Monaco’s restaurant and hospitality professionals gathered on December 8th at the Monte-Carlo Bay for a conference hosted by the Association des Industries Hôtelières Monégasques (AIM)…
The forum offered both reflection and reality-check for a sector reshaped by shifting habits and rising costs. The event brought together chefs, managers and industry figures to discuss the pressures facing restaurants today, and the strategies needed to stay competitive in an evolving landscape.
As reported during the conference, restaurateurs continue to face the lingering effects of post-Covid inflation, with higher operating costs colliding head-on with a more cautious clientele. Many diners, convinced they are paying too much in an increasingly crowded market, are opting for simpler, faster alternatives, leaving traditional establishments fighting to reaffirm their value. This means constant reinvention, and for many owners, a near-daily need to rethink menus, atmosphere and customer experience.
At the same time, sustainability expectations have intensified. Local sourcing, reduced waste and responsible energy use are now considered essential, but they also squeeze margins. Speakers underscored that the challenge lies not in choosing between ecology and economy, but in finding the balance that allows both to coexist. Raising staff awareness, investing in smarter resource management and strengthening ties with short supply chains were highlighted as key pathways forward.
Despite these pressures, the mood was one of determination. The sector, known for its adaptability, continues to evolve by valuing innovation, supporting its teams and embracing more responsible models. For Monaco’s restaurateurs, the message was clear: constraints can become opportunities—provided the industry keeps moving, questioning and reinventing itself.
Photo by Or Hakim
