The new book by Alessandro Klun, “A Cena con Diritto. Norme, Leggi e sentenze indispensabili per far funzionare il tuo ristorante” (Dining with the Law: Rules, Laws, and Judgments Essential for Running Your Restaurant), has been published in the Accadde Domani FuTurismo series (Dario Flaccovio Editore), edited by Nicoletta Polliotto.
This manual focuses on an aspect that is often overlooked by restaurant operators: knowledge of the legal rules that govern the daily life of a restaurant, from the moment it opens to the management of customers and online reviews.
We met with the author, a lawyer and expert in restaurant legislation, to better understand the contents and objectives of this volume.
Dr. Klun, where did the idea to write A Cena con Diritto (Dining with the Law) come from?
“Everyone talks about how to open a restaurant, marketing, and management, but very few address an issue that I consider central: the law. In the daily life of a catering business, you are constantly dealing with regulations, rules, and responsibilities. It is not enough to know how to cook well or have a good strategy; you also need to know what the law says. Hence the desire to create a text that was clear, practical, and accessible to professionals and enthusiasts.“
What is the main objective of the book?
”To make those involved in the sector aware that the law is not an obstacle but a strategic ally. Knowing what the regulations say about cover charges, corkage fees, changes to dishes, and managing reviews is essential for sustainable and effective management. The book aims to be a real legal road map for the modern restaurateur.“
How will readers find answers to their questions?
”I chose simple language, accompanied by many examples and best practices that can be applied immediately. In addition, I have enriched the text with special sections that summarize the legal content and with a reserved online area, accessible via QR Code, where I share updates, technical materials, and industry news.”
The book also includes contributions from well-known names in the restaurant and digital sectors. How much did they influence the project?
“A great deal. I wanted to integrate my legal approach with the voices of recognized professionals such as Cristina Bowerman, Filippo Saporito, and Stefano Ciotti, who brought direct experience from the world of Michelin-starred cuisine. But also those of experts in AI and digital communication such as Simone Puorto, Domenico Maria Jacobone, Giovanni Di Tomaso, and Nicoletta Polliotto. Their reflections enriched the picture, showing how widespread the impact of the law is on the sector.”
The preface is signed by Enrico Vignoli, Director of Operations of the Francescana Family. How valuable is this contribution?
“It is a privilege. Vignoli has provided a preface full of insights and personal reflections that invite readers to approach the book with curiosity. It demonstrates that, when well explained, the law truly concerns all players in the restaurant industry, from large international chains to small local businesses.”
Who in particular would you recommend reading A Cena con Diritto?
“The target audience is broad: restaurant entrepreneurs and managers, executive chefs, maîtres d’hôtel, sommeliers, consultants, and students of advanced training courses. But it is also a book that may intrigue customers and food lovers, who often find themselves on the other side of the table but have the right—and the pleasure—of knowing the rules that govern their favorite restaurant.”
AUTHOR BIO
Alessandro Klun is a lawyer with over ten years of experience in the field of restaurant legislation. Author of books and expert in restaurant law, he founded the social media project A Cena con Diritto, an Instagram page that translates the laws governing the food & restaurant world in a simple and accessible way.
Title: A Cena con Diritto. Rules, laws, and rulings essential for running your restaurant
Publisher: Dario Flaccovio Editore
Series: Accadde Domani FuTurismo, edited by Nicoletta Polliotto
