The state of the field teams in the catering industry
Daily life, constraints and efficiency: what field teams are really experiencing in 2026
In the Restoration, encourage the right to make mistakes.
The catering teams are all making progress, but under pressure. The culture of error is absent where it is most needed.
They cite the right to make mistakes as a lever for progress.
vs 14% on average (+21 pts). Catering is the sector where learning from mistakes is the most vital.
↑ +21 pts vs the national average
35%
Catering is different from the average.
In terms of progress indicators, the right to make mistakes, business stagnation and the need for a framework, Catering is consistently above average.
100%
Feel like they are progressing
The only 100% sector.
35%
Right to make mistakes = lever #1
The culture of error is a massive need.
21%
Profession does not evolve
Feeling of business stagnation.
31%
Clearer instructions
The need for a framework is strong.
Difficult customers
and constant pressure.
Difficult clients/beneficiaries, lack of recognition, lack of staff. The Restoration combines relational and human tensions on a daily basis.
The “what”,
Without the “why”
53%
Feel a disconnect between what they are asked and what they can actually do
Catering is below the national average. The gap exists but it is less pronounced than in other sectors.
why
does this gap exist?
The reasons for the lag.
What would help them truly
In the Restoration, pressure takes precedence over the lack of meaning. Lever #1 is time and decompression.
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In the kitchen, every mistake teaches.
But you still have to have the right
to make a mistake.
The field demonstration
and the oral explanation.
Field demonstration (42%, +6) and oral explanation (22%, +2) dominate. The oral culture of service briefings dominates in Catering. Oral is over-represented by +10% vs average.
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How was this study done
Beedeez study × IFOP 2026