Study Period | 2017 - 2030 |
Base Year For Estimation | 2024 |
Forecast Data Period | 2025 - 2030 |
Market Size (2025) | USD 68.23 Billion |
Market Size (2030) | USD 110.5 Billion |
CAGR (2025 - 2030) | 10.12 % |
Market Concentration | Low |
Major Players![]() *Disclaimer: Major Players sorted in no particular order |
Mexico Foodservice Market Analysis
The Mexico Foodservice Market size is estimated at 68.23 billion USD in 2025, and is expected to reach 110.5 billion USD by 2030, growing at a CAGR of 10.12% during the forecast period (2025-2030).
The Mexican foodservice industry is experiencing significant digital transformation, driven by changing consumer preferences and technological adoption. Cloud kitchens are emerging as a revolutionary business model, with continual funding from venture capitalists and private equity firms supporting new entrants in the market. The adoption of digital ordering platforms has become increasingly prevalent, with approximately 65% of Mexicans ordering takeaway food through delivery apps up to three times per week in 2022. This digital shift has prompted traditional restaurants to adapt their operations, with many establishments developing pilot projects using platforms like WhatsApp, which has a substantial user base of about 57 million people in Mexico.
The industry is witnessing a notable shift towards health-conscious dining options, responding to growing health concerns in the country. With approximately 75% of Mexico's adult population being either obese or overweight as of 2022, there is an increasing demand for healthier menu options and transparency in nutritional information. Restaurant operators are introducing plant-based alternatives and healthier menu items, particularly in quick-service establishments. This trend is further supported by the fact that 42.1% of adults indicated they engage in sports or physical exercise, creating a significant market for nutrition-focused dining options within the foodservice industry.
Tourism continues to be a crucial driver of the foodservice industry's growth, contributing significantly to the sector's expansion. With tourism accounting for 8.1% of Mexico's GDP and the country welcoming 58 million foreign visitors between January and November 2022, the industry has experienced substantial growth in tourist-centric locations. This has led to the diversification of cuisine offerings, with restaurants incorporating international flavors while maintaining authentic Mexican culinary traditions. The industry has responded by expanding its presence in key tourist destinations, with approximately 555,122 food establishments spread across the country as of 2022.
The market is witnessing significant innovation in service delivery and menu offerings, with restaurants adopting hybrid operational models. Independent restaurants are increasingly focusing on unique dining experiences and authentic cuisine offerings, while chain restaurants are expanding through strategic location selections and standardized operations. The restaurant industry is seeing a rise in specialized cuisine offerings, particularly in Middle Eastern and Asian restaurants, reflecting the growing multicultural influence on Mexican dining preferences. This diversification is accompanied by the integration of technology for improved customer service, with restaurants investing in digital payment systems, loyalty programs, and personalized marketing initiatives.
Mexico Foodservice Market Trends
Quick service restaurants are Mexico's most popular dining options, with Burger King, O'Tacos, McDonald's, and Starbucks leading the pack.
- The quick service restaurants segment has the major share of the market in Mexico. About 47.43% of customers prefer quick service restaurants when dining outside. Burger King is positioned as the favorite quick service restaurant of Mexicans, followed by McDonald's, Starbucks, Subway, KFC, and Domino's Pizza. Quick service restaurant operators are introducing plant-based meats to the menu, as these products tend to perform well in a taco or nacho application with lots of flavors and spices that make it harder to discern plant-based meat from traditional meat.
- The full service restaurants segment holds the second major share in the market. As of November 2021, the State of Mexico had the largest number of restaurants, with roughly 74,400 establishments. Middle Eastern cuisine is the fastest growing in the region. Lebanese is the largest community of foreigners to arrive in Mexico, with over 500,000 people. Lebanese specialties, such as hummus, pita, and falafel, have been adapted to the menu and spices, like harissa, cardamom, and za'atar, are also likely to be introduced.
