This article provides the census of Pompeian hospitality business houses, while examining their diverse architectural versions: wine shops, meal houses, small inns, restaurants and hotels. Distinguishing popinae, cauponae and hospitia appears as a major archaeological issue. We therefore propound an analysis that takes into account the number of rooms, the presence of triclinia and, if the case, the adaptation into domus and gardened vineyards. The existence of large gates, annexed courtyards and stables allows us to clearly identify the stabula aligned to the main gates entering the city. We stress that the epigraphic evidence bear good witness to the fact that nobody in 1st-century AD Pompei already used the term thermopolium which, in spite of its popularity in the guides, we only know from Plautus’ theatre.