicant's valid identity card
- Extract Kbis (less than 3 months) from the catering establishment where the applicant is practicing at the time of application
- Proof of diplomas, professional qualification or past professional experience (for example, as applicable: employment contract, salary slips, copy of statutes, minutes of general meeting of appointments of directors)
- Certification on the honor of the head of company that he or the business are up to date with the tax or social contributions payable
- Audit report containing the reasoned positive conclusions and specifying whether each of the criteria listed in the tender specifications is met.
The filing of the file can be done either in line via the association of the master restorers, either on place to the prefecture the department where the establishment is located.
Online
The applicant must go to the website of the association French of master restorers and create a personal account.
He can then do all the online procedures, including the submission of his application.
Becoming a master restaurateur: online request
The Association française des maîtres restaurateurs may help the professional in his approach and answer his questions.
Who shall I contact
Telephone
01 53 63 00 77
(cost of a local call)
Website
https://www.maitresrestaurateurs.fr/
On site
The application must be submitted to the prefecture of the department where the restaurant is registered.
Checkpoints and criteria of the specifications
The professional is not legally obliged to take out insurance for its activity of restorer.
Warning
However, holding insurance is necessary to obtain a traveling merchant card (mandatory for a food truck executive), as well as for any request forAOT: titleContent.
This is a professional property and casualty insurance. It may include professional civil liability (SPC).
The professional must ask his usual insurer.
She protects the restaurant owner, his property, his customers and possibly his employees (in the case of a CPR).
Protection concerns accidents:
- Hardware (merchandise stocks, IT, etc.),
- Intangible (operating loss),
- Bodily injury (accident, death).
For more details, it is possible to consult our pages dedicated to professional insurance, depending on the company (individual, microphone or business) .
In your restaurant, you will certainly sell alcoholic drinks.
For this, you must get the right to sell alcohol.
This right is obtained via a professional license, also known as an operating license.
You have to make a mandatory training 2 and a half days (20 hours) to obtain this license.
Please note
If your restaurant offers sale of alcohol to take away, you have to put some breathalyzer on sale for your customers.
If your restaurant is open between 10pm and 8am, you must comply with specific rules for the sale of alcohol at night, on site or to take away.
If you want to settle a terrace on the public area or if your restaurant already has an outdoor terrace, you are obliged to make a demand called AOT: titleContent.
This is a application for permission to occupy the sidewalk or a public square.
This authorization is not transmitted in the purchase of the business.
Which VAT for which product?
The restaurant owner must pay VAT on food products and, if so, on alcoholic beverages.
Different rates apply according to several criteria.
We explain in detail these rates in our page dedicated to VAT for restaurateurs.
What other taxes?
The restaurateur must also pay a property tax, called the CFE.
Depending on its turnover, it will also have to pay the CVAE.
If he hires one or more employees, he has to pay the contribution to vocational training (CFP).
If he owns one or more advertising signs in the public space, he must inquire about the possible payment of the local tax on outdoor advertising (TLPE). It depends on each municipality. He must then contact the town hall the location of its advertising sign.
Fee for broadcasting music
The restaurant owner may optionally choose to play music in his restaurant.
He must then make a declaration to Sacem and pay an annual fee.
Your business already has employees
Your business may already include employees under contract.
Then you take it back responsibility and the management.
You must inquire about the mandatory DSN declaration of your employee(s).
After that, you may need to hire another employee.
We explain in detail how to proceed with your 1st hire.
You will find all the formalities according to the type of contract and employee (alternation, temporary work, minor employee, foreigner, etc.).
FYI
You can benefit fromfinancial aid for the hiring of a work-study employee or to hire a long-term unemployed person.
Your business has no employees
If there are no employees in the takeover of the business, you will one day face the hiring of your 1er employee.
We explain in detail how to proceed with your 1st hire.
You will find all the formalities according to the type of contract and employee (alternation, temporary work, minor employee, foreigner, etc.).
FYI
You can benefit fromfinancial aid for the hiring of a work-study employee.
The practice of tip is common. As an employer, you must comply with management rules (contributions to the Urssaf) and payment to your staff.
FYI
The exemption scheme social security contributions on tips is renewed for amounts paid up to the end of 2028. Tips paid directly to employees or to the employer, who then redistributes them to employees in contact with customers, provided that the employee's monthly remuneration does not exceed €2,364.69.
