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Synthèse
The global contract catering market, which includes the preparation and distribution of meals in communities, businesses and public institutions, is experiencing a period of growth. Before 2020, the market was expected to grow at a CAGR of 5.5% between 2018 and 2023, reaching par 264 billion euros. Europe dominated the market, accounting for 33% of the contract catering market with a valuation of $68 billion.
In France, a significant player in the European market, the foodservice sector was on an upward trajectory, with 3.8 million meals served per day and a market boom across all customer categories, including education, retirement homes, businesses and medical institutions. However, the COVID-19 pandemic had a significant impact on the sector, with restrictive measures leading to an estimated weekly loss of 160 million meals, resulting in a drop in sales of 1.2 billion euros at the height of the crisis.
The French market is highly concentrated, dominated by leading companies such as Sodexo and Elior Group, which hold over 70% of market share. The impact of the pandemic has been significant, with a shift towards takeaway and delivery services as consumers adapt to closure measures, and a reorientation of restaurants towards high-quality, organic and locally produced offerings as part of their post-pandemic recovery strategy.
A growing appetite for foodservice in a dynamic market
The contract catering market in France is enjoying sustained growth, underpinned by a variety of demand factors across diversified customer segments. Education, retirement homes and social establishments, businesses and medical establishments make up the four main customer categories, which together account for 95% of group catering company sales.
In the education sector, there has been a marked increase in the number of students in all age groups, from elementary school to university. Over a 38-year period, the number of students has increased by around 10%, indicating a sustained and growing demand for foodservice. However, there is still room for growth, as the concession rate for catering within educational establishments stood at just over 40%.
If we consider retirement homes and other social institutions, the senior population (people aged 65 and over) shows a significant upward trajectory, with forecasts of a 20-25% increase by the middle of the 21st century. This demographic shift translates into a growing need for contract catering services, as these institutions seek to meet the dietary requirements of an increasing number of residents.
Corporate demand, which also includes administrative entities such as prisons and the military, is not to be overlooked. With the prison population growing by around 0.8% each year, and armed forces personnel increasing by around 0.7% a year in recent years, demand for catering services in this segment is also growing.
The healthcare sector also contributes to demand, as the constant need for nutritious meals in hospitals and clinics supports the contract catering market. Unlike other sectors, the healthcare segment represents a growth opportunity due to lower concession rates for foodservice.
In addition, catering services linked to transport, in connection with the continuing increase in rail and air travel, are emerging as another promising sector. New consumer habits are also shaping the market.
The rise of snacking options and meal delivery services represent both potential threats and opportunities for innovation in the foodservice sphere. For example, the growing popularity of telecommuting and coworking, particularly in the wake of COVID-19, has begun to alter traditional demand for on-site catering services.
Overall, the French contract catering market showed positive year-on-year growth trends for all customer types. Thanks to increasing student numbers, a growing elderly population, the growing needs of businesses and healthcare establishments, and changing eating habits, the market is poised for sustained expansion. With billions of euros at stake and millions of meals served every day, the foodservice market is booming
An overview of the main market leaders
In the foodservice sector, a few giants stand out and exert considerable influence. These companies have established their prominence not only through their extensive geographic coverage, but also through the breadth of services designed to meet the needs of various segments, including corporate, education, healthcare and more. Let's take a closer look at the key players whose operational excellence and strategic agility have earned them leadership status in the foodservice market.
- Sodexo: Founded in Marseille, France, Sodexo has become a global leader in quality of life services. With activities that extend far beyond foodservices, Sodexo offers comprehensive services ranging from food and facilities management to benefits and rewards. Its commitment to improving the daily quality of life for millions of people around the world has strengthened its position as a market leader and partner of choice for institutions seeking a complete range of service solutions.
- Groupe Elior: As a heavyweight in the foodservice sector, the Paris-based Elior Group has secured its place among the world's leaders. With a strong presence in many countries, Elior prides itself on culinary innovation and a commitment to providing a diverse range of foodservices. Elior's commitment to meeting the unique needs of different sectors - from education to healthcare - has made it a formidable presence in the foodservice industry.
