France Cooking Equipment Market Size, Trends, Growth & Outlook

France Cooking Equipment Market by Size of Equipment (700 Series, 800 Series and 900 Series), End User (Full-Service Restaurants, Institutional Canteen, Hotels & Resorts, Quick Service Restaurants, and Others), and Tier Type (Entry Level (600-700), Mid-level (700-800) and High Level (800-900)): Opportunity Analysis and Industry Forecast, 2020–2028

Industry: Food & Beverages | Report ID: FAMI-0020 | Published on: Oct, 2020 | View: 601 | Share:         

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*As the coronavirus disease (COVID-19) crisis takes over the world, we are continuously tracking the changes in the markets, as well as the purchase behaviours of the consumers globally and our estimates about the latest market trends and forecasts are being done after considering the impact of this pandemic.

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Commercial cooking equipment includes a wide range of products such as fryers, base unit ovens, boiling kettles and other cooking equipment that help in quick and easy preparation of several cuisines and food items. These offer various benefits such as easy to operate, safe & secure, avoid expensive breakdowns, improved functionality improve efficiency, scale back every kind of wastage, and save energy. There has been an increase in the demand for commercial cooking equipment over the past decade as new product-types and innovative cooking styles have permeated the food industry. Moreover, the utilization of these products by numerous end users such as full-service restaurants, hotels & resorts, and quick service restaurants is expected to drive the growth of this market.

France represents one of the fastest-growing food & beverage service industries and has witnessed robust development in the past. Diverse French regions having unparalleled traditions, and savoir-faire provide different varieties of foods. Expanding tourism, growth of hospitality industry, and rise in preference for quick service restaurants drive the growth of the France cooking equipment market. However, volatile prices of raw materials and huge capital requirement for initial setup restrain the market growth. Moreover, technological innovations in food service industry, such as launch of new & advance, energy efficient, and cost-effective products, are expected to unfold numerous opportunities for the market growth. Furthermore, some of the major challenges for the market players is to manufacture lightweight, cost effective, and energy efficient equipment.

The France cooking equipment is segmented by size of equipment, end user, and tier-type. Based on size of equipment, the market is divided into 700 series, 800 series, and 900 series. By end user, it is categorized into full-service restaurants, institutional canteen, hotels & resorts, quick service restaurants and others. According to tier-type, the market is classified into entry level (600-700), mid-level (700-800), and high level (800-900). The key players profiled in the report include Bonnet International, Charvet, Sofinor, Ali Group, Capic, and Electrolux.

KEY BENEFITS FOR STAKEHOLDERS

• The report provides a quantitative analysis of the current France cooking equipment market trends, estimations, and dynamics of the market size from 2020 to 2028 to identify the prevailing market opportunities.
• The key countries in all the major regions are mapped based on their market share.
• In-depth analysis and the market size and segmentation assists in determining the prevailing market opportunities.
• Market player positioning segment facilitates benchmarking and provides a clear understanding of the present position of the market players.


KEY MARKET SEGMENTS

• By Size of Equipment 
o 700 Series 
o 800 Series 
o 900 Series 
• By End User 
o Full-service Restaurants 
o Institutional Canteen 
o Hotels & Resorts 
o Quick Service Restaurants 
o Others 
• By Tier Type 
o Entry Level (600-700) 
o Mid-level (700-800) 
o High Level (800-900) 

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CHAPTER 1:    INTRODUCTION

1.1.    Report description
1.2.    Key benefits for stakeholders
1.3.    Key market segments
1.4.    Research methodology

1.4.1.    Primary research
1.4.2.    Secondary research
1.4.3.    Analyst tools and models

CHAPTER 2:    EXECUTIVE SUMMARY

2.1.    Key findings

2.1.1.    Top investment pockets

2.2.    CXO perspective

CHAPTER 3:    MARKET OVERVIEW

3.1.    Market definition and scope
3.2.    Market Share Analysis
3.3.    Market dynamics

3.3.1.    Drivers

3.3.1.1.    Growth of the hospitality industry
3.3.1.2.    Rise in preference for quick service restaurants

3.3.2.    Restraint

3.3.2.1.    High cost

3.3.3.    Opportunities

3.3.3.1.    Advancements in technology

CHAPTER 4:    FRANCE COOKING EQUIPMENT MARKET BY SIZE OF EQUIPMENT

4.1.    Overview

4.1.1.    Market size and forecast

4.2.    700 Series

4.2.1.    Key market trends, growth factors and opportunities
4.2.2.    Market size and forecast

4.3.    800 Series

4.3.1.    Key market trends, growth factors and opportunities
4.3.2.    Market size and forecast

4.4.    900 Series

4.4.1.    Key market trends, growth factors and opportunities
4.4.2.    Market size and forecast

CHAPTER 5:    FRANCE COOKING EQUIPMENT MARKET BY END USER

5.1.    Overview

5.1.1.    Market size and forecast

5.2.    Full-service restaurants

5.2.1.    Key market trends, growth factors and opportunities
5.2.2.    Market Size and Forecast

5.3.    Institutional canteens

5.3.1.    Key market trends, growth factors and opportunities
5.3.2.    Market Size and Forecast

5.4.    Hotels and resorts

5.4.1.    Key market trends, growth factors and opportunities
5.4.2.    Market Size and Forecast

5.5.    Quick service restaurants

5.5.1.    Key market trends, growth factors and opportunities
5.5.2.    Market Size and Forecast

5.6.    Others

5.6.1.    Key market trends, growth factors and opportunities
5.6.2.    Market Size and Forecast

CHAPTER 6:    FRANCE COOKING EQUIPMENT MARKET BY TIER TYPE

6.1.    Overview

6.1.1.    Market size and forecast

6.2.    Entry level (600-700)

6.2.1.    Key market trends, growth factors and opportunities
6.2.2.    Market Size and Forecast

6.3.    Mid-level (700-800)

6.3.1.    Key market trends, growth factors and opportunities
6.3.2.    Market Size and Forecast

6.4.    High level (800-900)

6.4.1.    Key market trends, growth factors and opportunities
6.4.2.    Market Size and Forecast

CHAPTER 7:    COMPANY PROFILES

7.1.    AB ELECTROLUX

7.1.1.    Company overview
7.1.2.    Company snapshot
7.1.3.    Operating business segments
7.1.4.    Product portfolio
7.1.5.    Business performance
7.1.6.    Key strategic moves and developments

7.2.    ALI GROUP SRL

7.2.1.    Company overview
7.2.2.    Company snapshot
7.2.3.    Operating business segments
7.2.4.    Product portfolio
7.2.5.    Key strategic moves and developments

7.3.    CAPIC SAS

7.3.1.    Company overview
7.3.2.    Company snapshot
7.3.3.    Operating business segments
7.3.4.    Product portfolio

7.4.    CHARVET PREMIER RANGES LTD.

7.4.1.    Company overview
7.4.2.    Company snapshot
7.4.3.    Product portfolio

7.5.    ILLINOIS TOOL WORKS INC. (ITW) (BONNET INTERNATIONAL)

7.5.1.    Company overview
7.5.2.    Company snapshot
7.5.3.    Operating business segments
7.5.4.    Product portfolio
7.5.5.    Business performance

7.6.    SOFINOR

7.6.1.    Company overview
7.6.2.    Company snapshot
7.6.3.    Product portfolio

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