- The cloud kitchen segment is the fastest-growing segment, and it is projected to register a CAGR of 5.99% during the forecast period. Cloud kitchens are becoming increasingly popular due to the pandemic. The pandemic has just fast-forwarded the trend that was already in place. As restaurants shut down, the importance of saving capital necessitated the switch to cloud kitchens. While some operators solely set up their business as cloud kitchens, some shifted to hybrid models. Cloud kitchens rely on technology to serve their customers. Hence, effective offers and good customer service boost the growth of the cloud kitchen market.
A wider variety of menu items and upscale dining experiences at full service restaurants in Mexico
- In Mexico, the average order was the highest among full-service restaurants in 2022, with a price of USD 14.11, since they provide a wider variety of menu items, an upscale dining experience, and decor, lighting, and music. Apart from Latin American cuisine, North American and Asian cuisines held the major shares in the full-service restaurant segment with 25% and 17.50%, respectively, in 2022. Orden de pastor and Al pastor are the major dishes offered by full service restaurants under the segment, and they are priced at USD 11 and USD 10 per plate.
- Average orders were high in quick-service restaurants due to their lower-priced menu items. The average order value for quick-service restaurants in Mexico increased by 10.64% during the study period. As they provide quick and easy food options for people, they are a popular option for many young people who prefer takeaway and home delivery due to busy schedules. The demand for quick service restaurants is expected to increase due to changes in consumer behavior and increasing e-commerce channel penetration.
- There has also been a recent trend of cloud kitchens in Mexico, and the sector has grown significantly during the pandemic. Cloud kitchens are proving to be beneficial due to their restaurant quality served in the safety and comfort of customers’ homes. Thus, food startups such as Muy invested USD 15 million to expand in Mexico in 2019 and used AI to produce food based on demand forecasts. Also, the Colombian-based delivery app Rappi has been expanding rapidly in Mexico and recently launched its cloud kitchen concept, "Rappi Cloud," in 2020.
Segment Analysis: Foodservice Type
Quick Service Restaurants Segment in Mexican Foodservice Market
Quick Service Restaurants (QSR) maintain their dominant position in the Mexican foodservice market, commanding approximately 57% fast food market share in 2024. This substantial market presence is primarily attributed to the affordability factor, with QSR establishments offering meals at significantly lower prices compared to other foodservice segments. The average order value in Mexican quick service restaurants stands at around USD 5.15, making it a more economical choice compared to cafes & bars (USD 9.51) and full-service restaurants (USD 10.43). The segment's strong performance is further supported by the increasing demand for convenient, quick meal options, particularly among younger consumers and working professionals who prioritize speed and accessibility in their dining choices.

Cloud Kitchen Segment in Mexican Foodservice Market
The cloud kitchen segment is experiencing remarkable growth in the Mexican foodservice market, projected to expand at approximately 13% CAGR from 2024 to 2029. This exceptional growth is driven by several factors, including the rising adoption of online food delivery services and the cost-effective business model that eliminates the need for expensive storefronts. Cloud kitchens are strategically positioning themselves in high-demand urban areas such as Mexico City, Monterrey, and Guadalajara, capitalizing on the increasing consumer preference for doorstep delivery. The segment's growth is further accelerated by continuous funding from venture capitalists and private equity firms, supporting new entrants in the market. The market remains highly fragmented, with the top 10 chains holding only about 5% market share, indicating significant opportunities for expansion and consolidation.
Remaining Segments in Foodservice Type
The Mexican foodservice market is further diversified by full-service restaurants and cafes & bars segments, each playing distinct roles in the industry's ecosystem. Full-service restaurants represent the traditional dining segment, offering a comprehensive dining experience with table service and diverse cuisine options ranging from local Mexican specialties to international fare. The cafes & bars segment caters to the growing coffee culture and social dining preferences, offering spaces for both casual meetings and leisure activities. These segments complement the quick-service restaurants and cloud kitchens by providing different dining experiences and catering to various consumer preferences and occasions, from formal dining to casual meetups.