Hygiene
You must respect the rules of hygiene in your restaurant.
These rules concern the manufacture of food, personnel, material and equipment, the storage of your goods and water.
At least 1 person in your restaurant must have followed the hygiene training, mandatory.
This training is called the HACCP.
It lasts about 14 hours.
FYI
We explain you in detail formalities, mandatory HACCP training and inspection controls.
You can consult the official guide hygiene practices in catering.
Consult a guide to good hygiene practices (GBPH)
Security
Your restaurant belongs to a category of establishments called the ERP : establishments open to the public.
You must know the standards that apply to this type of establishment.
Accessibility
You must settle accessibility devices that allow persons with disabilities from circulate with the most great autonomy possible.
We explain you in detail what are these standards?.
Compliance work
You may need to do some work to bring your restaurant into compliance.
Forward to begin this work, you must ask your town hall for permission.
Prohibitions: alcohol, tobacco
You must enforce 2 prohibitions :
- Prohibition on selling alcohol to a young person under 18 (minor)
- Smoking is not allowed (inside the restaurant, for all guests)
You are obliged to put very visible posters about these 2 prohibitions.
Inform your customers
You must display information about the following:
- Products (name of wines, origin of all meat, mention of the "homemade" logoetc.)
- Services (mention of the service included or not on the card, restaurant vouchers accepted, etc.)
- Price
Front
You may wish redo the front from your restaurant.
Forward to start the work, you must request a work authorization from your town hall.
Development work, extension, etc.
You may want to do some renovation or extension work on the restaurant.
Forward to begin this work, you must ask your town hall for permission.
Declare work to taxes
You must report changes to your business premises to the tax authorities.
Indeed, the rental value of the commercial lease evolves according to your work.
Declaration of premises for commercial or professional use (Form No. 6660-REV)
Who shall I contact
You do not have to accept checks or restaurant vouchers.
If you accept them, you can ask to be refunded.
To get your restaurant vouchers refunded, you must declare yourself to the National Commission for Restaurant Vouchers (CNTR). CNTR will then request the opening of your account at the Central Securities Settlement Center (CRT) which will refund you.
Your storefront must conspicuously inform customers that you accept them.
Who shall I contact
Several situations can lead you to settle signs in the public space.
These can be instructions, signage to drive customers to your establishment.
If you organize cultural or musical events in your restaurant, you will surely advertise them.
In any case, you will have to request authorization.
Bright sign
If your sign is bright, you must also know the regulations on night lighting.
The formalities are the same as those for opening a restaurant. In particular:
- Mandatory training
- License (operating license)
- AOT
- Registration at RNE: titleContent and at RCS: titleContent
You will need to acquire a additional alcohol license if you don't have it yet and if you wish.
You will need to report this new activity to the DDPP: titleContent from your department.
Renew your operating license
Your license is valid 10 years.
Before this deadline, you will have to redo the mandatory training to renew your operating license.
If you don't, you lose your license of restaurant.
You create a restaurant from A to Z
You create a restaurant from scratch, we explain the steps.
The method consists of to rent or buy a premises (commercial or non-commercial) who has no vocation à host a restaurant. So you have nogoodwill to buy.
You must acquire all that is necessary to your activity: equipment, hardware, commercial lease. You will have to create a clientele, a reputation and hire one or more employees.
Step-by-step approach
Do you have the right to become a merchant?
You must be of legal age and have not been convicted of certain offenses.
How to anticipate difficulties?
- Prepare for your future job :
- By performing a immersion course in the catering sector
- By following a training to learn about entrepreneurship
- Learn about management and accounting
These courses are optional but highly recommended.
- Plan for the difficulties
- Make a financial reserve to deal with unforeseen events
- Prepare for the steady pace of work : weekend and evening, overtime
Who can help you?
Before you start, we offer tips and tools to prepare you to entrepreneurship.
You can also request different support solutions.
Get closer to the CCI: titleContent from your region.
Each KIC proposes a training (3 to 5 days) to succeed your company creation.
The KICs also offer personalized monitoring of your project.
Who shall I contact
It's 1era step.
You must decide based on the following parameters:
- Your budget (the amount of your investment)
- Your cravings
- Your skills
- Your experience in the business ofcontractor
- Your experience in catering
A very varied choice of restaurants
The restaurants are very varied in nature.
