The catering market - France

The catering market is an integral part of commercial catering, alongside traditional restaurants, fast-food outlets, cafeterias and drinking establishments. This segment is closely linked to the events sector, with a diversified clientele comprising both professionals (welcome coffees, business lunches, cocktail parties, company seminars, etc.) and private individuals (weddings, christenings, etc.).) and private clients (weddings, christenings, etc.). Although caterers can offer a wide range of complementary services, such as decoration, service or entertainment, their core business remains the preparation of dishes or meals for delivery or pick-up. The catering business is strongly influenced by seasonality. Google Trends searches show marked peaks in demand at the end of the year(November and December), corresponding to the Christmas and New Year celebrations, and a second, more moderate peak in spring, often linked to the wedding season. This link with weddings remains an important pillar of the business: catering accounts for 59% of spending on these events. Although the number of weddings has fallen slightly, from 242,000 in 2023 to 240,000 in 2024, their structuring role in demand remains undeniable. The market is also marked by a notable geographical concentration. Over 50% of establishments registered under NAF code 56.21Z are located in regions such asÎle-de-France, Provence-Alpes-Côte d'Azur, Aquitaine and Auvergne. These regions are attractive to industry players, attracted by high local demand and development opportunities. Against this backdrop, consumer expectations are evolving, with increasing emphasis on quality and transparency. According to the CGAD 2024 barometer , 84% of French people consider"home-made" to be an essential criterion. This preference for authentic, locally-made products is part of a return to artisanal values, reinforced by a growing awareness of the importance of food origin and composition. For caterers, this represents an opportunity to enhance their know-how, but also a challenge in the face of competition from industrial products. At the same time, the sector has to contend with severe economic constraints. Raw material inflation continues to weigh heavily on production costs, with spectacular rises such as cocoa (+104.1% in 2024) and seafood (+6.4% in one month). These increases, which are often difficult to pass on in sales prices, weaken the margins of players and force them to find innovative solutions to maintain their competitiveness without losing their customers. Against this demanding backdrop, this study focuses on caterers organizing receptions (TOR), who offer tailor-made services including not only meal preparation, but also ancillary services such as table service or decoration. Self-service caterers (LS), available in supermarkets, will not be included in the analysis.