Summary

In light of people's hectic schedules and the increasing prevalence of e-commerce platforms, the demand for cloud kitchens is anticipated to rise in France. The need for cloud kitchens has risen as a result of the emergence of online meal delivery services like Uber Eats, Deliveroo, Just Eat, and Glovo. In 2022, people frequently ordered pizza and hamburgers from cloud kitchens all throughout the nation. These well-liked menu items are roughly half as expensive as the typical order. The rise in popularity of fast food has led French chains of quick service restaurants (QSRs) to diversify their menu offerings. With more than 1500, 450, 430, and 400 locations each, McDonald's, Burger King, Domino's, and Subway are among the top QSR chains in the US. Due to increased demand, popular fast-food staples including burgers, pizzas, cheesecake, and baguettes have seen expansion in both QSRs and cloud kitchens. The 19th century brought further refinement and innovation to French cuisine with the contributions of chefs like Auguste Escoffier, who standardised culinary techniques and codified the "brigade de cuisine" system used in professional kitchens. This period solidified France's reputation as a culinary powerhouse. The 20th century witnessed the expansion of French culinary influence worldwide. French cuisine became synonymous with sophistication and elegance. The advent of Michelin restaurant guides in the early 20th century further promoted the country's fine dining culture, awarding stars to exceptional establishments.

According to the research report "France Food Service Market Overview, 2028," published by Bonafide Research, the France Food Service market was valued at more than USD 80 billion in 2022. France enjoys an unparalleled culinary reputation globally. French cuisine is highly regarded for its sophistication, diversity, and commitment to culinary traditions. This reputation attracts food enthusiasts, tourists, and investors, contributing to market growth. Dining is a fundamental part of French culture. It is customary for people to gather for meals, and dining out is a common social activity. The strong dining culture provides a stable customer base for the food service industry. France is the world's most visited country, with millions of tourists arriving each year. Tourists often seek authentic French dining experiences, boosting the demand for restaurants, cafés, and bistros. France's regional diversity in cuisine is a driving force behind the industry's growth. Each region offers unique culinary specialties, fostering a sense of pride and curiosity among locals and visitors alike. France is a major wine-producing country, and wine is an integral part of the dining experience. The wine culture supports restaurants and wine bars, stimulating growth in both sectors. France's boulangeries (bakeries) and patisseries (pastry shops) are renowned worldwide. These establishments offer an array of bread, pastries, and desserts, contributing to the growth of the food service market. There is a growing emphasis on using locally sourced and seasonal ingredients in French cuisine. Many restaurants prioritise farm-to-table practices, promoting sustainability, and supporting local producers. French chefs and restaurateurs continue to innovate while preserving culinary traditions. They adapt to changing consumer preferences, introducing creative menu items and sustainable practices. The diversity of dining options, from casual brasseries to fine dining establishments, caters to a broad range of tastes and budgets, ensuring accessibility for various customer segments.

Based on the system, it is segmented into the conventional foodservice system, the centralised foodservice system, the ready-prepared foodservice system, and the assembly-serve foodservice system. Among them, the Assembly-Serve Foodservice System is a growing market. Assembly-serve setups are versatile and can cater to various dining occasions, from casual lunches to formal events. They can be adapted to different settings, including restaurants, hotels, event venues, and corporate cafeterias. Assembly serve systems offer a wide variety of menu items, allowing customers to choose from a range of dishes, sides, and desserts. This variety appeals to consumers who enjoy having multiple options when dining out. Customers can customise their meals by selecting specific items and portion sizes. This flexibility is particularly attractive to those with dietary restrictions, allergies, or specific preferences. Assembly-serve restaurants are known for providing relatively quick service, which caters to consumers seeking a fast dining experience during work breaks or on-the-go. Assembly service setups often provide family-friendly environments, making them suitable for family outings. Some offer children's play areas and special promotions for families.

According to the report, the sectors are segmented into commercial and non-commercial; among them, commercial are the leading market, French gastronomy has a long and celebrated history, and the commercial sector plays a significant role in preserving and promoting this tradition. French diners often seek out restaurants that offer classic and regional French dishes. Full-service and upscale restaurants are an integral part of French dining culture. These establishments offer fine dining experiences with elegant settings, extensive wine lists, and expertly crafted tasting menus. France is renowned for its wine culture, and commercial restaurants often provide extensive wine lists and expert sommelier services to complement their menus, enhancing the overall dining experience. France is a top global tourist destination, attracting visitors who seek to explore its culinary offerings. The commercial sector caters to the diverse dining preferences of both domestic and international tourists. France boasts historic and picturesque locations that are often home to commercial restaurants. These settings contribute to the overall dining experience, attracting customers seeking a memorable atmosphere.

In terms of service, they are segmented into full-service restaurants, quick-service restaurants, institutes, and others. In France, quick-service restaurants are the leading market. International QSR chains have a strong presence in France, introducing consumers to familiar brands and menu items. These chains often adapt their offerings to cater to local tastes and preferences. Some QSRs in France offer healthier menu items, such as salads, grilled options, and low-calorie choices, appealing to health-conscious consumers. QSRs in France have embraced technology, offering online ordering, mobile apps, and digital payment options. This tech-savvy approach enhances the overall customer experience. France has a culture of snacking, and QSRs are well-suited to offering quick snacks and smaller-sized meals between regular dining hours. Many QSRs provide family-friendly environments, play areas for children, and special promotions for families, making them suitable for family outings.

Considered in this report:
• Geography: France
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report:
• France Food Service market with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

By Sector
• Commercial
• Non- Commercial

By System
• Conventional Foodservice System
• Centralized Foodservice System
• Ready Prepared Foodservice System
• Assembly-Serve Foodservice System
By Type of Restaurant
• Full service restaurants
• Quick service restaurants
• Institutes
• Other

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources.

Intended audience:
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Food Service industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.

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