for damages resulting from poor or incomplete performance. The Consumer Codes emphasise transparency and fairness in commercial relations between the restaurateur and consumer, forming the foundation of modern consumer law in the catering industry. The restaurant entrepreneur is anyone who professionally conducts an organized economic activity aimed at producing or exchanging goods or services. The restaurateur’s activity meets these criteria: it involves professional organisation, continuous production, and commercial risk-taking. A restaurant business may operate as a sole proprietorship, family enterprise, partnership, or company, depending on its size, resources, and scope. Entrepreneurial status arises from the organization of the business, not merely from its public opening. Restaurateurs must comply with obligations such as registration in the business register, accounting, use of trademarks, and adherence to bankruptcy laws if insolvency occurs. Certain legal limitations apply: minors or incapacitated persons may continue but not start a restaurant business, unless authorised by a court. In practice, this allows the continuation of family-run enterprises under judicial supervision. In conclusion, the restaurant contract represents a reciprocal, service-based legal relationship combining various contractual elements to regulate the exchange between a professional entrepreneur and a consumer. Its hybrid nature reflects the dual character of restaurant activity—simultaneously productive (preparing food) and service-oriented (serving customers)—making it a central model in the law governing hospitality and consumer transactions. XX
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