{"id":2458,"date":"2025-06-19T18:14:27","date_gmt":"2025-06-19T16:14:27","guid":{"rendered":"https:\/\/foodstory.es\/?p=2458"},"modified":"2025-06-19T18:16:14","modified_gmt":"2025-06-19T16:16:14","slug":"el-snacking-se-corona-como-lider-en-francia","status":"publish","type":"post","link":"https:\/\/foodstory.es\/ca\/el-snacking-se-corona-como-lider-en-francia\/","title":{"rendered":"El snacking se corona como l\u00edder en Francia"},"content":{"rendered":"<p>El <strong>&nbsp;snacking sigue siendo la locomotora de la industria de la restauraci\u00f3n en Francia <\/strong>, pero se est\u00e1 fragmentando, diversificando e industrializando.El kebap ya hace da\u00f1o a sandwichs &nbsp;o a la pizza y el pollo frito arrasa: 1.120Me de facturaci\u00f3n! mientras que la pizza a\u00fan no franquea esa cifra y se queda en 919Me<\/p>\n\n\n\n<p>Datos \u00e9stos y m\u00e1s ofrecidos por consultoras como Circana,Food Service Vision o Kantar en el reci\u00e9n celebrado Snacking Congres en Paris<\/p>\n\n\n\n<p>El sector est\u00e1 ahora en competencia con todos los circuitos y muchas alternativas, con serias amenazas de los supermercados y sus ofertas de snacks .<\/p>\n\n\n\n<p>M\u00e1s que nunca,&nbsp;<strong>para 2025 y a\u00f1os venideros , el reto ya no es solo hacer volumen<\/strong>: es&nbsp;<strong>entender mejor<\/strong>&nbsp;qui\u00e9n viene, por qu\u00e9, cu\u00e1ndo y c\u00f3mo. La profesionalizaci\u00f3n del snacking requiere un&nbsp;<strong>conocimiento detallado del consumidor<\/strong>, desde sus value for money a sus experiental   value &nbsp;.<\/p>\n\n\n\n<p>Por lo tanto, como han manifestado los expertos durante el Sancking Congres , es necesario\u00a0<strong>monitorear el comportamiento<\/strong>, adaptar formatos y precios en el momento adecuado, probar innovaciones relevantes y, sobre todo, desarrollar una\u00a0<strong>oferta clara, asequible y customizable <\/strong>.<\/p>\n\n\n\n<p>En resumen, la profesi\u00f3n tendr\u00e1 &nbsp;que adaptarse, anticiparse a nuevos comportamientos y reinventar constantemente su concepto sin dejar de ser coherente con su posicionamiento.<\/p>","protected":false},"excerpt":{"rendered":"<p>El &nbsp;snacking sigue siendo la locomotora de la industria de la restauraci\u00f3n en Francia , pero se est\u00e1 fragmentando, diversificando e industrializando.El kebap ya hace da\u00f1o a sandwichs &nbsp;o a la pizza y el pollo frito arrasa: 1.120Me de facturaci\u00f3n! mientras que&#8230;<\/p>","protected":false},"author":1,"featured_media":2459,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1,7],"tags":[],"class_list":["post-2458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad","category-restauracion-comercial"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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