Food Genius Reports Launches to Revolutionize Food Trends Research

Last September, we reported that Food Genius had raised $1.2 million to build Food Genius Reports, a data-driven restaurant menu trends dashboard for the food industry. Now, four months later, the team has officially launched the insights dashboard, and its impressive.

Tracking more than 100,000 unique menus with 22 millions items from independent and chain restaurants across the country, companies can use the dashboard to test ideas for products, ingredient combinations, geographic variations, preparations and descriptive sensory terms in near real-time; the tool can be used for both product development and marketing strategy. “Our goal is to turn menu research into something that happens daily or hourly. We want to make easier for companies to quickly sort signal from noise and track the menu concepts that matter to their bottom line,” said Co-founder Justin Massa in a phone interview.

How Food Genius Reports Work

Say you’re a big CPG company looking to capitalize on the unique grain trend by developing a new chicken and grain-based frozen entree. You have a number of rice-based dishes, but after Consumer Report’s report on high levels of arsenic found in rice came out you’re looking to diversify your grain offerings. You’ve been hearing a lot about quinoa recently, but will it have mass market appeal?

Using Food Genius Reports you can tap into GrubHub and CHD Expert data to see that quinoa is currently only mentioned on 1 percent of both chain and restaurant menus, it most commonly appears in salad, and there is no statistically significant data for the pairing of it with chicken, however, beans and fish are frequently paired proteins. Quinoa most commonly appears in the West and Pacific Northwest areas of the country, with an average price of $12.52 per dish.

You can also use the dashboard to determine the most commonly used descriptive and sensory words, in this case: wrap, wrapped, organic and grilled. Yes, you should forget about that deep fried quinoa dish undergoing R&D. Finally, Food Genius Reports also allows you to search for popular quinoa recipes on the web. This functionality is currently powered by Punchfork’s API, which will likely be changing in the near future, given that the company was recently acquired by Pinterest  (click for lessons learned on Recipe API business model) and will be shuttering its API.

For now, the company is not offering analysis of historical data, but data is updated quarterly, and users can compare reports created over time to track the trajectory of a trend. In the future, I would imagine companies will also want to use social data, from, say, Food Genius’ data partner Grubhub, to gain a deeper understanding of consumer insights, demographics and sentiment.

The Challenges of Selling to Big Companies

While the offering is pricey, 5 companies – manufacturers, a consultant and a grocery brand – committed to buying the product even before it was ready, reports Massa. Until now, it’s been a 6 week sales cycle on average, but at $2,000/month for an individual plan, $3,500 /month for the premium plan and $10,000/month for the enterprise plan, the longer sales cycle seems worth it. Large food manufacturers that are doing around $100 million in sales have proved to be surprisingly nimble and easy for Food Genius to work with, says Massa, as many lack formal procurement processes and can therefore make decisions relatively quickly. Working with gigantic customers, however, is another story. Food Genius finds that you may get a yes almost immediately, but the procurement process can often take up to 6 months or more.

Food Genius’ other major challenge is in selling a new dramatically new way of conducting product research. Reports requires a company to do a lot more work than they’ve done in the past (i.e. hiring a market research firm do the research and produce a report). But Food Genius is not worried. “This tool is made for the folks that do want to do that work- they are ones who truly want to differentiate themselves,” says Massa.

What do you think? Are you optimistic about Food Genius’ ability to translate big restaurant menu data into actionable insights for the food industry? Why or why not?  

Source: Foodtechconnect (http://goo.gl/DNDSn)

L’image prix : Un concept clé pour les enseignes de hard discount ?

