Restaurateur

Restaurateur (/ˌrɛstərəˈtɜːr/), is a term used to refer to a person who opens and runs restaurants professionally. Although over the past few decades, the term has come to encompass various other professions such as culinary consultants and restaurant designers, the traditional definition remains the most recognized.

Etymology

The term "restaurateur" comes from the French word restaurateur (pronounced /ʁɛs.to.ʁa.tœʁ/), the masculine form of "one who restores". It was first used in France in the 16th century, in reference to the proprietors of inns and taverns. The term was borrowed by English in the early 19th century.

Related Terms

Cuisine: A style or method of cooking, especially as characteristic of a particular country, region, or establishment.
Chef: A professional cook, typically the chief cook in a restaurant or hotel.
Hospitality industry: A broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, and transportation.
Food service: A broad term that describes the handling, preparing, and serving of food to consumers.
Restaurant: A place where people pay to sit and eat meals that are cooked and served on the premises.