Summary of our market study

The foodcourt market has experienced significant growth and evolution, reflecting the consumer trends and preferences that have emerged from recent crises. By 2023, there will be around 60 foodcourts in France, with a notable spike in openings in 2021, attributing 18 new establishments, suggesting a demand for diverse, fast-casual dining options. These venues bring together a mix of cuisines and experiences, aiming to appeal to a broad clientele including students, office workers and families, with a particular focus on the local market.s and families, with price ranges ($12 to $40 for lunch) catering to different socio-economic demographics.

Foodcourts have become strategic elements of shopping centers, attracting customers and offering unique dining and entertainment experiences. They have adapted to digital platforms, with establishments such as La Felicità having a strong social media presence. The market reflects a competitive landscape, with vendors differentiating themselves on factors such as food quality, price and speed of service. New hygiene and waste regulations, as well as the acceptance of luncheon vouchers and the management of liquor licenses, further define operational standards.

Despite an expected annual growth rate of 2% between 2022 and 2027 in the wider foodservice sector, foodcourts have had to adapt to trends in consumer behavior that favor unique, memorable experiences over culinary excellence. Thanks to these adaptations and an increasingly experiential approach, the market size will reach around 380 million euros in annual sales by 2023. Foodcourts cater to a wide range of tastes and culinary preferences, with some establishments collaborating with renowned chefs to offer high-end experiences, positioning themselves as innovative, community centers for dining and social engagement.

Catering to diverse tastes: The growing popularity of Food Courts

A modern crucible of culinary experiences, food courts have become a gastronomic destination for those seeking to satisfy their diverse palates. With a clientele ranging from students to professionals, from singles to families, these establishments have responded to growing consumer demand for fast, affordable and diverse dining. Food courts have recognized and responded to the shift in consumer behavior towards frugality in a context of economic uncertainty.

Despite this, the average bill for a meal in these eateries has remained in line with traditional restaurant standards, averaging 24 to 25 euros per person in recent times. This shows that while consumers are looking for value for money, they are not compromising on their dining experience. In terms of capacity, most food courts offer shared seating between different restaurants, with an average of around 40 seats per establishment. Given that some 500 restaurants operate in these food courts, and that the establishments are generally open every day for lunch and dinner, the annual expenditure by the French on meals in food courts has been estimated at around 350-360 million euros. What's more, representing an opportunity to create memorable experiences, food courts have become more than just a place to eat, they've become cultural hubs. By leveraging social media, they have created "Instagrammable" spaces and communities around their brands, boosting their popularity and footfall.

Dissecting restaurant habits and characteristics, studies have shown that almost 88% of consumers have visited a restaurant in the last six months, with a significant proportion of women and people without children. Interestingly, around 40% of these consumers are in the 35 to 54 age bracket, and the majority live in or near urban centers. When it comes to consumer desires, food courts have hit the nail on the head, offering an enriching experience that satisfies customers' cravings for novelty, flexibility and general ambience. According to one study, over 60% of consumers visit restaurants to indulge, connect and have a good time, reinforcing the success of food courts, which offer a plethora of cuisines, transparency in preparation and a unique gastronomic signature.

Navigating the competitive landscape of France's food courts: the main players and their specific features

As we explore the dynamic food court market in France, we come across several major players who have managed to capture the essence of this dining concept and have become key competitors in the industry. Each of these entities has developed its own approach to conquering the palates and hearts of the French population, which is both curious about gastronomy and socially committed.