Segment Analysis: Outlet
Independent Outlets Segment in Mexican Foodservice Market
Independent outlets dominate the Mexican foodservice market, holding approximately 57% market share in 2024. These outlets are particularly strong in the full-service restaurant segment, where they offer a diverse range of cuisines including traditional Mexican, Middle Eastern, and Asian offerings. The success of independent outlets can be attributed to their ability to provide authentic, locally-influenced dining experiences and their strong connection with local communities. These establishments often cater to specific consumer preferences and cultural traditions, particularly during holiday seasons and festivals. Independent restaurants have also shown remarkable adaptability by embracing digital transformation, with many operators utilizing platforms like WhatsApp for ordering and delivery services, capitalizing on its extensive user base of about 57 million people in Mexico.
Chained Outlets Segment in Mexican Foodservice Market
The chained outlets segment is projected to experience robust growth at approximately 10% CAGR from 2024 to 2029. This growth is being driven by several factors, including the rapid expansion of international brands, increasing urbanization, and growing consumer preference for standardized dining experiences. Chained outlets are actively adopting innovative technologies such as self-service kiosks to enhance service speed and cost-effectiveness. The segment's growth is further supported by significant infrastructure development, including new airports and expressways, which creates opportunities for various food chains to establish their outlets. Major chains are also focusing on menu innovation and localization strategies to appeal to Mexican consumers, while simultaneously maintaining their global quality standards and brand consistency.
Segment Analysis: Location
Standalone Segment in Mexican Foodservice Market
The standalone segment dominates the Mexican foodservice market, commanding approximately 72% market share in 2024. Standalone restaurants offer a wide range of traditional cuisines in Mexico, including popular dishes like tacos, chilaquiles, enchiladas, burritos, and tamales. These establishments provide diners with unique dining experiences and authentic flavors that distinguish them from other foodservice locations. The growth in standalone restaurants continues with ongoing investment in new locations and innovative concepts. Additionally, standalone restaurant operators are increasing their spending on technology systems, with fine-dining operators making significant investments in digital capabilities and customer experience enhancement tools.
Lodging Segment in Mexican Foodservice Market
The lodging segment is projected to experience the fastest growth in the Mexican foodservice market during 2024-2029, with an expected growth rate of approximately 13%. The expansion of housing options is primarily driven by the significance of tourism in Mexico's economy, with tourists spending more than 12% of their total expenditures on food and beverages. According to the European meal plan paradigm, breakfast is crucial for hotels, leading businesses to offer guests a wide selection of high-quality breakfast options to encourage them to choose on-site dining options for lunch and dinner rather than going out to restaurants. The growth in this segment is further supported by the increasing number of international tourists and business travelers seeking convenient dining options within their accommodation facilities.
Remaining Segments in Location
The retail segment plays a significant role in the Mexican foodservice market, offering various food options through on-site kitchens in shopping centers and supermarkets. The travel segment continues to evolve with the expansion of foodservice options at transportation hubs, including airports, train stations, and highways. The leisure segment caters to entertainment venues such as cinemas, theaters, and recreational facilities, where foodservice is increasingly becoming an integral part of the entertainment experience. These segments collectively contribute to the diverse foodservice landscape in Mexico, each serving specific consumer needs and preferences while adapting to changing market dynamics and consumer behaviors.
Mexico Foodservice Industry Overview
Top Companies in Mexican Foodservice Market
The Mexican foodservice market is characterized by active participation from major players like Arcos Dorados Holdings, Alsea SAB de CV, Grupo Gigante SAB de CV, CMR SAB de CV, and Yum! Brands. Companies are primarily focusing on product innovation and menu expansion to maintain their competitive edge, with several players introducing new flavors and items inspired by both local and international cuisines. Digital transformation has become a key strategic priority, with businesses investing heavily in technology solutions like mobile ordering platforms and delivery applications to enhance customer experience. Operational agility is being achieved through partnerships with technology providers and delivery platforms, while expansion strategies include both organic growth through new outlet openings and inorganic growth through strategic acquisitions. Companies are also emphasizing sustainability initiatives and healthier menu options to align with evolving consumer preferences. The analysis of the food service industry indicates that these strategies are crucial for maintaining a competitive edge in the market.
