The bakery/pastry sector continues to gain weight in franchise, after having registered increases in the number of networks, opening of establishments, jobs generated and turnover, at the end of 2018, according to the report La Franquicia en España 2019, prepared by the Spanish Association of Franchisors (AEF).
There are currently 36 networks that are operating in this sector, one more chain than those that were counted at the end of 2017. In turn, the billing data demonstrates the good moment that this activity is going through, since it obtained a volume of business of 266.3 million euros in 2018, for the 255.7 million obtained in 2017, which translates into an increase of 10.6 million.
Regarding the number of operating establishments that this sector adds, the figure is 1,225, of which 887 operate under a franchise regime and the remaining 338 are owned, 28 more than in 2017, when it accounted for a total of 1,197 premises -2.3 % plus-.
In the words of Luisa Masuet, president of the AEF, “the bakery/patisserie sector has been able to adapt to the new times and consumer demands, with more modern, welcoming premises and a greater product offering, which is making it possible to It’s in a growth stage.”
In relation to the jobs generated by this activity, at the end of 2018 it employed 4,397 people, compared to the 4,207 who worked in 2017, therefore, it now employs 190 more workers, which is equivalent to an increase of 4, 5%.
Shopping experience
Eduardo Abadía, executive director of the AEF, emphasizes that “today, the shopping experience in the premises of the bakery/pastry sector has nothing to do with that of a few years ago; now the customer can sit down to taste the products, have a coffee, work in the premises itself. Therefore, the activity has taken a 180-degree turn”.
For his part, Francisco Gómez, senior consultant at Iberetail, believes that the sector is growing due to several factors. “On the one hand, there is the circumstance that bread is a basic food purchase that adds value by incorporating other things such as the hotel industry. Likewise, there is a small legal gap in which, being a bakery with tasting, the regulations of bars and cafeterias can be skirted in some way. This makes it one of the reasons why it can be developed more quickly,” he says.
Gómez alleges that it is a fairly profitable sector because bread and coffee are the two products with the highest daily consumption and have quite interesting margins. “They have brought together in a business model two products of daily purchase with margin for the owner,” he maintains.
In addition, he believes that it can also influence the tendencies of young people to want to meet in spaces outside of traditional bars. “This is an environment with more sensations, with smells of bread… A series of circumstances that are more pleasant for encounters,” she adds.
Examples of franchises
Pannus is one of the franchise bakeries that has more than 60 varieties of bread. In 2018 they had six openings, between their own and franchisees. However, as explained by the company, “we are committed to international expansion, and as a consequence, we have positioned ourselves at Barcelona Airport in T1, we have opened Candem in London and franchises have been signed in other countries” , they affirm.
Regarding the possibility of adapting to new times and consumer demands, they consider that it is important to differentiate the traditional bakery, which did not evolve so quickly, with the bakery-cafeteria, which are the ones that have given a dynamic, professionalized change. and modern to the sector.
In this way, as they confirm, last year sales increased by betting on a change in the bakery giving more relevance to the hotel industry, which are future trends.
Another benchmark brand in the bakery is Santagloria Coffee&Bakery, which has revolutionized the traditional concept of selling bread, incorporating product tasting, cafeteria, food and catering services, and which today has 80 stores throughout Spain. As the company points out: “The Santagloria brand behaves in line with the segment, with sustainable growth year after year, acquiring brand presence and notoriety, differentiating itself from the competition and with a very positive behavior both in visits and in consumption for each visit”, they say.
Regarding the future prospects of the sector, Gómez is clear about it. “I think it’s a convenience sector. It’s not a sector that has to be in the center of a city, on premium streets… but it can be in neighborhoods. Therefore, it will continue to grow because its limitation is not as scarce as the retail stores that have to be in shopping areas,” he says.
Facebook Comments
Disqus