- Compass Group: Hailing from the UK, Compass Group is a multinational foodservice company that has taken the sector by storm. Renowned for delivering superior dining experiences, Compass Group has carved out a significant market share by offering bespoke catering solutions across a range of sectors, including corporate, education, healthcare, sports and leisure. Its ability to tailor its services to the precise needs of its customers has made it a key leader in the contract catering sector.
These market leaders play a central role in the dynamics of the foodservice sector. With their focus on quality, innovative services and relentless pursuit of customer satisfaction, they not only serve millions of meals worldwide, but also play an important role in the evolution of the sector. Whether through mergers and acquisitions or organic growth, these companies continue to redefine the foodservice landscape, setting standards to which others aspire.
à la compréhension de ce marché
Détail du contenu
Informations
- Nombre de pages : 30 pages
- Format : Version digitale et PDF
- Dernière mise à jour : 23/08/2022
Sommaire et extraits
1 Market overview
1.1 Introduction and scope of study
Collective catering is an industry that prepares and distributes meals within communities, companies or public institutions. It differs from commercial catering in that its moderate prices are partly paid for by the employer and not entirely by the customer. The industrialists in the sector are the producers and suppliers of meals, and possibly of labour. [ Collective catering ]
Inaugurated in 1934, the collective catering service in France was set up at the Banque de France. Since then, 3.8 million meals have been served every day in France by collective catering companies [...] NTS ]
The market is divided into two main types of CRS management: direct management on the one hand, where the client organisation manages the catering, the teams, etc., and concessionary management on the other hand, where a service provider provides the services mentioned above. INSEE]. Our study will therefore focus on this last segment
Insured by French leaders in the field, the contract catering market is extremely concentrated, with three companies sharing 75% of the sector's shares. Regulations imposed on nutritional quality and food hygiene, as well as new eating habits govern the market. [ Themavision ]
1.2 Europe, the leading market for contract catering
The global market for contract catering is in full bloom; between **** and **** the market is expected to grow at a CAGR of *.*% to reach €*** billion.
The main players in this market are relativel few in number, and include Compass Group (***). [***]
Market outlook: Sales in billions of euros ****-**** Source: ****
Additionally, as ...
1.3 A domestic market in growth
Contract catering activities in France are labelled under NAF **.** "Other Food Services" established by INSEE; catering as a whole is included here (***).
In ****, the total catering market was valued at above €** billion. Moreover, SNRC states that in ****, *.* million meals were served per day, and ***,*** hours of training were made in ...
1.4 COVID-19's impact on the contract catering market
Measures affecting the restaurant sector
The main measures related to the epidemic that paralysed the catering sector were established by the decree of ** March ****, which prohibited the reception of the public for several categories of activities, including "restaurants and public houses". Catering (***) were touched upon these measures.
Restaurants were allowed to ...
2 Demand Analysis
2.1 Four major client families
The National Union of Contract Caterers (***) categorises the client scope into four major categories:
Education: from small classes to Universities Retirement homes and social institutions Corporate: businesses and administrations, generally public Medical: hospitals and other health care institutions
These four market players represented **% of the turnover of contract catering companies in ...
2.2 Demand analysis by customer type
Education
The student population, of all ages and all levels, increased by *.**% in ** years, from **.** million in **** to **.** million in **** (***). The margins for growth are still significant, with a concession rate of a mere **% in ****. [***]
School enrolment France, ****-****, in '*** people Source: INSEE
Retirement homes and social institutions
At ...
2.3 New ways of eating out
Snacking
Other out-of-home catering circuits are being developed near or within establishments that are customers of Contract Catering Services. This is notably the case for snack offers that appeal for their simplicity and affordability. Many companies thus have their own snacking areas, a trend that collective catering leaders are integrating into ...
3 Market structure
3.1 Market concentration is high
Contract catering services are run by three major players in the French market. Elior Group, Sodexo France and Compass together hold a market share of more than **% in France, measured through sales. The first two are French in origin and are now among the world leaders in contract catering, notably through ...
3.2 Domestic market dominated by local players
French companies dominate the market, with Sodexo and Elior being national. Below the distribution of meals sold is depicted.