Fragmented Market with Strong Local Players
The Mexican foodservice market exhibits a highly fragmented structure, with the top players collectively holding a minimal market share. The landscape is characterized by a mix of global chains like McDonald's and Starbucks operating through local franchisees, alongside strong domestic players such as Alsea SAB de CV and Grupo Gigante SAB de CV. The market features a significant presence of independent operators, particularly in traditional Mexican cuisine segments, while international chains dominate in quick-service restaurants and coffee shops. The competitive dynamics are further shaped by the presence of diversified conglomerates that operate multiple restaurant brands across different cuisine types and price points.
The market has witnessed active merger and acquisition activity, with larger players acquiring local brands to expand their portfolio and market presence. Companies are increasingly adopting franchise models to accelerate expansion while minimizing capital requirements. The competitive landscape is evolving with the emergence of new business models like cloud kitchens, which are attracting both established players and new entrants. Regional players are strengthening their position through strategic partnerships with global brands, while also developing their own unique concepts to cater to local tastes and preferences. This analysis of the Mexican restaurant industry highlights the importance of adaptability and innovation in navigating the fragmented market.
Innovation and Digitalization Drive Future Success
Success in the Mexican foodservice market increasingly depends on companies' ability to leverage technology and adapt to changing consumer preferences. Incumbents are focusing on strengthening their digital capabilities through investments in mobile applications, loyalty programs, and data analytics to enhance customer engagement and operational efficiency. Market leaders are expanding their presence in high-growth segments like cloud kitchens and specialty coffee shops, while also maintaining their core traditional restaurant operations. The ability to offer personalized experiences, maintain consistent quality across outlets, and efficiently manage supply chains has become crucial for maintaining market position.
For new entrants and smaller players, success lies in identifying and serving niche market segments with differentiated offerings. Companies need to focus on building strong brand identity while maintaining operational flexibility to adapt to market changes. The regulatory environment, particularly regarding food safety and labor practices, continues to influence operational strategies. Players must also address the growing demand for sustainable practices and healthier food options while managing cost pressures. The ability to establish strong relationships with delivery platforms and leverage social media for marketing has become increasingly important for market success. The largest fast food chains in Mexico are leveraging these strategies to maintain their market dominance.
Mexico Foodservice Market Leaders
-
Alsea SAB de CV
-
Arcos Dorados Holdings Inc.
-
CMR SAB de CV
-
Grupo Gigante SAB de CV
-
Yum! Brands Inc.
- *Disclaimer: Major Players sorted in no particular order
Mexico Foodservice Market News
- November 2022: Alsea partnered with Uber Direct to deliver purchases made through the Alsea WOW+ platform and Starbucks Rewards in 30 minutes in Mexico.
- September 2022: Papa John's launched its new Chorizo range of pizza that features flavors inspired by the taste of space. The space-inspired pizza range combines Chorizo's stratospherically delicious flavors with Papa John's signature Pizzas, Papadias, and Rolls.
- September 2022: Alsea SAB announced its plans to invest USD 225 million to open 200 new Starbucks stores across Mexico by 2026.
Free With This Report
We provide a complimentary and exhaustive set of data points on regional and country level metrics that present the fundamental structure of the industry. Presented in the form of 60+ free charts, the section covers difficult to find data on various countries on number of outlets, average order values, and menu analysis by foodservice channels, cuisine specific insights related to full service restaurants and quick service restaurants, market trends and market size insights on cafes, bars & pubs, juice/smoothies bars, specialty tea and coffee shops, and cloud kitchen etc.
