Newly released market study: Cafes/Bars in France

From: Fast Market Research, Inc.
Published: Wed Oct 07 2015

In 2014 cafés/bars continued to close due to the unfavourable economic context. With low purchasing power, people reduced their visits to these establishments, and were careful about their purchases, largely because the prices of food and drinks are high. French consumers can have good coffee and other drinks at home at lower prices, and the new lifestyles of urban citizens are unfavourable to the primary function of such establishments, which is socialisation. As a result, the current value sales of cafés/bars declined by 5% in 2014. The number of outlets decreased by 2% and the number of transactions by 8%. Chained players continued to open new outlets, and again saw dynamic transaction and value growth, but as their share is small, this good performance was not enough to balance the poor performance of independent operators.

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Competitive Landscape

Groupe Bertrand (including franchisees) led value sales of cafés/bars in GBO terms in 2014, thanks to the performance of its three main chains Au Bureau, Café Leffe and Brussell’s Café. Despite the closure of some outlets, this player opened several Au Bureau outlets through franchising, and was consequently able to reinforce its position. Its three main chains were acquired from Bars & Co (InBev) in 2010, and since then have mainly developed through franchising.

Industry Prospects

The major story in cafés/bars over the forecast period is that these outlets will need to manage tighter taxes and strict regulation. From December 2014 the European Commission has required foodservice establishments to identify in their menus 14 of the most common allergens, namely: cereals containing gluten; peanuts and nuts (including almonds, hazelnuts, cashews, pecans,...); eggs; fish; soy; crustaceans; molluscs; celery; mustard; sesame seeds; lupin; milk including lactose and derivatives; as well as sulphur dioxide and sulphites in concentrations higher than 10mg per kg or 10mg per litre. The presence of "engineered nanomaterials" must also be reported; a rule intended to dispel the total confusion currently surrounding their use. Such ingredients may be included, for example, in chocolate desserts or soup, amongst other common food products. Beyond the impact on consumer choice, such requirements are synonymous with an additional administrative burden for foodservice players. The industry is also expecting new rules regarding the employment of disabled people; another law which would impact the organisation of work at points of sales.

Report Overview

Discover the latest market trends and uncover sources of future market growth for the Cafés/Bars industry in France with research from Euromonitor's team of in-country analysts.

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