United States Full Service Restaurants Market Size
| Icons | Lable | Value |
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Study Period | 2017 - 2029 |
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Market Size (2024) | USD 324.90 Billion |
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Market Size (2029) | USD 554.12 Billion |
|
Largest Share by Cuisine | North American |
|
|
CAGR (2024 - 2029) | 11.27 % |
|
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Fastest Growing by Cuisine | Middle Eastern |
Major Players |
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|
||
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*Disclaimer: Major Players sorted in alphabetical order. |
United States Full Service Restaurants Market Analysis
The United States Full Service Restaurants Market size is estimated at 324.90 billion USD in 2024, and is expected to reach 554.12 billion USD by 2029, growing at a CAGR of 11.27% during the forecast period (2024-2029).
324.90 Billion
Market Size in 2024 (USD)
554.12 Billion
Market Size in 2029 (USD)
6.67 %
CAGR (2017-2023)
11.27 %
CAGR (2024-2029)
Largest Segment by Outlet Type
73.68 %
value share, Independent Outlets, 2023
Consumers' heightened interest in restaurants focused on a specific cuisine and outlets focusing on particular food concepts have driven the market recently.
Largest Segment by Cuisine Type
38.06 %
value share, North American, 2023
Dishes like pancakes, burgers, sandwiches, chili, and fried chicken have continued to remain the most popular part of the restaurant industry in the United States.
Fastest-growing segment by Outlet Type
11.65 %
Projected CAGR, Chained Outlets, 2024-2029
Asian and Latin American restaurant chains are expected to grow their networks, and they are expected to observe significant market growth during the forecast period.
Fastest-growing segment by Cuisine Type
11.99 %
Projected CAGR, Middle Eastern, 2024-2029
The cuisine is expected to grow in demand with components like ethnic and locally-sourced ingredients and dishes with fresh vegetables and vegetarian appetizers.
Leading Market Player
3.33 %
market share, Darden Restaurants Inc., 2022
It has over 1,800 restaurants across the United States, with Olive Garden, LongHorn SH, and Capital Grille being the famous brands. High-quality food and customer service have made it a popular choice.
A significant rise in tourist arrivals is driving the market growth, capitalizing on the opportunities presented by the influx of visitors
- North American cuisine is projected to register a CAGR of 11.12% during the forecast period. With the rise in out-of-home consumption after COVID-19, 80% of US people prefer ethnic cuisines at least once a month in fine dining restaurants. In addition, as the number of tourists grew, the desire for American food surged. For instance, in 2022, overseas visitors numbered 51.35 million compared to 22.1 million in 2021.
- In the United States, Hawaii has the most diverse population, accounting for nearly 76% of the total. Therefore, Asian culture has grown significantly, with restaurants offering a range of Pan-Asian cuisines. However, due to the constant migration of Asian populations, particularly Chinese, Japanese, and Indians, their cultural impact has spread beyond territorial barriers. As of 2020, 5.1 million Chinese immigrants were in the United States. Thus, the preference for Chinese cuisine is more popular. With the rising demand for Asian foods, FSRs used to keep a wide assortment of Asian cuisines.
- By cuisine type, Latin American cuisine in full service restaurants is expected to register a CAGR of 10.92% during the forecast period. Mexican food remains the most popular ethnic eating trend among consumers, prompting establishments to focus on more genuine Mexican meals.
- In terms of consumption, nachos, salsa, tacos, and burritos were the most consumed Mexican food. In terms of consumption, in 2022, 79% of the people in the United States consumed nachos. As customer preferences shift toward Tex-Mex delicacies, most Texas-based fine dining restaurants, like Costa Pacifica, Rio Rio Cantina, and Rosario's Mexican Restaurant, offer a range of Mexican fusion cuisines.
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United States Full Service Restaurants Market Trends
Full service restaurants account for nearly one-third of foodservice outlets in the United States
- QSRs accounted for 48.23% of the total foodservice outlets in the United States in 2022, followed by FSRs with 32.9%, equivalent to around 0.32 million restaurants. Some of the popular full service restaurants in the United States in 2020 included Applebee's, with 1,577 outlets, out of which 107 stores were in California, Olive Garden, with 884 outlets, Texas Roadhouse, with 619 restaurants in the United States, IHOP, Chili's, and Red Lobster. The industry's average American Customer Satisfaction Index score for 2020 was just under 80.
