The foodcourt market - France

1.2 The French market

By ****, there will be around ** foodcourts in France, including a number of new projects launched during the year. These foodcourts attract a varied clientele, from students to workers to families. The foodcourt concept, which enables people to eat on the go while enjoying a varied culinary offer, meets a growing demand ...

2.1 Restaurant habits and characteristics

Out-of-home consumption

According to a FranceAgriMer study, in May ****, **% of consumers say they have ế visited a restaurant in the last * months. Of these, **% are women, and **% have no children. Nearly **% are between ** and ** years old. Furthermore, two-thirds of out-of-home meal consumers live in the center or outskirts of a city.

Age ...

2.2 Consumer desires corresponding to the food court offer

There are many reasons for the success of food courts, which offer a wide variety of dishes in a sophisticated atmosphere. On the demand side, consumers are attracted to these concepts because they satisfy their desire to discover new things, enjoy a certain freedom (***) and live an experience. Food court managers ...

2.3 Food courts as a response to diets

The current trend in foodservice consumption is both responsible and reasoned. Responsible consumption is characterized by a growing desire for transparency, locality and respect for the environment. This trend is reflected in the growing popularity of organic products in supermarkets and restaurants. At the same time, reasoned consumption is on the ...

3.1 The recurring presence of common factors among foodcourts

Although the structure of the foodcourt market can vary depending on a number of factors, including market size, geographic location, local food trends, consumer preferences and competition between vendors. We generally find a few common elements between different establishments:

Location: Foodcourts are often located in shopping areas, malls, railway stations, airports, ...

3.2 More than a culinary experience

Recent crises have influenced consumer behavior. Consumers have become more cautious and frugal in their purchases, due to economic uncertainty. They tend to save more and look for bargains online, which will have an impact on sales in physical stores in the future. What's more, consumer satisfaction no longer depends solely ...

3.3 Foodcourts: a catalyst for shopping center traffic

Customers' shopping habits have evolved considerably, with a reduction in their circulation perimeter, a growing aversion to standardized retailing, a greater understanding of how to optimize their shopping experience, and a preference for unique, memorable shopping experiences aligned with their values.a growing understanding of how to optimize their shopping experience, ...

3.4 Two market leaders with different strategies

Biltoki's centrally-located halles bring a new dynamic to neighborhood life, offering local shops of unrivalled quality. By bringing together the best local independent craftsmen, they create halls that all residents can make their own. Designed as platforms dedicated to local gastronomy, they are open and accessible to all: schools, businesses, associations, ...

4.1 The variety of Food court offerings

First of all, it's important to distinguish between the different "food court" formats that exist. Indeed, the terms "food court" and "food hall" can be confusing for some people, as they are often used interchangeably, even though their concepts are different.

A food court is a commercial space that brings together ...

4.2 The forces at work

zSince **** and the premiere of a food court in Paris, and the successive openings of the first food courts in major provincial cities such as Marseille, Lyon and Lille, establishments have begun to expand in smaller towns. Indeed, the first food courts in Nantes, Avignon and Toulon opened between **** and ****. However, ...

4.3 A wide price range

The restaurant industry uses a variety of price positioning strategies based on the socio-demographic criteria of its clientele. The prices charged by restaurants are often adapted to the purchasing power of their clientele and their level of expectations. Upscale restaurants, for example, target a wealthy clientele and charge high prices to ...

5.1 Hygiene and drinking

The bpifrance website describes how fast-food establishments can be either artisanal or commercial in nature.

Hygiene and safety standards for commercial fast-food establishments are similar to those for traditional catering, and are detailed on the public service website. These standards cover several aspects such as :

premises equipment staff hygiene, drinking water ...

5.2 Payment by meal voucher

According to the Labor Codeany employer with more than ** employees is required to provide a catering service:

distribution of luncheon vouchers, setting up a company canteen, setting up an inter-company restaurant.

Since March ****, luncheon vouchers can only be used in supermarkets to buy sandwiches, fresh, frozen or canned ready-made meals, or ...

5.3 Waste management

Since ****, restaurants, school canteens and food shops that produce more than ** tonnes of waste per year have been required to set up a system for collecting, cleaning and storing reusable crockery. Establishments that fail to meet this obligation are liable to a fine of up to **,*** euros.

In addition, the Food ...

6.1 Segmentation

*Sales and number of restaurants are calculated without the openings planned for ****.

** La Grande Epicerie is not considered a leader, as the company generates most of its sales from food and delicatessen products.

• Biltoki
• Food Society
• La Felicità
• Food Traboule
• La Grande Épicerie de Paris
• Géraud Groupe