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Summary
Since 2020, the catering market has displayed notable trends, primarily shaped by the impact of the COVID-19 pandemic which led to a significant reduction in the number of employees within the sector, from 26,820 in 2019 to 19,881 in 2020. However, the sector showed signs of recovery in 2021 with employee numbers increasing to 24,642 and continued to grow in 2022, reaching 28,642, surpassing pre-pandemic levels.
Despite the challenges, the industry has seen innovation and adaptation. Companies are increasingly embracing sustainable development practices, adopting zero-waste concepts, and actively pursuing ecological commitments, such as the Traiteurs de France association’s 2023 partnership with Ethic Ocean and attaining ISO 20121 certification in 2021 for sustainable event management. The market has also responded to changes in consumer habits, with a significant portion of the French population (60%) incorporating vegetarian meals into their diets, and 24% of French people adhering to a flexitarian diet. Additionally, the catering market is an integral part of corporate events, accounting for high proportions of event budgets, notably 41% for one-day seminars and 64% for corporate evenings in 2022, emphasizing the value placed on the culinary experience in business contexts. Overall, the catering market is dynamic, with evolving demands and an increasing focus on sustainability and dietary trends.
Evolving French Food Habits and Catering Market Analysis
The French catering market is showing signs of vigorous growth, riding on the coattails of changing consumer preferences and the dynamic contours of the broader events market. Interestingly, up to 2,000 new caterers join the French gastronomic scene each year, striving to satiate the increasingly diverse French palate which covers gourmet to organic and Asian tastes. Yet, the market's competitiveness is starkly evident with half of these newcomers failing to cross the five-year survival threshold.
In terms of market size, the French catering sector has witnessed an impressive 50.9% surge between 2016 and 2023, indicating a dynamic post-pandemic rebound in sales. On a global scale, the industry's outlook remains bullish, with projected sales soaring past $220 billion by 2032, marking a steady annual growth rate of 4.5%.
Delving into the demand typology, French food consumption habits reflect a nuanced tapestry with health and well-being at its core; nearly 29% of the populace emphasize the quality of ingredients as the cornerstone of "eating well." Unsurprisingly, businesses emerge as the predominant clientele for caterers, constituting between 40% and 45% of total sales. Public authorities and private customers also segment the market significantly, with each accounting for more than 25% of the sales share, highlighting a stable and diverse customer base. Corporate events further fuel this demand, with residential and day seminars making up nearly 75% of business event types, pointing to robust spending by companies on such gatherings.
Interestingly, the expenditures per person at these events have escalated by approximately 36% over four years, from slightly below 140 euros to closer to 190 euros, indicating both inflation and an upscale drift in event spending. The lion's share of this expenditure consistently goes toward catering services, which claims up to 64% of the entire budget in corporate event nights.
Moreover, the French market is pivoting towards more conscious eating habits, with a substantial fraction, between 20% and 25%, leaning towards flexitarian diets and approximately 2.2% of the population committing to vegetarianism. Veganism, however, remains a less pursued path, capturing interest from less than 20% of respondents. In terms of market structure, the French catering industry exhibits resilience with an upward trajectory in both the number of establishments and employment levels post-2020 declines, likely due to the pandemic.
Key Catering Companies Shaping the French Culinary Event Landscape
Potel et Chabot: As a renowned premium player in the catering industry, Potel et Chabot stands at the pinnacle of gastronomic finesse, offering clients unparalleled quality across various events, including prestigious galas, corporate gatherings, and private celebrations. With a history that dates back to 1820, this Paris-based company has become synonymous with luxury and elegance, tailoring its service to each unique occasion with flawless execution and creative presentation.
Lenôtre: Embodying the true spirit of haute cuisine, Lenôtre not only offers exquisite catering services but also operates several boutiques and a renowned cooking school. The company, founded by Gaston Lenôtre in 1957, has established itself as an ambassador of French gastronomy, bringing culinary artistry to both intimate gatherings and grand events with mastery and passion.
Raynier Marchetti (Butard Group): Raynier Marchetti offers a melange of traditional flavors and innovative craftsmanship. Part of the Butard Group, this caterer brings to the table decades of experience in serving corporate events and private parties. Their commitment to gastronomic excellence and customer service guarantees that each event becomes a memorable culinary journey.
Kieffer: Kieffer brings a personal touch to the catering industry, focusing on creating bespoke menus and experiences for each client. Known for its attention to detail and dedication to quality, Kieffer ensures every event, from intimate private affairs to large-scale corporate events, receives the utmost care and gastronomic expertise.
France Prestige Services: France Prestige Services goes beyond traditional catering by offering a full spectrum of event services, including gastronomy, decoration, and planning. They pride themselves on delivering high-quality services and a personalized approach, making every event both elegant and unique.
Rousseau Event Traiteur: With its focus on innovation and creativity, Rousseau Event Traiteur offers a fresh take on catering services. This company strives to present culinary delights that are both visually stunning and delectable, ensuring each event stands out with its own distinctive flair.
