Foodservice in France

Date: December 1, 2010
Pages: 34
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US$ 350.00
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Publisher: MarketLine
Report type: Brief Review
Delivery: E-mail Delivery (PDF)
ID: F187DEFF5DEEN
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Foodservice in France
Foodservice in France industry profile is an essential resource for top-level data and analysis covering the Foodservice industry. It includes data on market size and segmentation, plus textual and graphical analysis of the key trends and competitive landscape, leading companies and demographic information.

Scope
  • Contains an executive summary and data on value, volume and/or segmentation
  • Provides textual analysis of Foodservice in France’s recent performance and future prospects
  • Incorporates in-depth five forces competitive environment analysis and scorecards
  • Includes a five-year forecast of Foodservice in France
  • The leading companies are profiled with supporting key financial metrics
  • Supported by the key macroeconomic and demographic data affecting the market
Highlights
  • Detailed information is included on market size, measured by value and/or volume
  • Five forces scorecards provide an accessible yet in depth view of the market’s competitive landscape
Why you should buy this report
  • Spot future trends and developments
  • Inform your business decisions
  • Add weight to presentations and marketing materials
  • Save time carrying out entry-level research
Market Definition

Foodservice is defined as the sale of food and drinks for immediate consumption either on the premises from which they were bought, or in designated eating areas shared with other foodservice operators, or in the case of takeaways transactions, freshly prepared food for immediate consumption. definition excludes sales through vending machines and is restricted to sales in specific foodservice channels (please see channel definitions below). All industry values are given in Operator Buying Prices, which is the amount spent by foodservice operators on the food and drink that they serve and not the amount the consumers spend on food and drinks (Operator Selling Prices - OSPs) in these channels. The difference is the mark up the foodservice operator adds in order to cover their other costs and generate a profit. This therefore values the industry in terms of the amount of money for which food and drinks manufacturers are competing. The industry is broken down in to four segments: Cafes & Restaurants, Fastfood, Cost and Other. Cafes & Restaurants includes Cafes, Pubs & Bars, Full Service Restaurants, Hotels and Retail locations; Fastfood includes Quick Service Restaurants, Takeaways, Street Vendors and Leisure Locations (cinemas, theatres etc.);. Other includes Nightclubs and sales on-board boats, planes, trains or coaches; the Cost segment is characterised by the fact that a subsidy is paid (either directly or indirectly) to one of the actors involved in the transaction, or where the final consumer pays for the food at its actual cost (as opposed to a price that adds some margin to its basic cost). The cost sector includes the following channels - workplace locations, education locations, hospitals and welfare & services locations. Industry volumes are classed as the total number of visits by individuals to foodservice locations that involve the consumption of either food, or drink, or both. As such, if several people visit one location at once and there is only one bill (e.g. a group dining in a restaurant), the number of transactions is counted as being one for each person in the group. Multiple purchases made during the same visit (e.g. a person buys several drinks bought over a period of time in a bar) are counted as one transaction. . The purchase of drink with food in the same location in the same visit is also considered as one transaction, not two. All currency conversions have been calculated at 2008 annual average exchange rates. For the purpose of this report Europe is deemed to comprise of Belgium, the Czech Republic, Denmark, France, Germany, Hungary, Italy, Netherlands, Norway, Poland, Romania, Russia, Spain, Sweden, the Ukraine and the United Kingdom.
EXECUTIVE SUMMARY

MARKET OVERVIEW

Market definition
Research highlights
Market analysis

MARKET VALUE

MARKET VOLUME

MARKET SEGMENTATION I

MARKET SEGMENTATION II

FIVE FORCES ANALYSIS

Summary
Buyer power
Supplier power
New entrants
Substitutes
Rivalry

LEADING COMPANIES

Buffalo Grill
Elior S.A.
Groupe Flo
Groupe Le Duff

MARKET FORECASTS

Market value forecast
Market volume forecast

MACROECONOMIC INDICATORS

APPENDIX

Methodology
Industry associations
Related Datamonitor research
Disclaimer

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LIST OF TABLES

Table 1: France foodservice industry value: $ billion, 2005–09
Table 2: France foodservice industry volume: million Transactions, 2005–09
Table 3: France foodservice industry segmentation I:% share, by value, 2009
Table 4: France foodservice industry segmentation II: % share, by value, 2009
Table 5: Buffalo Grill: key facts
Table 6: Elior S.A.: key facts
Table 7: Groupe Flo: key facts
Table 8: Groupe Le Duff: key facts
Table 9: France foodservice industry value forecast: $ billion, 2009–14
Table 10: France foodservice industry volume forecast: million Transactions, 2009–14
Table 11: France size of population (million), 2005–09
Table 12: France gdp (constant 2000 prices, $ billion), 2005–09
Table 13: France gdp (current prices, $ billion), 2005–09
Table 14: France inflation, 2005–09
Table 15: France consumer price index (absolute), 2005–09
Table 16: France exchange rate, 2005–09

LIST OF FIGURES

Figure 1: France foodservice industry value: $ billion, 2005–09
Figure 2: France foodservice industry volume: million Transactions, 2005–09
Figure 3: France foodservice industry segmentation I:% share, by value, 2009
Figure 4: France foodservice industry segmentation II: % share, by value, 2009
Figure 5: Forces driving competition in the foodservice industry in France, 2009
Figure 6: Drivers of buyer power in the foodservice industry in France, 2009
Figure 7: Drivers of supplier power in the foodservice industry in France, 2009
Figure 8: Factors influencing the likelihood of new entrants in the foodservice industry in France, 2009
Figure 9: Factors influencing the threat of substitutes in the foodservice industry in France, 2009
Figure 10: Drivers of degree of rivalry in the foodservice industry in France, 2009
Figure 11: France foodservice industry value forecast: $ billion, 2009–14
Figure 12: France foodservice industry volume forecast: million Transactions, 2009–14
Cost Foodservice in France US$ 350.00 Dec, 2010 · 37 pages
Profit Foodservice in France US$ 350.00 Feb, 2012 · 30 pages
Foodservice in France to 2012 US$ 495.00 Jul, 2010 · 46 pages
France: The Future of Foodservice to 2015 US$ 3,200.00 Nov, 2011 · 211 pages

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