restos

Restos, short for restaurants, is a colloquial term used in several languages to refer to places that prepare and sell meals for on-site or take-away consumption. The term is especially common in French-speaking regions, where un resto or les restos typically denotes a casual, informal dining venue as opposed to a formal restaurant or haute cuisine establishment.

Restos vary widely in style, menu, and service. They range from simple cafés and quick-service counters to bistros, family-run eateries, and mid-range venues. Common characteristics include a focus on value and speed, a social dining environment, and menus that emphasize everyday dishes, regional specialties, or comfort food. Many restos offer counter service or self-service, though full-service dining is also common in casual restaurants.

Economic and cultural role: Restos contribute to local economies, provide employment, and reflect regional cuisines and social trends. The rise of online reviews, delivery platforms, and app-based ordering has changed how restos operate, expanding reach beyond walk-in customers.

Regulation and safety: Like other food-service businesses, restos are subject to health, safety, licensing, and labor regulations, and must comply with local health codes, food handling standards, and alcohol licensing where applicable.

Terminology and geography: The use of resto is more prevalent in French-speaking areas; English speakers often use restaurant or diner for similar venues. The term carries casual associations and is less common for formal dining.