- The number of outlets is expected to increase at an average rate of 0.40% Y-o-Y during the forecast period (2023-2029). There were 32,027 FSRs in the United States in 2021. Some of the most popular dishes served at FSRs are burritos, salmon rolls, tuna rolls, California rolls, edamame, menudo, rice, and chilaquiles.
- Owing to COVID-19, almost 1,000 FSRs were closed due to government regulations and reduced sales during the pandemic, negatively affecting overall market sales. The number of online orders has increased since the pandemic; in the last year, more than 60% of Americans ordered food online at least once a week. Online food ordering has grown 300% faster than dine-in since 2014, accounting for roughly 40% of total restaurant sales.
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North American and Latin American cuisines are the second and third most popular cuisines at full service restaurants
- The average order value of FSRs costs around 50.37% higher than that of QSRs. FSRs provide dine-in facilities and entertainment, such as music, to attract the customer’s interest, and employ skilled chefs for the preparation of food. These extra services raise the price value for FSRs. Under FSRs, Asian cuisine is the most popular cuisine, accounting for 47% of the market share in 2022, followed by North American and Latin American cuisine, with a 37% share.
- Different kinds of restaurant chains are available, such as family-style dining, casual dining, and fine dining. IHOP's sales amounted to around USD 3 billion in 2021, making it the leading family-style dining restaurant chain. Olive Garden was the leading casual dining restaurant chain, with sales amounting to around USD 4.18 billion in 2021. Ruth’s Chris Steak House's sales amounted to around USD 636 million in 2021, making it the leading fine-dining restaurant chain in the United States.
- In the United States, some of the popular dishes include burritos (around USD 10 per plate), huevos rancheros (around 12.5 per plate), salmon and tuna rolls (around USD 8 per plate), and edamame (around USD 7 per plate). Other popular dishes are rice (around USD 3.5 per plate), salads (around USD 13 per plate), and poke bowls (around USD 13.5 per plate).
- The average order value increased by 16.23% from 2017 to 2022. Owing to the rising inflation rate, which increased by an average of 6-7% from 2017 to 2022, the number of orders increased to more than 16,000 in 2022 per restaurant.
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United States Full Service Restaurants Industry Overview
The United States Full Service Restaurants Market is fragmented, with the top five companies occupying 7.62%. The major players in this market are Bloomin' Brands Inc., Brinker International Inc., Darden Restaurants Inc., Texas Roadhouse Inc. and The Cheesecake Factory Restaurants Inc. (sorted alphabetically).
United States Full Service Restaurants Market Leaders
Bloomin' Brands Inc.
Brinker International Inc.
Darden Restaurants Inc.
Texas Roadhouse Inc.
The Cheesecake Factory Restaurants Inc.
Other important companies include BJ's Restaurants Inc., Cracker Barrel Old Country Store Inc., DFO LLC, Dine Brands Global Inc., Red Lobster Hospitality LLC.
*Disclaimer: Major Players sorted in alphabetical order.
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United States Full Service Restaurants Market News
- January 2023: Applebee’s announced the return of its USD 6 Smoocho Mucho Sips.
- December 2022: Dine Brands Global Inc. acquired Fuzzy's Taco Shop® ("Fuzzy's") from Experiential Brands LLC, a wholly-owned subsidiary of NRD Holding Company, for USD 80 million in cash.
- November 2022: Brinker International announced that its brand Chili's Grill & Bar launched its first to-go-only location nationwide.
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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.
United States Full Service Restaurants Market Report - Table of Contents
EXECUTIVE SUMMARY & KEY FINDINGS
REPORT OFFERS
1. INTRODUCTION
1.1. Study Assumptions & Market Definition
1.2. Scope of the Study
1.3. Research Methodology
2. KEY INDUSTRY TRENDS
2.1. Number Of Outlets
2.2. Average Order Value
2.3. Regulatory Framework
2.3.1. United States
2.4. Menu Analysis
3. MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
3.1. Cuisine
3.1.1. Asian
3.1.2. European
3.1.3. Latin American
3.1.4. Middle Eastern
3.1.5. North American
3.1.6. Other FSR Cuisines
3.2. Outlet
3.2.1. Chained Outlets
3.2.2. Independent Outlets
3.3. Location
3.3.1. Leisure
3.3.2. Lodging
3.3.3. Retail
3.3.4. Standalone
3.3.5. Travel
4. COMPETITIVE LANDSCAPE
4.1. Key Strategic Moves
4.2. Market Share Analysis
4.3. Company Landscape
4.4. 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).
