Restaurants : identity and green concepts
A growing number of players in the world catering industry are building their own identity by promoting ever more green and virtuous concepts.
The first Shake Shack was introduced in 2001 in New York. The idea? Stand out from the competition by proposing quality burgers, fries and hot-dogs using locally sourced products. Shake Shack went on to open 159 franchised sales outlets all over the world by end of 2017. Many other restaurant chains have adopted the same model proposing healthy quality products for a reasonable price. Pilpel for example, a humus and falafel bar was launched in London in 2009 and now has six restaurants in the capital, or the Italian restaurants Francesca (more than 80 outlets in France and a dozen abroad) serving specialty pasta, source their products with small Italian producers.
In France, the likes of JOUR, and Yuman that opened in 2014, propose healthy, quality seasonal products. Green and healthy is more than ever at the forefront of the culinary scene: according to a survey by Harris Interactive in 2017, 81% of French consumers said they preferred healthy and well balanced food.