HORECA leads in France for suppliers and wholesalers: restaurants, bars and hotels you can reach
Restaurants, bars, cafés, hotels, bakeries: plan your HORECA sales territory area by area, with each venue's phone and email, and no subscription.
- 25 free credits
- No subscription
- Team CRM included
HORECA leads in France are only useful if the venues are still open and the numbers still ring. Prospya gives you restaurants, bars, cafés and hotels across France and Belgium, area by area, with each venue’s phone, email and rating, with no subscription and no bulk file to buy.
HORECA sales is field work, and field work needs good lists
Brewer, coffee roaster, wine merchant, food wholesaler, packaging or kitchen equipment supplier: your growth depends on how many venues your reps call and visit each week. In France the sector is known as CHR (cafés, hôtels, restaurants), and it moves fast. Venues open, close and change hands all the time, so a HORECA list bought two years ago is already full of dead numbers.
In the field, reps need to know where to go, who to call before they drive over and which venues are worth the trip. A fresh list filtered by area, venue type and activity level changes what a single sales day can produce.
What Prospya gives your reps
Filter by venue type, city, region, rating and review count to build each route.
The public number of the restaurant, bar or hotel, to book a slot before you drive over.
Addresses checked for syntax and for a domain that can actually receive mail.
Spot established, busy venues, or new openings still looking for suppliers.
Each rep tracks accounts, follow-ups and results, for up to 10 people at no extra cost.
Hide current customers and venues already contacted so nobody calls them twice.
HORECA leads in France: the market in numbers
Counts for France and Belgium, computed live from the database:
| Venue type | Total | With phone | With email | With Instagram |
|---|---|---|---|---|
| Restaurants | 131,554 | 125,825 | 75,146 | 19,047 |
| Pizzerias | 17,531 | 17,006 | 7,300 | 2,068 |
| Cafés | 16,763 | 14,837 | 8,434 | 2,181 |
| Bars | 43,752 | 38,824 | 19,674 | 3,863 |
| Hotels | 28,362 | 27,500 | 19,438 | 610 |
| Bakeries | 27,281 | 26,124 | 12,428 | 2,757 |
| Butchers | 13,597 | 13,265 | 6,872 | 676 |
| Grocery stores | 32,872 | 31,131 | 19,823 | 1,477 |
Phone is the dominant channel in HORECA, because it is how guests book. Email mostly serves to send a price list or product sheet after a first conversation.
How it works for a supplier
- 1Split your territories
Select venue types and cities for each rep, then filter by rating or review count. Searching is free.
- 2Prepare the route
Unlock the records, exclude current customers and call ahead to book visits before hitting the road.
- 3Track every account
Log the visit, the sample left, the price list sent and the follow-up date in the CRM, or export to your own tool.
The AI message writer can draft a follow-up email or an Instagram DM from your offer and real facts about the venue, such as its rating or review count.
An example route
Illustrative example: a fictional coffee roaster wants its beans in bars, cafés and restaurants across the Bordeaux area. It filters venues rated 4 or above, excludes its 40 current customers and unlocks 350 records. Its rep calls in mid-afternoon, books about thirty tastings over a month, leaves samples and opens 6 to 10 new accounts. The rest of the list is followed up the next month.
A won venue often means years of repeat orders, so a few hundred well-chosen records usually pay for themselves with the first new account.
What to pitch to each type of venue
A restaurant owner, a bar manager and a hotelier buy for different reasons. Your hook should start from their current constraint: margin, reliable deliveries, standing out from the place across the street.
| Venue | What they care about | Opening line |
|---|---|---|
| Restaurant | Menu margins, reliable deliveries | "I already deliver to three restaurants on your street on Tuesdays and Fridays. I can add you to the route with no minimum order." |
| Bar, café | Standing out, rotating the drinks list | "We brew twenty kilometres from here. A local beer on tap gives guests one more reason to come to you rather than next door." |
| Hotel | Breakfast quality, consistency, simple invoicing | "Guests often mention breakfast in their reviews. Let me bring you a tasting of our pastries, delivered fresh every morning." |
| Pizzeria | Food cost, consistent flour and Italian products | "I'll leave you a bag of our flour and a mozzarella sample. Try them for one evening and judge for yourself." |
| Bakery | Raw materials, packaging, equipment | "Your cake boxes are your first advert. I can show you our custom designs in ten minutes." |
| Butcher, grocery | Local sourcing, products shoppers cannot find elsewhere | "Your customers want products they won't find at the supermarket. Here are three lines that sell well in shops like yours." |
Always end with a concrete, easy yes: a tasting, a sample, a first case at a trial price. Owners decide fast when they can taste, touch or compare. If you are a foreign brand entering France, open in French: owners of independent venues respond far better, and the AI writer can draft the follow-up email in French for you.