Example :
- Hotel restaurant with several employees and a seasonal or company tourist clientele
- Small restaurant in very urban area intended for a clientele especially at noon on lunch break
- Pizzeria or brewery of a franchised brand ("chain" of restaurants)
- Gourmet restaurant of medium size with a reputation for quality with a varied clientele all year round
Franchise restaurant?
The status of franchisee minimizes the risk of failure.
If you are inexperienced in entrepreneurship or catering, this choice is interesting.
However, it has constraints: if the restaurant's turnover drops, your remuneration will drop sharply.
Please note
It is up to you to choose the legal status of your company even if you decide to open a franchise restaurant. The franchised entrepreneur is legally and financially independent.
The geographical location of your restaurant is essential to its success.
Consider the following criteria
Remember to look at the following:
- Immediate business environment: the more your local will be surrounded by other shops, the more potential customers there will be
- Nature of the surrounding shops: a street of "food" shops will be less busy in the afternoon
- Access to your premises: sidewalk width, proximity to parking spaces, direction of travel, pedestrian streetetc.
- Visibility: are there any obstacles (street furniture) in front of the premises, the showcase is she good visible from the sidewalk?
- History from the place: check with the surrounding shops
Analysis of the territory and competition
You must analyzing the territory economic, social, cultural, etc.
Insee: economic portrait of a territory
You have to do that list of your competitors on the territory and work on the needs of your future customers.
Working on the needs of its customers: the canvas value proposition
Please note
Think about quantify any work to realize to adapt the place to your restaurant project.
At this point, you are able to address the mandatory phase which consists in carrying out your market research and building your business plan.
The banks and financial partners will require access to these documents. They need it to agree or not to lend you money and make you trust.
The business plan must include a summary of your market research.
So you have to start the 2 at the same time.
The business plan evolves as your project matures.
It then allows the management of First 3 years of your business.
We'll give you explains everything in our pages dedicated tomarket research and at business plan.
You must then choose the legal form of your company.
It exists 3 choices possible: business, {circumflex over (EI)}, micro-company.
- Business :
Choose to create a business is appropriate if you wish to associate (SAS, SARL). But not only, because you can also build a business that you will be thesingle associate (SASU and EURL).
Banks may be more willing to support you if you choose business status over EI.
The disadvantage may lie in a greater complexity of administrative and accounting procedures. However, in the medium term, this difficulty can be countered for example by calling on the services of an accountant, or by greater experience in managing your company.
Business is a suitable shape if your activity grows.
- (EI) :
You carry out your activity in your own name and make all decisions on your own that relate to your company. With this status, it is not possible to have a partner.
Steps to create a (EI) are simple, fast and inexpensive. Indeed, you do not have statutes to draft or share capital to deposit.
Accounting obligations are limited: only the ledger, general ledger and inventory book must be kept up to date.
In case of professional debts, you benefit from a protection on your primary residence. However, you may encounter situations (investors, banks, etc.) that require guarantees on your assets. personal property. You can consult our factsheet on the seizure of the personal assets of the individual contractor.
- Micro-entrepreneur:
The micro-company (or self-company) is a (EI) with a simplified tax and social system.
To benefit from the micro-company, your turnover must not have exceeded a certain threshold in each of the previous 2 years.
In 2026, this threshold is €83,600 for the provision of services and the liberal professions and €203,100 for trade and accommodation activities.
For profits generated in 2025, this threshold was €77,700
This status is characterized by the simplicity of administrative procedures. The accounting formalities are restricted. For example, you are not required to provide tax packages or publish your annual accounts.
This status is suitable for beginner entrepreneurs whose activity does not generate a lot of turnover.
For more information on the profit thresholds of the micro-tax system, you can consult the following page: What consequences for a micro-entrepreneur who exceeds the turnover thresholds?
Urssaf offers a simulator to help you choose the most appropriate legal status for your situation:
Finding the right legal status (form) for your company project
You can buy or rent a dwelling for y create your restaurant.
You can also buy or rent a commercial premises that is not a restaurant for the turn into a restaurant.
Transform the premises
You are the owner of a premises
Change your destination
You must obtain the right to transform the destination real estate.
It was intended for housing, you must get the right that it hosts a restaurant.
Example :
It can be a ground floor apartment in a shopping street. Or a ground floor with a floor in a residential building.
