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Sharing plates, Tapas & Finger Food

A complete survey conducted by CHD Expert in France on sharing plates, platters (charcuterie, cheese), tapas, mini-portions & small bites. This study includes a market overview, a consumer survey and a quantitative and qualitative survey conducted among restaurateurs. Also included, the conclusions and recommendations of CHD Expert focused on manufacturers and distributors.

A complete report that will allow you to:

** Understand the market and trends related to Finger Food in France, and discover its benefits.

** Identify different places of consumption outside the home for the French when consuming charcuterie plates, cheese plates, tapas and small bites (market share, consumption frequency …)

** Measure the significance of finger food among French restaurateurs.

** Observe the offer from certain restaurateurs interviewed who have made finger food their main concept.

 

MARKET OVERVIEW

o Why finger food is popular
o Origins and Finger Food trend evolution
o Main advatages of Finger Food in the Out-of-Home market o Finger Food restaurant concepts
o Full-service restaurants, with multiple concepts
o Some new products
o Next steps

CONSUMER SURVEY

o Places and consumption frequency of plates and boards, including market segments for each consumption place. Detailed results by age, sex, professional category, and region.

o Places and consumption frequency of tapas and small bites, including market segments for each consumption place. Detailed results by age, sex, professional category, and region.

o Consumption habits
o Detailed results by age, sex, professional category and region. o Drinks served with them
o Detailed results by age, sex, professional category and region.

CONSUMER SURVEY

o The factors leading to each order
o Detailed results by age, sex, professional category and region.

RESTAURANT PROFESSIONAL QUANTITATIVE SURVEY

o Establishment profile (activity, restaurant theme, average bill excluding drinks, number of meals served, drink order activity)

o The shareable plate, tapas and finger food offer (including a focus on shareable plates with a variety of charcuterie, and the shareable plates with an array of cheese, spreadable pastes, tapas and finger foods).

o Type of drink recommended, and served.
o Trends and changes (including 2016 change in sales,

sales changes to come in 2017, the things restaurant professionals are doing to bring in customers, and client expectations)

o Sauces and seasonings (DN of cold sauces, volumes of oils used, volumes of vinaigrettes used)

RESTAURANT PROFESSIONAL QUALITATIVE SURVEY

o Presentation of interviewed establishments o Findings
o Offer findings
o Offer visuals

o Why this theme?
o Gare aux idées reçues o Concept advantages o Concept constraints

CONCLUSIONS AND RECOMMENDATIONS FROM CHD EXPERT

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