{"id":292380,"date":"2013-10-22T02:00:00","date_gmt":"2013-10-22T01:00:00","guid":{"rendered":"https:\/\/ac-franchise.be\/des-franchises-francaises-de-restauration-rapide-reinventent-le-fast-food"},"modified":"2019-09-19T09:45:54","modified_gmt":"2019-09-19T08:45:54","slug":"des-franchises-francaises-de-restauration-rapide-reinventent-le-fast-food","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/des-franchises-francaises-de-restauration-rapide-reinventent-le-fast-food","title":{"rendered":"Des franchises fran\u00e7aises de restauration rapide r\u00e9inventent le fast food"},"content":{"rendered":"
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S’il est un march\u00e9 qui ne connait pas trop la crise, c’est bien celui de la restauration rapide. Il n’a cess\u00e9 d’\u00e9voluer face au mod\u00e8le made in USA en cr\u00e9ant un fast food adapt\u00e9 au mode de consommation des Fran\u00e7ais. A c\u00f4t\u00e9 du grand classique hamburger, ont vu le jour de nouveaux concepts qui s’orientent vers le mieux manger \u00e0 la fran\u00e7aise tout en conservant un prix attractif. La restauration hors foyer ne cesse de progresser et les concepts de franchise proposent aujourd’hui des offres ax\u00e9es sur les produits frais (avec les sacro-saints 5 l\u00e9gumes et fruits journaliers) et diversifi\u00e9s (l\u00e9gumes et fruits frais, p\u00e2tes, laitage). <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Le sandwich revisite ses classiques<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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M\u00eame si le jambon\/beurre a toujours ses adeptes, le sandwich se consomme maintenant sous d’autres formes.  La franchise Subway<\/a> propose une large gamme de produits frais pour la composition de ses sandwiches, r\u00e9alis\u00e9s sous les yeux de la client\u00e8le. Tout l\u00e9gumes ou panach\u00e9 avec du jambon, du poulet ou du poisson, il y en a pour tous les go\u00fbts. La franchise La Mie C\u00e2line<\/a> aussi d\u00e9veloppe ses sandwichs.
Le wraps ou rolls a fait son apparition depuis quelques ann\u00e9es et peut \u00eatre consid\u00e9r\u00e9 comme une d\u00e9clinaison du sandwich car compos\u00e9 lui aussi \u00e0 base de pain fantaisie et fourr\u00e9 de l\u00e9gumes frais. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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La fraicheur est un des arguments mis en avant par les enseignes <\/strong>qui visent une client\u00e8le d’actifs\u00a0 soucieux de leur sant\u00e9. M\u00eame si l’offre comporte toujours des glaces, ces derni\u00e8res se sont all\u00e9g\u00e9es et souvent \u00e0 base de fruits ou de cr\u00e8me light. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Soupe l’hiver, salade l’\u00e9t\u00e9, p\u00e2tes toute l’ann\u00e9e : des concepts cr\u00e9atifs<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Les nouvelles stars de la restauration rapide que sont les bars \u00e0 soupes, bars \u00e0 p\u00e2tes comme la franchise Mezzo Di Pasta<\/a>, \u00e0 salades et sandwicheries bio <\/span>fleurissent un peu partout dans l’Hexagone. Ils constituent un bon compromis entre la diminution du temps de d\u00e9jeuner et la qualit\u00e9 gustative \u00e0 prix abordables.
Plat de base familial, la soupe se consomme maintenant en restauration rapide : chaude ou froide, elle se d\u00e9cline dans d’infinies saveurs (poisson, v\u00e9g\u00e9tarienne, exotique) au fil des saisons mais aussi issue de tous les continents : soupe chinoise aux crevettes, aux raviolis ou minestrone italien. Les concepts de bars \u00e0 soupe se sont d\u00e9velopp\u00e9s partout en France souvent associ\u00e9s aux fruits sous forme de fruits frais press\u00e9s. Les bars \u00e0 p\u00e2tes ont pris eux aussi des parts de march\u00e9 depuis que les nutritionnistes font la promotion des sucres lents et ont r\u00e9habilit\u00e9 les f\u00e9culents mais aussi gr\u00e2ce \u00e0 l’inventivit\u00e9 des r\u00e9seaux.
C\u00f4t\u00e9 fraicheur, les salades ont acquis elles une nouvelle dimension et se d\u00e9clinent en des dizaines de formules m\u00eame si certaines comme la franchise Green is Better<\/a>  ont connu des hauts et des bas malgr\u00e9 son concept de restauration rapide, saine et \u00e9conomique.  <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Le bio et le snacking chic : un march\u00e9 de niche<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Surfant sur la vague bio, de nouveaux concepts de restauration rapide s’appuyant sur des menus \u00e0 base de produits issus de l’agriculture biologique comme Ankka, \u00a0ExkiLa franchise Exki est le plus repr\u00e9sentatif avec un concept proposant des produits naturels et frais dans une ambiance conviviale et reposante. Sa devise est \u00ab natural, fresh and ready \u00bb. Exki a fait de la sant\u00e9 son engagement principal.
D’autres concepts de snaking chic comme Boco visent une client\u00e8le haut de gamme CSP +. Pas de mass market pour ces enseignes qui cherchent plut\u00f4t \u00e0 diversifier une offre de restauration traditionnelle avec l’aval de grands chefs <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Les modes de consommation alimentaire des Fran\u00e7ais \u00e9voluent, la restauration rapide aussi\u00a0<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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L’offre s’est adapt\u00e9e, au point qu’aujourd’hui, plus d’un \u00e9tablissement de restauration sur six est un fast-food.
Les r\u00e9seaux de franchise ont su d\u00e9velopper des concepts rentables mais il y a encore quelques amateurs parmi les nouveaux concepts sur ce march\u00e9 loin d’\u00eatre satur\u00e9. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Vous souhaitez devenir franchis\u00e9 dans la restauration<\/a> ? D\u00e9couvrez les enseignes qui recrutent actuellement de nouveaux franchis\u00e9s.<\/i><\/p>\n

<\/span>A d\u00e9couvrir <\/i>en vid\u00e9o les franchises de restauration rapide<\/a> <\/i>qui recrutent : pr\u00e9sentation de concept, interview de franchiseur et de franchis\u00e9….<\/i><\/p>\n

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S’il est un march\u00e9 qui ne connait pas trop la crise, c’est bien celui de la restauration rapide. Il n’a cess\u00e9 d’\u00e9voluer face au mod\u00e8le made in USA en cr\u00e9ant un fast food adapt\u00e9 au mode de consommation des Fran\u00e7ais. A c\u00f4t\u00e9 du grand classique hamburger, ont vu le jour de nouveaux concepts qui s’orientent […]<\/p>\n","protected":false},"author":50,"featured_media":292381,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[3],"tags":[],"class_list":["post-292380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-de-la-franchise","entry","has-media"],"acf":[],"yoast_head":"\nDes franchises fran\u00e7aises de restauration rapide r\u00e9inventent le fast food<\/title>\n<meta name=\"description\" content=\"S'il est un march\u00e9 qui ne connait pas trop la crise, c'est bien celui de la restauration rapide. 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