The market for cooking terminals - France (2023)

1.2 The world market for bakery products

Forecast trend in the size of the global "Bakery Products" market World, ****-****, in billions of US$ IMARCGROUP

In ****, the global market size for bakery products was US$ ***.* billion. A CAGR of *.*% is forecast between **** and ****, reaching a market size of ***.* billion dollars in ****.

1.3 The size of the French bakery terminal market

Growth in the size of the French bakery terminal market France, ****-****, in millions of euros INSEE

The French cooking terminal market grew by **.*% overall between **** and ****, from *** million euros in sales in **** to *** million in ****. Growth has been steady, with the exception of **** when sales fell to *** million, probably due to the COVID-** pandemic. However, the market recovered rapidly in ****, with sales of *** million, before reaching its record level in ****.

2.1 Typology of demand

Bread and Viennese pastries are consumed in large quantities in France. They are staples in the diets of many French people.

The French and bread in **** France, ****, in Artisans Gourmands

**% of the population is satisfied with the quality of bread, while **% perceive an improvement in this quality. More than half the population (***) is sensitive to the origin of the wheat used to make bread. Wheat grown in France is important to **% of those questioned. However, only *% of the population frequently buy organic bread.

When is bread eaten? France, ****, in Artisans Gourmands

Bread consumption varies according to the time of day. For example, **% of the population prefers to eat at dinnertime, making it the most popular time for food consumption. Lunch follows closely behind, with **% of the population preferring this time to eat. Breakfast, on the other hand, seems to be the least preferred, with only **% of the population consuming food at this time of day.

Types of bread most appreciated and consumed France, ****-****, in QualiQuanti and Univers Boulangerie

Traditional French baguette is the most popular at **%, followed by regular baguette at **% and grain and cereal breads at **%. Country and similar breads, wholemeal and similar breads, organic breads and gourmet ...

2.2 Declining demand for bread

Per capita bread consumption per day France, **** - ****, in grams Source: ****

Bread consumption in France is on a downward trend. In fact, per capita consumption has fallen by almost **% in ** years. Bread consumption in France is declining due to consumers' growing quest for quality, focusing on taste, traditional manufacturing and freshness, while the origin of the wheat and the preference for French wheat are important factors. [***]

Baguette price trends France, ****-****, in euros i'm interested

The price of a baguette has risen sharply in ** years, by **%.

Bread consumption by age France, ****, in grams per day i'm interested

There's a clear correlation between advancing age and bread consumption. Those who consume the most bread are by far the over-**s, with ***.* grams of bread consumed per day.

2.3 Consumption of Viennese pastries (focus on croissants)

The croissant, an emblematic Viennese pastry, occupies a significant place in the bakery terminal market. Its popularity remains constant, both in France and internationally, as a symbol of French culinary savoir-faire. As a key product, the croissant is prized for its quality, freshness and distinctive taste.

Reasons for buying croissants by criteria France, ****, in FEB

Taste is the main criterion for buying croissants with **%, followed by freshness with **%.

Croissant consumption times France, ****, in FEB

Croissants are mainly eaten for breakfast at weekends (***).

Frequency of croissant consumption France, ****, in IFOP

**% of French people eat croissants at least once a week, and **% at least once a month.

3.1 Breakdown of bakery terminal activity

Market share of main bakery outlets France, ****, in Businesscoot Paul dominates the market among bakery outlets.

Breakdown of bakery sales by type of activity France, ****, in INSEE

Retail sales (***) account for the lion's share of bakery sales.

Breakdown of bakery sales by product category France, ****, in FranceAgrimer

Bake-off sales are mainly generated by bread (***).

According to Agrex Consulting, the average turnover of a baking terminal was ***,*** euros in ****, compared with just ***,*** for a bakery.

3.2 Business trends

Growth in the number of bakery outlets France, ****-****, in units URSSAF

Change in number of employees in catering outlets France, ****-****, in units URSSAF

There has been a fairly stable decline in the number of bakery outlets over the years (***).

3.3 Geographical distribution of cooking terminals

According to URSSAF, Occitanie and Auvergne Rhône-Alpes are the regions with the most cooking terminals, with *** and *** establishments respectively in ****.