"Ces dernières années, l’analyse du jeu concurrentiel dans le secteur de la distribution alimentaire montre que la compétition s’est durcie entre enseignes traditionnelles et discounters, et contre toute attente ce sont plutôt ces derniers qui en ont le plus souffert. Ainsi, depuis 2009, le hard discount alimentaire semble être à un tournant décisif de son développement en France. Leur part de marché (valeur) baisse et des changements de stratégie de positionnement s’opèrent. La décision de Lidl, en Octobre 20121, d’abandonner sa stratégie hard discount illustre bien la crise que traversent ces acteurs. Afin d’analyser de manière plus approfondie les raisons de ce déclin et de proposer d’éventuels moyens aux managers d’enseignes de hard discount de se différencier de cette nouvelle concurrence, nous avons choisi d’étudier l’image prix de ces enseignes. L’image prix est, en effet, un concept important dans la lutte concurrentielle entre les différents acteurs de la distribution alimentaire et c’est une condition nécessaire de survie pour les enseignes de hard discount. Compte tenu des questions posées dans cette recherche, la mobilisation de l’image prix, dans son acception multidimensionnelle, paraît pertinente. En effet, sa prise en compte permet d’apprécier les facettes du concept considérées par les clients et leur niveau d’évaluation. Cette connaissance amène à identifier des leviers d’actions pour les managers qui pourront ainsi conserver une bonne image prix ou l’améliorer en agissant potentiellement sur trois aspects : « sécurité des prix bas », « rapport qualité-prix (bonnes affaires) » et / ou « maîtrise du budget ». Les résultats d’une enquête quantitative menée auprès de 196 consommateurs indique que la dimension « sécurité prix » a une influence plus importante que les autres dimensions. Ce résultat est validé quelque soit le type de magasin (hard ou soft discount). Du point de vue managérial, un travail sur la mise en avant d’autres éléments que le prix bas peut permettre à ses enseignes de se différencier. Les enseignes soft discount peuvent accentuer le côté « bonnes affaires » de l’image prix tandis que les enseignes « hard discount » travailleraient sur un positionnement plus axé sur la maîtrise du budget. Cette suggestion se confirme avec la prise en compte du rôle des caractéristiques individuelles, la sensibilité au prix et le degré de fréquentation, qui font ressortir de manière plus importante la dimension « bonnes affaires » de l’image prix. Il s’agit plus particulièrement de conserver l’image prix « sécurité prix », car il semble qu’elle soit associée fortement à ces enseignes et développer les 2 autres dimensions de manière à attirer les consommateurs ayant une autre conception d’un magasin pas cher." (Résumé)

Lire le texte intégral de : L’image prix : Un concept clé pour les enseignes de hard discount ?

Lire aussi : Les parts de marché du hard-discount en France - 1992-2009

Genetically modified food technology is mystery to some, a worry for others

Technology is mystery to some, a worry for others 

Barbara Thomas of Collingswood brings along a stack of shopping guides whenever she goes to the grocery store. She passes them out to customers waiting in line at the register and sometimes the cashier, too.

The 16-page booklet is a guide on how to avoid foods made with genetically modified organisms, or GMOs.

About 90 percent of the corn, soybeans and sugar beets and the plant sources of most cottonseed and canola oil in the American food supply has been genetically modified to resist pests or tolerate herbicides or both. The U.S. Food and Drug Administration soon is expected to approve the first genetically engineered animal for human consumption: a new breed of fast-growing salmon.

Thomas thinks other shoppers should know that. Turns out, most don’t.

“Every single person has been appreciative,” says Thomas, co-founder of GMO Free NJ and a 56-year-old mother. The grassroots organization was launched in April to inform consumers about GMOs and to lobby for a state labeling law.

Yet while studies show most people don’t know what genetically modified food is, the very words are enough to scare consumers, according to Dr. William Hallman, director of the Rutgers Food Policy Institute.

“More people will say, ‘I’m against it’ or (‘I’m) for it’ than say ‘I’ve heard anything about it.’ ” Hallman said. “And that’s a problem.”

So what is genetically modified food?

Since the mid-1990s, the biotech industry has created new varieties of common food crops by inserting genes from one organism into another’s DNA, crossing species that would not breed naturally.

The U.S. is the world’s largest producer of genetically modified food, and Monsanto is the world’s largest biotech company. Its Bt corn, for example, is engineered to resist root-eating corn borer larvae and other corn pests.

The corn’s DNA includes a gene extracted from a soil bacterium that kills the larvae. The product is designed to significantly reduce the amount of insecticide farmers need to apply to their fields, since the plant produces its own larvae-killing toxin. Monsanto says it chose the gene because it is nontoxic to humans and animals.

Genetically modified corn is used in many American processed foods, from tortilla chips and corn meal to soft drinks and baked goods sweetened with high fructose corn syrup.

The FDA has called genetically modified crops “substantially equivalent” to their natural counterparts and does not require long-term testing on the safety of modified food. American consumers have been eating it for more than 15 years.

According to Monsanto, food derived from approved genetically modified crops is safe and there has not been “a single substantiated instance of illness or harm associated with GM crops.” The company has not run long-term human clinical trials on genetically modified food, instead conducting animal studies on new proteins introduced to the crop.

“There is no need for, or value in testing the safety of GM foods in humans,” Monsanto reports on its website.

