The professional kitchen equipment market - France (2025)

1.2 A growing global market

Forecasts for the professional kitchen equipment market are optimistic, with annual growth of *.*% over the period ****-****:

Market size trends for professional kitchen equipment France, ****-****, in $ billions Source: ****

This dynamism is largely attributable to growing demand for technologically advanced, energy-efficient appliances that meet the needs of commercial kitchens in restaurants, hotels and catering services. Manufacturers are innovating to integrate digital solutions, such as the Internet of Things (***) and artificial intelligence, offering remote control capabilities and real-time data on equipment performance and maintenance. These technological advances reduce operating costs, improve food safety and increase the efficiency of culinary processes.

At the same time, environmental sustainability is taking center stage in the market. Manufacturers are moving towards environmentally-friendly equipment, reducing energy consumption and carbon emissions, in line with global efforts to combat climate change. Appliances enabling healthier cooking methods, such as air fryers or steam ovens, are gaining in popularity, supported by growing consumer demand for balanced food options. In addition, the adoption of compact, modular equipment is responding to the rise of small and medium-sized businesses in the foodservice sector, faced with space and budget constraints.

The continued expansion of the foodservice industry is a key driver of this growth.More ...

1.3 Domestic market

The national market for professional kitchen equipment has been on the rise since ****:

Market size for professional kitchen equipment France, ****-****, € million Source: ****

Total sales (***) of professional kitchen equipment will amount to €***.* million in ****.

Sales growth in the professional kitchen equipment industry France, ****-****, in Source: ****

But this increase conceals a less positive reality: a drop in volumes. This fall in volumes is masked by a rise in prices.

2.1 Traditional catering drives the sector

The traditional foodservice sector is largely determined by the kitchen equipment sector, and despite a downturn during the Covid crisis, this sector is doing well and continues to do so. The INSEE NAF code **.**A corresponds to the code for traditional catering in France, and groups together catering activities offering table service. It also includes bars and restaurants with rooms on board means of transport, provided they are managed by separate entities.

Index of traditional restaurant sales France, ****-****, index base *** in **** Source: ****

The sales index for traditional foodservice indicates a recovery after two difficult years (***), reaching its peak in ****.

Growth in the number of traditional restaurant establishments France, ****-****, in units Source: ****

The number of catering establishments has remained stable over the last decade, peaking at **,*** in ****.

In addition, households are fuelling growth in the foodservice sector through their consumption: since ****, household consumption of foodservices has risen sharply year on year, with a slight dip in this trend in ****:

Trend in household consumption of foodservice France, ****-****, in Source: ****

This small decline in growth could be explained by a post-covid catch-up effect.

However, the foodservice sector is facing major challenges that jeopardize its long-term stability and profitability. Among these obstacles, ...

2.2 Fast food on the rise drives kitchen equipment sector

Fast food is a key component of the kitchen equipment sector. Its NAF code is **.**C, and it covers the over-the-counter supply of food and beverages, for consumption on the premises or for takeaway, generally in disposable packaging. It includes fast-food restaurants, take-away establishments, ice-cream sales from carts, meals prepared in mobile equipment, and stalls or markets. It also includes tea rooms.

Since ****, fast food has grown by +**%, driven by the opening of new establishments and the development of innovative concepts. In ****, the sector will record a +*.*% increase in the number of outlets compared with ****, with strong momentum around burgers, bakeries and halal options. Consumers, attracted by culinary innovations and formats adapted to their lifestyles, are increasingly visiting new establishments, with **% saying they had been impressed by a recently opened outlet.

Sales in the sector have been rising since ****:

Growth in fast-food sales France, ****-****, in € billions Source: ****

Between **** and ****, sales rose by **.**%.

The good health of this market is even clearer when we look at the number of establishments in this NAF code (***):

Growth in the number of fast-food establishments France, ****-****, in units Source: ****

The number of establishments in this sector is rising steadily, and even more so since ...

2.3 Contract catering: a key driver of the kitchen equipment market

Mass catering is the *rd pillar of demand in the professional kitchen equipment sector. The NAF code used is **.**A: this subclass covers the activities of companies specializing in the supply of prepared meals, often in central kitchens, to canteens, company restaurants or transport companies. It also includes the operation of catering services under concession.

Growth in the number of companies in the contract catering sector France, ****-****, in units Source: ****

The overall trend is downward, with contract catering establishments falling from **** in **** to **** in ****.

In terms of sales, like traditional catering, the overall trend is downwards: the index for **** is ***, slightly higher than the **** figure (***).

Sales index trend for contract catering France, ****-****, index base *** in **** Source: ****

2.4 Hotels: a secondary driver of the cookware sector

The year **** marked a record for international tourism receipts in France, reaching **.* billion euros, up **% on ****, according to the Banque de France.

