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- Number of pages : 30 pages
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- Last update : 29/04/2024
Summary and extracts
1 Synthèse du marché
1.1 Market presentation
The catering market is one of the five segments of the commercial catering sector, along with traditional catering, fast food, cafeterias and public houses. This market is closely linked to the events market and caters for both professional clients (welcome coffees, business lunches, cocktail parties, company seminars, etc.) and private clients (weddings, christenings, etc.). Although they can provide a wide range of services for an event (decoration, service, entertainment, etc.), caterers generally prepare dishes or meals to be delivered or taken away.
In this market, there are different ranges of caterers offering a variety of products (gourmet, organic, Asian, etc.). There are also two main categories of caterer: the caterer who organizes receptions (TOR) and the neighborhood caterer; the study will focus mainly on the first category. Self-service catering (LS), available in supermarkets, will also be excluded.
The catering sector in Brazil, known for its variety and versatility, generated around R$5 billion in 2019, according to the Brazilian Catering Association (ABC). The catering industry in the country caters to a wide range of events, from weddings and corporate parties to major sporting and cultural events.
The COVID-19 pandemic has had a significant impact on the catering market in Brazil, due to restrictions on public gatherings and massive event cancellations. In order to adapt to this new reality and survive, many companies in the sector have had to innovate and look for alternatives. Among the solutions found are investments in delivery services and virtual catering, aimed at meeting customer demands in a context of social distancing.
And if there is one branch that has stood out in the sector, it is vegetable-based catering. Total sales for these professionals increased by 1.6% to 90 million euros in April 2020. Brazilian consumers are increasingly concerned about the quality of the food served at events and are looking for options that meet specific dietary requirements and are produced in an ecologically responsible way.
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