Prospya vs other sources of HORECA leads
Several kinds of tools can give you venue lists. They are not equal, depending on whether you need the venue's contact details, legal data or raw volume.
| Source | What you get | Strengths | Limits for a supplier |
|---|---|---|---|
| Company registry tools | Registration numbers, executives, creation date | Legal data, spotting new companies | Rarely the venue's own phone, no rating or reviews |
| LinkedIn-based tools | Profiles of executives and managers | Useful for chains and hotel groups | Independent café and restaurant owners are seldom on them |
| Map-extraction tools | Listings you extract yourself | Volume, recent data | Extraction and cleaning are on you, usually by subscription |
| HORECA list brokers | A file delivered once | Fast | Often old data, dead numbers, you pay for the whole file |
| Prospya | Venues with phone, email, website, Instagram, rating and reviews | Free search, 1 credit per useful record, CRM, team and exclusion list included | No registration numbers or executives: pair it with a registry tool if needed |
For a field sales team, what matters is having the right number and knowing which venues are active, which is exactly what the rating, review count and phone on each record tell you.
What it costs you
Each venue you unlock costs 1 credit, and only if it has a phone or an email. A 500-venue route is about 500 credits; the €49 pack holds 2,000, enough for four territories. For a regional or national sales force, the €149 pack gives 10,000 credits, roughly €0.015 per contact.
No subscription, credits never expire, and a record already unlocked is never charged again. Sign-up gives you 25 free credits with no card. Your team, up to 10 reps, shares credits and CRM at no extra cost, with an optional monthly cap per person. See the pricing page.
Ready-made HORECA lists
Our article on HORECA sales prospecting covers timing and the arguments that land with venue owners. For city-level volumes, see our restaurant email list, and for your calls, our cold calling scripts.
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ReadWhat do the HORECA leads include?
Restaurants, pizzerias, cafés, bars, hotels, bakeries, butchers, grocery stores and other food businesses across France and Belgium. Depending on the venue, each record holds the phone, email, website, Instagram account, full address and Google rating with review count. You unlock only the records you actually want, so you never pay for a whole file.
How fresh is the data?
Data comes from public sources: online maps, business directories, the venues' own websites and public social profiles. It is cross-checked and cleaned, and every email domain is tested. Venues do close, so if a record you unlocked has both a wrong phone and a wrong email, the credit is refunded on request.
Can we exclude our current customers?
Yes. The exclusion list hides venues you already supply or have already contacted, and the "do not contact" flag stops reps from calling an owner who said no. You can also upload an existing file through CSV enrichment to fill in missing contact details for the accounts you already know.
When should you call a restaurant or a bar?
Never during service. For most restaurants, mid-afternoon between 3 and 5 pm and mid-morning around 10 am are when the owner has time to listen. Bars are easier late morning or early afternoon. Always offer something concrete, such as a tasting or a free sample, rather than a generic presentation.
Is it legal to prospect HORECA venues in France?
Yes, in B2B. Calling a venue's business number with an offer related to its activity is allowed. Cold email to a business address is possible without prior consent when the offer relates to the recipient's trade, you identify yourself and you include a simple unsubscribe link. Respect every objection and keep a do-not-contact list.
Where can I buy an up-to-date HORECA list for France?
Rather than buying a whole file that is partly out of date, search venues in Prospya for free by type, city and rating, then unlock only the ones you want at 1 credit each. You can download a free sample CSV to judge quality, and the 25 credits you get at sign-up let you test the data on your own territory before spending anything.
Prospya for other teams
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