Photo credit: ilbusca
On the occasion of Sirha Lyon, Interbev, the Livestock and Meat Interprofession, reveals the results of a study carried out by Audirep relating to the meat consumption behavior of French people in commercial catering. It appears that the presence of the French origin of the meat in restaurant menus is popular with consumers. As such, 84% of guests indicate that the French origin is as important as the piece of meat itself. Especially since 98% of respondents have a very good image of meat of French origin.
Furthermore, offering local meat represents a key asset for restaurants by enhancing their image in the eyes of 97% of guests. This approach also demonstrates their support for local agriculture (96%) and inspires confidence (95%). In addition, it is a loyalty tool since 92% of customers would be encouraged to return to an establishment promoting French meat. The majority (95%) want to see more local meats on the menu. Finally, despite the obligation to display the origin of meats, 82% of consumers demand more transparency on the origin of the meats offered.
Ultimately, taking these expectations into account represents a challenge in the supply policy of establishments in the sector to the extent that, according to Idele, 60% of beef and 47% of veal consumed in commercial catering are imported.
-Copyright : Les Echos Publishing
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