About the project
The study is divided into two parts:
● Exploring the world of raw fish in terms of consumption habits and consumer perception;
● Understanding the current operating methods and constraints of the distributors and players in the out-of-home catering sector (restaurants, collective catering, etc.).
This study aims to highlight consumer expectations in terms of product mix (product, positioning, price), as well as the expectations and needs of distributors and players in the restaurant and catering sector.
75 000 €
OVERALL BUDGET
2006
LABELLING YEAR
