United Kingdom Quick Service Restaurant Market Size and Share
Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 37.64 Billion |
| Market Size (2031) | USD 48.56 Billion |
| Growth Rate (2026 - 2031) | 5.23% CAGR |
| Market Concentration | Low |
Major Players
*Disclaimer: Major Players sorted in no particular order Image © Mordor Intelligence. Reuse requires attribution under CC BY 4.0. |
|
United Kingdom Quick Service Restaurant Market Analysis by Mordor Intelligence
The United Kingdom quick service restaurant market was valued at USD 37.64 billion in 2026 and is expected to grow to USD 48.56 billion by 2031, with a compound annual growth rate (CAGR) of 5.23%. The market is increasingly shifting toward delivery-focused models, driven by exclusive agreements with delivery aggregators. These agreements help reduce commission fees and increase the value of customer orders. Companies that formed strong digital partnerships early, particularly through contracts secured for 2024–2025, are benefiting with margin advantage. In contrast, businesses that delayed adopting digital platforms now face higher costs associated with these services. Rising labor costs, stricter food safety regulations, and fluctuating ingredient prices are significantly impacting operational expenses. To maintain profitability, companies are focusing on automation, optimizing their menus, and reevaluating their real estate strategies. The market remains moderately fragmented, with a mix of established chains and smaller independent operators.
Key Report Takeaways
- By service type, dine-in accounted for 46.71% of the United Kingdom quick service restaurant market share in 2025, whereas delivery is forecast to expand at a 6.71% CAGR through 2031.
- By cuisine, burger concepts captured 30.68% of the United Kingdom quick service restaurant market size in 2025, while ice cream and dessert formats are advancing at a 7.57% CAGR to 2031.
- By outlet, chained operators retained a 58.75% share of the United Kingdom quick service restaurant market size in 2025, while independents are projected to grow at a 7.83% CAGR.
- By location, standalone sites’ 78.54% share of total units in 2025, compared with travel hubs, is projected to capture a 7.25% CAGR growth prospect.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
United Kingdom Quick Service Restaurant Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising popularity of online food delivery apps and digital ordering platforms | +1.4% | National, with concentration in Greater London, Manchester, Birmingham metro areas | Short term (≤ 2 years) |
| Shifting consumer preferences and menu customization by brands | +0.9% | National, stronger in urban centers with younger demographics | Medium term (2-4 years) |
| Growing youth demographic and the impact of social media | +0.8% | National, particularly ages 18-34 in metropolitan regions | Medium term (2-4 years) |
| Expansion of footfall and day part demand | +0.7% | National, with early gains in retail parks, leisure complexes, transport hubs | Long term (≥ 4 years) |
| Strategic partnerships between QSRs and delivery aggregators | +0.6% | National, led by major chains in high-density urban markets | Short term (≤ 2 years) |
| Growing café and snacking culture | +0.5% | National, accelerating in commuter corridors and workplace districts | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Rising popularity of online food-delivery apps and digital ordering platforms
The United Kingdom's quick service restaurant market is experiencing significant growth, driven by the increasing popularity of online food delivery and digital ordering. This shift is supported by strong consumer spending on convenience. In 2024, United Kingdom consumers spent GBP 8.3 billion on food-to-go, according to the Agriculture and Horticulture Development Board UK, highlighting the growing preference for off-premise dining options. Major quick service restaurant operators are adapting their strategies to capitalize on this trend by renegotiating delivery partnerships to maximize value[1]Source: Agriculture and Horticulture Development Board, "It's All Go For Food-To-Go", ahdb.org.uk. For instance, McDonald’s United Kingdom secured new terms with Uber Direct in 2024, reducing commission rates to approximately 15-18% while retaining ownership of customer data. By gaining more control over digital platforms, brands can implement dynamic pricing strategies based on specific times of the day (daypart) and focus on improving profit margins during off-peak hours.
Growing youth demographic and the impact of social media
In the United Kingdom quick service restaurant market, the growing influence of social media is shaping how younger consumers decide where and what to eat. Millennials, who make up approximately 21.7% of the United Kingdom population as of 2024, according to the Office for National Statistics, along with Gen Z, are highly active on platforms such as Instagram and TikTok[2]Source: Office for National Statistics, "Estimates of the population for the United Kingfom, England, Wales, Scotland, and Northern Ireland", ons.gov.uk. These platforms play a significant role in influencing dining choices through visual content, peer reviews, and viral food trends. As a result, quick service restaurant (QSR) brands are focusing on creating visually appealing store designs, vibrant drinks, and photogenic menu items that encourage customers to share their experiences online. This strategy not only increases foot traffic but also enhances brand visibility. It helps drive the popularity of trend-driven categories such as beverages, desserts, and ice cream, which are particularly appealing to these younger, social media-savvy demographics.
