Introduction
On the occasion of the
“junk food day,” which takes place on July 21, and following recent studies put
forward during the Snacking Congress 2021, dated June 29, we have decided to
revisit the expansion of this market and what could be described as “conquering
the world of snacks.”
Indeed, the snacking
market has become part of the eating habits of the French sustainably, and it
has been able to develop new qualities that were not previously attributed to
it: search for innovation in recipes, the importance of quality. products,
highlighting products in short circuits and local producers, the authenticity
of brands, and their values,….
But how has the
snacking market increased its notoriety and developed this new image among
consumers in just a few years?
Catering
service in line with active urban life
An important part of
the growing success of fast food is the perfect fit with the new urban
lifestyles: active citizens are in a hurry and do not have much time to eat.
This advantage of the speed of culinary preparations by fast-food brands has
responded to new needs imposed by this lack of time.
When you only have an
hour to eat, it is more practical to look for a bakery and a sandwich, a pizza,
or a burger to take away than to find a table in a restaurant with sometimes
too long waiting times depending on the service. The product outlets snacking
are numerous (especially in metropolitan France), and brands multiply over
time; among the list of snacking accesses, we can also find: fast-food brands
(on-site or to take away), supermarkets, traditional restaurants, bakeries, but
also deliveries by retailers directly or by specialists in the sector.
In addition to the new
consumption patterns of city dwellers who wish to combine speed, quality, and
efficiency in their search for food, it is important to stress that the health
crisis that we have experienced in recent years has intrinsically increased the
number of teleworkers. With the growing popularity of teleworking, the number
of home deliveries has also increased significantly: nearly 40% of French
households have had at least one meal delivered during the year 2021 *. And
which restaurants were already predominantly prepared to offer home delivery
before the crisis? Fast-food and snacking brands. Traditional restaurants have
also been forced to position themselves on delivery to continue their activity
during these periods of confinement and reopening with health restrictions: 85%
of commercial catering chains now offer delivery, compared to 17% before the
COVID * period.
A
perpetual innovation of the proposed offer from a fast-food to a fast-good
Ten years ago, the
snacking offer was limited to pizza, burgers, and sandwiches. But fast food
professionals have demonstrated unparalleled innovation over the years. Through
their dynamism and their relentless search for innovation, snacking brands have
been able to improve and transform this image of “junk food” specific to fast
food restaurants for several years to position themselves on values such as
the pleasure of nutrition, creativity of culinary achievements, and the
friendly side of the unique aspect of their offer. After fast food, we now
speak of “fast-good.” By offering dishes composed of fresh, quality ingredients
with multiple flavors, always to meet new consumer demand, snacking brands can
even today claim to position themselves in the “ high-end catering range “as
long as they have a card original, healthy, and natural (even better if they
favor local producers and products in their menus).
But in addition to
showing creativity and innovation in the catering products offered, it is also
in the modernity of their service that fast food brands have shone in recent
years. For example, it has become common to order a burger or a pizza by
telephone application: if we are talking about “payments via order terminals,” “online
ordering on the website,” or “ via an application ” with withdrawal from a
restaurant. OR in delivery, the snacking signs will come directly to mind.
Fast food restaurants
have modernized access to their restaurant services, always to meet new
consumer needs.
Conclusion
At Fir last, we have
been working with fast food brands for over 30 years. Listening to our customers,
we know the expectations and constraints of each food concept. As a result,
nothing is left to chance in our packaging design like as design of cigarette boxes: from the design office to
the end of production, SM Custom Packaging advises you on the materials best suited to
your needs. And because new brands are being created every day, we provide you
with a guide to help you choose your custom packaging for small business and present our
different ranges.
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