Sodexo: A behemoth in the catering and facilities management world, Sodexo operates globally, providing a wide range of services to corporate, healthcare, education, and government sectors. In the events space, Sodexo pairs its large-scale operational capabilities with tailored catering solutions to meet the diverse needs of its clients.
Pignol: Blending traditional savoir-faire with contemporary trends.
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- Number of pages : 30 pages
- Format : Digital and PDF versions
- Last update : 18/03/2024
Summary and extracts
1 Market overview
1.1 Market overview
The catering market is one of the fivesegments of the commercial foodservice market along with traditional restaurants, fast-food outlets, cafeterias and drinking establishments. This market is closely linked to the events market, and caters both to a clientele of professionals (cafés, business lunches, cocktail parties, company seminars, etc.) and private customers private (weddings, christenings, etc.). In this context, although the caterer can take charge of a wide range of event-related services (decoration, service, entertainment, etc.), he or she is generally the person who prepares dishes or meals, for delivery or takeaway.
There are around 2,000 new caterers in France every year, although half of them don't survive beyond 5 years. However, the number of companies operating in this market is on the rise, despite the difficulties of constantly adapting to changing consumer trends and intensifying competition.
In France, the catering market is dynamic, with a significant increase in market size between 2016 and 2023: 50. 9%. The market is more dynamic than before the Covid 19 pandemic, with higher sales than before the health crisis.
This market comprises different ranges caterers offering a variety variety of products (gourmet, organic, Asian, etc.). There are also two main categories of caterer: the caterer organizer of receptions (TOR), and the local caterer the study will focus mainly on the first category. Self-service (LS) caterers, available in supermarkets, will also be excluded.
1.2 The global market
The global catering market was estimated at $*** billion in ****. According to IMarc, the global market is expected to develop positively over the next few years, with a CAGR of *.*% up to ****. These data enable us to estimate sales for the coming years:
Sales trends in the global catering market World, ****-****, ...
1.3 The French market
In this section, we'll use theNAF **.**Z: Catering services.[***] This subclass includes The provision of catering services on the basis of contractual arrangements with the customer, at a location specified by the customer and for a particular occasion.
The organization of weddings, banquets, cocktail parties, buffets, lunches and various receptions at ...
1.4 The impact of Covid-19 on the catering market: how the pandemic has spurred innovation in the sector
The sector is one of the hardest hit during the health crisis, with the cancellation of business and private events due to the ban on gatherings.According to professional organizations, more than **% of caterers could disappear in the wake of the health and economic crisis, and the sector is suffering from ...
2 Demand analysis
2.1 Demand typology: French food consumption habits
To adapt their offer, it is important for caterers to understand the food consumption habits of the French and their expectations regarding their diet.
Interested in food? France, ****, %, %, %, %, %, %, %, %, %, %, %, % Source: ****
First of all, it's important to note that * out of ** French people are interested in food-related issues, with **% saying they are very ...
2.2 Corporate events, a major demand for catering services
Caterers organizing receptions have a rather varied clientele; between individual and corporate customers, or private and public clientele, demand remains fairly high. According to anINSEE report on caterers organizing receptions, we can draw up a breakdown of caterer sales according to different customers.
Breakdown of sales by customer for caterers and ...
2.3 Weddings, a significant demand for catering services
Weddings are particularly important events in the catering industry. The quality of the food and beverages served at the reception is one of the key elements contributing to the success of a wedding. Catering services therefore play a major role in fulfilling the gastronomic wishes of future brides and grooms, offering ...
2.4 A market with fairly seasonal demand
Evolution of the search "Traiteurs" on google France, ****-****, index Source: ****
Note: The graph above represents the proportion of searches for a given keyword in a specific region and for a specific period, compared with the time when the rate of use of this keyword was highest (***). Thus, a value of ...
2.5 The 2024 Olympic and Paralympic Games will boost demand for catering services
The organization of the **** Olympic and Paralympic Games is not only a world-class event, but also a major opportunity for the hotel, restaurant and catering sectors. By hosting this major event, France is preparing for a significant increase in demand for catering services, both from Games organizers, athletes and international delegations, ...
3 Market structure
3.1 Value chain
Source: ****
To prepare the dishes that will be served to consumers, caterers first source their raw materials from a wide range of suppliers.
Some caterers recover unused foodstuffs from events and donate them to associations for redistribution to people in need.
3.2 Number of companies and number of employees
Growth in the number of establishments registered in the ****Z activity "Catering services" France, ****-****, in number of establishments Source: ****
Over the ****-**** period, an overall growth trend in the number of establishments is observed, with an increase of **.*%. In ****, a slight decrease is observed, with the number of establishments falling ...
3.3 Geographical distribution
Auvergne-Rhône-Alpes,Île-de-France, Nouvelle-Aquitaine andOccitanie account for almost **% of catering establishments in France.
3.4 A fragmented market with intensifying competition
Key players
Compass Group Plc, Sodexo, Aramark Corporation, Elior Group, Delaware North, Westbury Street Holdings, Ovations Food Services, Thompson Hospitality, Dine Contract Catering, Olive Catering Services[***]
A relatively fragmented market
According to Les Echos, the French catering market is fragmented , with virtually all players subject to strong competition and low market ...
