The president of the UMIH of Var answers questions from La Gazette du Var.

The tragedy of Crans Montana deeply affected public opinion. How did the professionals of Var react?

La réaction dépasse le cadre local. Même si je préside l’UMIH du Var, j’ai aussi des responsabilités nationales. Je rappelle que l'UMIH représente la première organisation professionnelle des cafés, hôtels, restaurants, établissements de nuit indépendants en France, fédérant 71 % des entreprises syndiquées, l'UMIH est le premier syndicat patronal du secteur CHRD. En France, nous disposons d’un cadre réglementaire très strict et de services de l’État particulièrement vigilants. Si les règles sont respectées, un drame d’une telle ampleur ne peut pas se produire. Et je le dis d’autant plus que nous venons d’achever l’UMIH Tour 2025. Comme chaque année, nous avons parcouru le département pour informer nos professionnels sur la législation, les contrôles, les obligations. L’objectif est clair : anticiper, prévenir, éviter les mises en défaut. Cette tournée annuelle est essentielle dans un département qui reste le premier territoire touristique de France, devant Paris. Avec l’afflux estival, la qualité d’accueil, la stratégie et la sécurité sont des enjeux économiques majeurs.

The Swiss tragedy reveals structural flaws in the management of nightlife establishments. Does the French framework need to be reviewed?

The French framework does not need to be rewritten. It needs to be enforced. Our sector is already one of the most regulated in the French economy. Adding standards would mean increasing operating costs, when many businesses are barely emerging from several years of economic tension. The State already brings us a lot, even if we are never completely satisfied. It supported us during the Covid pandemic, we must acknowledge that. But we need to go further: prevent unqualified people from setting up. Too many establishments are opened by people who have no skills. This creates unfair competition and weakens serious professionals. We are working on the creation of a business permit, to complement the operating permit and HACCP training. If validated by the State, this will be a major step forward for the safety and professionalization of the sector. We also want to establish a numerus clausus with the municipalities to regulate the number of establishments. Today, there is a restaurant every 20 meters in certain areas, sometimes run by people who respect neither labor nor tax regulations. It is unfair competition. It is no longer economically sustainable.

What message would you like to send to the professionals of Var for this new year?

We are the most visited department in France after Paris. We must continue to exchange, innovate, and train, to maintain the quality that brings our customers back every year. Safety is an integral part of this quality. It is an investment, but also a competitive.