{"id":292598,"date":"2013-08-01T02:00:00","date_gmt":"2013-08-01T01:00:00","guid":{"rendered":"https:\/\/ac-franchise.be\/quel-avenir-pour-les-reseaux-de-pates-a-emporter"},"modified":"2019-09-19T09:47:28","modified_gmt":"2019-09-19T08:47:28","slug":"quel-avenir-pour-les-reseaux-de-pates-a-emporter","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/quel-avenir-pour-les-reseaux-de-pates-a-emporter","title":{"rendered":"Quel avenir pour les r\u00e9seaux de p\u00e2tes \u00e0 emporter ?"},"content":{"rendered":"
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Les p\u00e2tes restent une des tendances du march\u00e9 de la restauration rapide en France et une des valeurs \u00e9mergentes du snacking mais on ne conna\u00eet pas encore la part que ce produit prendra sur le march\u00e9. Ne confondons pas effet de mode et part de march\u00e9. D’une mani\u00e8re g\u00e9n\u00e9rale, on peut dire que le nombre d’ouvertures de restaurants ne va pas \u00e0 la m\u00eame vitesse que le march\u00e9. Le rythme d’ouvertures peut-\u00eatre plus lent ou plus rapide mais a rarement la vitesse id\u00e9ale. A c\u00f4t\u00e9 des traditionnels hamburgers, sandwichs, pizzas… , le cr\u00e9neau des p\u00e2tes accuse en France au m\u00eame titre que l’ensemble du secteur, un ralentissement de sa croissance. Nous parlons bien de ralentissement de la croissance et non pas de d\u00e9croissance.<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Les franchises de p\u00e2tes : une restauration rapide presque \u00e0 l’italienne<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Apr\u00e8s les franchises de pizza, c’est au tour des franchises de p\u00e2tes de montrer en fastfood un des visages de la cuisine italienne. Les Fran\u00e7ais, d\u00e9j\u00e0 grands amateurs de pizzas – ils sont les 2\u00e8mes consommateurs de pizza apr\u00e8s les Am\u00e9ricains – ont d\u00e9couvert les p\u00e2tes en restauration rapide \u00e0 travers plusieurs franchises qui se partagent ce cr\u00e9neau. On citera Mezzo di Pasta<\/a>, Noo\u00ef<\/a>, Pasta Cosy<\/a> ou  Francesca<\/a>. Pour satisfaire une demande de plus en plus vari\u00e9e et un vrai besoin de ne pas toujours manger la m\u00eame chose, les enseignes du secteur proposent des concepts nouveaux parfois tr\u00e8s performants, souvent faciles \u00e0 mettre en \u0153uvre et n\u00e9cessitant des investissements g\u00e9n\u00e9ralement moins \u00e9lev\u00e9s que dans le Hamburger.
Les p\u00e2tes y sont pr\u00eates en quelques minutes – il suffit de 30 secondes \u00e0 1 minute pour les r\u00e9chauffer – et sont accompagn\u00e9es de sauces vari\u00e9es souvent inspir\u00e9es des classiques recettes italiennes, le tout dans une bo\u00eete en carton, appel\u00e9e selon l’enseigne cornet, cup, ou box. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Un secteur touch\u00e9 par la crise \u00e9conomique ou pas ?<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Devant faire face \u00e0 la crise \u00e9conomique et \u00e0 une baisse du pouvoir d’achat, les Fran\u00e7ais r\u00e9duisent leurs d\u00e9penses au restaurant<\/strong>.\u00a0Un contexte qui influe largement sur la sant\u00e9 du secteur, les restaurants voyant notamment leur fr\u00e9quentation se r\u00e9duire le soir et le week-end. La restauration rapide en franchise est cependant plus r\u00e9sistante que les restaurants traditionnels qui plus est non affili\u00e9s \u00e0 un r\u00e9seau. Quand aux restaurants de p\u00e2tes, s’ils revoient leurs ambitions de croissance \u00e0 la baisse avec un ralentissement des ouvertures de points de vente, ce n’est pas que pour des raisons de march\u00e9. Certains r\u00e9seaux ont grandi trop vite, n’ont pas assez de tr\u00e9sorerie ou doivent consolider leur concept, aider des franchis\u00e9s ouverts trop vite, etc. Dans un contexte tr\u00e8s concurrentiel, o\u00f9 le nombre d’unit\u00e9s a mont\u00e9 en fl\u00e8che ces derniers mois, il ne faut pas n\u00e9gliger le secteur mais choisir un franchiseur s\u00e9rieux et solide. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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* La franchise Mezzo Di Pasta est un concept pr\u00e9curseur de restauration rapide de p\u00e2tes fra\u00eeches qualitatives, \u00e0 consommer sur place ou \u00e0 emporter. Le concept propose des produits frais et sains autour de la p\u00e2te, et des produits compl\u00e9mentaires pour le go\u00fbter, le dessert, ainsi que des produits de saison comme les soupes, salades…<\/p>\n
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Vous pouvez aussi consulter notre dossier : <\/i>franchise et restauration rapide<\/i><\/a><\/span> <\/div>\n<\/p><\/div>\n

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Les p\u00e2tes restent une des tendances du march\u00e9 de la restauration rapide en France et une des valeurs \u00e9mergentes du snacking mais on ne conna\u00eet pas encore la part que ce produit prendra sur le march\u00e9. Ne confondons pas effet de mode et part de march\u00e9. D’une mani\u00e8re g\u00e9n\u00e9rale, on peut dire que le nombre d’ouvertures de 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