  • Food Society Paris: A recent entry on the Parisian gastronomic scene, Food Society Paris stands out as a heavyweight with its massive 5,000 m² space hosting around 35 restaurants. Known for its variety and scale, it serves as a culinary hub where customers can savor flavors from around the world and enjoy an atmosphere that celebrates food as an integral part of social interaction.
  • La Felicità: Under the aegis of the Big Mamma group, La Felicità has become an Instagram sensation with over 300,000 followers. This food and cultural haven in the heart of Paris brings together an eclectic mix of cuisines, complemented by an aesthetic design that makes it a "must-visit" among food courts. The magnetic engagement of its community through social media has positioned it as a market leader.
  • Eataly Paris: Combining the style of Italian markets with Parisian chic, Eataly has inaugurated a unique concept that combines retail with catering. This establishment allows customers to buy high-quality Italian ingredients and enjoy freshly prepared dishes, giving them a taste of Italy in the heart of Paris.
  • Les Halles de Bacalan - Bordeaux: This regional player offers a local experience with an emphasis on community and proximity. Located in Bordeaux, it has become a community space that not only offers local cuisine, but also fosters connections between its visitors thanks to its intimate setting.
  • Heat - Lyon: Heat is an example of food court innovation in a small but dynamic format. Located in Lyon, this 600 m² space, which includes 4 restaurants, offers a warm atmosphere where diners can indulge in a range of cuisines in a more intimate environment.
  • Galeries Lafayette Gourmet and Le Printemps du Goût: These two establishments draw on their brand's historic reputation in the retail sector to offer upscale dining spaces. These Parisian institutions attract customers looking for a fusion of luxury shopping and gourmet dining, all under one opulent roof.
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Summary and extracts

1 Market overview

1.1 Definition and scope of the study

Food courts, also known as catering courts, are indoor or outdoor commercial spaces that bring together several food vendors under one roof. These spaces offer a wide variety of dishes and cuisines to a wide range of customers, from harried office workers to families looking for a different culinary experience. Food courts have become an increasingly popular choice for people looking for fast, affordable dining options.

The food court concept originated in the USA and Asia, and was introduced to Europe in the early 2010s. Initially, these spaces were primarily intended to feed large numbers of people quickly and generate a high volume of orders, rather than offer a variety of fast food. However, beyond simply consuming food, Food Courts have become convivial places to meet up with friends and enjoy cultural activities, whether to eat, have a drink, listen to music, watch a show or be entertained. Customers have the freedom to move around, eat standing up or sitting down, share a dish, and so on.

Food Courts have been popularized in Europe by concepts such as Time Out Market in Lisbon, Eataly in Italy and Dinerama in London. Currently, Europe's largest Food Court is due to open in Paris at the end of 2022, with around 35 counters, restaurants and bars - a record in the sector. Initially, they were set up in high-traffic areas such as shopping malls, railway stations and airports. In France, however, many have decided to set up on former industrial wastelands or in city-center Halles.

With over 60 food courts throughout France, including some 30 new openings in the last three years, France is a prime destination for the development of these establishments.

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 Demand analysis

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 Market structure

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 Offer analysis

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 Regulations

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 Positioning the players

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

List of charts presented in this market study

  • Number of Food Court openings
  • Size of the global food court market
  • Forecast growth in food court sales
  • Size of the short food market by selected method
  • Age of CHD consumers
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Latest news

The Géraud Group opens the Halle du Marché at Strasbourg railway station - 08/10/2023
  • Year Géraud was founded: 1880
  • Number of markets and halls under concession by Géraud: over 500 in France and the UK
  • European market leader
  • Estimated total number of markets in France: nearly 5,000 of significant size
  • Number of food halls in France: nearly 1,000, of which 20% are privately managed
  • Weight of private management in terms of value: 30% to 35
  • Géraud has become a manager of commercial sites, particularly in terms of retailer recruitment, merchandising and site animation.
  • It is also able to take charge of the investments needed to adapt the sites.
The Géraud Group opens the Halle de Strasbourg. - 18/04/2023
  • Group founded in 1880
  • More than 500 markets and halls under concession in France and the UK
  • European market leader
  • French sector: nearly 5,000 major markets
  • Around 1,000 food halls in France
  • 20% of market halls under private management (value weighting of 30% to 35%)
  • Head-on competition with supermarkets since the 1960s
Strasbourg's Marché Gare market hall, the latest opening for the Géraud Group - 17/11/2022
  • Founded in 1880
  • 500 markets and halls under concession in France and the UK
  • Estimated sector in France: some 5,000 major markets and 1,000 food halls
  • 20% privately managed (30% to 35% by value)
Biltoki inaugurates its seventh hall - 30/03/2022
  • Seventh Biltoki food hall to open in Issy-les-Moulineaux
  • Biltoki specializes in the opening and management of food halls
  • At the end of 2021, Biltoki plans to open another hall in Rouen, and is scheduled to open one in Angers in 2023.
  • The company will generate sales of €35 million in 2021.
  • It employs 65 people.

Companies quoted in this study

This study contains a complete overview of the companies in the market, with the latest figures and news for each company. :

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

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