Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 135.2 Billion |
| Market Size (2030) | USD 303.7 Billion |
| Growth Rate (2025 - 2030) | 17.57% 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. |
|
Canada Foodservice Market Analysis by Mordor Intelligence
The Canada Foodservice Market size is estimated at 135.2 billion USD in 2025, and is expected to reach 303.7 billion USD by 2030, growing at a CAGR of 17.57% during the forecast period (2025-2030).
The Canadian foodservice industry is experiencing significant transformation driven by evolving consumer preferences and dining habits. The sector has witnessed a notable shift in consumer behavior, with approximately 38% of Canadians preferring to dine out at least once per week in 2022. This trend has led to the emergence of diverse foodservice industry formats, from traditional restaurants to innovative dining concepts. The street food segment has carved out a significant niche, with the street vendors market reaching USD 254 million in 2022, demonstrating the growing consumer appetite for casual, accessible dining options. The industry's landscape continues to evolve with increasing emphasis on convenience, quality, and variety in food offerings.
Technology integration and digital transformation are reshaping the foodservice sector's operational dynamics. The industry has witnessed substantial growth in digital ordering platforms and delivery services, with approximately 49.4% of Canadians ordering food online at least once per week. This digital shift has led to the emergence of new business models and revenue streams for restaurants. However, the high commission rates charged by delivery platforms, reaching up to 30% of order value, have prompted restaurants to explore alternative delivery solutions and direct-to-consumer channels. This has catalyzed innovation in ordering systems and customer engagement strategies across the industry, reflecting significant food delivery trends.
The sector is witnessing a surge in entrepreneurial activity and business model innovation. A notable 3.7% of Canadians expressed interest in opening their own quick-service restaurant outlets in 2022, indicating strong entrepreneurial sentiment in the Canadian food industry. The sector's appeal as a career path is evident, with approximately 28.3% of Canadians having worked in the Canadian food industry at some point. This entrepreneurial wave has contributed to market diversification and innovation in service delivery models, particularly in the quick-service restaurant segment where independent operators are introducing unique concepts and specialized offerings.
Menu innovation and customization have become crucial differentiators in the market as restaurants adapt to changing consumer preferences. The industry has seen a proliferation of international cuisines, fusion concepts, and specialized dietary options. Restaurants are increasingly focusing on ingredient transparency, nutritional value, and sustainable sourcing practices to meet consumer demands. The trend toward personalization has led to the development of flexible menu options and customizable dining experiences. This evolution in menu offerings reflects the industry's responsiveness to changing consumer preferences and dietary requirements, while also creating new opportunities for market differentiation and growth in the foodservice sector.
Canada Foodservice Market Trends and Insights
Toronto takes the lead: 758 QSR stores make it the hub of quick service restaurants
- Quick-service restaurant outlets are the most in number; they are expected to register a CAGR of 5.77% over the forecast period. The QSR chains in Canada have been growing despite changing consumer tastes and increasing internal competition. International demand and globalization opportunities allow large-scale operators to expand their footprint into new markets. Toronto is the city with the most QSR outlets in Canada, with 758 stores.
- The expansion of the cloud kitchen market is being driven by the increase in demand for online meal delivery, a desire for international cuisine, and the adoption of tech-savvy ordering systems. Around 49.4% of Canadians have been ordering food online at least once a week after the pandemic. AI is being used to optimize kitchen operations and provide personalized recommendations to customers. Thus, cloud kitchen outlets are expected to register a CAGR of 6.25% over the forecast period.
- FSR outlets are the third fastest-growing in the country, and they are expected to register a CAGR of 5.60% over the forecast period. Canada is a multicultural country, reflected in the international cuisines offered from coast to coast. The immigrant population is also younger than the aging non-immigrant population. In 2021, there were 8.3 million immigrants in Canada. Such factors influence long-term dining trends across the country. British, Thai, Mexican, Middle Eastern, and Lebanese are among the most trending international cuisines in Canada. Therefore, the huge demand for international cuisine enables large-scale, full-service operators to expand their business across the country.
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Consumer behavior and demand for burgers, sandwiches, and pizza drive the market in Canada
- The average order value in cloud kitchens was USD 13.72 in 2022. The expansion of the cloud kitchen market is being driven by an increase in demand for online meal delivery. Canadians spent an average of USD 32 per order on a food delivery service in 2022. Online meal ordering and delivery services grew in popularity after the pandemic. Popular dishes offered by cloud kitchens in Canada are burgers, chicken popcorn/strips, wraps, and Acai bowls priced at USD 9, USD 7.50, USD 5, and USD 10 per serving respectively in 2022.
- The Canadian food industry has evolved and changed to meet customer demands and consumer behavior. Fast food accounted for around 6.3% of Canadians' daily food intake in 2021. Due to the flavors and ingredients used in the products, burgers/sandwiches have been the most popular fast food among consumers. The vast availability of burger options, including products with protein options such as venison, beef, and several others, can be attributed to the growing demand for burgers/sandwiches. Additionally, pizza/pasta is the most popular fast food in Canada, owing to increased consumer demand for taste and preferences, with pizza being the most popular takeout and delivery option. In Canada, the average price of burgers, sandwiches, and pizza is USD 9, USD 9, and USD 14 per serving respectively in 2022.
