Gastronomy Law

• The share capital is divided into stocks, and shareholders’ liability is limited to the amount of their shares. • Allows for the entry of external investors and the possibility of issuing stocks to raise funds. • Requires more initial capital and a more complex administrative structure, including a board of directors and annual meetings. • Preferred by those aiming for growth and access to external capital. Simplified Corporation (SAS) • Created to simplify the formation and management of companies. • May have a single shareholder, with low minimum capital and rapid incorporation (within 24 hours). • Combines the limited liability of SA with fewer formalities and greater flexibility. • A convenient option for restaurants seeking a less bureaucratic, more agile structure, especially new or small ventures. Cooperatives • Less common but chosen by community-oriented or sustainable restaurants. • Workers or consumers are co-owners with democratic participation. • Offer tax advantages and a more participatory management model. In conclusion, the choice of legal structure for a restaurant in Argentina depends on the size of the business, the number of partners, available capital, and the need to limit liability or facilitate financing. SRLs and SASs are the most common options for small and medium-sized restaurants, while SAs are reserved for larger projects or those with accelerated growth plans. Of course, the gastronomic business is not limited to its legal dimension. It also involves defining a business plan, selecting products, ensuring profitability10, design, marketing11, inventory management, service quality, and all other activities related to the preparation and sale of food and beverages for human consumption, whether in fixed or mobile establishments, and whether for 10 Kusmin O, (2020) La rentabilidad gastronómica. Ugerman editor. Buenos Aires.Argentina 11 Ciallella C. y Gabriel E. (2019) Introducción al marketing gastronómico. Ugerman editor. Buenos Aires. Argentina. 687 LEGAL FRAMEWORK OF GASTRONOMY IN ARGENTINA

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