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MARKET SUMMARY

1.1 Presentation and definitions

The catering market is one of the five segments that compose commercial catering, together with: traditional catering, fast food, coffee shops and pubs. This market is closely linked to the events market and is aimed both at professionals (welcome coffee, business lunches, cocktails, corporate seminars, etc..) and individuals (weddings, baptisms, etc..). In this context, the caterer - although he can be in charge of a wide range of services around an event (e.g. decoration, service, entertainment) - is generally the one who prepares dishes or meals, to be delivered or taken away.

There are about 2000 new caterers on average per year in France, although 50% of them do not pass the 5-year mark. There is therefore a clear upward trend, despite the difficulties associated with constant adaptation to changes in consumption patterns and to increased competition .

Within this market, there are different ranges of caterers offering a product variety (gastronomic, organic, Asian, etc.). There are also two main categories of caterers: the caterer organizer of receptions (TOR), and the neighbourhood caterer.  Our study will continue to focus mainly on the first category. Self-service caterers (LS), available in supermarkets, will also be excluded from our study.

 

1.2 A competitive national market in constant renewal

According to the iNSEE , the catering market in France represented *,*  billion euros in **** or a little less than *% of the commercial catering which reaches ** billion euros in **** according to fcga.fr .

According to projections from Statista In France, revenue from the catering market is expected to grow by moderate average annual ...

DEMAND ANALYSIS

2.1 A varied clientele for various occasions

Caterers organizing receptions have a rather varied clientele; between private and corporate customers, or private and public customers, demand remains quite high. According to a report from the PACE on caterers organizing receptions, it is possible to draw up a revenue breakdown of the caterers of the association Caterers from France ...

2.2 A demand for diversity and quality

According to the LSA conso consumers are looking for the best possible price-quality ratio , t out by adapting to guests who will benefit from the services of the caterer.

This search for the best value for money is part of the evolution of French consumer habits Quality is becoming an increasingly ...

2.3 Un marché dont la demande demeure très saisonnière

Source: ****

La demande française en ce qui concerne les services des traiteurs est fortement marquée par un effet de saisonnalité. Le graphique ci-dessus illustre parfaitement ce phénomène, puisqu'il a été réalisé à partir de l'evolution de l'indice du chiffre d'affaires du marché non corrigé des variations de ...

MARKET STRUCTURE

3.1 An atomized market with increasing competition

According to a report by iNSEE dating from ****, the caterers organizing the reception are grouped into several small structures : there are about **% of companies in this sector with less than ** employees. The catering market is also characterized by a male dominance with **% of men working in this sector, **% of whom have ...

3.2 Market challenges and difficulties

Facing competition

The main challenge in the catering market is to face the ever-increasing competition; the article of the Echoes mentioned above highlights the importance that caterers must give to the variety of needs of customers (***), and to the seduction of a younger audience .

Caterers must also be able to meet ...

3.3 Distribution strategies

From a distribution point of view, deliveries are in most cases made by the caterers themselves for two reasons

Not only do they often specialize simultaneously in the organization of events and develop this support competence naturally; In addition, food delivery also requires specialized equipment not adapted to other types of ...

ANALYSIS OF THE OFFER

4.1 A diversity of services offered

According to the the Echos the caterers distinguish themselves either by completing their offer with event management (***), or by specializing only in the culinary offer .

Actors innovate for example on top-of-the-range dishes which make it possible to satisfy customers who are concerned not to waste time eating but also sensitive to ...

4.2 Very variable prices

The prices of services in order to companies are available after the request for a quote . These services include:

Organization of receptions (***) Delivery of meals in the company (***) The delivery of appetizers (***) Dinner organization (***) Convention organization s (***)

According to the site caterer.mondevis.com As a result, caterers' prices depend mainly ...

4.3 Une diversification de l'offre, accompagnée d'une montée en gamme

Selon les Echos, les traiteurs se distinguent soit en complétant leur offre par de l’événementiel (***), soit en se spécialisant uniquement dans l’offre culinaire.

Les acteurs innovent par exemple sur des plats haut de gamme qui permettent de satisfaire une clientèle soucieuse de ne pas perdre ...

4.4 Chefing : une révolution dans le monde des traiteurs

Startup qui regroupe environ ** traiteurs indépendants, Chefing est considérée comme le *er traiteur de France selon latribune.fr. Chefing a pour activité principale d’acheter les services des traiteurs pour les revendre aux clients. La société se charge de la livraison, et propose également des services complémentaires ...

RULES AND REGULATIONS

5.1 Regulatory framework

According to the site jesuisentrepreneur.fr and legalplace.fr at the level of professional regulation, l he health and safety standards are very constraining. Among these are:

Non-breaking of the cold chain ; Transport and storage in refrigerated trucks which must be ensured with rigour.

Failure to comply with the layout standards ...

POSITIONING OF THE ACTORS

6.1 Segmentation

The catering market continues to experience a real concentration phenomenon as a result of the reduction in the budgets devoted to events by companies. The players are relatively large and the business models require a significant number of employees. Thus, when the market turns around and consumption by individual or professional ...

  • Potel et Chabot
  • Lenôtre
  • France Prestige Services
  • Elysée Réception
  • Réception Prestige
  • Rousseau Event Traiteur
  • Curty’s
  • Fauchon
  • Dalloyau
  • Riem Becker
  • Raynier Marchetti
  • Hédiard
  • Kieffer
  • Joubin Traiteur

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Analysts

Hugo S.

chargé d'études économiques, Xerfi

Hugo S.

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Mathieu L.

Associate Consultant

Mathieu L.

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Robin C.

PhD Industrial transformations

Robin C.

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Pierre D.

Analyst

Pierre D.

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Ross Alumni Club France

Arnaud W.

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Analyste de marché chez Businesscoot

Amaury de Balincourt

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Pierrick C.

Consultant

Pierrick C.

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Maelle V.

Project Finance Analyst, Consulting

Maelle V.

Héloise F.

Etudiante en Double-Diplôme Ingénieur-Manager Centrale

Héloise F.

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Imane E.

EDHEC

Imane E.

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Vincent D.

Auditeur

Vincent D.

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Eva-Garance T.

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Michela G.

Market Research Analyst

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Azelie P.

Market Research Analyst @Businesscoot

Azelie P.

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Cantiane G.

Market Research Analyst @Businesscoot

Cantiane G.

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Jules D.

Consultant

Jules D.

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Alexia V.

Alexia V.

Emil O.

Emil O.

Anna O.

Anna O.

Gabriel S.

Gabriel S.