The proliferation of delicacy stores

Postat la 14 aprilie 2009 21 afişări

The times when delicacy store owners were regarded as aliens from outer space are long gone.

Lately, especially for consumers of foie gras or of luxury chocolate, the operators of a few of these stores have also entered the food & beverage market, by opening restaurants or bars, where the delicacies can be tasted in a purpose-built area, accompanied by the wines that go with them. The openings occur on a market where delicacies were first turned into a business in 2005, when Delicateria Traiteur was launched, following a 100,000-euro investment by Gusto- Elysée Receptions.

The store, which was based on a concept ”imported” from France, was the first to sell products such as smoked salmon, salmon terrine, Delicateria Traiteur ham, deer, pheasant and selected wines. Delicateria now shares the market with other experienced players such as Le Manoir, French Bakery, Croissant de Paris and Leonidas. In all, there are just over 10 brands that sell luxury food, and they address a maximum of 10% of the population. But delicacies appear to be crisis-resistant, given the large number of shops opened at the end of last year and in 2009. The French bakery and patisserie brand Paul (with over 120 years of tradition) entered the Romanian market at the end of 2008 with two stores (in the Dorobanti area and in Baneasa Shopping City).

Around 1,000 customers step into the bakery shops daily for croissants, pain au chocolat, macarons or French baguettes. And for 2009, Romanian representatives of the brand expect a 2 million-euro turnover. The beginning of 2009 also saw the opening of Gourmandise Traiteur in the Rosetti area, which sells spices, smoked goose breast, foie gras d’oie, mousse de foie de canard, prosciutto San Daniele, kefir, wines and chocolate. Targeting a segment of the population that does not seem very much affected by the crisis, delicacy stores have also developed the food & beverage area, a strategy which appears to bring customers even closer to the delicacies.

Chocolat, which has gained its position on the market thanks to its confectionery products and to the bread specialties, has this year expanded by two shops. ”We basically thought up three Chocolat concepts – a 40 square meters store in Dorobanti, another one on 100 square meters in Calea Mosilor, and the 200 square meters flagship store in the old town. Based on how each store fares, we will crystallise a development strategy,” says Tudor Constantinescu, owner and manager of Chocolat Créateur de Goût, who has allocated 250,000 euros for investments in 2009.

 


Traducere de Loredana Fratila-Cristescu si Daniela Stoican

 

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