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Certified Professional Restaurateur

The restaurateur certification and accreditation scheme, which has been developed by industry is a voluntary two-stage process including the Certified Professional Restaurateurs (CPR) and the Accreditation programs.

In short the CPR program recognises the skills restaurateurs have in the management of their business. When certified, restaurateurs will have the opportunity to apply to have their business audited through the accreditation program.

The specific aims of the program are to:

• Promote the development of quality business management practices and foster high levels of professionalism within the industry.
• Facilitate training and personal development for industry management practitioners.
• Provide formal recognition and reward to industry individuals and organisations which commit to quality through certification and accreditation
• Assure a quality dining experience to all restaurant guests
• Facilitate industry compliance with legislation and regulation

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