The brunch market: an opportunity for restaurateurs and hoteliers

The trend is growing: more and more French people are going out to eat, for every meal of the day. No less thanone meal in 7 will be eaten away from home in 2019.Breakfast is no exception: in 2016 alone, 760 million visits were recorded in the foodservice sector for this first meal of the day. According to The NPD Group, breakfast accounted for 14% of daily visits to commercial catering outlets in the same year, which is excellent news for restaurateurs, who can offer an additional menu item and take advantage of a new niche to boost their sales! From the classic French breakfast (bread, butter, jam, fruit juice and coffee) to the original brunch, establishments are spoilt for choice and can opt for a solution that matches their identity.Both alternatives have their own advantages: while the classic breakfast is less costly for restaurateurs, brunch enables them to offer a new service at prices equivalent to a lunchtime meal. It is estimated that some chains generate between 40 and 50% of their sales from weekend brunch (NPD Group study), both in Paris and the rest of France. So why does this brunch offer represent a significant opportunity for restaurateurs? How can we measure the enthusiasm of the French for this new form of dining? And what are the most trendy offers of the moment from which to draw inspiration? (We present here the examples of MOB HOTEL, La Nouvelle République, Cozette, Bien Ficelé, Benoît Castel and Sequana; restaurant and hotel establishments that have succeeded brilliantly in taking advantage of this particular offer). Find the answers in figures in this infographic.