Required Training for Opening a Restaurant

When embarking on opening a restaurant, you will undoubtedly question whether a specific qualification is required. The answer is... not exactly: while there is no specific diploma mandated for opening a restaurant, you will still need to complete certain mandatory training courses to obtain the necessary licenses and permits (for instance, to sell alcohol). We'll explain everything!

Is a Diploma Required to Open a Restaurant?

While holding a diploma can be an advantage when seeking funding, as banks generally prefer that at least one project leader has experience in the catering sector, it is by no means mandatory. This experience adds credibility to your venture, but anyone wishing to open an establishment is free to do so.

Mandatory Training Courses to Complete

However, it is important to note that while no diploma is required, this does not mean that no preparation or training is needed to open a restaurant. Several mandatory training courses and permits are essential.

1. Training for Obtaining the Operating Permit

To obtain an operating permit, which is mandatory when opening a bar or restaurant, you must complete a paid training course whose duration varies depending on your previous professional experience.

• A 20-hour training course for individuals with less than 10 years of experience as an operator of a licensed beverage establishment.
• A 6-hour training course for individuals with more than 10 years of experience as an operator of a licensed beverage establishment.

This training is delivered by approved training organizations, either by order of the Minister of the Interior or by the Chambers of Commerce and Industry (a list of these organizations is available on the Ministry of the Interior's website).

Once obtained, the license is valid for a period of 10 years. It must then be renewed by completing a one-day refresher course.

The purpose of this training is to educate future entrepreneurs on topics such as the fight against alcoholism, the protection of minors, narcotics, public intoxication, and the principles of civil and criminal liability.

It is essential for subsequently obtaining the restaurant license or the Class IV license, which permits the sale of alcoholic beverages.

2. Training for Selling Alcohol After 10 PM

Since 2010, establishments wishing to sell alcoholic beverages between 10 PM and 8 AM must undergo specific training. Upon completion of this training, you will obtain a nighttime alcoholic beverage sales permit, also known as PVBAN.

This permit is valid for 10 years. After this period, it must be renewed by completing a one-day training course.

3. Food Hygiene Training

Regarding food hygiene, it is also mandatory to undergo training.

This training must be completed by at least one person from the restaurant staff. A waiver applies if one of these individuals has a minimum of 3 years of experience as a manager or operator.

The training lasts 14 hours. Its purpose is to educate restaurateurs on potential food hygiene risks and the mandatory rules to be observed.

The list of accredited institutions providing this training can be found in the directory of the Ministry of Agriculture.

Failure to comply with these hygiene regulations may result in a warning for minor infractions, but could escalate to an official report or even closure of the establishment if consumer health is jeopardized.

Recommended Training Courses

While only three training courses are mandatory, several others are useful and recommended to gain a comprehensive understanding of the restaurant profession and to master fundamental concepts. Management, accounting, cooking, table service, wine sales—these are all skills that are not easily acquired "on the job".

Many organizations are capable of providing training in all these areas: such as AFPA (The National Agency for Adult Vocational Training), CCIs (Chambers of Commerce and Industry), IFOCOP (The Institute for Permanent Commercial Training), CNFCE (National Training Center), or CNED (The National Center for Distance Learning). Feel free to visit their websites.

Restaurant incubators are a growing trend, enabling individuals aspiring to open their own establishments to become true entrepreneurs and acquire all the essential tools for a successful launch. Concept development, menu creation, communication strategy, ratio calculations—all aspects of the profession are thoroughly examined.

We recommend:

• La Frégate: Future restaurateurs learn to better define their positioning, product offering, pricing, cost calculation, and production planning—all essential reflexes and techniques for becoming a successful restaurateur.
• Émergence Concept: Supports entrepreneurs in the restaurant and food service industries.
• Ferrandi Entrepreneurs: A certifying training program (CCI France certification), eligible for CPF funding. It is designed for anyone with an entrepreneurial project in restaurants, pastry, take-away sales, or food delivery.

For culinary training, we recommend:

• Cuisine mode d’emploi: Free training courses in cooking, baking, restaurant service, and seafood, aimed at individuals seeking employment. The program lasts 11 weeks, leading to a diploma recognized by the State and the professional sector.
• Culinary Schools: French culinary schools are internationally renowned, and for good reason: the world's best chefs train there annually. These schools offer programs ranging from post-baccalaureate +1 to +6 years of study. These excellent training programs attract a large number of students every year.
• L’école des pros: L’École des Pros provides personalized support throughout your online education, a Student Area where you can access all your courses, and a 'graduated or 100% refunded' guarantee on all their diploma preparation programs.

For wine sales training, we recommend:

• Les Grappes: This training is conducted by a specialist in restaurant wine sales. Lasting 7 hours over one day, it enables you to acquire the fundamentals of wine production and tasting, as well as techniques for better advising, serving, and selling the wines on your menu.