Indeed, a restaurant attracts customers, music, traffic, food waste bins, smokers on the sidewalk, etc. This leads to possible nuisances for the surrounding inhabitants.
What steps should be taken?
To change the destination of the premises, you must file in town hall one prior declaration of works or a application for a building permit.
You are a tenant of a premises
Change your destination
You must obtain the right to transform the destination real estate.
It was intended for housing, you must get the right that it hosts a restaurant.
Example :
It can be a ground floor apartment in a shopping street. Or a ground floor with a floor in a residential building.
Indeed, a restaurant attracts customers, music, traffic, food waste bins, smokers on the sidewalk, etc. This leads to possible nuisances for the surrounding inhabitants.
What steps should be taken?
It is the owner who takes the steps.
You must obtain from the owner the right to transform the premises.
Warning
You must declare the changes to your business premises to the tax administration.
Adapt the commercial lease
You own the right to the lease
You own the walls and the commercial lease.
This means that you have also purchased the right to the commercial lease.
Example :
You buy a room that used to house a hair salon, or an architect's office, or a locksmith.
You must then change the commercial lease destination.
If it is a local bought in a condominium, the rules governing co-ownership must allow for this change.
You must then request the authorization of the co-owners.
In any case, you must inform the co-owners.
You are a tenant of the right to lease
You own the walls but the commercial lease does not belong to you. You have to rent it.
Example :
You own a room that used to house a hair salon, or an architect's office, or a locksmith. You want to use it for your restaurant.
You must obtain permission from the landlord to operate a restaurant within its walls.
FYI
We explain in detail everything about the commercial lease.
Registration at RNE: titleContent and at RCS: titleContent
You have to register your restaurant, that is declare its existence and your activity. on the website of the company formalities office.
Following this declaration, your restaurant is registered and registered on the RNE: titleContent and the RCS: titleContent.
This inscription proves its legal existence.
You will then receive a unique identification number (Siren), a Siret and one proof of registration.
We explain in detail the registration formality in our dedicated pages. The formality differs depending on whether you register a microenterprise, one (EI) or if you register a business.
Declaration of your activity in town hall
You must declare your activity and the identity of your restaurant to the town hall where it is located.
This declaration must be made 15 days minimum before opening from your restaurant.
This statement is made in filling out the form next:
Declaration of a restaurant or beverage outlet to be consumed on site or to take away
What are the criteria to be met to obtain the title of master restorer?
The title of master restorer is accessible to leader from a restaurant but also to everything employee who would like to apply and meet the required criteria.
The professional must meet the following criteria:
- Have a diploma or professional qualification or equivalent significant experience
- Propose a 100% homemade kitchen
- Practice personally in a catering business already open (registration carried out)
- Fill a specifications of more than 30 criteria. For example: 5 courses minimum per product card premises from season, fresh products, customer welcome quality, quality tableware, high level of hygiene, etc.
These conditions shall apply without distinction to French nationals and to nationals of a Member State of the European Community (EU) or another State Party to the Agreement on the European Economic Area (EEA).
Please note
To find out more, among other things, about the specifications or the self-assessment grid, it is necessary to create an account on the website of theFrench Association of Master Restorers.
The applicant must complete one among the following 4 criteria for diplomas or experience:
- Be holder of the patent professional mention « restaurant » or « cuisine », from bachelor's degree catering professional or a level IV or higher certification registered in the national register of professional certifications
- Be a holder of a HEADING of cook or restaurant, of BEP ‘catering and hospitality professions’ means a professional title of cook or a certification of the same level (level V) and professional experience of 5 years as an officer or employee of a company operating a catering business
- As an officer or employee of a company operating a catering business, provide evidence of professional experience of 10 years if the officer or employee does not hold any of the diplomas, titles or certificates referred to in points 1 and 2
- Provide at least one professional experience of 5 years as a manager or employee of a company operating a catering business if he does not hold one of the diplomas, titles or certificates referred to in points 1 and 2 and does not possess the required professional qualifications provided that the activity of each establishment is under the effective and permanent technical supervision of a cook holding a diploma, title or certificate of professional qualification issued for the exercise of the profession of cook, recorded in the national register of professional qualifications and graded at a level V or higher and having, where required, a minimum of 5 years' professional experience.