That’s alarming to Thomas. A former shiatsu practitioner who home-schools her 17-year-old daughter, Thomas spends a lot of time these days on conference calls, meetings, events and rallies, all in an effort to raise awareness about genetically modified food.

She launched her nonprofit in April, with the help of her friend, Kathleen McKenna. (McKenna is the wife of a Courier-Post employee. She was not interviewed for this story and neither she nor her husband had any involvement in its development.)

GMO Free NJ meets monthly. Between its Facebook page, website, meetings and mailing list, Thomas says, the group’s message regularly reaches 600 people statewide.

“If you’re altering the genetic makeup of something and having people eat it without testing and without labeling, that becomes important to me,” Thomas insists. “We’re there to inspire people to educate themselves and find the resources to educate themselves.”

Sonja “Sunny” Thompson of Collingswood is unnerved by what she’s learned, not just for herself, but for her children and grandchildren.

“Sometimes, I think ignorance is bliss,” admits the 74-year-old personal trainer and spinning instructor who started attending GMO Free NJ’s meetings last year.

“I wish I could go back about five years and not know what’s going on. I’d be so much happier. But once you know what’s out there, I can’t turn my back on it now.”

What bothers Thompson most is the government’s decision that genetically engineered food does not need extensive testing. She wonders if it has anything to do with the increasing rates of food allergies, some cancers and other health problems.

“The danger of the unknown, to me, is very scary,” says Thompson, who has switched to buying organic food.

Marilyn Bidrawn of Lumberton is a master gardener who recently organized a talk about genetically modified food for the Mount Holly Garden Club. A retired Lockheed Martin manager who had never heard of GMO Free NJ, Bidrawn has lots of questions about GM crops.

“I think the word needs to be spread that this is happening to our food, and people need to know about it so they can make choices,” she argues.

Barbara Wilson of Pennsauken is a registered dietitian with a private practice in Audubon. She’s also a two-year breast cancer survivor, who gradually switched to eating mostly organic foods after her diagnosis.

“There’s no scientific consensus that genetically modified foods are safe,” says Wilson, who attends GMO Free NJ meetings. “There’s inadequate testing.

“Some studies show there can be some serious health problems.”

Monsanto disputes such studies, calling them poorly designed or contradicted by peer-reviewed research. But some scientists argue more work is needed. Doug Gurian-Sherman is a senior scientist who focuses on the agriculture industry for the Union of Concerned Scientists.

While it does not call itself “anti-GM,” his organization has raised alarms about genetically modified food.

“There’s been virtually no long-term testing,” Gurian-Sherman explains during a phone interview from his Washington, D.C., office.

“The tests that have been done tend to be very short-term and very minimal.There’s all kinds of tests that are done, for example, on pesticides at the EPA (Environmental Protection Agency): long-term mutagenicity tests, carcinogenicity tests for cancer-causing ability, teratogenicity tests to make sure if a pregnant woman eats something that it won’t harm the fetus, which will be much more susceptible than adults are.

“None of those tests are required for genetically modified crops,” Gurian-Sherman adds. “It’s a legitimate question to ask if they need to be or not.”

Melissa Garner of Collingswood will participate in a “moms march” against GMOs this summer. The 43-year-old wants a labeling law passed so she can avoid products that contain genetically modified food.

“I’d like to have faith that things would be OK and that people have our best interests at heart, but I just don’t believe it,” says Garner, the mother of a 5-year-old daughter. “I don’t want to be one of these conspiracy people, but I really believe money and power trump health and wellness in this country.”

Volunteer Jim Wilday of Holgate is leading GMO Free NJ’s grassroots lobbying effort to pass labeling legislation in New Jersey. Two bills were introduced in the state Assembly and Senate last year, and both have been in committee ever since.

A similar effort was recently rejected by California voters. The trouble is a label would make shoppers think something is wrong with the ingredient, Hallman’s research found.

“The issue for the government and for state agencies is essentially that all of the scientific studies suggest the current GM products are safe to eat,” Hallman explains.

“If you are a government agency and you require companies to put ‘contains GM products’ and that implies something which is not true to the consumer, that’s a problem.”

Right now, shoppers who want to avoid GMO food can choose organic products or specially labeled packages that bear the “Non-GMO Project Verified” seal.They can use printed shopping guides or smartphone apps such as Fooducate or ShopNoGMO.

“In a way, there already is a labeling law,” Hallman acknowledges, “but it depends on people who don’t want to eat GM to seek out non-GMO ingredients.”