Ranking of the top ** SRCs (***) by number of meals France, ****, in million meals Source : Néorestauration (***)estimates based on group turnover data and the average for the sector no. of meals/ ...
3.3 Distribution
The clear majority of collective catering meals are delivered to the client. This is the essence of the service's value add. In ****, **% of caterers operated under licensed collective catering, whilst **% were directly managed.
Sales by distribution channel for out-of-home catering, measured in volume France, ****, in % Source: ****
3.4 Les spécificités des acteurs de la restauration collective dans les transports
Les acteurs de la restauration aérienne et ferroviaire sont des acteurs bien distincts du reste du marché de la restauration collective. En effet, les plateaux-repas confectionnés sont livrés en l'état et consommés sur des lieux différents du lieu de préparation, à la différence des ...
4 Analysis of the offer
4.1 Service lines by target clientele
The major groups in the sector develop their solutions according to the type of customers they target, offering a varied range of meals for companies, and educational and health establishments. All the information in this section is taken directly from the websites of the main playersnamely Elior Group , Sodexo France and ...
4.2 Bio products are on the rise in the catering industry
In ****, **% of collective catering establishments declared offering organic products, *% more than at the end of ****. Moreover, of these companies, **% are private and **% are public structures. [***]
Gazette-santé-social states that the bio products served in the contract catering are **% from France, and **% origine régional.
Share of catering establishments that have introduced ...
4.3 Cost index
In ****, the average price of a meal in a collective restaurant was *.**€ The client pays the part not covered by his or her community or by his or her employer. [***]
Also in ****, the average price of a starter, main course and dessert in CROUS student restaurants was *.**€ on average. The city ...
5 Regulation
5.1 Current regulation
France's regulation regarding collective catering falls under the food paradigm. An overview can be found here, and is summarised below:
Food hygiene standards
Regulation (***) No ***/**** touches on the hygiene of foodstuffs.
Decree n°****-**** of ** September **** The Commission is also responsible for the implementation of Article L. ***-* of the Consumer ...
6 Positioning of the players
6.1 Company segmentation
- Compass Group France
- API Restauration
- Dupont Restauration
- Restalliance
- Bolk
- Sodexo Uk Limited (Sodexo)
- Elior Ristorazione S.p.a
- Sogeres
- Arpège Restaurants (Elior Groupe)
- Ansamble (Elior Groupe)
- Restau'co
- Bertrand Groupe
- Scolarest (Compass group)
- Vitalrest
- Mille et un repas
- L'Alsacienne de Restauration
- Restauval
- MRS (WSH group)
- Serenest
- Armor Cuisine (Dupont Restauration Groupe)
- Bourgogne Repas
- Restoria (Unigrains)
- Refectory (Carrefour Groupe)
- Restauria
- Elior Groupe
Liste des graphiques
- Répartition géographique du marché de la restauration collective
- Taille de marché de la restauration collective
- Chiffre d'affaires et croissance annuelle de la restauration collective
- Répartition du chiffre d'affaires de la restauration
- Répartition des marchés-clients de la restauration collective
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Dernières actualités
Elior inaugure l'ère Derichebourg en réduisant sa perte - 23/11/2023
- Le 18 avril, le spécialiste du recyclage Derichebourg a pris le contrôle (48,4 %) du géant de la restauration collective Elior et lui a apporté des activités de son pôle multiservices DMS.
- Daniel Derichebourg est devenu le PDG d'Elior Group
- Elior Group a réduit sa perte nette à 93 millions d'euros (contre 427 millions sur l'exercice précédent), et a vu son chiffre d'affaires annuel progresser de 11,2 % à 5,22 milliards d'euros
- Elior Services est axées sur la propreté, l'accueil, la conciergerie et les espaces verts, et DMS est tournées vers l'efficacité énergétique, la sécurité, l'intérim et la sous-traitance aéronautique.
- Elior services compte 21.000 salariés dans le monde, DMS 37.000 (dont 25.000 en France).