International tourism receipts in France France, ****-****, € billion Source: ****

The first half of **** continues this dynamic, with international receipts up *% on the same period in ****. This growth was maintained despite a slowdown in June and July, due to the absence of business tourism and the postponement of leisure travel. The Olympic Games nevertheless made a strong contribution to performance, not only at the venues but also in the seaside areas.

The hotel sector is quite directly linked to the tourism sector, hence the fact that in ****, hotel overnight stays in France rose by *% compared to ****, almost returning to the **** level with a gap limited to -*% (***).

Occupancy rates have risen in all hotel categories, with the exception of the top *-star establishments, which are more dependent on international clientele. At the same time, average prices in French hotels rose across the board, from +*% to +**% depending on the segment. This increase can be explained by the inflationary context, the return of international tourists and the hosting of major events such as the Rugby World Cup.

Despite an increase in operating ...

3.1 Value chain

Value chain:

Manufacturers: They design and produce equipment for professional kitchens, such as ovens, refrigerators and specialized utensils. For example, Matfer Bourgeat is a leading French manufacturer of professional kitchen utensils.

Distributors: They buy equipment from manufacturers and resell it to end-users, often offering a varied range of products. For example: Metro France is a major distributor of professional kitchen equipment.

Installers: Specialized in the installation of equipment, they install and sometimes maintain equipment in professional kitchens. Companies like Horis, a subsidiary of the American ITW group, dominate this segment in France.

End customers: These are the users of the equipment, including restaurants, hotels, caterers and local authorities. Fast-food chains such as McDonald's France, for example, use this equipment in their day-to-day operations.

Source: ****

3.2 The market is driven by France

TheSynetam® Observatory, based on quarterly declarations from over ** companies representing more than **% of the market, offers a comprehensive view of sales of large-scale kitchen equipment. The data, covering France and exports, are collected in value and volume terms, and processed confidentially by LE SPHINX INSTITUTE, experts in research and statistics for over ** years.

This observatory analyzes ** major categoriesand ** sub-categories of equipment, covering all the major kitchen and laundry trades. The graph below illustrates the main trends observed.

Key figures for the large kitchen equipment sales market France, ****, € million Source: ****

Exports are mainly located in Europe (***), with the remainder scattered around the world:

Breakdown of export sales by region France, ****, in % of sales Source: ****

3.4 Value growth driven by inflation

The kitchen equipment market is being boosted by general inflation, particularly inflation in raw materials.

According to the report drawn up by thePromocuisines/Syneg® Observatory, total sales of professional kitchen equipment, including France and exports, rose by +**% in value terms compared with the first half of ****. However, in terms of volume, the observatory reports stable sales compared with ****:

Growth in sales of professional kitchen equipment by value France, ****-****, in % Source: ****

Inflation in France has been rising since ****, reaching a peak in **** when consumer prices rose by an average of *.*%: this has had repercussions on the catering and raw materials sectors, stemming the expansion of the large kitchen equipment market.

average annual change in consumer price index France, ****-****, in Source: ****

However, prices for the main metals are expected to fall between **** and ****, putting inflation into perspective:

Price trends for main metals France, ****-****, in Source: ****

4.1 Offer typology

The professional kitchen equipment market is characterized by a varied, segmented offering, as shown by the breakdown by product family. Cooking equipment, representing **% of the market, is the main segment. They include essential appliances such as ovens, hobs and grills, designed to meet the high performance and durability demands of professional kitchens.

Refrigeration comes second with **% of the market. This includes refrigerators, freezers and cold rooms, which are essential for guaranteeing food freshness and complying with food safety standards. Laundry equipment, representing **% of the offering, includes industrial dishwashers and washing systems, helping to meet hygiene standards.

Serving equipment, covering **% of the market, includes solutions such as buffets and serving carts, particularly used in hotels and catering establishments. Furniture and preparation tools each account for **%. The former offers stainless steel solutions for organizing and optimizing workspaces, while the latter includes tools such as slicers and mixers for fast, efficient food preparation.

Finally, more specific segments, such as materials handling(***), complete this typology. The latter provide professionals with access to an adapted, high-performance offering, in line with the sector's expectations. This segmentation illustrates the richness and complementarity of the offer on this constantly evolving market.

Domestic market breakdown by product family France, ****, as% ...

4.2 Kitchen equipment prices

At the end of November ****, prices at Metro were as follows:

Cooking equipment:

Refrigerated equipment:

The professional wash:

Source: ****

4.3 Second-hand and reconditioned kitchen equipment

The market for professional kitchen equipment is evolving towards more economical and environmentally-friendly solutions, with a surge in second-hand equipment. This trend, driven by innovative players like French startup Alpagga, is revolutionizing the offering by promoting a circular economy model.

Founded in ****, Alpagga is positioned as the first French marketplace dedicated to buying and selling second-hand professional equipment for hotels, restaurants and cafés (***). Thanks to its platform, professionals can access a wide range of reliable equipment, from bakery machines to equipment for large kitchens, while making significant savings of up to **% compared to new.

