In the Morbihan region of Brittany, France, local restaurant owners are raising concerns about what they call unfair competition from guinguettes and oyster farming sites. A guinguette is a type of casual outdoor restaurant or café, often found near beaches or natural attractions, where meals are served in a relaxed, sometimes informal setting. These establishments are becoming increasingly popular, especially during the summer months, and are drawing in customers who might otherwise visit traditional restaurants. Bruno Kerdal, president of the Union of Hospitality Trades and Industries (Umih), has voiced frustration over the lack of regulations governing the catering sector. He argues that the current situation allows some businesses to operate without adhering to the same standards as their more formal counterparts. "We are in a country where there are no more rules in terms of catering," Kerdal said, highlighting the growing concern among restaurant owners who feel they are being undercut by less regulated competitors. The issue centers around the growing number of guinguettes and oyster farming sites that offer similar services—such as fresh seafood and outdoor dining—but may not follow the same health, safety, or licensing protocols as traditional restaurants. This has led to a sense of unfairness among those who have invested in more formal dining experiences, which often require significant capital and adherence to strict regulations. Local authorities are being urged to address these concerns by implementing clearer guidelines that ensure all catering businesses, regardless of their format, operate under the same standards. The goal is to maintain a level playing field while preserving the unique character of the region’s dining culture. For now, restaurateurs continue to call for a more balanced approach to regulation that protects both consumers and the hospitality industry.