Coffee, a croissant… and then what? The French model reinvents itself
Jan 22, 2027
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12:55 PM - 1:20 PM
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Scène Coffee
For the French, hot drinks continue to be consumed whilst seated, often accompanied by a sweet or savoury treat. This reality presents a challenge for all operators in the sector: from the design of retail outlets to the development of the product range, via forecasting footfall patterns linked to different times of consumption, building a sustainable business proves particularly complex. What are the most effective strategies for meeting these specific expectations? Is the growth of coffee shops and, more broadly, the snacking sector – which is driving a shift towards on-the-go consumption – managing to change the landscape?
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