In the restaurant industry, take-away and delivery are reinventing the business, especially since the pandemic !
In the restaurant industry, take-away and delivery are reinventing the business, especially since the pandemic!
Patterns of consumption are changing. According to a survey conducted by Edenred, in 2021, 48% of restaurant owners provided a takeaway service, compared to 26% in 2019. At the same time, 67% of employees surveyed by Edenred have used delivery or click and collect for their lunch break. And this is not going to stop! According to forecast, the market is expected to be worth €330 billion by 2030. The reasons for this success: the digitisation of the restaurant industry, new consumer habits since the pandemic, and the development of home working. This phenomenon is expected to continue to grow with the arrival in the market of generation Z, who are hyper-connected and keen on digital consumption.
The explosion in demand goes hand in hand with the development of delivery platforms such as Uber Eats, Deliveroo or Just Eat, and with the emergence of new infrastructure known as Dark Kitchens that are exclusively dedicated to delivering meals.
Fast and healthy!
Even though it remains timed, the lunch break has tended to become longer in recent years for the French. They spend an average of 50 minutes on it, compared to 29 in 2017 and 45 in 2020 according to a study carried out by CHD Expert for the Sandwich & Snack Trade Show 2022. They aspire to ready-to-eat and are looking for food that is both good and healthy while taking the time for a proper lunch break. The 2021 Edenred study found that half of French people have become aware of the importance of a more health-oriented diet. This trend was illustrated during the successive lockdowns as the French rediscovered a taste for cooking raw products, thus consuming fewer ultra-processed dishes. At the same time, the fast food industry has evolved and diversified. It has become more friendly and balanced in recent years with the emergence of the "fast casual" trend and its range of convenient dishes inspired by "healthy food". World cuisine also has a strong focus on healthy food: poke bowl, bobun and other flexitarian/vegetarian concepts. Eggs play an important part in many trendy recipes and in the quest for better eating. At Ovoteam, we have developed tasty recipes to inspire chefs, which we make available to restaurant owners in our trend book for the catering industry which you can download here (link).
Towards healthier, more sustainable snacking
According to a survey of 1,000 restaurant owners conducted by METRO, 60% of them say they are convinced they have a role to play in sustainable development. 64% of professionals are implementing sustainable practices such as recycling their waste, choosing local, seasonal products, and choosing suppliers like Ovoteam who integrate these same eco-responsible values. We were awarded the ECOVADIS gold medal for our sustainability performance. (link to article) We also specialise in organic and free-range egg products, and are the only suppliers to offer Bleu-Blanc-Cœur.
In this quest for healthier and more sustainable meals, the connected refrigerator also has a role to play in institutional catering (companies, schools, etc.). It allows us to offer a diversified, high-quality range of products on the spot, to get away from the traditional sandwich, with for example ready-made meals packaged in reusable or returnable glass jars. This solution provides access to a convenient, flexible canteen offer while addressing waste issues.
At Ovoteam, we support these profound changes in the snacking world by offering a range of egg products that are both convenient and quick to use. Eggs have the advantage of being an economical, quality protein, while being appreciated by the majority of consumers. They also perfectly meet the expectations of flexitarians, who now account for 25% of the French population (link to veg/flexi article). Ovoteam ensures the highest quality and health guarantee for all its egg products.