Growing café and snacking culture
In the United Kingdom quick service restaurant market, changing eating habits and more flexible lifestyles are driving growth in the café and snacking segment. According to a September 2025 survey by the British Nutrition Foundation, nearly 79% of young people consume two or more snacks daily[3]Source: British Nutrition Foundation, "New Survey Reveals Unhealthy Foods Dominate Young People’s Snacking", nutrition.org.uk. This indicates a clear shift from traditional meal patterns to more frequent, smaller food purchases. The rise of hybrid work schedules and increased mobility has further fueled this trend, with more people opting for quick grab-and-go options. These visits are particularly common along commuter routes, at retail parks, and near motorway exits, especially at outlets with drive-thru facilities. To cater to this demand, quick service restaurants are introducing smaller, snack-focused menus. These include items like mini sandwiches, pastries, and iced beverages, which are easy to prepare and convenient for customers. By offering these options, restaurants improve profit margins, as these items require less preparation while meeting consumer demand for quick and convenient food choices.
Expansion of footfall and daypart demand
In the United Kingdom's quick service restaurant market, extending operating hours and targeting new time slots during the day have become essential growth strategies. Instead of focusing solely on opening new stores, brands are finding ways to increase revenue from their existing locations. For example, in 2024, McDonald’s extended its breakfast hours to 11 a.m. in most outlets and began testing all-day breakfast service in 50 stores. This move underscores the increasing importance of catering to late-morning and off-peak demand, which has been shaped by shifts in work patterns, including hybrid work models and more flexible daily schedules. By operating for longer hours, quick service restaurants can make better use of their kitchens and staff, distribute fixed costs like rent and wages across more transactions, and increase sales per location. This approach is effective in high-traffic areas such as transport hubs, retail parks, and drive-thru locations, where customer demand remains steady throughout the day.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising food and ingredient costs | -0.9% | National, with acute pressure in protein and dairy categories | Short term (≤ 2 years) |
| Growing awareness about obesity, sugar, salt, and fat intake | -0.7% | National, stronger in higher-income demographics and health-conscious segments | Long term (≥ 4 years) |
| Strict compliance with food safety standards, licensing, and regulatory requirements | -0.5% | National, disproportionately affecting independent and small chain operators | Medium term (2-4 years) |
| Fierce competition from cloud kitchens operating exclusively for delivery | -0.6% | National, concentrated in high-density urban markets with strong delivery penetration | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Growing awareness about obesity, sugar, salt, and fat intake
Concerns about health and nutrition are creating challenges for high-calorie, high-sugar, and high-salt food options as both consumers and regulators increasingly prioritize healthier lifestyles. According to the Government of the United Kingdom, approximately 64.5% of adults aged 18 and over in England were classified as overweight or living with obesity in 2023–24, highlighting the growing issue of weight-related health problems[4]Source: Government of the United Kingdom, "Obesity Profile: Short Statistical Commentary, May 2025", gov.uk. In response to these concerns, the United Kingdom introduced mandatory calorie labeling in January 2024. This regulation requires food outlets to display calorie information, making it easier for consumers to understand the nutritional content of their meals. As a result, many customers are opting for healthier choices and reducing their consumption of desserts and sugary drinks. To adapt to these changes, quick service restaurant operators are revising their menus by lowering sugar and salt content.
Fierce competition from cloud kitchens operating exclusively for delivery
The United Kingdom's quick service restaurant market is facing growing competition due to the increasing popularity of cloud kitchens and delivery-only brands. These delivery-focused businesses operate without the expenses associated with dining areas, high-street rents, or front-of-house staff, enabling them to launch new food concepts quickly and test menus in a matter of weeks rather than months. With relatively low startup costs, typically ranging from GBP 50,000 to 80,000 per brand, this model has led to a surge in new entrants. As a result, aggregator platforms are becoming increasingly crowded with niche cuisines and promotional deals, making it difficult for traditional quick service restaurant chains to maintain visibility. To stay competitive, established operators are being forced to invest in virtual brands, form strategic partnerships, or even acquire emerging players to ensure they remain relevant and visible in the growing delivery marketplace.
Segment Analysis
By Service Type: Delivery Momentum Outpaces Legacy Dine-In Formats
Dine-in remains a key component of the United Kingdom's quick service restaurant market in 2025, accounting for 46.71% of the total revenue. This highlights the continued popularity of in-store dining, where customers enjoy the overall experience, including impulse purchases and the brand atmosphere. However, takeaway and drive-thru formats are steadily gaining ground due to their speed and convenience, especially in suburban and roadside areas. Drive-thru services, in particular, are becoming more significant as they combine the higher spending of dine-in customers with the efficiency of off-premise service, enabling restaurants to cater to diverse customer needs from a single location.
