The Culinary and Food Service Summit: A Strategic Shift for the Sector

May 13, 2025 marks an important date for food service and catering professionals. The Assises de la restauration et des métiers de bouche was officially launched at the initiative of Minister Véronique Louwagie . The aim of this unprecedented initiative is to work with stakeholders in the field to develop a forward-looking strategy for a sector undergoing radical change.

Why this conference?

The culinary professions are a pillar of the French economy, gastronomic culture and local life. Yet they face a number of challenges:

• Shortage of manpower and difficulty in attracting young people

• Changing consumer expectations : greater speed, transparency and quality

• Ecological transition : waste reduction, short circuits, sustainability

• Digitization : online ordering, connected management, digital visibility

• Passing on craft skills to a generation of professionals nearing retirement

Faced with these challenges, it was urgent to bring together all the players in the sector to think collectively about concrete, sustainable solutions.

Consultation with professionals

The aim of the Assises was to give a voice to craftsmen, shopkeepers, restaurateurs, trainers and professional organizations throughout France. The aim? To bring real needs to the fore, share best practices and co-construct realistic areas of work, adapted to the realities on the ground.

The approach is designed to be inclusive and participative, with themed workshops, regional meetings and national feedback.

A roadmap based on major themes

Several key themes have been identified:

● Attractiveness of professions : improving working conditions, training, career development