Despite the summer season and a favorable time, restaurant terraces seem less frequented than usual. A phenomenon that intrigues regulars as much as professionals, according to the newspaper La Voix du Nord.
And, as the magazine reports Capitalthe trend is not limited to a single region. From the Côte d’Azur to the Basque Country, including a few cities in Alsace,
Several players in the catering sector note a slowdown. But behind these empty chairs, opinions diverge on the exact reasons for this desertification
Restaurants criticized on social networks
On the Internet, The subject has fueled discussions since the start of summer. Many vacationers, whether French or foreign, publish photos and comments to share their feelings. “I go less and less to the restaurant because it’s bad. Either mediocre or petty (especially in Paris). We no longer enjoy and it’s not worth the billed price ”deplores a surfer.
Others believe that the situation varies according to the establishments. “Real restaurants (those who cook) probably always have customers. The consumer no longer wants to be taken for a pigeon to whom it is served frozen at the cost of costs, purchasing power or not ”nuance Thibaut. But over the publications, Another subject insisted and nourishes frustration : that of additions deemed excessive.
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Restaurants are very little frequented by vacationers this summer 2025.
Restaurant prices shock certain customers
Among the testimonies circulating, one of them particularly caught attention: “A plate of pasta at 29 euros and a salad at 25 euros, at this price, even in Italy, we eat three times better for twice cheaper”is indignant a vacationer interviewed by Capital. In several very touristy areas, from the Mediterranean coast to the Basque Country, Visitors now prefer to prepare their meals Or improvise a picnic.
For some customers, the equation is simple: “When I see the prices, I prefer to make a picnic or cook myself”sums up a tourist encountered on a rest area. According to the UMIH, The drop in attendance reached between 15 and 20 % at the national level. A trend that worries all the more since some are already talking about a risk of sustainable disaffection.
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Shutterstock/Ladanifer
The amount of the addition in restaurants scares potential customers.
Restaurateurs in the face of rising costs
On the side of professionals, the explanations are intended to be precise. “Our companies have very high production costs, in France, and at times, our prices are not very attractive”recognizes Thierry Marx, president of UMIH. The star chef reminds us that energy, raw materials or rents have experienced significant increases. Which has greatly reduced margins. And, the president of the Umih de l’Oise abounds in this direction: “Gas, electricity, oil, mustard or meat, all prices have increased sharply, our margins are crushed. »» Thierry Marx even alerted to the economic fragility of the sector: “Today, 25 restaurants close per day, for various and varied reasons. But the problem is often linked to the same thing: increased costs. (…) When you are 2 % margin, the slightest economic turbulence ends the business. »»
Faced with this situation, some establishments are already considering adjustments. UMIH calls for “Look at that in detail so that France remains an attractive country” And encourages to review certain pricing practices. Several restaurateurs are considering offering more affordable formulas or rethinking their cards to seduce customers again. But in a context where competition from snacks, food trucks and delivery platforms intensifiesthe task is not simple. As a vacationer confides: “There is a time when the wallet no longer follows. »» Between consumer expectations and economic constraints, restaurants will undoubtedly have to find new recipes to return to the heart – and appetite – vacationers.
