the contract catering market | France

1.1 Introduction and scope of study

Collective catering is an industry that prepares and distributes meals within communities, companies or public institutions. It differs from commercial catering in that its moderate prices are partly paid for by the employer and not entirely by the customer. The industrialists in the sector are the producers and suppliers of meals, and possibly of labour. [ Collective catering ]

Inaugurated in 1934, the collective catering service in France was set up at the Banque de France. Since then, 3.8 million meals have been served every day in France by collective catering companies [...] NTS ]

The market is divided into two main types of CRS management: direct management on the one hand, where the client organisation manages the catering, the teams, etc., and concessionary management on the other hand, where a service provider provides the services mentioned above. INSEE]. Our study will therefore focus on this last segment

Insured by French leaders in the field, the contract catering market is extremely concentrated, with three companies sharing 75% of the sector's shares. Regulations imposed on nutritional quality and food hygiene, as well as new eating habits govern the market. [ Themavision ]