The GECO Food Service association has released a study examining the eating habits and preferences of the "French Eater" during the 2025-2026 period. Conducted by IFOP, along with SocioVision and Brain Value, the research explores what French consumers expect from their food choices, including practicality, affordability, pleasure, health, and time efficiency. It also highlights ongoing challenges like inflation and the uncertain global geopolitical situation. The catering and hospitality sector, referred to as CHD, has a market turnover of 101.8 billion euros, an increase of 11.9 billion euros compared to 2019. However, services provided outside the home have seen a decline, dropping to 9.8 billion euros from 10.1 billion in 2019. This suggests that while the overall sector is growing, dining out and other external food services are becoming less common. The study notes significant societal changes, such as an aging population, with 22% of the population over 64 years old, and a growing number of single-person households, expected to reach 12 billion by 2030. With five generations coexisting—Baby Boomers, Generation X, Y, Z, and Alpha—consumer behaviors have become more varied, requiring the catering industry to be more adaptable. Three main consumer groups are identified: 31% are demanding, 35% are cautious, and 34% are financially constrained. Additionally, 65% of the French say their budget only covers basic needs, and 50% must sacrifice on their eating habits. In the first half of 2026, the restaurant, hotel, and food (RHF) sector experienced a 1.7% drop in attendance and a 2% decrease in spending. Dining out specifically declined by 6.3%, while retail food sales increased by 4.6%. Factors such as rising costs, the trend of remote work, and the need for faster, more flexible meal options have made dining out less frequent. Despite this, 90% of the French still consider eating a genuine pleasure, though 80% view eating well as a luxury. The study also notes a shift toward more American-style eating habits, with more people eating on the go. Half of the French regularly eat outside their homes, with bakeries being the most popular choice (84%), and 38% of workers bring their meals to work. The study identifies five distinct "Eater" profiles in 2025-2026: the "Gourmets of the Terroir" (26%) who value authenticity; the "Optimizers of the Daily Life" (24%) who seek balance and practicality; the "Fast & Gourmands" (20%) who prioritize immediate pleasure; the "Agile Performers" (15%) who focus on efficiency and flexibility; and the "Engaged Gourmets" (15%) who require pleasure, health, and strong values. These profiles reflect diverse expectations, motivations, and eating patterns. The RHF sector faces four key challenges: providing value that justifies the price, adapting to hybrid food experiences, responding to the variety of consumer needs, and creating memorable experiences. The study emphasizes that the idea of a single, uniform French eater is outdated, and the sector must now address multiple expectations. For the RHF industry, this presents an opportunity to strengthen its role in the daily lives of the French.