4.4.1. BJ's Restaurants Inc.
4.4.2. Bloomin' Brands Inc.
4.4.3. Brinker International Inc.
4.4.4. Cracker Barrel Old Country Store Inc.
4.4.5. Darden Restaurants Inc.
4.4.6. DFO LLC
4.4.7. Dine Brands Global Inc.
4.4.8. Red Lobster Hospitality LLC
4.4.9. Texas Roadhouse Inc.
4.4.10. The Cheesecake Factory Restaurants Inc.
5. KEY STRATEGIC QUESTIONS FOR FOODSERVICE CEOS
6. APPENDIX
6.1. Global Overview
6.1.1. Overview
6.1.2. Porter’s Five Forces Framework
6.1.3. Global Value Chain Analysis
6.1.4. Market Dynamics (DROs)
6.2. Sources & References
6.3. List of Tables & Figures
6.4. Primary Insights
6.5. Data Pack
6.6. Glossary of Terms
List of Tables & Figures
- Figure 1:
- NUMBER OF OUTLET UNITS BY FULL SERVICE RESTAURANTS, UNITED STATES, 2017 - 2029
- Figure 2:
- AVERAGE ORDER VALUE, FULL SERVICE RESTAURANTS, USD, UNITED STATES, 2017 - 2029
- Figure 3:
- UNITED STATES FULL SERVICE RESTAURANTS MARKET, VALUE, USD, 2017 - 2029
- Figure 4:
- VALUE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY CUISINE, USD, UNITED STATES, 2017 - 2029
- Figure 5:
- VALUE SHARE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 6:
- VALUE OF ASIAN FOODSERVICE MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 7:
- VALUE SHARE OF ASIAN FOODSERVICE MARKET BY OUTLETS, %, UNITED STATES, 2022 VS 2029
- Figure 8:
- VALUE OF EUROPEAN FOODSERVICE MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 9:
- VALUE SHARE OF EUROPEAN FOODSERVICE MARKET BY OUTLETS, %, UNITED STATES, 2022 VS 2029
- Figure 10:
- VALUE OF LATIN AMERICAN FOODSERVICE MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 11:
- VALUE SHARE OF LATIN AMERICAN FOODSERVICE MARKET BY OUTLETS, %, UNITED STATES, 2022 VS 2029
- Figure 12:
- VALUE OF MIDDLE EASTERN FOODSERVICE MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 13:
- VALUE SHARE OF MIDDLE EASTERN FOODSERVICE MARKET BY OUTLETS, %, UNITED STATES, 2022 VS 2029
- Figure 14:
- VALUE OF NORTH AMERICAN FOODSERVICE MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 15:
- VALUE SHARE OF NORTH AMERICAN FOODSERVICE MARKET BY OUTLETS, %, UNITED STATES, 2022 VS 2029
- Figure 16:
- VALUE OF OTHER FSR CUISINES MARKET, USD, UNITED STATES, 2017 - 2029
- Figure 17:
- VALUE SHARE OF OTHER FSR CUISINES FOODSERVICE MARKET BY OUTLETS, %, UNITED STATES, 2022 VS 2029
- Figure 18:
- VALUE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY OUTLET, USD, UNITED STATES, 2017 - 2029
- Figure 19:
- VALUE SHARE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY OUTLET, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 20:
- VALUE OF FULL SERVICE RESTAURANTS MARKET VIA CHAINED OUTLETS, USD, UNITED STATES, 2017 - 2029
- Figure 21:
- VALUE SHARE OF CHAINED OUTLETS FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2022 VS 2029
- Figure 22:
- VALUE OF FULL SERVICE RESTAURANTS MARKET VIA INDEPENDENT OUTLETS, USD, UNITED STATES, 2017 - 2029
- Figure 23:
- VALUE SHARE OF INDEPENDENT OUTLETS FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2022 VS 2029
- Figure 24:
- VALUE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY LOCATION, USD, UNITED STATES, 2017 - 2029
- Figure 25:
- VALUE SHARE OF FULL SERVICE RESTAURANTS FOODSERVICE MARKET BY LOCATION, %, UNITED STATES, 2017 VS 2023 VS 2029
- Figure 26:
- VALUE OF FULL SERVICE RESTAURANTS MARKET VIA LEISURE LOCATION, USD, UNITED STATES, 2017 - 2029
- Figure 27:
- VALUE SHARE OF LEISURE FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2022 VS 2029
- Figure 28:
- VALUE OF FULL SERVICE RESTAURANTS MARKET VIA LODGING LOCATION, USD, UNITED STATES, 2017 - 2029
