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\nSurvey question: Do you regularly or occasionally go to a salad bar?<\/span><\/p>\n And <\/span>49% of Europeans reported that they are eating more salad<\/b> as a main course or a side dish<\/span> at restaurants.<\/b><\/p>\n Salad consumption at restaurants in Europe<\/span><\/i><\/p>\n Survey question: Have you increased your consumption of salad as a main course or side dish when dining at restaurants?<\/span><\/p>\n The French are big consumers of salads as snacks and tend to eat excessive quantities of vegetables on their lunch breaks. The lunch market continues to report healthy figures.<\/span><\/p>\n <\/p>\n At the end of the day, salad bars are suitable for any appetite, nutritional requirement or budget!<\/b><\/p>\n <\/p>\n In 2017, Picadeli turned its sights on France! The company set up 430 salad bars there, mainly in local Franprix shops.<\/span><\/p>\n \u201cThis is the strength of our concept and our organisation\u201d, asserts David Bicheron, CEO and Co-founder of Picadeli France. The salad bar equipment can be adapted to the allotted space in the snack food area (Picadeli usually installs two units per point of sale) and simplifies the shop\u2019s management. Without sharing any precise numbers, David Bicheron confirms that the business from a Picadeli salad bar can account for as much as 10-20% of a shop\u2019s sales. These figures should convince local shops, which have become a rallying point in the world of food service, allowing them to benefit from a new stream of customers.<\/span><\/p>\n Up to \u20ac400,000 in sales generated by a Picadeli salad bar set up in a shop in France<\/span><\/p>\n 40 different ingredients offered by a Picadeli salad bar<\/span><\/p>\n 3 sizes of bowls available<\/span><\/p>\n Note: Lunch break sales in the self-service section (excluding deli bars) amount to \u20ac948 million, representing a 1.9% increase (source: Nielsen, Rolling Annual Total P13 2019, Hyper + Supermarkets).<\/span><\/p>\n <\/p>\n La Fra\u00eecherie is a team whose mission it is to be a daily partner of consumers, to help them enjoy healthy, tasty food.\u00a0<\/span>La Fra\u00eecherie<\/b> aims to be or become the tasty companion for all \u201cveggie\u201d occasions, those that bring people together or are enjoyed on the go, happy and hassle-free.<\/span><\/p>\n Each and every day, La Fra\u00eecherie explore the diversity of fresh fruits and vegetables, pulses and nuts, through 100% natural, delicious, colourful and creative recipes. The teams carefully select fruits and vegetables for their taste, their flavours and their freshness. At 26 workshops located in France, the teams at La Fra\u00eecherie prepare, chop and cook them six days a week, to the delight of their consumers.<\/span><\/p>\n Freshness every day is their guiding principle, a requirement that maintains the authentic taste and nutritional properties of fruits and vegetables.<\/span><\/p>\n At la Fra\u00eecherie, there is no need to choose between convenience, enjoyment, healthiness and engagement, even when consumers are in a hurry: between options that are ready to eat (plant-based cocktail nibbles, fruit-based desserts and vegetarian salads), ready to cook (mixed vegetables and stuffed vegetables) or ready to share (fruit platters and family-size fruit salads), there is a wide variety of choices for eating vegetarian!<\/span><\/p>\n \u00a0<\/span><\/p>\n 64% of Europeans say they regularly eat vegetables during their lunch breaks, and the prevailing trend towards flexitarianism should further increase that number. A boon for salad bars!<\/span><\/p>\n <\/p>\n Survey question: Do you regularly eat vegetables on your lunch breaks?<\/span><\/p>\n <\/p>\n Vegetable consumption during lunch breaks: Changes since 2019<\/span><\/i><\/p>\n The shift in working practices that had already begun before 2020 (remote work, workspaces adapted to project modes, partial telecommuting, etc.) is becoming further solidified, with a direct effect on lunch options away from home.<\/span><\/i> Consumer patterns have changed, with the French and other Europeans showing an increasing preference for fast food and takeaway, and looking for choices that inspire confidence, especially in the workplace. For food service professionals, a snack bar can be THE perfect solution! Read on to find out why\u2026 According to a CHD Expert survey of […]<\/p>\n","protected":false},"author":36,"featured_media":7997,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88],"tags":[],"class_list":["post-8002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-trends"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/www.cocotine.com\/wp-content\/uploads\/2023\/01\/2-300x242.png\")
\nWhat are the keys to the<\/strong> success of a salad bar?<\/strong><\/h2>\n
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Picadeli: A case study in local shops<\/strong><\/h2>\n
Example of La Fra\u00eecherie in hyper\/supermarkets<\/strong><\/h2>\n
Vegetables and grains: The stars of any salad bar<\/strong><\/h2>\n
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\n<\/span>More accessible, more mobile, travelling or destructured, this food service supply will need to be local, first and foremost.<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"