While French ski resorts are gradually closing their ski lifts, another scene is slowly coming to an end: that of mountain restaurants for skiers. The restaurant payment specialist Sunday reveals the consumer trends of skiers in the French Alps for winter 2024-2025. Verdict: skiers not only ate well, but also spent more.
Increased bills: 29 euros per person on average
By compiling data from more than 300,000 meals paid for by skiers in its partner restaurants in the Hautes-Alpes, Isère, Savoie and Haute-Savoie, Sunday has drawn up an appetising and revealing report: this season, the average bill has risen to 29 euros, compared with 27 euros last year. This increase is part of a context of economic recovery, a return of foreign customers and a search for quality experiences.
Savoie clearly stands out with an average expenditure of 34 euros, far ahead of Haute-Savoie (31 euros), Isère (28 euros) and Hautes-Alpes (23 euros), which remain the most accessible. These differences reflect the diversity of the resorts, the customer profiles and the range of restaurants on offer in each area.
One bill can hide another: the record bill is close to 4000 euros
The prize for the highest bill also goes to Savoie with an exceptional bill of 3,800 euros, which is enough to imagine a high-end group dinner or a well-chosen wine list. The other departments are not to be outdone: Isère (€2,478), Hautes-Alpes (€2,137), Haute-Savoie (€2,060). These records show that, for some skiers, the restaurant is an integral part of the holiday, and that it is sometimes a festive and premium moment.
In the most popular resorts, where four-star hotels and luxury chalets are flourishing, restaurants are also becoming places of prestige, contributing to the brand image of the destination.
Digital tipping, a new gesture of gratitude at altitude
The reflex to tip is well established among skiers, especially when the payment interface makes it as easy as a click. On average, 37% of customers left a tip this season, with a peak of 45% in Isère, followed by Savoie (39%), Haute-Savoie (33%) and Hautes-Alpes (32%).
As for the amounts, generosity is also in evidence: 124 euros for the highest tip recorded (in Savoie), a figure that testifies both to the level of satisfaction and the fluidity of the gesture thanks to digital technology. For restaurant owners, this represents a valuable lever of motivation for the teams in the dining room, particularly in the high season.
Skiers’ satisfaction with restaurants remains strong
Beyond the figures, sunday also captures the satisfaction of diners thanks to its feedback tools. The average rating peaks at 4.5 out of 5, proof of the high level of quality experienced by skiers in restaurants. Savoie and Haute-Savoie stand out with a nice 4.6, while Isère and Hautes-Alpes post a solid 4.5.
The restaurant is often the only real moment of rest in a day of sport, and its success largely determines the overall perception of the stay.
Sunday’s data also reveals the time spent at the table, which is indicative of habits and expectations: 1 hour 24 minutes on average. Haute-Savoie is in the lead with 90 minutes, followed by Isère (86 min) and Hautes-Alpes (85 min). In Savoie, meals are a little shorter, with an average of 74 minutes. This may be explained by a greater proportion of quick lunches on the slopes, or by a different organisation in the busiest resorts.
In any case, these figures show that meals are not taken in a hurry. They have become a time for switching off, socialising and even putting on a show (think sunny terraces with views of the peaks…).
Digital is becoming a permanent feature of the mountain experience
What this study also reveals is the anchoring of digital in the mountain experience. Sunday, with its QR code payment solutions and integrated functionalities (tips, interactive menus, evaluations, etc.), streamlines the customer experience while generating valuable insights for restaurant owners.
In the face of peak traffic and seasonal teams, these tools offer restaurants a real lever to streamline service and optimise rotations. For customers, they allow quick payment, a clear menu and simple feedback. In short, less waiting, more pleasure.
A winter that confirms the central role of restaurants for skiers and resorts
In a context where the mountains are no longer just about skiing, restaurants are becoming a pillar of the tourist experience for skiers. The 2024-2025 season will have confirmed that, even in an economic context that is still difficult for some families, conviviality, taste and the moment shared around a table remain essential.
The data from sunday offers valuable insight into the habits of skiers and paints a picture of a more connected, more experiential and ever-greedy mountain.