Wilday argues there are more problems with engineered food than questions about its safety, including biotech industry products cross-pollinating with organic crops.

“If it’s downwind, the organic crop will become contaminated,” Wilday says.“It’s like the genie is out of the bottle. You’re not going to get it back again.”

Indeed, Gurian-Sherman points to other environmental concerns, as insects develop resistance to Bt crops and weeds develop resistance to herbicides such as Monsanto’s widely used Roundup.

But is genetically modified food safe to eat?

Gurian-Sherman generally tries to eat organic food anyway: lots of fruits and vegetables and whole foods. And if he does happen to eat something with genetically modified ingredients?

“I don’t lose sleep over it,” he says.

Ortofrutta più salubre, più sicura e più competitiva negli imballaggi in cartone

Lo sostiene una ricerca condotta dall’Università di Bologna e promossa dal consorzio BESTACK, che dimostra come il packaging in cartone ondulato sia la soluzione più igienica  per la movimentazione di frutta e verdura

In Italia i consumi di ortofrutta sono andati in calando negli ultimi anni, lo confermano anche gli ultimi dati aggiornati al novembre 2012 che stimano una ulteriore flessione dell’1,6%, passando da 8,19 milioni tonnellate consumate nel 2011 a poco meno di 8,06 nel 2012.

D’altro lato risuona ancora vivo nella memoria dei consumatori l’eco mediatico di alcuni “scandali” igienico sanitari verificatisi negli ultimi anni, che, sebbene abbiano riguardato solo marginalmente i prodotti ortofrutticoli, ne hanno poi falcidiato il consumo. Per questo l’igiene e la salubrità dei prodotti sono elementi di primaria importanza all’interno della filiera agroalimentare, sia in termini sostanziali che di comunicazione La garanzia del rispetto delle norme igieniche e sanitarie è uno dei fattori principali che determina le scelte del consumatore, nonché un elemento di assoluta competitività tra settori e prodotti diversi, tra la frutta italiana e quella estera.

Queste garanzie devono riguardare tutti gli aspetti della filiera, dalla produzione alla distribuzione: in tutto ciò anche l’imballaggio ha quindi un ruolo importante.

Lo dimostra uno studio recente promosso dal Consorzio BESTACK, organismo che riunisce a livello nazionale i produttori di imballaggi in cartone ondulato per ortofrutta, che ha sviluppato – insieme all’Università di Bologna – Dipartimento di Scienze e Tecnologie Agroalimentari di Cesena – una ricerca biennale incentrata sulla valutazione del contributo del packaging sulla contaminazione microbiologica dei prodotti ortofrutticoli.

L’analisi, curata dallo staff della prof.ssa Rosalba Lanciotti, ha riguardato le due principali tipologie di imballaggio per ortofrutta impiegate sul mercato – cartone ondulato monouso e cassette di plastica a sponde abbattibili riutilizzabili – ed è partita da un’analisi di base, ovvero vedere cosa accade se si testa il livello di igiene degli imballaggi usati per l’ortofrutta.

Complessivamente negli imballaggi analizzati è stata riscontrata la presenza di una carica microbica non pericolosa per il consumatore, ma in grado di alterare e ridurre la shelf life del prodotto fresco. Nello specifico, negli imballaggi riutilizzabili è stata riscontrata lapresenza di coliformi totali e di sporigeni anaerobi, assenti invece nel cartone. I microrganismi trovati sono inoffensivi per l’uomo, ma dannosi per il prodotto, in quanto ne limitano la durata di conservazione facendo aumentare scarti e marcescenze.

Va comunque considerato che la filiera ortofrutticola è caratterizzata da infinite variabili che possono influire sulle condizioni dei prodotti stessi. Pertanto il secondo step della ricerca portata avanti dal Dipartimento di Scienze e Tecnologie Alimentari dell’Università di Bologna ha previsto una situazione asettica, nella quale cartone ondulato e plastica riutilizzabile sono stati messi alla pari, a uno stesso livello di carica batterica, al fine di misurare quanto incide il materiale di imballaggio nel trasferimento dei microrganismi sul prodotto.

E’ risultato che i frutti confezionati in cartone hanno 1/10 delle  delle probabilità di essere contaminati rispetto a quelli nelle plastiche a sponde abbattibili.

Lo studio della prof.ssa Lanciotti dimostra dunque che l’imballaggio di cartone ondulato è la soluzione più igienica per il contenimento e la movimentazione di frutta e verdura, innanzitutto perché è più pulito rispetto ad altri tipi di imballaggio riutilizzabili. In secondo luogo perché, per sua stessa natura, il cartone trattiene parte della carica batterica trasferendone meno sul prodotto contenuto, questo grazie alla maggiore porosità del materiale che “assorbe” i potenziali microrganismi.

In un contesto generale dove i consumi alimentari sono sempre più orientati verso la sicurezza, il wellness, la dieta sana, il biologico, la capacità di mantenere standard elevati di igiene e salubrità è un elemento fondamentale per distinguersi sul mercato. Diviene quindi sempre più importante, per l’intero comparto ortofrutticolo italiano, innalzare il grado di analisi, ricerca e garanzia su questi temi, al fine di migliorare il proprio posizionamento a livello nazionale e internazionale.

Lo studio biennale promosso da BESTACK è il primo gradino di un più ampio progetto di ricerca volto a contribuire a rendere ancora più igienica la frutta e la verdura italiana. A fornire una garanzia di salubrità che sia un valore aggiunto per il prodotto conservato nell’imballaggio più idoneo, e un marchio di riconoscibilità in grado di differenziarlo sul mercato e renderlo più competitivo.

BESTACK è il Consorzio Nazionale promosso all’interno di GIFCO – Gruppo Italiani Fabbricanti Cartone Ondulato e fondato dalle principali aziende specializzate nella produzione di imballaggi in cartone ondulato per ortofrutta.

Nasce con l’obiettivo di promuovere l’impiego degli imballaggi in cartone ondulato al servizio dell’intera filiera, interpretando le esigenze degli utilizzatori e orientando il settore verso l’innovazione.

Per questo nel corso della propria attività ha sviluppato uno standard logistico per i formati di imballaggio in cartone ondulato maggiormente utilizzati nella commercializzazione di ortofrutta, ha promosso la certificazione volontaria di prodotto ‘Bestack Quality Approved’ per garantire dimensione e prestazione degli imballaggi e ha realizzato diverse ricerche in collaborazione con le principali università italiane in ambito igienico-sanitario, economico e ambientale.

Raggruppa attualmente nove soci, che rappresentano oltre il 95% della produzione italiana di imballaggi in cartone ondulato per ortofrutta

CONTATTI

Consorzio Bestack

Via Miller 32 – 47121 Forlì

info@bestack.com

www.bestack.com

Ufficio Stampa Consorzio Bestack

Carlotta Benini

comunicazione@bestack.com

Mangiare in piatti di plastica? Più rischio di calcoli renali

Perché non utilizzare i piatti di plastica? Alla motivazione più strettamente ambientalistica si aggiunge ora quella legata alla nostra salute: consumare i cibi in piatti di plastica aumenta ilrischio di calcoli renali. Ad avanzare tale ipotesi sono stati i ricercatori della Kaohsiung Medical University di Taiwan, i quali hanno tentato di ricostruire una relazione tra lo sviluppo di questa patologia renale e il consumo di cibi, specie se caldi, in contenitori di plastica. Per verificare ciò, i ricercatori hanno preso in esame un campione di volontari e lo hanno suddiviso in due gruppi, il primo chiamato a consumare cibi caldi in piatti di ceramica e il secondo in stoviglie di melammina.

Prima del pasto consumato, e ogni due ore nelle dodici ore successive, i ricercatori hanno prelevato dei campioni di urina. Dopo 3 settimane i due gruppi hanno invertito le abitudini alimentari, sottoponendosi sempre al prelevamento di campioni di urina nelle stesse modalità. Da questo studio comparativo è così risultato che, dopo 12 ore dal pasto consumato, i livelli di melammina nelle urine dei partecipanti che avevano mangiato la minestra calda in piatti di plastica erano in media 8,35 microgrammi. Chi invece aveva consumato la minestra in piatti di vetro o ceramica presentava livelli di melammina nelle urine pari a 1,3 microgrammi. La sostanziale differenza ha così messo in luce la correlazione tra stoviglie in plastica e rischio di calcoli renali, in quanto i cibi ad alta temperatura concorrerebbero al rilascio di questa sostanza nel cibo stesso.

Source: newnotizie (http://goo.gl/rdHj4)

D’où viennent les aliments dans nos assiettes ?

L’association de Flers Ginkgo Biloba met en route son opération de réflexion liée à nos achats de nourriture. Il est encore possible de s’inscrire jusqu’à la fin de cette semaine pour y participer.

