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1.1 Introduction and scope of study

Collective catering is an industry that refers to the preparation and distribution of meals within local authorities, companies or public institutions. It differs from commercial catering in that it is moderately priced, has a rather large public and is partly paid for by the employer and not entirely paid for by the customer.

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

The market is divided into two major management families: direct management on the one hand, where the client manages the catering, the teams... and the management granted on the other hand, where a service provider ensures the above-mentioned points. [INSEE] Our study will therefore focus on the latter segment.

The contract catering market is extremely concentrated, since three groups share 75% of the market. Regulations imposed on nutritional quality and food hygiene, as well as new eating habits, govern the market [ Themavision ].


1.2 Europe, the leading market for collective catering

With an estimated growth of *% annually over the period ****-**** the firm Prnewswire establishes the world market for collective catering at ***.* billion in **** . Europe represents the largest market for institutional catering (***) [***]

The main players in this market are limited in number Compass Group (***) are the world leaders. [***]

Source: ****

Source: ****

In ****, the ...

1.3 A French market held by French world leaders

Collective catering activities in France are grouped under code **.** "Other catering services" the nomenclature of French activities (***) established by the INSEE .

In France, the sector of collective catering (***) represented **.* billion euros in **** with more than *.* billion meals served in the year . [ Themavision ... This figure has increased by *.*% in **** and *.*% in **** and ...


2.1 Four main families of clients

The National Union of Collective Catering (***) establishes four main customer families for this market:

The educational environment: from the small classes to the University Retirement homes and social institutions Companies and administrations, generally public Hospitals and other health facilities

These four market players represented **% of the turnover of collective catering companies ...

2.2 Factors driving demand growth by type of customer

 The teaching

The student population, at all ages and levels, has increased by *.*% in ** years, from **.* million in **** to **.* million in **** (***)[***].

Source: ****

Retirement homes and social institutions

At the other end of the age pyramid, the population of older people (***) is also constantly increasing according to UN figures. This one has ...

2.3 New modes of out-of-home catering

The snacking

Other out-of-home catering circuits are being developed near or within SRC customer establishments, such as snacking offers that appeal for their simplicity and affordable price. Many companies have their own snack spaces, a trend that CBC leaders are integrating into their solution packages. It also helps to deal with ...


3.1 A highly concentrated and eroded market

Catering services are provided by three major players on the French market. Elior Group, Sodexo France and Compass together hold more than **% market share in France . These first two are French by origin and are now part of the world leaders in collective catering, particularly through numerous acquisitions in recent ...

3.2 Staff costs and structures within the sector

Personnel costs represent nearly **% of the costs collective catering companies. Next come the costs of food purchases, raw materials representing **% of costs on average . [***]

With **,*** establishments and ***,*** registered at the end of **** at the Agence Centrale des Organismes de Sécurité Sociale (***)


4.1 Service lines by target audience

The major groups in the sector develop their solutions according to the type of customers targeted, by offering a varied range of meals for companies, educational or health institutions. All the information in this section comes directly from the websites of the groups mentioned Elior Group , Sodexo France and Compass ...

4.2 Organic in collective catering

In ****, **% of collective catering establishments reported offering organic products, *% more than at the end of ****, which has remained relatively stable since ****. [***]

Source: ****

Nevertheless, only *% of the products of collective catering are from organic farming, far from the objective of **% of products from organic farming set by the EGAlim law by ****

Dairy ...

4.3 Price index

In ****, the average price of a meal in a collective catering was *.**€ the client pays the part not covered by his community or his employer. This price breaks down as follows **% personnel costs, **% food purchases and **% operating costs (***)

Also in ****, the average price of a flat course dessert in CROUS student ...


5.1 Regulations in force

Food hygiene standards

All the content of this subsection is taken from :

" Regulation (***) No ***/**** on the hygiene of foodstuffs.

Decree No. ****-**** of ** September **** implementing Article L. ***-* of the Consumer Code as regards the hygiene of products and foodstuffs other than products of animal origin and ...

5.2 National food policy

Several actions have been carried out in recent years as part of this national policy:

Signing of the direct management sector partnership between Restau'Co and the Association Pour l'Achat dans les Services Publics Equality and Citizenship" bill, target of **% of products mentioning the quality of origin from short circuits or meeting ...


6.1 Company segmentation

  • Sodexo France
  • Elior Group
  • Compass Group France
  • API Restauration
  • Servair
  • Newrest
  • Dupont Restauration
  • Aramark
  • Baterstorey
  • Delivroo
  • Uber Eats
  • Frichti
  • Restalliance

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