Sustainability : the model restaurant

What will the restaurant of tomorrow look like? Shaken both by environmental challenges and the demands of its customers and employees, it is undergoing profound transformations to stay connected with its time. The recipe incorporates a generous spoonful of digitalization, a large quantity of expertise, and generous doses of ecological awareness… all seasoned with hints of madness and creativity. An overview of these upheavals shaping the new face of the restaurant.

1. At the heart of the plates, a more sustainable and seasonal cuisine: more vegetables and less meat.

2. The fight against plastic is taking place on all fronts.

3. To adapt to new practices and bring teams together: training is experienced continuously.

4. An accessible and inclusive place.
Welcoming all audiences, both in the dining room and in the kitchen, is a major challenge for an industry that has historically imposed its choices without always considering everyone's specificities. It is behind the scenes that the transformations are the most profound. To accommodate employees with disabilities, equipment, schedules, and processes must be adapted. Some have made it their signature, such as the Joyeux brand or the Reims restaurant L’ExtrA, where 13 out of 17 employees have disabilities. Other groups (refugees, long-term unemployed people, etc.) will also need to be considered in this approach of openness to create restaurants with diverse and vibrant teams. On the customer side, the offer also aims to seduce through its multiple faces. The rise of "free-from" diets (without meat, sugar, gluten, etc.) now requires developing more diversified menus: healthy dishes proudly display their measurements, whether in terms of calorie count, protein levels, or even fiber content. The objective is clear: to bring everyone to the table, from the youngest to the oldest, the latter also expressing specific needs that will have to be taken into account by restaurateurs, given the aging population.

5. Virtuous beverages go on the offensive.
Is it the end of the reign of the sacred bottle of mineral water? In 2021, 37% of consumers favored the good old "carafe" in restaurants, mainly for economic reasons (53%) but also to reduce their environmental impact. A trend that has fueled the pioneers of the restaurant filtration market, such as Castalie, created in 2011. The story was not easy to write: before 2016, major brands remained predominant when it came to dining. Now joined by players like Purezza, Brita, or Exquado, they guarantee customers perfect service quality thanks to ever more efficient and connected microfiltration machines. More recently, the company BE WTR has distinguished itself by offering an attractive solution to restaurateurs: filtered water bottled in local production sites (present in Dubai, Abu Dhabi, and Paris since the summer), offering the same guarantees as traditional brands, with a circular approach since the containers are cleaned and then collected. In addition to "solid" drinks and those prepared on-site, new levers are emerging to improve the environmental impact of liquid offerings. This notably includes the return of deposit systems, now extending to alcoholic beverages. The brand Oé has distinguished itself by marketing its organic and committed wines in reusable bottles.

6. Digital at the heart of operations.
Already underway for more than ten years, the digitalization of the restaurant industry has accelerated following the Covid-19 pandemic: dematerialized menus and table payments, ordering kiosks, home delivery… The world built by professionals is now accessible with a click. While the experience has transformed for the consumer, it is evolving just as strongly behind the scenes. Artificial intelligence (AI) and increasingly advanced tools bring new perspectives for optimizing business operations, freeing teams from low-value tasks such as ordering raw materials. By relying on data such as sales history, events, or even weather forecasts, AI-based solutions developed by startups like Inpulse, Helean, or Fullsoo make highly reliable sales forecasts. With just a few clicks, restaurateurs can reduce food waste through more precise and simplified ordering. Inventory management is also optimized, as well as human resources management. This allows them to better refocus on the plate, much to the delight of customers.

7. Reduced energy consumption.
The explosion in energy costs in 2023 has highlighted the need to invest in modern tools: whether for cooking food or lighting their restaurant, professionals now have efficient solutions that respect natural resources. To guide entrepreneurs through this transition, support mechanisms have been put in place, such as the Baisse les watts initiative by the La Poste group or energy audits conducted by Chambers of Trades and Crafts (CMA) or Chambers of Commerce and Industry (CCI). By combining eco-friendly practices (regular maintenance and cleaning of machines, reduced preheating time, turning off equipment outside of service hours, etc.) with investments in modern equipment, businesses can achieve up to 30% energy savings, as promised by the Baisse les watts platform. The gains are particularly significant for ovens, which now feature advanced technologies allowing them to adjust cooking cycles based on preparations while being increasingly well insulated.

8. Pleasure and experience above all.
When going to a restaurant, customers seek to experience exceptional moments, just like attending a show. According to an OpinionWay study for Sirha Food, experience is the fourth most important criterion for consumers (cited by 31% of respondents), just after product quality (41%). Dishes must not only be delicious but also visually appealing, generating likes on social networks like Instagram. With inflation driving up prices, customers expect value for their money, meaning enjoyment at every stage—from booking to leaving the table. A tempting menu and a well-designed setting are no longer enough; the restaurant must also be capable of offering an unforgettable experience. From communication to decor, including the role of the staff in the dining room, everything must converge towards a compelling story that makes a difference against competitors. In Paris, the Ephemera group has multiplied openings thanks to the promise carried by its "immersive restaurants": Stellar, Under the Sea, Jungle Palace—three specific worlds where culinary creations and carefully designed scenography bring a new dimension to the dining experience.