The HoReCa distribution channel is dedicated to hotels, restaurants, cafes, all businesses from the sector. (HoReCa).
This business has grown rapidly in recent years due to the increase in the number of hotels, restaurants and coffee in France.
Who are the actors?
The HoReCa distribution channel in France includes several key players, such as food suppliers, distributors, chefs and owners of establishments, but also resellers of professional kitchen products and retailers of hotel and restaurant furniture (chairs, tables, etc…)
Food suppliers
These are the main suppliers of food products for the HoReCa sector in France. They can be local producers or importers of food products from all over the world.
Distributors
Distributors are companies that the dedicated products (food, beverages but also kitchen equipments or furniture) from suppliers and then sell them to HoReCa establishments.
Chefs & business owners
Chefs and restaurant owners are the main buyers of food products in the HoReCa sector in France.
They use the food products to prepare dishes for their customers, while the owners of the establishments ensure on a daily basis that their establishments are supplied with quality food products for their customers.
Business owners, for their part, also take care of the good supply of kitchen accessories and manage the maintenance of kitchen equipements.
Resellers of professional kitchen products
The role of professional kitchen retailers is to provide HoReCa establishments with quality professional equipment such as ovens, refrigerators, dishwashers, food processors and all the necessary equipment for the kitchens of the various establishments.
Retailers of hotel and restaurant furniture
In addition to the culinary aspect, retailers of hotel and restaurant furniture allow establishments to equip themselves with the necessary equipments to welcome their customers.
In brief
The HoReCa distribution channel in France is subject to several regulations, specially to guarantee the quality and safety of food products. For example, food products sold in the HoReCa sector in France must comply with the food quality and safety standards established by the health authorities. In addition, these establishments must comply with food storage and preparation standards.
The distribution channel has also been affected by current trends in food and equipments, such as the growing demand for healthier and more sustainable food options.
More and more HoReCa establishments are opting for more sustainable equipments. More are also engaged in initiatives to minimise their environmental impact.