Mexico Foodservice Market Report - Table of Contents
1. EXECUTIVE SUMMARY & KEY FINDINGS
2. REPORT OFFERS
3. INTRODUCTION
- 3.1 Study Assumptions & Market Definition
- 3.2 Scope of the Study
- 3.3 Research Methodology
4. KEY INDUSTRY TRENDS
- 4.1 Number Of Outlets
- 4.2 Average Order Value
-
4.3 Regulatory Framework
- 4.3.1 Mexico
- 4.4 Menu Analysis
5. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2030 and analysis of growth prospects)
-
5.1 Foodservice Type
- 5.1.1 Cafes & Bars
- 5.1.1.1 By Cuisine
- 5.1.1.1.1 Bars & Pubs
- 5.1.1.1.2 Cafes
- 5.1.1.1.3 Juice/Smoothie/Desserts Bars
- 5.1.1.1.4 Specialist Coffee & Tea Shops
- 5.1.2 Cloud Kitchen
- 5.1.3 Full Service Restaurants
- 5.1.3.1 By Cuisine
- 5.1.3.1.1 Asian
- 5.1.3.1.2 European
- 5.1.3.1.3 Latin American
- 5.1.3.1.4 Middle Eastern
- 5.1.3.1.5 North American
- 5.1.3.1.6 Other FSR Cuisines
- 5.1.4 Quick Service Restaurants
- 5.1.4.1 By Cuisine
- 5.1.4.1.1 Bakeries
- 5.1.4.1.2 Burger
- 5.1.4.1.3 Ice Cream
- 5.1.4.1.4 Meat-based Cuisines
- 5.1.4.1.5 Pizza
- 5.1.4.1.6 Other QSR Cuisines
-
5.2 Outlet
- 5.2.1 Chained Outlets
- 5.2.2 Independent Outlets
-
5.3 Location
- 5.3.1 Leisure
- 5.3.2 Lodging
- 5.3.3 Retail
- 5.3.4 Standalone
- 5.3.5 Travel
6. COMPETITIVE LANDSCAPE
- 6.1 Key Strategic Moves
- 6.2 Market Share Analysis
- 6.3 Company Landscape
-
6.4 Company Profiles (includes Global Level Overview, Market Level Overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and Analysis of Recent Developments).
- 6.4.1 Alsea SAB de CV
- 6.4.2 Arcos Dorados Holdings Inc.
- 6.4.3 CMR SAB de CV
- 6.4.4 Fomento Economico Mexicano SAB de CV
- 6.4.5 Grupo Gigante SAB de CV
- 6.4.6 Jack In The Box Inc.
- 6.4.7 Papa John's International Inc.
- 6.4.8 Seven & I Holdings Co. Ltd
- 6.4.9 Yum! Brands Inc.
7. KEY STRATEGIC QUESTIONS FOR FOODSERVICE CEOS
8. APPENDIX
-
8.1 Global Overview
- 8.1.1 Overview
- 8.1.2 Porter’s Five Forces Framework
- 8.1.3 Global Value Chain Analysis
- 8.1.4 Market Dynamics (DROs)
- 8.2 Sources & References
- 8.3 List of Tables & Figures
- 8.4 Primary Insights
- 8.5 Data Pack
- 8.6 Glossary of Terms
List of Tables & Figures
- Figure 1:
- NUMBER OF OUTLET UNITS BY FOODSERVICE CHANNELS, MEXICO, 2017 - 2029
- Figure 2:
- AVERAGE ORDER VALUE BY FOODSERVICE CHANNELS, USD, MEXICO, 2017 VS 2022 VS 2029
- Figure 3:
- MEXICO FOODSERVICE MARKET, VALUE, USD, 2017 - 2029
- Figure 4:
- VALUE OF FOODSERVICE MARKET BY FOODSERVICE TYPE, USD, MEXICO, 2017 - 2029
- Figure 5:
- VALUE SHARE OF FOODSERVICE MARKET, %, BY FOODSERVICE TYPE, MEXICO, 2017 VS 2023 VS 2029
- Figure 6:
- VALUE OF CAFES & BARS FOODSERVICE MARKET BY CUISINE, USD, MEXICO, 2017 - 2029
- Figure 7:
- VALUE SHARE OF CAFES & BARS FOODSERVICE MARKET BY CUISINE, %, MEXICO, 2017 VS 2023 VS 2029
- Figure 8:
- VALUE OF FOODSERVICE MARKET VIA BARS & PUBS, USD, MEXICO, 2017 - 2029
- Figure 9:
- VALUE SHARE OF BARS & PUBS FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 10:
- VALUE OF FOODSERVICE MARKET VIA CAFES, USD, MEXICO, 2017 - 2029
- Figure 11:
- VALUE SHARE OF CAFES FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 12:
- VALUE OF FOODSERVICE MARKET VIA JUICE/SMOOTHIE/DESSERTS BARS, USD, MEXICO, 2017 - 2029
