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Summary
The fast-good or fast-casual market is a sector that provides healthier, premium fast food with an emphasis on fresh, local ingredients that cater to consumers seeking a balance between quick service and nutritious value. Despite setbacks from the COVID-19 pandemic, which had a significant financial impact on the out-of-home catering sector, especially during the first half of 2020, the market demonstrated resilience and potential for recovery. Market trends continue to be influenced by changing consumer preferences toward healthier and more responsible eating, with demands for transparency in food sourcing and production.
A growth driver for the sector is the rise in digital ordering and delivery services, with aggregators like Uber Eats and Deliveroo facilitating significant market expansion. According to Allied Market Research, the fast-casual food market is expected to grow from $125.7 billion in 2021 to $209.1 billion by 2027, indicating a Compound Annual Growth Rate (CAGR) of around 10%. In France, the fast-good market is part of the broader fast-food segment, which saw growth from €15.3 billion to approximately €18.2 billion.
This sector is becoming progressively crowded as a growing number of players and franchises are contributing to an increasingly diversified offering that includes vegetarian and vegan options, aligning with consumers' evolving dietary habits.
Evolving Appetites: The Rise of Conscious Consumption in the Country's Market
In recent years, the country's market has undergone a transformative shift driven by the changing eating habits of its population. This evolution is marked by a growing demand for high-quality, ready-to-eat foods that prioritize both health and convenience. A significant driver of this trend appears to be the emergence of fast-casual, or "fast-good," restaurants which offer top-of-the-range food products that are fresh, locally sourced, and nutritionally balanced, albeit at a higher price point than traditional fast food.
The traditional foodservice sector in this nation had been through a period of stagnation, it has seen a resurgence. For instance, the market for traditional foodservice reached between 35 and 40 billion euros. Furthermore, discerning diners, particularly those over 45 and belonging to higher socio-professional categories (CSP+), are increasingly drawn to healthy and environmentally friendly eating options. As a result, the market has witnessed the proliferation of organic fast-food outlets and a heightened interest in organic offerings among around 70% of citizens.
The surge in ethical consumerism has been characterized by the rise of "consumer-actors"—individuals who make conscious choices based on product ingredients, quality, and the sustainability of the value chain. This heightened consumer awareness has fueled demand for takeaways and meal delivery services, giving a significant boost to delivery platforms.
On the supply side, the number of players in the fast-food sector has notably doubled from over 20,000 in 2007 to close to 43,000. Employment in this sector has also seen an upward trend, as the number of employees in fast-food establishments reached well over 250,000. The franchise model has played a crucial role in this expansion, with approximately 218 franchises in existence. However, there's substantial geographical inequality in terms of restaurant distribution, with some regions, like Corsica, having the highest number of restaurants per population (approximately between 2 and 3 restaurants per 1,000 inhabitants) and Île-de-France leading in terms of restaurants per square kilometer (approximately between 1 and 2 restaurants per km²).
Delivery services have revolutionized demand, with around 50% of the population having used meal delivery at least once. The delivery market itself is projected to double.
Prominent Figures Shaping the Fast-Good Landscape
Within the buzzing fast-good industry, several key players have etched out notable positions, offering unique spins on the fast-casual dining experience that cater to emerging consumer trends focused on health, sustainability, and convenience. Here's a glimpse into the establishments leading this culinary transformation.
- Groupe Flo : Flourishing under the Bertrand group umbrella, Groupe Flo stands out for its operation of a diverse portfolio of dining brands, each catering to distinct culinary preferences. Their establishments range from steak-centered menus to Italian pizzas, signaling the versatility and adaptability needed to thrive in the dynamic fast-good market.
- Big Fernand : Crafting the classic burger with a gourmet touch, Big Fernand has transformed a global favorite into a delicacy celebrated for its artisanal flair. By emphasizing product quality and a personalized approach, Big Fernand ties its success to both the product itself and the community of customers it serves.
- Cojean, Bioburger, and Exki : These chains are examples of success stories in the niche market for organic fast food, a sector still burgeoning and largely urban in presence. Cojean offers a range of healthy, fresh foods, while Bioburger takes the all-organic route to the classic American burger, and Exki specializes in natural, fresh, and ready-to-eat meals, reinforcing the organic and healthy food trend that resonates with the upmarket urban demographic.