- Indian cuisine is the most recent inclusion in the culinary scene of Canada. The Indian food in Canada is characterized mainly by the Northern Indian approach to cuisine, featuring tasty curries and bread. Canada has a large population, about 2.4 million, of the Indian diaspora. A wide range of FSR outlets offer Indian cuisines in the country; the price of Indian curries was USD 13 per plate in 2022.
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Segment Analysis: Foodservice Type
Quick Service Restaurants (QSR) Segment in Canada Foodservice Market
Quick Service Restaurants (QSR) dominate the Canadian foodservice market, commanding approximately 47% market share in 2024. The segment's strong performance is driven by the continuous increase in the preference for fast food and evolving eating-out habits among Canadians. The market expansion is supported by the rising trend of breakfast on the go, with up to 40% of Canadians preferring this option. The QSR landscape is characterized by a diverse range of offerings, including burgers, chicken-based cuisines, bakery products, and ice cream, which together represent over 12% of the total market value. The segment's growth is further bolstered by the wave of entrepreneurship and new SMEs entering the market, with approximately 3.7% of Canadians showing interest in opening their own quick service restaurant outlets. Additionally, the food truck segment within QSR remains highly fragmented, with no single company holding more than 5% market share, creating opportunities for new entrants and innovation in the sector.
Remaining Segments in Foodservice Type
The Canadian foodservice market encompasses several other significant segments, including Full Service Restaurants (FSR), Cafes & Bars, and Cloud Kitchens. Full Service Restaurants represent a substantial portion of the market, offering diverse cuisines ranging from Asian and European to North American specialties, with a strong focus on quality dining experiences and specialized menu offerings. The Cafes & Bars segment has established itself as a crucial component of the market, particularly driven by Canada's high coffee consumption rates and growing cafe culture, while also benefiting from the increasing trend of social gatherings at bars and pubs. Cloud Kitchens, though a relatively newer entrant, have gained traction in the market by capitalizing on the digital transformation of food delivery services and changing consumer preferences for convenient dining options, particularly in urban areas where delivery-only models have become increasingly popular.
Segment Analysis: Outlet
Independent Outlets Segment in Canadian Foodservice Market
Independent outlets dominate the Canadian foodservice market, commanding approximately 65% market share in 2024. The segment's strong position is primarily driven by the Latin American and Asian full-service restaurant sub-segments, with independent Asian restaurants being particularly prominent across the country. The success of independent outlets can be attributed to their ability to offer specialized menus, maintain high-quality standards, and provide unique dining experiences. These establishments often employ specialized chefs and highly-trained staff to deliver premium culinary experiences and exotic menu items. The segment's growth is further supported by changing consumer behavior, with around 38% of Canadians preferring to dine out once a week, and the increasing penetration of food delivery apps, with nearly half of Canadians ordering food away from home online at least once weekly.
Chained Outlets Segment in Canadian Foodservice Market
The chained outlets segment is projected to experience robust growth with an estimated CAGR of approximately 18% during 2024-2029. This growth trajectory is primarily driven by quick service restaurants, with major international brands like Taco Bell, Burger King, KFC, and Domino's Pizza expanding their presence across the country. The segment's expansion is supported by enhanced marketing strategies, developing brand image, and innovative promotional activities such as special deals and celebrity chef collaborations. The trend of specialty dining with exotic food experiences has increased, encouraging large-scale players to open chains in different locations. Additionally, the rising tendency of millennials to socialize in bars is allowing leading companies to establish chains of bars, further contributing to the segment's growth momentum.
Segment Analysis: Location
Standalone Segment in Canada Foodservice Market
The standalone segment dominates the Canadian foodservice market, accounting for approximately 79% of the total market value in 2024. This significant market share can be attributed to the widespread presence of independent restaurants and chains operating in standalone locations across urban and suburban areas. The segment's dominance is driven by factors such as high visibility, easy accessibility, and the ability to offer dedicated parking spaces for customers. Full-service restaurants and quick service restaurants are the major contributors within this segment, with many operators preferring standalone locations for better brand visibility and operational control. The segment's strong performance is further supported by the increasing consumer preference for dining out, with recent surveys indicating that over 40% of Canadians prefer to dine at standalone restaurants at least once a week.
Lodging Segment in Canada Foodservice Market
The lodging segment is projected to exhibit the strongest growth in the Canadian foodservice market, with an expected growth rate of approximately 22% during 2024-2029. This remarkable growth is primarily driven by the increasing integration of high-end and celebrity chef-driven fine dining restaurants within hotels and resorts, providing unique dining experiences for guests. The segment's expansion is further supported by the rising trend of food tourism and the growing preference for experiential dining among both domestic and international travelers. Hotels are increasingly focusing on developing innovative dining concepts and investing in upscale restaurants to differentiate their offerings and capture a larger share of the dining market. The segment is also benefiting from the growing corporate travel sector and the increasing number of business conferences and events being hosted at hotel venues.
