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MARKET SUMMARY

1.1 Definition

A "food-truck", or restaurant truck is a vehicle equipped to prepare food.

Food trucks first appeared in the United States shortly before the 20th century, before landing in France thanks to the American Kristin Frederick who launched the first food-truck in the country in 2011 , The Smoking Truck.

In France, the number of site requests is always very high . The concept remains attractive for many entrepreneurs, but the barriers to entry are significant, in particular concerning the acceptance of the request by the town hall or the ideal location search not to mention the seasonality of demand that sets the pace of the market. Many food-trucks also have to stop their activity due to a lack of profitable business model.

The development of these restaurant trucks is part of the street-food trend which consists of eating more and more outside (food-trucks, street vendors, stands, etc.) by ordering takeaway meals for generally lower prices than those in restaurants.

Today, food trucks offer a wide range of products (local, foreign, organic cuisine, etc.) and in most cases are positioned in a specific type of kitchen to stand out .

DEMAND ANALYSIS

MARKET STRUCTURE

ANALYSIS OF THE OFFER

RULES AND REGULATIONS

POSITIONING OF THE ACTORS

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in 40 pages
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Analysts

chargé d'études économiques, Xerfi

Hugo Schott

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Associate Consultant

Mathieu Luinaud

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PhD Industrial transformations

Robin Charbonnier

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Analyst

Pierre Doussau

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President Ross Alumni Club France

Arnaud Walter

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Analyste de marché chez Businesscoot

Amaury de Balincourt

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Consultant

Pierrick Cudonnec

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Project Finance Analyst, Consulting

Maelle Vitry

Etudiante en Double-Diplôme Ingénieur-Manager Centrale

Héloise Fruchard

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EDHEC

Imane Essadiq

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Auditeur

Vincent Defrenet

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Eva-Garance Tison

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Market Research Analyst

Michela Grimaldi

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Market Research Analyst @Businesscoot

Azelie Prigent

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Cantiane Gueguen

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Consultant

Jules Decour

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Alexia Vacheron

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Emil Ohlsson

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Anna Oeser

Anna Oeser

Gabriel Salvitti

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