{"id":293150,"date":"2012-12-09T01:00:00","date_gmt":"2012-12-09T00:00:00","guid":{"rendered":"https:\/\/ac-franchise.be\/les-box-et-les-pates-les-valeurs-emergentes-du-snacking"},"modified":"2019-09-06T07:56:50","modified_gmt":"2019-09-06T06:56:50","slug":"les-box-et-les-pates-les-valeurs-emergentes-du-snacking","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/les-box-et-les-pates-les-valeurs-emergentes-du-snacking","title":{"rendered":"Les box et les p\u00e2tes, les valeurs \u00e9mergentes du snacking"},"content":{"rendered":"
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Le Congr\u00e8s du snacking a \u00e9t\u00e9 l’occasion de dresser un panorama en chiffres et en tendances du ph\u00e9nom\u00e8ne \u00ab snacking \u00bb. Parmi les produits les plus pl\u00e9biscit\u00e9, les box et les p\u00e2tes ont la faveur des clients <\/strong>derri\u00e8re l’ind\u00e9tr\u00f4nable sandwich qui accuse pourtant un certain ralentissement.<\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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LE SNACKING : UN PHENOMENE DE FOND EN TERMES D’ALIMENTATION ET DE RESTAURATION<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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La France avait du retard, elle le rattrape tr\u00e8s largement aujourd’hui avec une part croissante du snacking qui fa\u00e7onne aussi bien les cha\u00eenes et franchises de restauration rapide<\/a>, alimentaires et boulang\u00e8res<\/a>, que les rayons des GMS, et jusqu’au hard discount qui commence \u00e0 s’y int\u00e9resser de pr\u00e8s. Il faut dire que le march\u00e9 a du potentiel : En reprenant les chiffres de Gira Foodservice, il faut savoir qu’un Fran\u00e7ais prend, en moyenne, 160 repas par an hors du domicile soit l’\u00e9quivalent de 3 par semaine. La r\u00e9partition des modes de restauration hors domicile est de 40 % environ pour la restauration rapide et collective et seulement 19 % pour la restauration traditionnelle. Converti en budget, on obtient 570 \u20ac par an pour le snacking, 310 \u20ac pour la restauration collective et 620 \u20ac pour la restauration traditionnelle qui s’explique par un ticket moyen \u00e0 table plus \u00e9lev\u00e9. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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QUELLES SONT LES TENDANCES FORTES DU SNACKING ?<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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La tendance qui pr\u00e9domine actuellement est le fast-casual<\/strong>, une restauration rapide haut de gamme et urbaine<\/strong>, gustative et qualitative, qui s’est d\u00e9tourn\u00e9e du sandwich et des burgers habituels. Sur un march\u00e9 de 850 M\u20ac, la r\u00e9partition des diff\u00e9rents segments est int\u00e9ressante : <\/strong>La cuisine asiatique est en hausse de +17 % de 2010 \u00e0 2011, les bars \u00e0 p\u00e2tes de +19 %, les coffee bars de + 7%, les fast-good de +23 %, quant aux segments plus traditionnels comme les boulangeries, sandwicheries et kebab, ils affichent une progression de + 3%. Seuls \u00e0 la tra\u00eene, et m\u00eame en baisse les caf\u00e9s et bistrots. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Ce choix de restauration correspond \u00e0 une \u00e9volution du mode d’alimentation, notamment dans le secteur de la RHD. Moins de temps pour d\u00e9jeuner, un budget prix plus serr\u00e9, une notion de repas plus fragment\u00e9e<\/strong> et plus spontan\u00e9e tout au long de la journ\u00e9e, notamment par la multiplicit\u00e9 des offres et de leur proximit\u00e9 client plus grande (caisses et corners d\u00e9di\u00e9s dans les magasins, concept mobiles, packaging nomades ). Travers\u00e9 lui aussi par des revendications de \u00ab frais, le bon, le bien \u00bb, le snacking porte des nouvelles valeurs tr\u00e8s loin de l’image de \u00ab mal bouffe \u00bb qu’il a pu avoir autrefois. <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Les chiffres des principales familles de produits<\/strong> \u00e0 retenir (1) <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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(1 – Source des chiffres SymphonyR<\/em>) <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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(Source : article le suppl\u00e9ment sur les tendances du Snacking du magazine Point de Vente d’octobre
2012)<\/p>\n

Lisez aussi d’autres actualit\u00e9s sur le snacking :<\/i>
Restauration collective et snacking (1\u00e8re, partie)<\/i><\/a>
<\/span>Restauration collective et snacking (2\u00e8me partie)<\/i><\/a> <\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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Article mis en ligne par Isabelle, R\u00e9dactrice AC Franchise <\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Le Congr\u00e8s du snacking a \u00e9t\u00e9 l’occasion de dresser un panorama en chiffres et en tendances du ph\u00e9nom\u00e8ne \u00ab snacking \u00bb. Parmi les produits les plus pl\u00e9biscit\u00e9, les box et les p\u00e2tes ont la faveur des clients derri\u00e8re l’ind\u00e9tr\u00f4nable sandwich qui accuse pourtant un certain ralentissement. LE SNACKING : UN PHENOMENE DE FOND EN TERMES […]<\/p>\n","protected":false},"author":1,"featured_media":293151,"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-293150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-de-la-franchise","entry","has-media"],"acf":[],"yoast_head":"\nLes box et les p\u00e2tes, les valeurs \u00e9mergentes du snacking<\/title>\n<meta name=\"description\" content=\"Le Congr\u00e8s du snacking a \u00e9t\u00e9 l'occasion de dresser un panorama en chiffres et en tendances du ph\u00e9nom\u00e8ne \u00ab snacking \u00bb. 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