How the Minimum Consumption Rule Works

In May 2025, a group of Belgian diners at a chic restaurant in Ghent were told they needed to spend at least €65 per person to keep their rooftop table. The notice was displayed, and under Belgian law the practice was entirely permissible. The incident, widely reported after coverage by TF1 Info, raised a simple question: can a restaurant really force you to pay a minimum?

The short answer is yes—in Belgium and, crucially, in France. No French statute expressly forbids a restaurant from setting a minimum spend. The legal department of UMIH, the main French hospitality trade body, confirms that a restaurant “may set a minimum spending amount in certain situations: group bookings, specific time slots, a particularly coveted table, or a special event.” It is treated as a contractual term between the establishment and the guest, designed to guarantee that a given table generates enough revenue.

However, the rule is not a carte blanche. If you haven't met the minimum by the end of the meal, the restaurant can ask you to order extra items or bill you the difference—but only if the condition was clearly communicated beforehand. French consumer law (Articles L.111-1 and L.112-1 of the Consumer Code, plus a 1987 decree on price display in food and drink outlets) requires detailed pre-contractual information. Without that transparency, the charge would not hold up.

Why Restaurants Set Spending Floors—and the Legal Boundaries

The Business Math Behind the Policy

For a restaurateur, a table occupied for an entire evening by guests buying only a coffee and a glass of water is a direct loss. Fixed costs—rent, staff, utilities—are already sunk. A minimum-spend clause converts the reservation into a guaranteed revenue per seat, especially in high-demand settings where turning the table twice with big-spending groups would otherwise be the norm. It’s a blunt but effective yield-management tool, not unlike airlines overbooking—unpopular with customers but rational for the business.

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Transparency Is the Legal Shield

What makes the practice legal in both countries is the duty to inform. The rule must be visible: on the menu, at the entrance, on the booking site, or explicitly stated when the reservation is confirmed. The quoted UMIH statement underlines that the customer must receive clear pre-contractual notice of the price and conditions. Without that, any attempt to bill a shortfall would risk being struck down as an unfair commercial practice. In the Belgian case, the restaurant met that standard, so the surprise was a matter of guest oversight rather than illegality.

What Diners Should Check Before They Go

For diners, a minimum-spend policy is rarely a deal-breaker if you plan to order a full meal anyway. But to avoid an unwanted top-up charge, a few practical steps help:

  • Scan the fine print before booking. Look for any “minimum de consommation” note on the restaurant’s website, reservation platform, or confirmation email. If you see it only at the door, you can still walk away.
  • Ask when reserving a special table or for a fixed window. Rooftops, terraces, and prime weekend slots are the most common triggers. A quick phone call can clarify expectations.
  • If you fall short, order something extra you can take home. Many restaurants allow you to reach the minimum by adding desserts, bottled drinks, or even merchandise rather than paying a straight difference, which can feel less arbitrary.
  • Remember the contract works both ways. If the minimum was not disclosed in advance and a restaurant tries to enforce it, you are under no obligation to pay the shortfall, and you can report the incident to consumer affairs authorities.