This trend responds to two major challenges facing the sector: cost reduction and sustainability. In a context where equipment renewal is frequent, the use of second-hand equipment makes it possible to limit waste while meeting budgetary imperatives. alpagga goes a step further by offering complete logistical services for sellers (***) and guarantees for buyers, thus creating a climate of trust and security.

By encouraging the reuse of equipment, this approach is in line with a logic of carbon footprint reduction. This circular economy model transforms the market into a virtuous ecosystem in which catering professionals can reconcile economic efficiency with environmental responsibility. With personalized support ranging from ...

4.4 The growing integration of smart, connected technologies in professional kitchens

The digital revolution is sweeping through professional kitchens, profoundly transforming the way they operate thanks to intelligent, connected equipment. Faced with challenges such as staff shortages, rising energy costs and new consumer expectations, these technologies are providing innovative, tailored solutions. Intelligent cooking appliances, like the iCombi or iVario systems offered by Rational, now incorporate artificial intelligence and process automation to optimize kitchen efficiency and productivity. These systems combine technologies such as convection, steam and microwave cooking, while automatically adapting to different types of food and recipes.

One of the major assets of these technologies is their ability to reduce reliance on skilled labor, a particularly crucial challenge in a context where the foodservice sector is facing over ***,*** job vacancies in France. Intelligent equipment bridges the skills gap thanks to simplified functionalities and intuitive interfaces. They offer predefined cooking programs, centralize recipe management across multiple sites, and provide real-time monitoring via mobile applications such as ConnectedCooking. These innovations free staff from repetitive, time-consuming tasks, enabling teams to concentrate on higher value-added missions, such as customer relations or culinary creativity.

In addition to their impact onoperational efficiency, these devices also improve working conditions in the kitchen, helping to reduce the stress and fatigue ...

4.5 Developing e-commerce with Metro

A major trend redefining supply in the professional kitchen equipment sector is the development of e-commerce, illustrated by theexample of Metro and its new marketplace. In September ****, Metro France, leader in supplies for cafés, hotels and restaurants (***), inaugurated an **,*** m² logistics platform in Roye, dedicated to its non-food e-commerce activity. This initiative is part of a digital expansion strategy designed to meet the specific needs of foodservice professionals while expanding its audience.

Metro's marketplace offers a wide range of non-food products, including furniture, small and large household appliances, and equipment for professional kitchens. In just a few months, the platform has reached *,*** directly-managed SKUs, with an ambitious target of ***,*** SKUs available by the end of **** and ***,*** by ****. This digital offering enables Metro to strengthen its market presence, with deliveries guaranteed within ** hours thanks to a partnership with XPO Logistics for heavy and bulky products.

By opening part of this marketplace to private customers, Metro combines B*B and B*C strategies, while remaining focused on its core business. This approach maximizes the company's online presence, which is crucial in a context where digital commerce is becoming a key growth channel. ultimately, Metro expects this business to generate several hundred million ...

5.1 Current regulations

Regulation (***) This regulation governs materials in contact with food, such as stainless steel used in professional kitchens, to prevent the transfer of harmful substances and guarantee food safety. [***]

Machinery Directive ****/**/EC: (***): Sets essential safety requirements for equipment used in professional kitchens. [***]

Electromagnetic Compatibility Directive ****/**/EU : (***): Ensures that electrical or electronic devices do not interfere with each other. [***]

Directive ****/**/EU (***): Limits the use of hazardous substances in electrical and electronic equipment. [***]

European regulation of October *, **** for professional household appliances: (***): Manufacturers must comply with energy efficiency requirements.[***]

NF EN ***** standard: (***): This standard frames ventilation and grease separation systems in professional kitchens, aiming to limit fire risks and ensure optimal extraction of fumes and odors. [***]

6.1 Segmentation

Source: ****

6.2 The professional kitchen equipment market

Introduction:

Despite a **% increase in the value of professional kitchen equipment sales between **** and ****, volume has remained flat.there are three reasons for this: high interest rates, difficulties in the foodservice sector, and innovative start-ups in the second-hand market (***) attacking new-build market share. These factors are holding back volume growth in new kitchen equipment.

Today, the future of this market lies in connected kitchens, which require heavy investment and staff training.

Major trends in the sector:

First trend: Contract catering, down compared to ****: both in terms of the number of companies and the sales of its entities: this denotes a decline in dynamism in this sector. As contract catering is a key driver of the professional kitchen equipment market, this will undoubtedly have repercussions on this market for years to come.

Second trend: Inflation, particularly in the foodservice sector (***), is having a negative impact on the professional kitchen equipment sector. The consumer price index has risen from plus *.*% in **** to plus *.*% in ****.

Third trend: E-commerce is becoming increasingly important in this sector, especially since Metro launched its marketplace in September ****.

Challenges:

In ****, the professional kitchen equipment sector was marked by the introduction of advanced technologies aimed at improving the efficiency and ...