Restaurant labels: which ones to aim for?

Labels in the foodservice sector are a guarantee of trust, reassuring customers who are now demanding consumers when it comes to the quality of the products they consume. In fact, 77% of French people say they keep themselves informed on a daily basis about the products they buy. Using fresh, seasonal, sometimes even local or organic produce, and displaying and certifying this with labels, guarantees a restaurant an honorable reputation. Labels must be officially recognized, i.e. published in the Journal Officiel (JO). They certify the expertise and excellence of an establishment and, sometimes, its attachment to a certain idea of French savoir-vivre. But which labels are specific to the restaurant industry?