A staunch defender of restaurant professionals and the driving force behind the Exp'Hôtel trade show produced by Beam, Franck Chaumès has just been re-elected as head of Umih 33 in November. From the new consumer trends that are challenging restaurant owners to the new competitive challenges facing the market, let's talk face-to-face with a passionate man with a strong character, always ready to roll up his sleeves.
Can you tell us about your role at Umih?
As you know, Umih1 is first and foremost an employers' association representing a wide range of activities including hotels, restaurants, cafés, caterers, bars and nightclubs. Its role is to defend the interests of the profession in dealings with public authorities, the government, MPs and senators. This organisation defends both its members and the industry as a whole. As President of the catering branch at national level and President of Umih 33, I represent the voice of France's restaurant owners, who currently number between 175,000 and 200,000 professionals, and the hotel and catering sector in Gironde. In addition to this representative role, we also provide advice and social support.
What are the main challenges facing these sectors in New Aquitaine today?
Among the regional challenges, which are also found at national level, we would mention first and foremost the new consumer habits that are in fact taking the form of unfair competition ... I'm obviously thinking of online delivery platforms, which are not subject to the same standards as we are. It's a situation that's reproduced in a similar way in the hotel industry, with AirBnB. It's a constant battle that we've been waging with Umih for several years, a long-term effort that's akin to lobbying, to make the government aware again and again of the difficulties encountered by professionals in the sector.
At the same time, restaurateurs are having to cope with rising energy prices, increasing raw material costs, EWP reimbursements, etc. Clearly, there is no shortage of issues to deal with! To stay with the culinary theme, I'd say that we're facing a mille-feuille of problems that need to be tackled head on. That's why it's so important to get together regularly for professional meetings and healthy exchanges!
Over the years, Exp'Hôtel has become a much-awaited regional meeting place for the food and hospitality industries.What particular levers does the show have at its disposal to support professionals in these sectors and provide them with solutions?
Today, Exp'Hôtel is an essential gateway for this sector, across all professions. It's a show that's directly in touch with the professionals and their challenges. It's connected to current issues and problems on the ground. The main lever we have to support them is obviously innovation and the latest in equipment, materials and services! These days, the industry is embracing trends such as veganism, local produce and sustainability. Against this backdrop, our suppliers - including Métro, Transgourmet and Pomona - are exhibiting their latest products. That's the whole point of a trade show: to be on the move, to inspire, to provide solutions, to open up new opportunities.
Passing on knowledge and nurturing vocations play a vital role in these sectors. What do you think is the most effective way of reaching young people today?
As part of the Exp'Hôtel trade show, we are organising high-level competitions open to professionals and apprentices, with the aim of inspiring people to join the profession and highlighting the expertise and excellence of their professions.
But I also think it's essential to speak directly to young people. What is this new generation looking for? A good salary and the chance to move around. And that's what we need to show them: in the hotel and restaurant industry, we mustn't be afraid to say that people can travel, even during their training, to acquire skills. And that, contrary to popular belief, it's not as hard a job as people think. It's a job that people are passionate about, that allows them to flourish in a friendly environment where they can be of service to others. At the same time, Umih is working on an ‘entrepreneurial permit’ project to support people with no training who would like to join our sector. This permit would provide them with the skills they need to work in the restaurant industry, which clearly cannot be improvised!
Exp'Hôtel the Food & Hospitality trade show
from 23 to 25 November 2025 at the Bordeaux Exhibition Centre
A Beam creation