- Jour and Exki : These two brands have made a mark in the salad and healthy dish segments, catering to the vegetarian and flexitarian movements stirring up the French culinary scene. They've aligned with the evolving eating patterns, offering fresh and conscientious choices to a market increasingly driven by dietary preferences and environmental considerations.
- Sushi Shop at Monoprix and Starbucks at Casino : By integrating into supermarket spaces, these establishments leverage high traffic locations while providing convenience to shoppers looking for premium fast-dining experiences within their routine shopping environments.
- Domino's Pizza : Not to be outdone in the embrace of technology, Domino's Pizza has made headlines for exploring delivery through autonomous vehicles, a venture that if successful, could radically redefine the delivery aspect of fast food.
- McDonald's and Burger King (Groupe Bertrand) : These giants in the fast-food realm have evolved with the times by partnering with delivery platforms such as Uber Eats and Deliveroo to extend their reach into the growing home delivery market, bringing their extensive menus into the homes of customers with unprecedented convenience.
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- Number of pages : 30 pages
- Format : Digital and PDF versions
- Last update : 15/07/2021
Summary and extracts
1 Market overview
1.1 Definition and scope of study
The fast-good or fast-casual markethas developed in complete opposition to junk food. The aim is to offer a complete range of top-of-the-range food products in a short space of time. The nutritional value of the products is respected, while guaranteeing fast service for customers.
This type of "high-end" fast food is on average more expensive than fast food. The players offer fresh, local products such as pasta salads, fresh soups and balanced sandwiches. This offer plays on new consumer expectations by offering healthy, visually appealing food .
What's more, the market trend is very positive for fast-food entrepreneurs. With over 85,000 restaurants in France, the market is worth over 20 billion euros. The rise in out-of-home dining, growing food nomadism and the shift in spending from traditional restaurants to fast food are all factors behind the development of fast good. For existing restaurateurs, the challenge is to adapt their menus to new customer expectations.
The COVID-19 crisis has had a major impact on the out-of-home catering sector. In the first half of 2020, a single week of containment cost France 169 million euros in losses on snacking products and soft drinks, as well as 585 million euros in total out-of-home food consumption. In the first half of 2020 (to mid-June), out-of-home food consumption in France fell by -35%. as the country emerged from the first wave of confinement, the transition to teleworking limited the recovery of the out-of-home sector.
Nevertheless, market growth continues to be driven by underlying trends, notably the changing eating habits of the French and their desire for a healthier, more balanced diet.
1.2 The foodservice market
According to the report published by Allied Market Research, the global fast casual food market generated $***.* billion in ****, and is expected to reach $***.* billion by ****, representing a CAGR of around **% throughout the period.
Global fast good market World, ****- *****, in billions of dollars Source: ****
Demand for new flavors and premium foods ...
1.3 The French fast-goods market
Unlike the fast-food sector, the traditional foodservice sector in France has been stagnating since at least the beginning of the decade. Indeed, from **** to ****, the traditional foodservice market was worth around ** billion euros. However, since ****, the sector seems to be regaining momentum, with the traditional foodservice market reaching **.*** billion euros in ...
1.4 The effect of the COVID-19 pandemic
Measures affecting the catering sector
The main measures linked to the epidemic that paralyzed the catering sector were set out in the arrété of March **, ****.
It prohibits the reception of the public for several categories of activity, including category N, i.e. "restaurants and drinking establishments", and therefore more specifically ...
2 Demand analysis
2.1 Changing eating habits, a growth driver
The changing eating habits of the Frenchis attracting a new clientele (***) with chains such as Cojean, Bioburger and Exki.
Better eating" through products consumed France, ****, in Source: ****
In order to better understand the plethora of "alternative" and "healthy" offerings on offer in the sector today, it's necessary to define these terms ...
2.2 The emergence of "consumer-actors" as a vector for transforming demand
Consumers are increasingly sensitive to the composition of cosmetics and food products, some of whose ingredients and additives may be harmful. Consumers are increasingly wary of the cosmetics and food industries, and are paying more and more attention to product quality and the sustainability of the value chain.start-up Yuka meets ...
2.3 Delivery drives demand for fast-good restaurants
According to figures published by Food Service Vision,One French person in two has already had a meal delivered, and the proportion rises to two out of three among Millennials. These figures, taken from the Revue Stratégique de la Livraison published by Food Service Vision, illustrate the importance of home ...