- Figure 13:
- VALUE SHARE OF JUICE/SMOOTHIE/DESSERTS BARS FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 14:
- VALUE OF FOODSERVICE MARKET VIA SPECIALIST COFFEE & TEA SHOPS, USD, MEXICO, 2017 - 2029
- Figure 15:
- VALUE SHARE OF SPECIALIST COFFEE & TEA SHOPS FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 16:
- VALUE OF CLOUD KITCHEN FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 17:
- VALUE SHARE OF CLOUD KITCHEN FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 18:
- VALUE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY CUISINE, USD, MEXICO, 2017 - 2029
- Figure 19:
- VALUE SHARE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY CUISINE, %, MEXICO, 2017 VS 2023 VS 2029
- Figure 20:
- VALUE OF ASIAN FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 21:
- VALUE SHARE OF ASIAN FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 22:
- VALUE OF EUROPEAN FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 23:
- VALUE SHARE OF EUROPEAN FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 24:
- VALUE OF LATIN AMERICAN FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 25:
- VALUE SHARE OF LATIN AMERICAN FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 26:
- VALUE OF MIDDLE EASTERN FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 27:
- VALUE SHARE OF MIDDLE EASTERN FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 28:
- VALUE OF NORTH AMERICAN FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 29:
- VALUE SHARE OF NORTH AMERICAN FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 30:
- VALUE OF OTHER FSR CUISINES MARKET, USD, MEXICO, 2017 - 2029
- Figure 31:
- VALUE SHARE OF OTHER FSR CUISINES FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 32:
- VALUE OF QUICK SERVICE RESTAURANTS FOODSERVICE MARKET BY CUISINE, USD, MEXICO, 2017 - 2029
- Figure 33:
- VALUE SHARE OF QUICK SERVICE RESTAURANTS FOODSERVICE MARKET BY CUISINE, %, MEXICO, 2017 VS 2023 VS 2029
- Figure 34:
- VALUE OF BAKERIES FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 35:
- VALUE SHARE OF BAKERIES FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 36:
- VALUE OF BURGER FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 37:
- VALUE SHARE OF BURGER FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 38:
- VALUE OF ICE CREAM FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 39:
- VALUE SHARE OF ICE CREAM FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 40:
- VALUE OF MEAT-BASED CUISINES FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 41:
- VALUE SHARE OF MEAT-BASED CUISINES FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 42:
- VALUE OF PIZZA FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 43:
- VALUE SHARE OF PIZZA FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 44:
- VALUE OF OTHER QSR CUISINES FOODSERVICE MARKET, USD, MEXICO, 2017 - 2029
- Figure 45:
- VALUE SHARE OF OTHER QSR CUISINES FOODSERVICE MARKET BY OUTLETS, %, MEXICO, 2022 VS 2029
- Figure 46:
- VALUE OF FOODSERVICE MARKET BY OUTLET, USD, MEXICO, 2017 - 2029
- Figure 47:
- VALUE SHARE OF FOODSERVICE MARKET, %, BY OUTLET, MEXICO, 2017 VS 2023 VS 2029
