Fewer desserts ordered, increasingly shared dishes, new rules on packaging: the culinary world is undergoing rapid changes. What indicators allow us to measure these changes and anticipate the next culinary evolutions in France?
Decline in average spending in restaurants: figures reshaping habits
The YouGov France Dining Out Report 2025 confirms a fundamental trend: French consumers are reducing the frequency of their restaurant outings and favoring cheaper establishments. Promotions and loyalty programs remain among the few levers capable of maintaining foot traffic.
On the professional side, a survey by Umih conducted from August 27 to 31, 2026, presents a converging observation. Restaurateurs report fewer drinks and desserts ordered, an increased use of shared dishes, and later reservations. A majority of respondents indicate a decline in summer activity.
| Indicator | Observed trend (summer 2026) | Source |
|---|---|---|
| Frequency of meals outside the home | Decreasing | YouGov, France Dining Out Report 2025 |
| Drinks and desserts ordered | Significantly decreasing | Umih survey, August 27-31, 2026 |
| Shared dishes | Increasing | Umih survey, August 27-31, 2026 |
| Late reservations | More frequent | Umih survey, August 27-31, 2026 |
| Choice of cheaper establishments | On the rise | YouGov, France Dining Out Report 2025 |
This table outlines a consumer profile that does not give up on dining out but scrutinizes every line of the bill. Dessert, often perceived as an “extra,” is the first item sacrificed.
To follow the news from the 75cl site, this context of budget restrictions also sheds light on beverage choices: diners are turning to shared formats or budget-friendly options rather than high-end bottles.
European regulation PPWR: what changes for food packaging
Since August 12, 2026, EU regulation 2025/40 (PPWR) applies directly in all member states. For restaurants and takeout, it imposes new design, recyclability, reuse, and information requirements for packaging.
Specifically, trays, cups, and delivery containers are the first to be affected. The obligations focus on three areas:
- The effective recyclability of the materials used, not just their theoretical recyclability in a lab
- The gradual integration of reusable containers in takeout sales
- More readable labeling on the composition and end-of-life of the packaging, with a compliance timeline set until 2030
For restaurateurs offering delivery, this regulation alters the costs of sourcing containers. Packaging suppliers are already adjusting their ranges, and non-compliant containers will gradually be banned.
Homemade cooking and seasonal recipes: what searches reveal
The shift towards homemade cooking is not just a passing trend. It directly accompanies the decline in restaurant outings. Searches for seasonal recipes, vegetarian dishes, and weekly family menus remain among the most active online.
Fall 2026 confirms this dynamic. Stews, soups, and squash-based recipes dominate searches. The weekly family menu, structured around quick weekday meals and a more elaborate dish on the weekend, emerges as the most sought-after planning format.
However, French gastronomy is not limited to this economic dimension. The title of Master Restaurateur was reformed in 2026, signaling an institutional desire to enhance homemade quality and sourcing in professional establishments.
Shared dishes and convivial cooking: an emerging format
The success of shared dishes, highlighted by the Umih survey, goes beyond simple budget calculations. This format corresponds to an evolution in dining codes: less formality, more conviviality. Restaurants offering shareable plates attract customers who want to taste multiple flavors without multiplying individual orders.
At home, this logic translates into the return of family-style dishes served at the center of the table. Recipes like stuffed focaccia, mezze, or complete appetizer boards are gaining traction in online searches.
Food transparency and labeling: the next steps in France
For consumers, the demand for clarity on food products is growing:
- Origin of main ingredients clearly displayed
- Nutritional information accessible before ordering, including for delivery
- Compliance of labels (organic, homemade, fresh product) verifiable and controlled
The culinary world in 2026 can be understood through these intersecting data: a consumer more attentive to their budget, European regulations accelerating on packaging, and a demand for transparency affecting both restaurants and home-cooked meals. Every line is now scrutinized, from the bill to the delivery container.