Delivery is the fastest-growing channel in the United Kingdom quick service restaurant market, with revenue expected to grow at a 6.71% CAGR through 2031, nearly twice the growth rate of the overall market. This growth is driven by stronger partnerships with delivery platforms, which help reduce commission costs, as well as the increasing use of mobile apps and loyalty programs. These digital tools allow restaurants to reach customers beyond their physical locations and encourage higher spending through targeted promotions and upselling. As a result, delivery is becoming a vital source of additional revenue and profitability for quick service restaurant operators in the United Kingdom.
Note: Segment shares of all individual segments available upon report purchase
By Cuisine: Dessert-Led Growth Highlights Visual Appeal and Premiumization
Burger concepts remained the leading category in the United Kingdom quick service restaurant market in 2025, contributing 30.68% of the total revenue. Their dominance is driven by strong brand recognition, widespread store presence, and menu options that cater to a broad demographic. These chains perform well across various channels, including dine-in, takeaway, drive-thru, and delivery, ensuring high customer volumes. Consistent value deals and familiar menu offerings help maintain their popularity among consumers, making them a cornerstone of the market.
The ice cream and dessert segment is the fastest-growing category, with a projected CAGR of 7.57% through 2031, outpacing other formats like burgers, pizza, and bakery. This growth is fueled by increasing demand for indulgent treats, the influence of social media in discovering new options, and a rise in snacking occasions. Younger consumers, in particular, are drawn to these offerings due to their visual appeal and frequent availability. As a result, desserts are emerging as a key area for growth and diversification within the United Kingdom quick service restaurant market, attracting both new customers and repeat visits.
By Outlet: Independents Accelerate via Asset-Light Cloud Infrastructure
In 2025, chained operators held a dominant position in the United Kingdom quick service restaurant market, contributing 58.75% of the total revenue. These large chains leverage their ability to run nationwide advertising campaigns, purchase supplies in bulk, and optimize their supply chains, which helps them maintain competitive pricing and attractive promotions. Additionally, their well-established brand names and access to prime locations with high customer traffic give them a significant advantage. These factors collectively enable them to consistently attract a large customer base and maintain their market leadership.
Meanwhile, independent and smaller operators are projected to grow at a faster rate, with their revenue expected to increase at a 7.83% CAGR through 2031. This growth is driven by innovative business models, such as cloud kitchens and delivery-focused brands, which enable them to expand operations without incurring heavy investments in physical locations. Smaller operators are also more adaptable, offering unique menus and catering to specific local tastes, which helps them stand out in niche markets. Their ability to quickly test and implement new concepts positions them as strong competitors to the larger, traditional chains.
By Location: Travel Hubs Monetize Captive Audiences
Standalone outlets represented 78.54% of total units in the United Kingdom quick service restaurant market in 2025, showing their strong presence in high-street, neighborhood, and retail-park areas. These outlets are favored for their visibility and convenience for local customers. However, reduced foot traffic on traditional high streets has slowed growth and limited sales improvements for existing locations. As a result, operators are now carefully evaluating new standalone openings to ensure they align with profitability goals and market demand.
Travel-hub restaurants, such as those located in airports, railway stations, and motorway service areas, are the fastest-growing outlet type, with a projected CAGR of 7.25% through 2031. These locations benefit from a steady stream of high-spending customers and consistent demand throughout the day. With the ability to charge higher prices and operate for extended hours, travel-hub outlets generate more revenue per site compared to standard high-street locations. This trend makes travel hubs an increasingly attractive option for quick service restaurant operators aiming to expand their presence and maximize profitability.
Geography Analysis
Key metropolitan areas, such as Greater London, Manchester, Birmingham, Glasgow, and Edinburgh, are the primary drivers of the United Kingdom's quick service restaurant market. These cities benefit from large populations, higher disposable incomes, and widespread adoption of digital ordering and delivery services. However, the high level of competition and market saturation in city centers is prompting operators to expand into less crowded areas. Suburban locations and transportation corridors are becoming increasingly attractive options, offering lower competition and better growth opportunities for quick service restaurants.
Regional food preferences have a significant influence on the performance of quick service restaurants across the United Kingdom. In Scotland, bakery-style breakfasts and snack options are particularly popular, while Northern England has a strong tradition of value dining, pubs, and classic takeaway meals. The Midlands is emerging as a testing ground for new concepts due to its diverse population and relatively affordable real estate. This region offers brands the opportunity to test new menus and formats before rolling them out nationwide. Meanwhile, Wales and Northern Ireland are still in the early stages of quick service restaurant development but are gradually gaining attention as chains expand beyond England’s core markets.