4 Offer analysis
4.1 A diversified offering with a wide price range
Caterers are aware that demand is relatively dominated by the corporate and events sectors, so the offer is generally relatively upmarket, with products that can be adapted to customers' needs (***). The aim is usually to offer food that is healthy, easy to eat, tasty and aesthetically pleasing.
Service prices are available ...
4.2 The catering market: professionals increasingly committed to sustainable development
Against a backdrop of growing awareness of environmental issues, professionals in France's catering sector are increasingly committed to a sustainable transition. Faced with the challenges posed by ecological and societal concerns, these players are actively seeking innovative solutions to reduce their environmental footprint and promote more responsible practices. The initiatives and ...
4.3 Caterers specializing in the "healthy" segment
With concerns about health and well-being playing an increasingly important role in French lifestyles, the catering market is evolving to meet these new expectations. A significant trend is emerging with the advent of caterers specializing in the "healthy" segment, catering to a clientele in search of balanced, nutritious food choices. French ...
5 Regulations
5.1 Regulatory framework
According to jesuisentrepreneur. fr and legalplace.fr, in terms of professional regulations, lhealth and safety standards are very restrictive. These include
The cold chain must not be broken; Transport and storage in refrigerated trucks which must be carried out rigorously.
Failure to comply with installation standards (***) will result in immediate closure ...
5.2 The Garot Act of February 11, 2016
The law of February **, **** lays the foundations for measures to combat food waste, including provisions such as a ban on denaturing foodstuffs that are still consumable and the obligation for supermarkets over ***m² to enter into donation partnerships. It also establishes a hierarchy of actions to be taken to reduce waste, ...
6 Positioning the players
6.1 Segmentation
The startup Alchimii (***) is also present on this market. Comprising some ** independent caterers, Alchimii is regarded as France's*st caterer in Franceaccording tolatribune.fr. Alchimii's main activity is tobuy catering services and resell them to customers. The company takes care of delivery, and also offers complementary services such as the supply ...
- Potel et Chabot
- France Prestige Services
- Elysée Réception
- Réception Prestige
- Rousseau Event Traiteur
- Curty’s
- Dalloyau
- Riem Becker Groupe
- Raynier Marchetti (Groupe Butard)
- Kieffer
- Joubin Traiteur
- Lenôtre (Sodexo Groupe)
- Valentin Traiteur Groupe
- Momense Potel et Chabot (Accor Groupe)
- Dalloyau
- Butard Groupe
- La Truffe Noire
- Sysco Groupe - Davigel
- Les traiteurs de France
- Maître Coq (LDC Groupe)
- Paris Society (Accor groupe)
List of charts
- Sales trends in the global catering market
- Tomorrow, would you like to eat... ?
- Frequency of vegetarian meal consumption
- Distribution of the population on different diets
- France's favorite dishes
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Latest news
Paris Society to open its largest restaurant in September with Viparis - 12/03/2024
- The next restaurant to be opened by Paris Society will have a capacity of 400 covers, including 200 indoors and 200 in a 4,000 square metre restaurant.
- - Paris Society now has 65 establishments.
- - Paris Society's sales are set to rise from 225 million euros in 2022 to 290 million in 2023.
- - Paris Society employs 4,000 people, including 3,000 on permanent contracts.
Maître Coq keeps up recruitment despite lower consumer spending - 13/11/2023
- Vendée poultry manufacturer
- The subsidiary of the Sarthois LDC group is expanding its production lines for breaded chickens and roasted marinated products such as Coq'ailes, Wings and Ribs.
- The LDC group, based in Saint-Fulgent (Vendée), employs 2,600 people at 10 sites
- Maître Coq devotes a large part of its investment to slaughterhouse robotization
- Maître Coq achieved sales of 710 million euros 2023
- Maître Coq employs 2,600 people at 6 production sites (5 in Vendée and 1 in Auvergne), 1 logistics platform and 1 head office in Vendée
Momense: Events attract giants of the luxury, hotel and audiovisual industries - 26/07/2023
Accor is in negotiations to acquire the remaining 63% of Momense (formerly Groupe Potel & Chabot), which it does not yet own. Momense expects sales of 130 million euros this year. Accor owns some forty hotel brands.
Accor acquires high-end caterer Potel & Chabot - 22/07/2023
- Potel & Chabot, founded in 1820, specializes in the organization of tailor-made receptions and those associated with sporting and cultural events.
- By 2023, Potel & Chabot should have sales of around 130 million euros.
- Following the transaction, Accor will become the sole shareholder of Potel & Chabot, which will be integrated into the group's Luxury & Lifestyle division.
Paris Society presents : Phantom. - 28/03/2023
- Capacity: 3500 people
- Surface area: 1400 m2
- Ceiling height: 9 metres
- Opening date: March 17, 2023
- Paris Society organizes: Over 1,000 performances and welcomes more than 350,000 spectators per year
- Accor Arena: 126 sessions per year and nearly 1.5 million spectators
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