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Hotels

Restaurants

The collective catering market - Spain

An analysis with all the essential information for a clear, complete and quantified view of this market.

Available in Spanish

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Study Overview

According to Contract Catering Enacatering is part of the out-of-home catering sector, which also includes commercial catering activities (restaurants, cafeterias, snack bars). Collective catering, however, has a social character , aiming to provide a meal for a specific group (students, hospital patients or employees). Collective catering is thus aimed at a diverse range of customers, such as school and university complexes, hospitals and retirement homes, or company employees. These types of customers can be segmented into 4 main catering groups:

School catering : nursery schools, kindergartens, primary schools, secondary schools, high schools and universities Medical-social catering: hospitals, rehabilitation centers and retirement homes Company cater ing: administrative and company restaurants Other types of catering for vacation centers, the army or prisons, as well as rail and air traffic

Globally, the foodservice market is growing fast, with forecasts of over 5% a year between 2018 and 2023 before the Covid-19 crisis. the market is dominated by global players such as France's Sodexo and Elior, America's Aramark and the UK's Compass. Collective catering players are seeking to highlight the quality of their meals, to counter the sometimes somewhat "downmarket" image of the offer in collective canteens. By focusing on an organic, responsible and local offering, players are trying to win over more and more customers and consumers at a time when there are so many choices for lunch - particularly in corporate catering. The Covid-19 crisis has had a major impact on the sector, and is likely to have a lasting negative impact - with the rise of telecommuting in particular - accelerating the transformation of the foodservice business model .

Key takeaways

Growth and sector challenges
Demand analysis
Market structure and organization
Supply and pricing analysis
Player segmentation
Latest trends and innovations

Methodology

Our methodology

Our method combines human expertise and a large corpus of sources, including exclusive and private data, for optimal understanding of the sector

Broad source base

• National, international, and private databases
• Professional press and polling institutes
• Industry reports, company financial statements...

Exclusive data

• Indexpresse sectoral database
• Preferred Brands database
• Expert interviews and proprietary indicators

Human expertise

• Experienced research analysts
• Know-how developed through 1500+ studies
• In-depth and rigorous analysis

Visual and actionable reports

• Graphic studies with synthetic structure
• Downloadable data
• Link to original sources

Contents

Sommaire

1. Market overview
- 1.1 Introduction
- 1.2 The European market
- 1.3 The expanding Spanish market
- 1.4 The impact of the Covid-19 crisis
2. Demand analysis
- 2.1 Typology of demand
- 2.2 Demand drivers
- 2.3 Demand trends: towards more balanced and responsible food consumption
3. Market structure
- 3.1 The foodservice value chain
- 3.2 Market concentration
- 3.3 Growth strategies
- 3.4 Analysis of production and distribution: a changing business model
4. Offer analysis
- 4.1 Typology and challenges of the meal offer by sector
- 4.2 Analysis of prices and associated costs
- 4.3 Supply trends
5. Regulations
- 5.1 Current regulations