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Summary and extracts
1 Market summary
1.1 Presentation and market definition
Cooking classes are offered by proffessionals to a client base with the aim to teach culinary skills. In particular, cooking classes often revolve around a certain theme, such as Itailan or French cuisine, or desserts. These classes take place in a kitchen owned by the supplier, and often involves a larger group of people which cook together.
According to a study in 2017 conducted by BVA, close to 30% of French respondents said they had fun while cooking. 70% of them replied that they like or love cooking. Due to the strong cultural ties France has to cooking, players have leveraged this and started offering cooking classes. In general, these are targeted at two groups: first, the local population who are interested in improving their culinary skills, and secondly tourists who are interested in taking part of the French cuisine. In light of this, the number of cooking classes which are offered have increased dramatically over the last 20 years. The rise of cooking classes is also the result of the enthusiasm of television broadcastings with programs such as Masterchef or Topchef.
The cooking class market in France is impacted by the rise of digitalization; indeed, a new group of players have emerged which offer online cooking on for example YouTube.
1.2 Domestic market
Due to the lack of data on the market size of cooking classes in France, we resort to estimations. First, we assume the average price is €** per hour in the entire France based on the national average. [***] It is important to underline that there are regional disparities; for instance, the average ...
1.3 Le marché français des cours de cuisine (estimation)
Il est difficile d'établir une taille de marché pour les cours de cuisine en France mais nous pouvons réaliser une estimation à l'aide d'un code NAF regroupant des activités de formations professionelles hors éducation et système scolaire.
En effet, sur le site de l'INSEE, on trouve le Groupe ...
1.4 L'impact du COVID-19 sur l'industrie
En ****, l’enquête du magazine B.R.A Tendances restauration, accompagnée par le cabinet Food Service Vision, a présenté les chiffres du marché de la restauration commerciale. Le chiffre d’affaires global du secteur en France a généré environ ** milliards d’euros. Mais, en **** avec la ...
2 Demand analysis
2.1 Demand Analysis
Overview
Source: ****
The graph above depicts the view on cooking in France in ****. From this we learn that **% of respondents have no interest in cooking. However, **% are positive towards the activity.
According to an IFOP survey, only *% of people see cooking as a chore.
This speaks for the cooking class industry ...
2.2 Demand Trends
Cyclicality
Source: ****
The graph above represents the proportion of searches for a given term in a given region during a specified amount of time, compared to when it was the most searched (***). Thus, a value of ** means that the keyword has been used less often in the region concerned, and a ...
2.3 Analyse de l'audience
Décomposition de l'audience par âge France, ****, % Source: ****
L'analyse de l'audience du marché étudié par rapport à la population française montre plusieurs tendances. L'audience du marché est principalement composée de personnes âgées de ** à ** ans (***). [***] MARCHÉ DES SITES DE RENCONTRE- Décomposition de l'audience par sexe France, ****, % Semrusg L'analyse ...
3 Market structure
3.1 Market structure
In section *.* we estimated the French cooking school market to value at around €** million. This growth comes both from an internal market in France together with a large demand from foreign tourists who are intrigued to take part of the renowned French cuisine.
The market for cooking classes is competitive and ...
3.2 Distribution
Distribution of cooking classes can be divided into three broader segments: first we find traditional cooking classes which are hosted in workshops. Secondly, a smaller and less common distribution channel is home cooking. Finally, we find online classes, a segment which is gaining in prominence.
Several actors expand their services to ...
4 Analysis of the offer
4.1 Product Overview
As have been stated previously, cooking classes vary widely in terms of the length of the class (***), to themes, and prices. To diversify in this setting, it becomes essential to provide original services, such as including chefs as a means of marketing, using onlines courses, or offering premium cooking classes.
In ...
4.2 Price Analysis
In January ****, the average price in France was €** per hour of cooking class. [***] However, prices vary greatly depending on the chef, the location, and type of cooking; Star of Service puts the price range between €** and €** per hour. For cooking classes which take place at the home of the client, the ...
4.3 Supply Trends
Diversification of players and services
Several shifts can be noted in the market for cooking classes. First, we find that services are diversified in order to be original and stand out against competition. For instance Vorwerk through its product line in Thermomix (***). [***]
Another popular means of diversifying services to not only ...