Remaining Segments in Location
The retail, leisure, and travel segments each play distinct roles in shaping the Canadian foodservice market landscape. The retail segment encompasses commercial foodservice outlets located in shopping malls, department stores, and other retail establishments, catering to shoppers seeking convenient dining options. The leisure segment includes foodservice outlets in entertainment venues, cinemas, and recreational facilities, providing specialized dining experiences for entertainment-seeking consumers. The travel segment, comprising cafeteria and other foodservice outlets in airports, railway stations, and highway rest stops, serves the needs of travelers and commuters. These segments collectively contribute to the market's diversity by offering varied dining options across different locations and serving distinct consumer needs and occasions.
Competitive Landscape
Top Companies in Canada Foodservice Market
The Canadian foodservice market features prominent players like Recipe Unlimited Corporation, Doctor's Associates Inc., McDonald's Corporation, Yum! Brands Inc., and subsidiaries of Inspire Brands. These companies are actively pursuing product innovation strategies, particularly focusing on introducing healthier menu options, plant-based alternatives, and locally sourced ingredients to meet evolving consumer preferences. Operational agility has become paramount, with companies investing in digital transformation initiatives, including mobile ordering platforms, self-service kiosks, and enhanced delivery capabilities. Strategic expansion moves have centered on franchising opportunities in major Canadian cities, while companies are also exploring multi-brand restaurant concepts and ghost kitchen operations to optimize their market presence. The industry has witnessed a significant push towards sustainability initiatives, with companies implementing eco-friendly packaging solutions and waste reduction programs while strengthening their local supply chain partnerships.
Market Dominated by Global and Regional Players
The Canadian restaurant industry exhibits a relatively fragmented structure, with a mix of global restaurant chains and regional operators competing across different segments. International conglomerates maintain strong positions through their established quick-service restaurant brands, while regional players leverage their understanding of local tastes and preferences to maintain market share. The market has seen increased participation from specialist operators focusing on specific cuisine types or dining formats, particularly in the full-service restaurant segment where Asian and European cuisine operators have gained significant traction. The competitive dynamics are further shaped by the presence of independent operators who collectively hold a substantial share of the restaurant market, especially in metropolitan areas.
The market has witnessed active merger and acquisition activity, with larger players acquiring regional chains and innovative concept restaurants to diversify their portfolios. Restaurant groups are increasingly pursuing vertical integration strategies, establishing their own supply chain networks and food processing capabilities to ensure better control over quality and costs. The competitive landscape is also being reshaped by the emergence of food delivery platforms and ghost kitchen operators, leading traditional restaurant chains to adapt their business models and explore strategic partnerships to maintain their competitive edge.
Innovation and Adaptability Drive Future Success
Success in the Canadian foodservice market increasingly depends on operators' ability to innovate across multiple dimensions while maintaining operational efficiency. Companies need to focus on menu diversification, incorporating both traditional favorites and trending international cuisines, while also catering to growing demand for healthy and dietary-specific options. Digital transformation has become crucial, with successful operators investing in robust digital ordering systems, customer loyalty programs, and data analytics capabilities to enhance customer experience and operational efficiency. The ability to maintain consistent quality while scaling operations, particularly through effective franchise management and supply chain optimization, remains a critical success factor.
Market contenders can gain ground by focusing on underserved market segments and locations, particularly in rapidly growing suburban areas and emerging food concepts. Success will increasingly depend on building strong brand identities centered around authenticity, quality, and customer experience, while also maintaining price competitiveness. Regulatory compliance, particularly regarding food safety and labeling requirements, continues to shape operational strategies, while environmental sustainability initiatives are becoming increasingly important for brand perception and customer loyalty. The ability to adapt to changing consumer preferences, particularly regarding health consciousness and ethical sourcing, while maintaining operational efficiency will be crucial for long-term success in the market. This analysis of the food service industry highlights the importance of these factors in shaping future growth.
Canada Foodservice Industry Leaders
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Doctor's Associates, Inc.
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Inspire Brands Inc.
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McDonald's Corporation
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RECIPE Unlimited Corporation
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Yum! Brands Inc.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- December 2022: MTY Food Group Inc., one of its wholly owned subsidiaries, acquired all of the issued and outstanding shares of COP WP Parent Inc. (Wetzel’s Pretzels) from CenterOak Partners. Wetzel’s Pretzels is an American chain of fast-food restaurants specializing in pretzels and hot dogs, operating in the United States, Canada, and Central America.
- December 2022: 7-Eleven announced that it started increasing its footprint in Canada by converting a number of its restaurants into authorized outlets with fine dining seating.
- November 2022: 7-Eleven declared the launch of its three new licensed 7-Eleven outlets in Edmonton with a few newly added food items on its menu.
Canada Foodservice Market Report Scope
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 |
| 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 | |||
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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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