3 Market structure
3.1 A growing number of players
According to ACOSS (***), the number of companies in the French fast-food sector rose from **,*** in **** to **,*** in ****, an increase of **% over the period. It should be borne in mind, however, that several establishments may belong to the same chain. As a result, the number of establishments in this market is increasing, ...
3.2 Very uneven supply and population densities by region
A comparison of the number of businesses in relation to the population and surface area of the various French regions for **** reveals that Corsica is the region with the most restaurants in relation to its population (***). [***]
France counted a total of **,*** restaurants and cafeterias in ****, an average of one restaurant for ...
3.3 The franchise model
In terms of distribution, the sector relies heavily on the principle of franchising (***).
In ****, there were *** franchise chains in the restaurant sector.
The big chains manage this network and ensure product consistency across the various outlets. One of the strategies adopted to face up to the competition from supermarkets is to ...
4 Offer analysis
4.1 An increasingly diversified offering
The fast-food sector is expanding rapidly, driven by significant diversification. In fact, as we saw earlier, consumer habits are changing, and fast-food restaurants must now follow nutritionists' recommendations as closely as possible, to offer a range that is in tune with the times. This is a real underlying trend, and customers ...
4.2 The different fast-food chains
Although **% of restaurateurs are independent, the remaining **% operate under chains or franchises, and account for around **% of sales. The following table gives an overview of the main restaurant chains in France. It also includes fast-food chains and catering outlets.
Source: ****
Source: ****
Note: the above lists are not exhaustive, as other players ...
4.3 Rising prices and the trend towards premiumization
Prices are generally very low compared to traditional foodservice offerings, due to lower costs and fierce competition.classification can also be made according to product "quality" (***), with prices significantly higher for the former: an average order at Cojean - premium positioning - comes to €**.
The product is often offered in different ...
4.4 The profitability of the fast-good model
With over **,*** fast-food outlets in France, the fast-food sector is booming and continues to attract new entrepreneurs. Alongside the classic fast-food offer (***), fast-good models are also experiencing significant growth.
The market is dominated by chain networks, which are pursuing intensive territorial coverage strategies, leading to saturation of supply in certain areas. ...
5 Regulations
5.1 Current regulations
The nature of the activity of fast-food establishments can be either artisanal or commercial, as described on the bpifrance website.
Hygiene and safety regulations for commercial fast-food outlets are similar to those for traditional restaurants. The rules are detailed on the public service website and cover the following points:
Premises, materials ...
6 Positioning the players
6.1 Positioning the players
Source: ****
- Prêt à manger
- Côme
- McDonald’s France
- Subway France
- KFC France
- Bertrand Groupe
- Le Kiosque à Pizza
- Starbucks Coffee France
- Starbucks Coffee
- Exki
- Bioburger
- Chicken Street
- Domino's Pizza
- Eat Salad
- Five pizza
- Fresh Burritos
- King Marcel
- Mezzo Di pasta
- Pitaya (Bertrand Groupe)
- Roomies Burger
List of charts
- Global fast good market
- Size of the traditional foodservice market
- The fast-food market
- Better eating" through products consumed
- Breakdown of Covid-19 effects by job type
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Latest news
KFC gains ground in France - 22/03/2024
- 40 additional franchised restaurants in 2023
- 363 establishments by early 2024
- Market share of 8.3% in 2023, compared with 7.8% in 2021 and 2022, and 6.9% in 2019, for the fast-food burger segment as a whole, including chains and independents.
- last year, sales on a like-for-like basis rose by 4.4% to 850 million euros
Subway relies on a master franchisee to double its size in France - 20/03/2024
- - Roark Capital acquires Subway
- - Master franchise agreement with McWin Restaurant Fund, an investment fund advised by McWin Capital Partners.
- - The announced partnership covers France, Luxembourg, Belgium and the Czech Republic.
- - The partnership includes some 400 existing restaurants, including around 375 in France.
- - Around 600 new restaurants are planned over the next decade.
- - The aim is to more than double Subway's size in France and Luxembourg, and strengthen its presence in Belgium and the Czech Republic.
- - The agreement provides for the possibility of McWin subsidiaries entering into further master franchise agreements.
- - McWin had already acquired a majority stake in Big Mamma in September, and is now rolling out Burger King in Germany and Poland.
- - The digitalization of the chain is underway, notably with the deployment of ordering terminals.