5 Rules and regulations
5.1 Regulations reserved for vocational training
Cooking workshops that are not intended to offer real professional training leading to a diploma are not subject to direct regulation. Any private individual with the necessary means in terms of space and kitchen utensils may offer culinary services, be it at home or in workshops.
Despite official regulations governing these ...
5.2 Quelles sont les formalités pour créer son entreprise de cours de cuisine ?
Le chef à domicile choisit fréquemment le statut d’auto-entrepreneur. Vous serez alors un cuisinier indépendant avec une activité libérale, inscrit à l’Urssaf. L’avantage réside dans la simplicité des démarches, même si le chiffre d’affaires est plafonné.
Le code APE (***). Vous pouvez également proposer ...
6 Positioning of the actors
6.1 Segmentation
- Ritz Escoffier
- Ecole de Cuisine Alain Ducasse
- Chefsquare
- Paul Bocuse Groupe - Institut Paul Bocuse
- Du Bruit dans la Cuisine (MDF Kitchen)
- La Cuisine de Paris
- Ecole de cuisine Tsuji
- Atelier Guy Martin
- CFA Médéric
- Chef en ligne
- CMH
- Ecole de Paris des métiers de la table
- Ecole Ferrières
- Ecole hôtelière de Lausanne
- Ferrandi
- La Source Foodschool
- Chef Club
- Atelier des chefs
- SERVICE COMPRIS
- Lenôtre (Sodexo Groupe)
- Alain Ducasse Groupe -De Gustibus
- Tunon Ecole (Eduservices)
- Fauchon
List of charts presented in this market study
- Les français cuisinent-ils souvent ?
- Combien de temps les français passent-ils en cuisine ?
- Avec qui et comment les français partagent-t-ils leur repas ?
- Êtes-vous favorables à l'instauration de cours de cuisine à l'école?
- Quel est votre type de cuisine favori?
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Latest news
Maison du peuple in Clichy, future flagship of the Alain Ducasse Group - 28/01/2024
- The Ducasse Group was created 25 years ago.
- It is present in 9 countries on 3 continents.
- It operates 60 restaurants and factories.
- The group employs 8,000 people.
- The project to restore the Maison du peuple, which will become a future Maison Ducasse, began on January 25.
- The future Maison Ducasse is to house Manufactures Alain Ducasse (chocolate, ice cream, cookies, coffee), the offices of Groupe Ducasse Paris, a restaurant and the "Chef's Table".
- Between 150 and 190 people will work in the future Ducasse home every day.
The Paul Bocuse empire in turmoil - 27/10/2023
- The name of the Institut Paul Bocuse was changed in April to Lyfe for "Lyon for excellence".
- The institute is expecting an international influx of students, with already 30% of its student body made up of foreign students of 72 different nationalities.
- The campus extension cost almost 25 million euros, 10 of which were contributed by Gérard Pélisson.
- The campus is expanding from 1,200 to 1,500 and eventually to 2,000 students.
- The school's operating budget is 30 million euros.
- Tuition fees cover 85% of operating costs, and range from 17,000 to 20,000 euros.
- The Paul Bocuse Group generates sales of around 150 million euros, of which 80 million are generated in France, and employs 2,000 people.
- Bocuse Edition's printing activities were centralized in December 2022.
How McCain relies on ChefClub to promote its French fries - 05/12/2022
Chefclub a catalog of more than 10,000 recipes videos that exceed 300 million views every month Partnership with McCain to raise awareness of its frozen French fries
L'atelier des chefs launches a 100% digital florist training course - 31/10/2022
- After preparing for jobs as cooks, electricians or beauticians
- L'Atelier des chefs offers 100% digital CAP florist training
- 30% of flower businesses face recruitment difficulties
- 20% of stores have disappeared 1,500 positions open every year
- Our aim is to train tomorrow's generation of florists
The Fauchon brand is back on the reception market. - 05/07/2022
- Fauchon resumes its catering business after a two-year hiatus
- The gastronomic house benefits from a partnership with Grand Chemin Traiteur
- Fauchon's catering subsidiary, which employed around 60 people at the time, ceased operations in 2020
- It expects sales of close to 20 million euros
- Its positioning works in its favor, with a strong emphasis on local produce grown in the company's three hectares of kitchen gardens in the Vexin region of France
- A dedicated kitchen, service and sales team will be dedicated to the task
- He plans 7 to 10 openings by 2022, with Argentina and Qatar on the menu, as well as France
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