How do you choose the ideal catering for your campsite?

France's campsites are booming, with over 7,000 establishments, making the country Europe's leading destination. But accommodation alone is no longer enough: catering is a real asset for enriching the holiday experience. More than a simple service, it contributes to the success of the stay by offering a convivial setting and moments of sharing. Every campsite needs to adapt its offer to its size, positioning and clientele. Snack bar, brasserie, food-truck or restaurant? Let's find out which types of catering are best suited to the needs of campsite managers.

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Catering options for campsites

The brasserie or tavern

Opting for a brasserie allows you to offer generous dishes, often inspired by local recipes. Convivial cuisine, featuring fresh seasonal produce, attracts a diverse clientele.

Advantages :

• Promotes short circuits and local produce
• A warm and friendly atmosphere
• Appeals to a wide range of customers (families, couples, seniors, foreigners)

Disadvantages :

• More complex management (inventory and personnel)
• Higher initial investment

The restaurant

An upscale campsite, or one located in a busy tourist area, can afford a more advanced gastronomic offering. A genuine on-site restaurant can enhance the campsite's image and attract customers looking for quality services.

Advantages :

• Reinforces the campsite's premium positioning
• Can offer table service or buffet‍
• Attracts a varied clientele (tourists, locals, external customers)

Disadvantages :

• Requires significant investment (fitted kitchen, furniture, licenses)
• Requires qualified personnel

The snack bar

It's the ideal solution for campsites wishing to offer fast, efficient catering. A snack bar generally offers simple dishes such as burgers, pizzas, paninis, salads or takeaways.

Advantages :

• Lower operating costs
• Simplified menu and stock management
• Ideal for customers looking for quick meals

Disadvantages :

• High volume of orders, which can require rigorous organization
• ‍Average basketlower than a conventional restaurant, so margins sometimes low

👉 To find out more: 5 essential tips for opening a successful snack bar

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How do you choose your catering offer?

Depending on campsite size and category

The type of catering depends strongly on the campsite's capacity:

• Small campsite (less than 100 pitches): A snack-bar or food-truck will suffice.
• Upscale camping: A restaurant or brasserie enhances the appeal of the establishment.

By customer profile

Each category of camper has its own specific catering requirements:

• Entry-level or top-of-the-range: customers on a tight budget or more refined products.
• Families with children: Children's menu, balanced and varied dishes, vegetarian options.
• Young adults: Fast food, friendly atmosphere, wide choice of snacks.
• Seniors: Traditional dishes, culinary quality, attentive service.

Depending on geographical location

As campers are often tourists, they appreciate local specialties. Adapting your culinary offer to the region can be a real asset. For example, a campsite in Brittany might offer crêpes and galettes, while a campsite on the Arcachon Basin might offer moules-frites.

The idea is to respond to a major trend of the moment: offering proximity to local producers in our regions: highlighting short circuits for a typical, local culinary offering.

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Management and logistics of campsite catering

Should you run your catering outlet in-house, or put it under management? Each option has its advantages and constraints.

In-house management

Some campsites prefer to run their own restaurant or snack bar by recruiting a chef and a dedicated team. This solution offers total control over the quality of dishes, menu development and cost management. It also offers greater flexibility in adapting the offer to holidaymaker expectations and the seasons. However, it does require an investment in time and training, as well as a good command of sanitary standards. Inventory management, staffing and service schedules can be complex, especially in high season! 

👉 To find out more: "Extras" in the restaurant business: how does it work?

Lease management

Delegating the management of a catering outlet to an external manager is an interesting alternative for campsites that do not wish to handle this activity directly. This solution frees the owner from managing staff and supplies, while guaranteeing a full range of catering services for holidaymakers. By imposing precise specifications, the campsite can ensure that the quality of food and service remains in line with its image. However, this option implies a loss of control over the quality and prices offered.

Alternative option: hosting food-trucks

Food-trucks are an innovative and flexible solution. They enable you to offer a varied range of products and services without having to run your own restaurant. Food truck pizza, paella, burger... You can vary the menu every evening. No staff to manage, no investment in equipment or stock to manage... With different food-trucks, a diversified catering offer that would be impossible to propose directly. It's an ideal option for small campsites with limited capacity. 

Opening hours

The range of opening hours must be carefully thought out to optimize costs and attendance:

• Lunchtime: Not recommended on small campsites, as most holidaymakers go on day trips.
• Evenings: Key time of day, when demand is highest. A restaurant open only in the evening can reduce costs while maximizing profitability.

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Digitalization of catering services

With the rise of digital technology, numerous solutions have been developed to optimize campsite catering management.

• Online ordering and mobile applications: Campers can order in advance using click & collect. This system enables holidaymakers to order in advance and collect their meal without waiting, offering greater flexibility and convenience. In line with new consumer habits and digitalization, Click & Collect modernizes the campsite offer, differentiates it from the competition and boosts customer satisfaction, while increasing the restaurant's profitability.
• Order kiosks: These tools reduce waiting times and streamline service, enabling customers to place orders quickly without queuing, especially during busy periods. They also enhance the user experience by offering an intuitive interface, available in several languages, ideal for a varied tourist clientele. On the commercial side, they promote upselling by automatically suggesting complementary products (drinks, desserts, extras), thus increasing the average basket. Very useful for high-volume restaurants and snack bars.

With good management and intelligent integration of digital tools, it's possible to make a sales outlet profitable while keeping campers fully satisfied!

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