Shifting consumer movement patterns are also shaping location strategies for quick service restaurants. Operators are increasingly moving away from traditional high streets and focusing on retail parks, motorway service areas, and drive-thru-friendly sites. These locations attract steady traffic throughout the day from commuters, shoppers, and travelers, making them more reliable than city-center streets that depend heavily on office workers and tourists. The presence of a consistent food safety and compliance framework across the United Kingdom simplifies operations for quick service restaurant chains. This allows them to expand across regions while maintaining uniform quality and brand standards.
Competitive Landscape
The United Kingdom's quick service restaurant market is diverse, with no single brand holding a dominant position nationwide. This allows large chains, regional businesses, and delivery-focused operators to compete on relatively equal footing. Leading brands like McDonald’s, Greggs, KFC, Domino’s, and Starbucks leverage their scale to secure prime locations, negotiate better deals on ingredients, and invest in advanced technologies such as digital ordering systems and kitchen automation. These advantages create a noticeable gap between these well-equipped players and smaller operators who face challenges in keeping up with technological advancements.
Private equity investments and franchising are significantly transforming the competitive environment. Investment firms are increasingly acquiring cloud kitchens and delivery-first brands to achieve economies of scale and strengthen their negotiating power with food delivery platforms. Meanwhile, major chains are expanding their reach through franchising, allowing them to grow their presence nationwide. Premium fast-casual brands are targeting affluent urban customers by offering upgraded interiors and high-quality ingredients. There is substantial growth potential for health-focused fast-casual concepts and ethnic quick service restaurants, particularly those specializing in Indian and Middle Eastern cuisines, as these segments remain underdeveloped in the market.
Innovation and adaptability are key drivers of competition in this market. Cloud kitchens, for example, can quickly launch and refine new food concepts within weeks, allowing them to respond to emerging trends faster than traditional restaurant chains. To stay competitive, large quick service restaurant brands are heavily investing in new store formats, drive-thru services, and digital infrastructure. Despite differences in their operating models, all players must adhere to strict food safety and compliance regulations. This ensures that competition is primarily based on factors like brand reputation, convenience, and operational efficiency rather than cutting corners on regulatory standards.
United Kingdom Quick Service Restaurant Industry Leaders
-
McDonald’s Corporation
-
Greggs plc
-
Yum Brands Inc.
-
Costa Coffee
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Domino’s Pizza Group plc
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- December 2025: Burger King announced its plans to open 30 new restaurants annually across the United Kingdom, despite facing a challenging economic environment. The company remains committed to its expansion strategy.
- August 2025: Slim Chickens expanded its footprint with the opening of a new location at the Birmingham Arena. Known for its dine-in and drive-thru services, the brand continued to grow its presence in key markets.
- May 2024: A new restaurant was opened in the Bullring, marking the second location for the chain in Birmingham. Zambrero, an Australian-inspired Mexican restaurant known for its healthy and fresh menu options, had already been operating a branch on Colmore Row.
- May 2023: The United Kingdom's largest Asian quick service restaurant (QSR) brand achieved a significant milestone by reaching 100 stores, marked by the opening of its first location in partnership with Butlin's. Chopstix launched this new outlet as part of the GBP 3 million Skyline Eats dining destination.
United Kingdom Quick Service Restaurant Market Report Scope
The United Kingdom quick service restaurant market refers to fast food and limited service dining formats where meals are prepared quickly, priced affordably, and served for dine-in, takeaway, or delivery across the United Kingdom. The United Kingdom Quick Service Restaurant Market is divided into service type, cuisine, outlet, and location. Based on service type, the market is classified into dine-in, takeaway, and delivery. On the basis of cuisine, the market is classified into bakeries, burgers, ice cream, meat-based cuisines, pizza, and other QSR cuisines. Based on outlet type, the market is classified into chain outlets and independent outlets. Based on location, the market is classified into leisure, lodging, retail, standalone, and travel. The market forecasts are provided in terms of value (USD).
| Dine-In |
| Takeaway |
| Delivery |
| Bakeries |
| Burger |
| Ice Cream |
| Meat-Based Cuisines |
| Pizza |
| Other QSR Cuisines |
| Chained Outlets |
| Independent Outlets |
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
| By Service Type | Dine-In |
| Takeaway | |
| Delivery | |
| By Cuisine | Bakeries |
| Burger | |
| Ice Cream | |
| Meat-Based Cuisines | |
| Pizza | |
| Other QSR Cuisines | |
| By Outlet | Chained Outlets |
| Independent Outlets | |
| By 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