- Elior restauration collective emploie 86.000 collaborateurs et réalise 80% du chiffre d'affaires d'Elior
- Le groupe Eliora maintenant présent deux piliers - restauration collective et multiservices - qui pèsent chacun environ 1,5 milliard en France
Restoria : double audit RSE et Société à mission - 17/11/2023
- Restoria est une société indépendante de restauration collective basée à Angers
- Cette entreprise possède le statut de société à mission et la labellisation Lucie 26000 depuis 2013
- Restoria emploie 900 personnes
- Le chiffre d'affaires s'élève à 55 millions d'euros
- Restoria est soumise à la loi Egalim qui exige 50% de produits durables et 20% de bio dans ses fournitures
- Restoria atteint 11% de produits bio dans son approvisionnement.
Restauration d'entreprise : comment Refectory tente de développer son modèle | Restauration d'entreprise : le modèle de Refectory - 13/11/2023
- Refectory a été créée il y a huit ans à Marcq-en-Baroeul, près de Lille
- Le prix des repas proposés tourne autour de dix euros, et sont livrés gratuitement aux salariés des entreprises
- Carrefour a acquis 60 % du capital de Refectory en 2020
- L'entreprise est actuellement déployée dans 18 agglomérations en France
- Elle compte une flotte de 300 camionnettes pour les livraisons
- Refectory travaille avec plus de 10.000 entreprises
- La société possède 21 entrepôts de préparation en France
- Refectory compte 550 salariés dont 300 préparateurs livreurs, tous en CDI
- L'entreprise vise un chiffre d'affaires de 100 millions d'euros en moins de cinq ans
- Refectory fournit entre 25 et 30.000 repas par jour, soit plus du double qu'en 2020
- Refectory a ouvert sa propre cuisine en Belgique, qui approvisionne aussi la France.
Restauration collective Sodexo poursuit la transformation de son modèle économique - 26/10/2023
- Taux de fidélisation client chez Sodexo: 95,2%
- Croissance du chiffre d'affaires pour l'exercice 2023: +11,6%
- Chiffre d'affaires de Sodexo en 2023: 22,6 milliards d'euros
- Chiffre d'affaires de l'activité titres-restaurant Pluxee : +26,9% à 1 milliard d'euros
- Résultat net de Pluxee: 234 millions d'euros
- Résultat net pour toutes les autres activités Sodexo: 560 millions d'euros
- Pourcentage du capital du groupe contrôlé par la holding familiale Bellon SA: plus de 40%
- Les États-Unis représentent 46% du chiffre d'affaires des services de Sodexo sur site.
Groupe Bertrand prépare ses prochaines offensives - 21/07/2023
- Chiffre d'affaires du Groupe Bertrand : 2,7 milliards d'euros en 2022 (contre environ 2 milliards en 2019).
- Le Groupe Bertrand est le premier acteur français indépendant de restauration et numéro deux du secteur derrière McDonald's.
- Le Groupe Bertrand comporte deux pôles distincts : Bertrand Franchise et Bertrand Hospitality.
- Les enseignes du groupe incluent : Burger King, Léon, Au Bureau, Hippopotamus, etc.
- Le Groupe Bertrand détient 40 % de Burger King, le reste étant détenue par le fonds d'investissement Bridgepoint.
- Le groupe prévoit d'ouvrir 120 à 130 nouveaux établissements par an en France.
- Le chiffre d'affaires estimé pour 2023 est de 3 milliards d'euros.
- Le Groupe Bertrand possède également des boutiques Nespresso, Maison Plisson (qui vend des produits frais et de l'épicerie fine), et un domaine agricole à Nonville (qui produit des fruits et légumes bio).
Sodexo BRS : transformation de l'expérience client - 02/06/2023
- Sodexo BRS (Benefits & Rewards Services) s'appuie sur Genesys Cloud CX et Salesforce Service Cloud pour harmoniser sa stratégie de service client
- Présence de Sodexo BRS dans 31 pays.
- 36 millions de bénéficiaires des services de Sodexo BRS.
- 500 000 entreprises et organisations publiques clientes.
- 1,7 million de marchands partenaires.
- Plus de 1 500 agents de service client répartis dans les différents pays.
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