- Figure 48:
- VALUE OF FOODSERVICE MARKET VIA CHAINED OUTLETS, USD, MEXICO, 2017 - 2029
- Figure 49:
- VALUE SHARE OF CHAINED OUTLETS FOODSERVICE MARKET BY FOODSERVICE TYPE, %, MEXICO, 2022 VS 2029
- Figure 50:
- VALUE OF FOODSERVICE MARKET VIA INDEPENDENT OUTLETS, USD, MEXICO, 2017 - 2029
- Figure 51:
- VALUE SHARE OF INDEPENDENT OUTLETS FOODSERVICE MARKET BY FOODSERVICE TYPE, %, MEXICO, 2022 VS 2029
- Figure 52:
- VALUE OF FOODSERVICE MARKET BY LOCATION, USD, MEXICO, 2017 - 2029
- Figure 53:
- VALUE SHARE OF FOODSERVICE MARKET, %, BY LOCATION, MEXICO, 2017 VS 2023 VS 2029
- Figure 54:
- VALUE OF FOODSERVICE MARKET VIA LEISURE LOCATION, USD, MEXICO, 2017 - 2029
- Figure 55:
- VALUE SHARE OF LEISURE FOODSERVICE MARKET BY FOODSERVICE TYPE, %, MEXICO, 2022 VS 2029
- Figure 56:
- VALUE OF FOODSERVICE MARKET VIA LODGING LOCATION, USD, MEXICO, 2017 - 2029
- Figure 57:
- VALUE SHARE OF LODGING FOODSERVICE MARKET BY FOODSERVICE TYPE, %, MEXICO, 2022 VS 2029
- Figure 58:
- VALUE OF FOODSERVICE MARKET VIA RETAIL LOCATION, USD, MEXICO, 2017 - 2029
- Figure 59:
- VALUE SHARE OF RETAIL FOODSERVICE MARKET BY FOODSERVICE TYPE, %, MEXICO, 2022 VS 2029
- Figure 60:
- VALUE OF FOODSERVICE MARKET VIA STANDALONE LOCATION, USD, MEXICO, 2017 - 2029
- Figure 61:
- VALUE SHARE OF STANDALONE FOODSERVICE MARKET BY FOODSERVICE TYPE, %, MEXICO, 2022 VS 2029
- Figure 62:
- VALUE OF FOODSERVICE MARKET VIA TRAVEL LOCATION, USD, MEXICO, 2017 - 2029
- Figure 63:
- VALUE SHARE OF TRAVEL FOODSERVICE MARKET BY FOODSERVICE TYPE, %, MEXICO, 2022 VS 2029
- Figure 64:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, MEXICO, 2019 - 2023
- Figure 65:
- MOST ADOPTED STRATEGIES, COUNT, MEXICO, 2019 - 2023
- Figure 66:
- VALUE SHARE OF MAJOR PLAYERS, %, MEXICO
Mexico Foodservice Industry Segmentation
Cafes & Bars, Cloud Kitchen, Full Service Restaurants, Quick Service Restaurants are covered as segments by Foodservice Type. Chained Outlets, Independent Outlets are covered as segments by Outlet. Leisure, Lodging, Retail, Standalone, Travel are covered as segments by Location.Foodservice Type | Cafes & Bars | By Cuisine | Bars & Pubs | |
Cafes | ||||
Juice/Smoothie/Desserts Bars | ||||
Specialist Coffee & Tea Shops | ||||
Cloud Kitchen | ||||
Full Service Restaurants | By Cuisine | Asian | ||
European | ||||
Latin American | ||||
Middle Eastern | ||||
North American | ||||
Other FSR Cuisines | ||||
Quick Service Restaurants | By Cuisine | Bakeries | ||
Burger | ||||
Ice Cream | ||||
Meat-based Cuisines | ||||
Pizza | ||||
Other QSR Cuisines | ||||
Outlet | Chained Outlets | |||
Independent Outlets | ||||
Location | Leisure | |||
Lodging | ||||
Retail | ||||
Standalone | ||||
Travel |
Market Definition
- FULL-SERVICE RESTAURANTS - A foodservice establishment where customers are seated at a table, give their order to a server and are served food at a table.
- QUICK SERVICE RESTAURANTS - A foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables.
- CAFES & BARS - A type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars.
- CLOUD KITCHEN - A foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers.