Top départ pour l’opération « des kilomètres dans nos assiettes ». La réunion de lancement s’est déroulée le week-end dernier. L’expérience dirigée par l’association Gingko Biloba va s’appuyer sur près d’une vingtaine de foyers. L’idée : s’intéresser plus précisément à l’origine de notre nourriture quotidienne. Les foyers ont jusqu’au 23 février pour caler une semaine durant laquelle ils vont pointer le lieu de production de leurs habituels achats alimentaires. Le bénéfice de nouvelles habitudes sera mesuré à partir d’une seconde semaine « témoin » programmée dans le courant du mois d’avril.

Il est encore possible de s’inscrire jusqu’à la fin de cette semaine en téléphonant au 02 33 64 33 92 ou en envoyant un courriel à l’adresse suivante : ginkgobiloba61@gmail.com.

Source: Ouest-France (http://goo.gl/u2Vgv)

LES RÉSEAUX PRÉDOMINENT DANS LE COMMERCE DE DÉTAIL EN FRANCE

Les magasins en réseaux affichent de plus un chiffre d'affaires plus élevé par personne occupée ou par m², que les magasins n’appartenant pas à un réseau.

Selon l'Insee, entre 2004 et 2009, la surface de vente du commerce de détail a gagné 7,6 millions de m² pour atteindre 77 millions de m². Cette hausse des m² est à porter principalement au crédit des hypermarchés mais aussi aux surfaces de vente du secteur de l’habillement-chaussures qui affichent respectivement des surfaces en hausse de 27 % et 17 %.

Selon les constatations de l'Insee, l'expansion des m² ne provient pas des ouvertures de nouveaux points de vente puisqu'entre 2004 et 2009, le nombre de points de vente accuse une légère baisse de 1 %, mais de l'augmentation de la surface moyenne des entités en place (+ 12 % entre 2004 et 2009) « toujours portée par la progression des grandes surfaces ».

Les grandes surfaces deviennent donc toujours plus grandes pour un poids économique toujours plus important. En effet, selon l'Insee, les grandes surfaces en 2009 concentraient « la moitié de l’emploi et les deux tiers du chiffre d’affaires du commerce de détail en magasin. » Rien que les hypermarchés employaient en 2009 pas moins de 20 % des personnes occupées et réalisaient le quart des ventes. Parallèlement, note l'Insee, « le poids du hard-discount alimentaire s’est accru en cinq ans. En 2009, ces enseignes représentent plus du quart de la surface de vente des supérettes et supermarchés. »

Globalement, selon les données de l'Insee, « les réseaux d’enseignes concentrent les deux tiers de la surface de vente et du chiffre d’affaires et près de 60 % de l’emploi ». Cette suprématie s'exerce en particulier dans l’alimentation non spécialisée, où les réseaux représentent plus de 90 % de la surface de vente, du chiffre d’affaires et de l’emploi. « Les réseaux d’enseignes sont moins présents dans l’alimentation spécialisée et la pharmacie, où ils représentent respectivement 14 % et 7 % de la surface de vente, et 16 % et 2 % du chiffre d’affaires réalisé en magasin ».

Globalement toujours, selon l'Insee, « les magasins en réseau réalisent, à taille et secteur d’activité donnés, un chiffre d’affaires par personne occupée ou par m² plus élevé que celui des magasins n’appartenant pas à un réseau ». En chiffres, « dans le commerce de détail non alimentaire, les chiffres d’affaires par personne occupée et par m² des magasins en réseau sont plus élevés respectivement de 10 % et 30 %, par rapport à ceux n’appartenant pas à un réseau. Ils le sont d'environ 20 % dans l'alimentaire. »

En 2007, le chiffre d'affaires réalisé dans les commerces de détail en magasin hors pharmacie, se répartissait à 41 % par les réseaux intégrés, à 22 % par les groupements, à 7 % par les magasins en réseaux de franchise, à 2 % par les magasins en concession, à 1 % pour les magasins en licence de marque, à 1 % pour les magasins en commission-affiliation, à 1 % pour les magasins en affiliation. Les 25 % restant étaient réalisés par les magasins hors réseau.

Le dossier complet

• Répartition du nombre de commerces de détail en France
• Palmarès des régions par type de commerces
• Les salariés du commerce de détail en France
• Les taux d'équipement en commerces pour 10 000 habitants
• Focus : le commerce de détail en Ile-de-France
• Focus : le commerce de détail dans les DOM

Dominique André-Chaigneau, Toute La Franchise©