The application for the title of master restaurateur can be made before the opening of the restaurant. In this case the title will only be issued (if the criteria are met) for about 3 months after opening of the establishment.
Once obtained, the title is valid 4 years and may be renewed provided that the same criteria are always met.
Criteria for the title of master restorer
Checkpoints and criteria of the specifications
How to apply for the title of master restorer?
Request an audit
One control during an audit allows to receive or not the title.
The professional who wishes to obtain the title must make a audit request with an approved body.
The audit consists of several dots from control verifying compliance with the specifications.
Choosing an accredited organization
It exists 3 organizations certifiers authorized to carry out theauditing of master restorer.
The professional can directly inquire with them and request a quote:
The organization issues a report following the audit.
The professional must attach this audit report to his application file.
Submit the application file
If the audit is positive, the applicant may constitute a application file.
The file must include the supporting documents following:
- Copy of the applicant's valid identity card
- Extract Kbis (less than 3 months) from the catering establishment where the applicant is practicing at the time of application
- Proof of diplomas, professional qualification or past professional experience (for example, as applicable: employment contract, salary slips, copy of statutes, minutes of general meeting of appointments of directors)
- Certification on the honor of the head of company that he or the business are up to date with the tax or social contributions payable
- Audit report containing the reasoned positive conclusions and specifying whether each of the criteria listed in the tender specifications is met.
The filing of the file can be done either in line via the association of the master restorers, either on place to the prefecture the department where the establishment is located.
Online
The applicant must go to the website of the association French of master restorers and create a personal account.
He can then do all the online procedures, including the submission of his application.
Becoming a master restaurateur: online request
The Association française des maîtres restaurateurs may help the professional in his approach and answer his questions.
Who shall I contact
Telephone
01 53 63 00 77
(cost of a local call)
Website
https://www.maitresrestaurateurs.fr/
On site
The application must be submitted to the prefecture of the department where the restaurant is registered.
Checkpoints and criteria of the specifications
The professional is not legally obliged to take out insurance for its activity of restorer.
Warning
However, holding insurance is necessary to obtain a traveling merchant card (mandatory for a food truck executive), as well as for any request forAOT: titleContent.
This is a professional property and casualty insurance. It may include professional civil liability (SPC).
The professional must ask his usual insurer.
She protects the restaurant owner, his property, his customers and possibly his employees (in the case of a CPR).
Protection concerns accidents:
- Hardware (merchandise stocks, IT, etc.),
- Intangible (operating loss),
- Bodily injury (accident, death).
For more details, it is possible to consult our pages dedicated to professional insurance, depending on the company (individual, microphone or business) .
In your restaurant, you will certainly sell alcoholic drinks.
For this, you must get the right to sell alcohol.
This right is obtained via a professional license, also known as an operating license.
You have to make a mandatory training 2 and a half days (20 hours) to obtain this license.
Please note
If your restaurant offers sale of alcohol to take away, you have to put some breathalyzer on sale for your customers.
If your restaurant is open between 10pm and 8am, you must comply with specific rules for the sale of alcohol at night, on site or to take away.
If you want to settle a terrace on the public area or if your restaurant already has an outdoor terrace, you are obliged to make a demand called AOT: titleContent.
This is a application for permission to occupy the sidewalk or a public square.
Which VAT for which product?
The restaurant owner must pay VAT on food products and, if so, on alcoholic beverages.
Different rates apply according to several criteria.
We explain in detail these rates in our page dedicated to VAT for restaurateurs.
What other taxes?
The restaurateur must also pay a property tax, called the CFE.
Depending on its turnover, it will also have to pay the CVAE.
If he hires one or more employees, he has to pay the contribution to vocational training (CFP).
If he owns one or more advertising signs in the public space, he must inquire about the possible payment of the local tax on outdoor advertising (TLPE). It depends on each municipality. He must then contact the town hall the location of its advertising sign.
Fee for broadcasting music
The restaurant owner may optionally choose to play music in his restaurant.
He must then make a declaration to Sacem and pay an annual fee.
You will one day be confronted with the hiring of your 1er employee.
We explain in detail how proceed with your 1st hire.
You will find all the formalities according to the type of contract and employee (alternation, temporary work, minor employee, foreigner, etc.).
FYI
You can benefit fromfinancial aid for the hiring of a work-study employee.
The practice of tip is common. As an employer, you must comply with management rules (contributions to the Urssaf) and payment to your staff.
FYI
The exemption scheme social security contributions on tips is renewed for amounts paid up to the end of 2028. This includes payments made directly to employees or to the employer, who then redistributes them to employees in contact with customers, provided that the employee's monthly remuneration does not exceed €2,364.69.
Hygiene
You must respect the rules of hygiene in your restaurant.
These rules concern the manufacture of food, personnel, material and equipment, the storage of your goods and water.
At least 1 person in your restaurant must have followed the hygiene training, mandatory.
This training is called the HACCP.
It lasts about 14 hours.
FYI
We explain you in detail formalities, mandatory HACCP training and inspection controls.
You can consult the official guide hygiene practices in catering.
Consult a guide to good hygiene practices (GBPH)
Security
Your restaurant belongs to a category of establishments called the ERP : establishments open to the public.
You must know the standards that apply to this type of establishment.
Accessibility
You must settle accessibility devices that allow persons with disabilities from circulate with the most great autonomy possible.
We explain you in detail what are these standards?.
Compliance work
You may have to do some work to bring your restaurant into compliance.
Forward to begin this work, you must ask your town hall for permission.
Prohibitions: alcohol, tobacco
You must enforce 2 prohibitions :
- Prohibition on selling alcohol to a young person under 18 (minor)
- Smoking is not allowed (inside the restaurant, for all guests)
You are obliged to put very visible posters about these 2 prohibitions.
Inform your customers
You must display information about the following:
- Products (name of wines, origin of all meat, mention of the "homemade" logoetc.)
- Services (mention of the service included or not on the card, restaurant vouchers accepted, etc.)
- Price
Front
You may wish redo the front from your restaurant.
Forward to start the work, you must request a work authorization from your town hall.
Development work, extension, etc.
You may want to do some renovation or extension work on the restaurant.
Forward to begin this work, you must ask your town hall for permission.
Declare work to taxes
You must report changes to your business premises to the tax authorities.
Indeed, the rental value of the commercial lease evolves according to your work.
Declaration of premises for commercial or professional use (Form No. 6660-REV)
Who shall I contact
You do not have to accept checks or restaurant vouchers.
If you accept them, you can ask to be refunded.
To get your restaurant vouchers refunded, you must declare yourself to the National Commission for Restaurant Vouchers (CNTR). CNTR will then request the opening of your account at the Central Securities Settlement Center (CRT) which will refund you.
Your storefront must conspicuously inform customers that you accept them.
Who shall I contact
Several situations can lead you to settle signs in the public space.
These can include instructions, signage to drive guests to your property.
If you organize cultural or musical events in your restaurant, you will surely advertise them.
In any case, you will have to request authorization.
Bright sign
If your sign is bright, you must also know the regulations on night lighting.
The formalities are the same as those for opening a restaurant. In particular:
- Mandatory training
- License (operating license)
- AOT
- Registration at RNE: titleContent and at RCS: titleContent
You will need to acquire a additional alcohol license if you don't have it yet and if you wish.
You will need to report this new activity to the DDPP: titleContent from your department.
Renew your operating license
You have time.
Your license is valid 10 years.
Before this deadline, you will have to redo the mandatory training to renew your operating license.
If you don't, you lose your license of restaurant.
Who can help me?
Find who can answer your questions in your region
Support in the creation and management of your restaurant
Chamber of Commerce and Industry (CCI)Declaration of the transfer of a business, works
Company Tax Service (SIE)Publication in Bodacc of a takeover of a business
Registry of the Commercial CourtMandatory declaration of your restaurant in town hall, of works
Town Hall- National Commission for Restaurant Titles (CNTR)
Telephone
01 53 63 00 77
(cost of a local call)
Website
https://www.maitresrestaurateurs.fr/
Compulsory training in food hygiene
Conditions for obtaining the title of master restorer
Condition to be a cook (« homemade »)
Search tools
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Online service
Search tools
Online service
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FAQ
Association française des maîtres restaurateurs (AFMR)
Ministry of Finance
Ministry of Economy
Association française des maîtres restaurateurs (AFMR)
Association française de normalization (Afnor)
Bureau Veritas certification
Business of Songwriters and Music Publishers (Sacem)
Ministry of Economy
France Labor
Ministry of Economy
Ministry of Finance