Keyword | Definition |
---|---|
Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark. |
Asian cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Chinese, Indian, Korean, Japanese, Bengali, Southeast Asian, etc. |
Average Order Value | It is the average value of all orders made by the customers at a foodservice establishment. |
Bacon | It is salted or smoked meat that comes from the back or sides of a pig. |
Bars & Pubs | It is a drinking establishment that is licensed to serve alcoholic drinks for consumption on the premises. |
Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
BRC | British Retail Consortium |
Burger | It is a sandwich consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll. |
Café | It is a foodservice establishment serving various refreshments (mainly coffee) and light meals. |
Cafes & Bars | It is a type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars. |
Cappuccino | It is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam. |
CFIA | Canadian Food Inspection Agency |
Chained Outlet | It refers to a foodservice establishment that shares brands, operates in several locations, has central management, and standardized business practices. |
Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
Cloud Kitchen | It is a foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers. |
Cocktail | It is an alcoholic mixed drink made with either a single spirit or a combination of spirits, mixed with other ingredients such as juices, flavored syrups, tonic water, shrubs, and bitters. |
Edamame | It is a Japanese dish prepared with soybeans (harvested before they ripen or harden) and cooked in its pod. |
EFSA | European Food Safety Authority |
ERS | Economic Research Service of the USDA |
Espresso | It is a concentrated form of coffee, served in shots. |
European cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Italian, French, German, English, Dutch, Danish, etc. |
FDA | Food and Drug Administration |
Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
FSANZ | Food Standards Australia New Zealand |
FSIS | Food Safety and Inspection Service |
FSSAI | Food Safety and Standards Authority of India |
Full service restaurant | It refers to a foodservice establishment where customers are seated at a table, give their order to a server, and are served food at a table. |
Ghost Kitchen | It refers to a cloud kitchen. |
GLA | Gross Leasable Area |
Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grain-fed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
Ham | It refers to the pork meat taken from the leg of a pig. |
HoReCa | Hotels, Restaurants and Cafes |
Independent Outlet | It refers to a foodservice establishment that operates with a single outlet or is structured as a small chain with no more than three locations. |
Juice | It is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. |
Latin American | It includes full-service offerings in restaurants that serve cuisines from cultures such as Mexican, Brazilian, Argentinian, Colombian, etc. |
Latte | It is a milk-based coffee that is made up of one or two shots of espresso, steamed milk, and a thin layer of frothed milk. |
Leisure | It refers to foodservice offered as a part of a recreation business, such as sports arenas, zoos, movie theaters, and museums. |
Lodging | It refers to foodservice offerings at hotels, motels, guesthouses, holiday homes, etc. |
Macchiato | It is an espresso coffee drink with a small amount of milk, usually foamed. |
Meat-based cuisines | This inlcudes food items like fried chicken, steak, ribs, etc. where meat is the primary ingredient for the dish. |
Middle Eastern cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Arabic, Lebanese, Iranian, Israeli, etc. |
Mocktail | It is an non-alcoholic mixed drink. |
Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
North American | It includes full-service offerings in restaurants that serve cuisines from cultures such as American, Canadian, Caribbean, etc. |
Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
PDO | Protected Designation of Origin: It is the name of a geographical region or specific area that is recognized by official rules to produce certain foods with special characteristics related to location. |
Pepperoni | It is an American variety of spicy salami made from cured meat. |
Pizza | It is a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked. |
Primal cuts | It refers to the major sections of the carcass. |
Quick service restaurant | It refers to a foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables. |
Retail | It refers to a foodservice outlet inside a mall. shopping complex or a commercial real estate building, where there are other businesses operating as well. |
Salami | It is a cured sausage consisting of fermented and air-dried meat. |
Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
Seitan | It is a plant-based meat substitute made out of wheat gluten. |
Self-service kiosk | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
Smoothie | It is a beverage made by placing all the ingredients in a container and processing them together, without removing the pulp. |
Specialty coffee & tea shops | It refers to a foodservice establishment that serves only various types of tea or coffee. |
Standalone | It refers to a restaurants that have an independent infrastructure setup and not connected to any other business. |
Sushi | It is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanied by a variety of ingredients, such as seafood—often raw—and vegetables. |
Travel | It refers to foodservice offerings such as airplane food, dining on long-distance trains, and foodservice on cruise ships. |
Virtual Kitchen | It refers to a cloud kitchen. |
Wagyu Beef | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for the market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market size estimations for the forecast years are in nominal terms. Inflation is considered for average order value, and it is forecasted as per predicted inflation rates in the countries.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms