The Ministry of Agriculture, Food and Environment, (MAGRAMA) has published an analysis on procurement habits in catering and hospitality activities.
- Know the provisioning guidelines in the independent restoration (IR) of the ranges of food and beverage products in the Horeca channel, taking into account the atomization and diversity of the sector.
- Know how the businesses of organized catering (RO) and what factors influence your purchase decision.
For the first analysis, goals were set that are summarized in the following questions that were asked of the establishments that contributed their data to the study:
- What foods and beverages are bought in your establishment?
- How and where are they provisioned?
- What is the monthly cost of each product?
- How often are purchases repeated?
- What reasons make you decide to buy?
- How satisfied are you with the suppliers of these products?
More than 900 independent hospitality establishments were analyzed, which were located in different geographical areas of the national territory, taking into account the division into areas that the Nielssen consultancy carried out, grouping provinces by location and logistics. and segmented by types of establishment resulting in a 61% of Bars and Cafes, 24% of Restaurants and Hotels and a 15% of discos and bars.
Regarding organized catering, the analysis focuses on the study of four large groups of restaurants and by measuring the data provided by them in terms of purchases and methodologies, the following conclusions are reached.
Initial Results
For independent restorationRI
If the type of establishment is taken into account, the data does not vary except in the case of nightlife, with high-alcohol drinks leading the ranking.
La alimentación It is referenced in fourth place with the Meat family, then fish, dairy products and sausages, etc …
On the other hand, in the RO, the ranking is led by the packaged food, followed by the fresh ones and leaving the drinks for the end.
Supplier management
The study gives us surprising data as to whether the differentiation between the establishments finding us premises that are supplied with more than 200 suppliers and not dedicating more than 5 hours a week on average in their development.
The average by establishments combining both typologies gives a more coherent data than an average of 8,5 suppliers of supplies.
The average is reduced when the purchases of organized catering groups enter the scene since these supplies are made through a single logistics operator.
The result of combining both extremes makes us arrive at that more coherent but not exempt figure
Spending by ranges of articles.
Another piece of information that is very interesting is the distribution of spending by product families and especially where the hoteliers get their supplies.
In the case of the IR, 20% of the expenditure on fresh products is made in specialized sites, the food packaged in multi-category Wholesalers, the drugstore in the cash & Carry, and the beverages also in range specialists.
The RO centers the burden of supply with the logistics operator, channeling consumption templates with the manufacturer or distributor.
Reasons and triggers for purchase intention
Here we also differentiate both types of establishments since their motives are radically different in terms of that engine that causes the decision to work with one supplier or another.
For the RI, convenience and prices are the main trigger, leaving quality last.
On the other hand, for the RO, the price occupies the last position in the ranking, raising the quality standard to the top of the supply reason.
In order to read and view the full report, here is a link to the file so that you can download it to your computer.