- - Subway is present in around 100 countries, with nearly 37,000 restaurants.
- - There are plans to double the number of restaurants in the EMEA region (Europe, Middle East and Africa)
How KFC made its mark on the French fast-food scene by focusing on chicken - 31/10/2023
Burger King, which has just opened its 500th restaurant
KFC, the American chain specializing in fried chicken prepared on site, opens its 350th location this Tuesday
The chain has gone from 300 to 350 restaurants in less than a year and a half,
In 2022, opening of 25 restaurants. 26 in 2023
KFC, owned by American Yum! Brands (Pizza Hut, Taco Bell...)
Introduced in 1991, the chain counted just 11 restaurants in 2001. By 2010, it had grown to 120
At KFC, chicken accounts for 95.4% of orders
740 million euros in sales last year
KFC is now one of the top three fast-food chains in France, behind McDonald's (over 1,500 restaurants) and Burger King.
In 2017, KFC chose to rely exclusively on franchising. That year, 42 company-owned restaurants were taken over by Polish giant AmRest, its biggest franchisee with 70 restaurants.
The three largest franchisees (AmRest, ProNoïa and Groupe Heude) now manage 120 KFC restaurants in France
"A code-breaking challenger": how Burger King makes life difficult for McDonald's - 30/10/2023
The McDonald's challenger has just passed the 500-restaurant mark, half of which are former Quick restaurants.in 1980,Burger Kingarrived with great fanfareby 1997, however, it had just 39 locationsand McDonald's takes over two-thirds of the business,in late 2012:a few days before Christmas, the brand reappeared at Marseille-Marignane airport. After a fifteen-year absencethis new restaurant is a test run, launched under a franchise agreement with Italy's Autogrill, which specializes in airport and freeway catering.olivier Bertrand is already a successful entrepreneur in the restaurant business, at the helm of numerous chains (Lipp, Volfoni, Au Bureau, Café Leffe, Bert's, Angelina...). at the time, he was also Quick's first franchisee, and a disgruntled one at that.today, after numerous acquisitions (Groupe Flo, Léon de Bruxelles, Pitaya...), Quick has sales of 3 billion euros.between 2016 and 2021, around 250 Quick restaurants will have disappeared from the landscape, transformed into Burger King.Burger King belonged to the Diageo conglomerate. It was a sub-subsidiary of its Géant Vert subsidiary.since 2010, Burger King has been owned by the 3G investment fund,in a burger chain market worth over 8 billion euros (+18% by 2019), there's room for everyone. With over 1,500 restaurants, McDonald's remains the market leader,we expect between 50 and 70 openings a yearsince 2013, McDo has opened nearly 300 restaurants in FranceSince 2010, Burger King has been owned by the 3G investment fund, which has relaunched international development through master franchising. With the Olivier Bertrand Group, France has become its new showcase: the brand's second-largest market after the United States,
Groupe Bertrand prepares its next offensive - 21/07/2023
- Groupe Bertrand sales: 2.7 billion euros in 2022 (compared with around 2 billion in 2019).
- Groupe Bertrand is France's leading independent restaurant operator, and number two in the sector behind McDonald's.
- Groupe Bertrand comprises two distinct divisions: Bertrand Franchise and Bertrand Hospitality.
- The group's brands include : Burger King, Léon, Au Bureau, Hippopotamus, etc.
- Groupe Bertrand owns 40% of Burger King, with the remainder held by the Bridgepoint investment fund.
- The group plans to open 120 to 130 new establishments a year in France.
- Estimated sales for 2023 are €3 billion.
- Groupe Bertrand also owns Nespresso boutiques, Maison Plisson (which sells fresh produce and delicatessen products), and an agricultural estate in Nonville (which produces organic fruit and vegetables).
Pizza vending machines at Domino's - 12/05/2023
- Test pizza vending machines in Gennevilliers and Lyon, with a third in Lille in two weeks's time.
- Domino's goal: to install 100 vending machines by the end of the year and 200 by June 2024.
- In September, the number of Domino's outlets in France should pass the 500 mark.
- Sales in France in 2022: €310 million, compared with €283.1 million in 2019.
- Launch of a range of Italian-style ice creams and shakes in selected stores.
- Medium pizzas priced at 7.99 euros on "Crazy Tuesdays" and "Crazy Thursdays". Some outlets charge this rate on an additional day.
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