- Figure 29:
- VALUE SHARE OF LODGING FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2022 VS 2029
- Figure 30:
- VALUE OF FULL SERVICE RESTAURANTS MARKET VIA RETAIL LOCATION, USD, UNITED STATES, 2017 - 2029
- Figure 31:
- VALUE SHARE OF RETAIL FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2022 VS 2029
- Figure 32:
- VALUE OF FULL SERVICE RESTAURANTS MARKET VIA STANDALONE LOCATION, USD, UNITED STATES, 2017 - 2029
- Figure 33:
- VALUE SHARE OF STANDALONE FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2022 VS 2029
- Figure 34:
- VALUE OF FULL SERVICE RESTAURANTS MARKET VIA TRAVEL LOCATION, USD, UNITED STATES, 2017 - 2029
- Figure 35:
- VALUE SHARE OF TRAVEL FOODSERVICE MARKET BY CUISINE, %, UNITED STATES, 2022 VS 2029
- Figure 36:
- MOST ACTIVE COMPANIES BY NUMBER OF STRATEGIC MOVES, COUNT, UNITED STATES, 2019 - 2023
- Figure 37:
- MOST ADOPTED STRATEGIES, COUNT, UNITED STATES, 2019 - 2023
- Figure 38:
- VALUE SHARE OF MAJOR PLAYERS, %, UNITED STATES, 2022
United States Full Service Restaurants Industry Segmentation
Asian, European, Latin American, Middle Eastern, North American are covered as segments by Cuisine. Chained Outlets, Independent Outlets are covered as segments by Outlet. Leisure, Lodging, Retail, Standalone, Travel are covered as segments by Location.
- North American cuisine is projected to register a CAGR of 11.12% during the forecast period. With the rise in out-of-home consumption after COVID-19, 80% of US people prefer ethnic cuisines at least once a month in fine dining restaurants. In addition, as the number of tourists grew, the desire for American food surged. For instance, in 2022, overseas visitors numbered 51.35 million compared to 22.1 million in 2021.
- In the United States, Hawaii has the most diverse population, accounting for nearly 76% of the total. Therefore, Asian culture has grown significantly, with restaurants offering a range of Pan-Asian cuisines. However, due to the constant migration of Asian populations, particularly Chinese, Japanese, and Indians, their cultural impact has spread beyond territorial barriers. As of 2020, 5.1 million Chinese immigrants were in the United States. Thus, the preference for Chinese cuisine is more popular. With the rising demand for Asian foods, FSRs used to keep a wide assortment of Asian cuisines.
- By cuisine type, Latin American cuisine in full service restaurants is expected to register a CAGR of 10.92% during the forecast period. Mexican food remains the most popular ethnic eating trend among consumers, prompting establishments to focus on more genuine Mexican meals.
- In terms of consumption, nachos, salsa, tacos, and burritos were the most consumed Mexican food. In terms of consumption, in 2022, 79% of the people in the United States consumed nachos. As customer preferences shift toward Tex-Mex delicacies, most Texas-based fine dining restaurants, like Costa Pacifica, Rio Rio Cantina, and Rosario's Mexican Restaurant, offer a range of Mexican fusion cuisines.
| Cuisine | |
| Asian | |
| European | |
| Latin American | |
| Middle Eastern | |
| North American | |
| Other FSR Cuisines |
| Outlet | |
| Chained Outlets | |
| Independent Outlets |
| Location | |
| Leisure | |
| Lodging | |
| Retail | |
| Standalone | |
| Travel |
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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. |
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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
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