Here's a summary table:

3.4 Cooking terminals in supermarkets

Baking terminals are frequently integrated into large-scale retail outlets. There are several reasons for this:

Convenience for consumers : Baking terminals offer consumers the opportunity to buy freshly prepared bakery products while shopping in a supermarket. This simplifies the purchasing process and satisfies customers' convenience needs, which is an important competitive advantage. Customer attraction: The presence of a baking terminal within a superstore attracts customers with the enticing aroma of freshly baked products. This can help to increase in-store traffic, which is good for overall sales, both food and non-food. Offer diversification : Baking terminals enable supermarkets to diversify their product range by offering bakery products prepared on the premises. This responds to consumer demand for variety and freshness, enhancing the overall appeal of the store. Economic profitability: Sales of bakery products, especially those prepared on the premises, generate significant revenues for supermarkets. They contribute to overall store profitability, and have become an essential element in the economic activity of these establishments.

3.5 Value chain

4.1 Typologie de l'offre

Voici par exemple, les types de pain proposés par la mie câline

Les sandwiches :

Les prix proposés en terminaux de cuisson varient largement en fonction de la région, de l'emplacement, etc. Néanmoins, il sont souvent moins élevés que les prix en boulangerie classique.

Frais d'exploitation : Les terminaux de cuisson sont souvent de plus petite taille que les boulangeries traditionnelles et peuvent avoir des coûts d'exploitation réduits en termes de loyer, de personnel et de chauffage. Cela peut se traduire par des prix de vente potentiellement plus bas. Frais de main-d'œuvre : Les terminaux de cuisson peuvent utiliser des procédés de cuisson semi-automatisés ou automatisés, ce qui peut réduire les coûts liés à la main-d'œuvre par rapport à une boulangerie traditionnelle qui pourrait employer davantage de boulangers qualifiés. Gamme de produits : Les terminaux de cuisson se concentrent souvent sur des produits de base tels que des baguettes, des pains et des viennoiseries, tandis que les boulangeries classiques peuvent offrir une plus grande variété de produits, y compris des pains spéciaux, des gâteaux, des pâtisseries, etc. Les prix peuvent varier en fonction de la ...

4.2 Details of our range of bakery products

Number of bakery outlets by floor area France, ****, in INSEE

The vast majority of bakery outlets are between ** and ** square meters.

Supplier analysis France, ****, in INSEE

Terminals are mainly supplied by producers and marketing subsidiaries (***)

For a bakery, here are the key management ratios:

[***]

4.3 Baking terminals compete with traditional bakeries

Baking terminals, such as Paul, La Mie Câline and others, compete with traditional bakeries thanks to a combination of operational efficiency, diversified offerings and competitive prices. They have automated production to cut costs while maintaining quality, enabling them to offer bakery products at attractive prices. What's more, by responding to the growing demand for fast food and snacking, they have broadened their customer base, offering quick and convenient meal options. Their aggressive marketing strategy and strategic locations have helped them gain market share at the expense of artisan bakeries and supermarkets, reinforcing their competitiveness in the marketplace.

Competition between baking terminals and artisan bakeries in France is intensifying, with baking terminals such as La Mie Câline and Brioche Dorée gaining in popularity. They are making their mark with a hybrid offering that combines traditional bakery with fast food, particularly sandwiches. This can account for up to half of their business. They are positioning themselves on more flexible opening hours, strategic locations, and frequent promotions to attract customers. Despite this growing competition, artisan bakeries enjoy a strong image of quality and tradition, enabling them to stand out from the crowd by emphasizing homemade, high-quality products, and promoting their artisan ...

5.1 Regulations

Opening a bakery terminal doesn't require any particular qualifications, but an artisan baker must hold a certificat d'aptitude professionnelle (***), or a recognized equivalent diploma. In the absence of a diploma, three years' bakery experience is required. All openings of this type of establishment must comply with the laws governing retail trade and the safety of premises open to the public. A prior declaration must be submitted to the prefecture's veterinary service, with strict regulations governing the manufacture and preservation of products. Use of the "artisan-boulanger" appellation is reserved exclusively for bakers who produce their own bread, with detailed rules concerning the bread-making stages that must take place on site, from kneading the dough to baking. Prices are free, but must be displayed outside the establishment. Some products, such as homemade bread and organic products, are regulated by specific laws. [***]

Baking terminals are subject to strict regulations in France. They may not use the name "boulangerie" or other terms reserved for bakers who produce their own bread, and are generally referred to as "terminaux de cuisson". In addition, they are not authorized to carry out the entire bread-making process on site, but may finish baking products prepared by a baker, while respecting ...

6.1 Segmentation

• E.Leclerc
• La Mie Caline (Groupe Monts Fournil)
• Auchan Hypermarches
• Carrefour Groupe
• Casino Groupe
• Paul Boulangerie (Groupe Holder)
• La Brioche Dorée (Le Duff Groupe)