Structure of french food service sector

Résumé du document

France has a large and highly fragmented food service sector with many small to medium-sized players. During 2005, the French HRI food service sector served approximately 9,121 meals. Sales reached 72.93 billion Euros. The General food service sector picked up in 2005 after experiencing an almost flat 2004. There are growing signs of a recovery, particularly in commercial catering where the catering chains and groups posted a solid performance after a lean period two years ago. At the same time, social food services for businesses and schools struggled, whereas the healthcare and retirement home sectors offered the greatest potential.

Extraits

[...] During 2005, the French HRI food service sector served approximatively 9,121 meals. Sales reached 72,93 billions euros. General food service sector picked up in 2005 after experiencing an almost flat 2004. There are growing signes of a recovery, particularly in commercial catering where catering chains and groups posted a solid performance after a lean perido two years previously. At the same time, social food serivces for businesses and schools struggled, whereas the healthcare and retirement home sectors offered the greatest potential. [...]

[...] suppliers are in off-season and extended-season sales, and years of short French fruit crops. France is one of the most important markets for U.S. grapefruit (mostly from Florida), valued at 23 million Euros million) in 2004, representing a commanding 35 percent of total French imports. France also imports apples and pears (in short crop years). There is also a niche market for berries, cherries and tangerines. In 2004, U.S. fresh fruit exports to France were valued at 26 million Euros million). The snack and nut product niche market is important for U.S. [...]

[...] Also, US customs don't allowed export of some products or require differents formalities to do so. E.g for the meat and poultry exportation from USA to France: Products Harmonized by the European Union Fresh/frozen red meat and poultry, meat and poultry products, game meat, products for pet food manufacture and pharmaceutical processing, ships' stores, and certain other products intended for export to countries which are members of the European Union must follow the "European Union Requirements" found elsewhere in the FSIS Export Library. [...]

[...] The use of foreign names is forbidden in place of existing equivalent French terms. However, the following are authorized: chorizo, couscous, gin, merguez, paella, salami, vodka, aquavit, Gorgonzola and whiskey. It is prohibited to imply that a food has certain properties when all similar products would possess these same properties. French regulations severely limit superlatives in food labeling. For example superlatives such as cannot be used on labels to describe a food product. The use of the word “natural” may be permitted depending upon its location on the label and the product. [...]

[...] In 2005, this sector's total sales were 16.5 billion Euros 20.4 billion) with 4.3 billion meals served. The food service market today is comprised of the following segments: Structure of Food Service Market (Estimated Sales of $ 69.2 billion) Fast food, cafeterias, cafes 16% billion) and brasseries Traditional restaurants, in- 60% billion) cluding chains Institutional catering 24% 16.7 billion) The food service sector is supplied by both domestic and imported products. The table below shows the value of the food service sector. [...]