GCC Foodservice Market Size and Share
Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 61.55 Billion |
| Market Size (2030) | USD 109.90 Billion |
| Growth Rate (2025 - 2030) | 12.29% 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. |
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GCC Foodservice Market Analysis by Mordor Intelligence
The GCC foodservice market size stands at USD 61.55 billion in 2025 and is forecast to reach USD 109.9 billion in 2030, advancing at a 12.29% CAGR through the period. Robust expansion reflects Vision 2030-led economic diversification, sovereign-backed manufacturing localization, tourism build-outs, and technology adoption that improves operating efficiency[1]Ministry of Environment, Water and Agriculture. "برعاية الوزير الفضلي.. شراكة سعودية برازيلية لاستثمار أكثر من 150 مليون دولار في إنتاج وتصنيع منتجات الدواجن." وزارة البيئة والمياه والزراعة, September 5, 2025. https://www.mewa.gov.sa/ar/MediaCenter/News/Pages/News11422020.aspx.. Quick service restaurants (QSRs) keep momentum by pairing standardized menus with rapid roll-outs, while cloud kitchens scale profitably on low real-estate footprints and data-driven production. Chain operators consolidate purchasing power and technology budgets, yet independents retain niches through hyper-local flavors and experiential formats. Geographic growth pivots on Saudi Arabia’s mega-projects and the UAE’s logistics advantages, while smaller Gulf states capture spillover demand and specialty tourism. Capital flows from regional sovereign funds into processing plants and international franchise rights strengthen upstream resilience and reduce import exposure.
Key Report Takeaways
By foodservice type, quick service restaurants held 46.38% of GCC foodservice market share in 2024; cloud kitchens are projected to expand at a 12.72% CAGR through 2030.
By outlet, chained operators captured 57.41% share of the GCC foodservice market size in 2024 and are maintaining a 12.81% growth trajectory through 2030.
By location, retail sites accounted for 38.21% of total sales in 2024, while travel locations are progressing at an 8.93% CAGR to 2030.
By service type, dine-in formats represented 63.29% of 2024 spending, yet delivery services are on track for 13.64% CAGR over the forecast horizon.
GCC Foodservice Market Trends and Insights
Drivers Impact Analysis
| Driver | % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rapid expansion of quick-service chains | 2.8% | Saudi Arabia & UAE core, spillover to Qatar, Kuwait | Medium term (2-4 years) |
| Rising tourism linked to mega-events (Expo City, Vision 2030) | 1.9% | Saudi Arabia & UAE primary, regional tourism benefits | Long term (≥ 4 years) |
| E-commerce integrations driving cloud-kitchen demand | 1.2% | Global GCC, led by UAE and Saudi Arabia | Short term (≤ 2 years) |
| Growth of healthy/functional menus | 0.8% | UAE and Saudi Arabia leading, regional adoption | Medium term (2-4 years) |
| AI-optimised demand forecasting for inventory cuts | 0.7% | Technology hubs in UAE, Saudi Arabia, expanding regionally | Short term (≤ 2 years) |
| Sovereign-fund investment in domestic F&B manufacturing | 0.4% | Saudi Arabia primary, UAE secondary | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Rapid expansion of quick-service chains
The acceleration of QSR expansion across the GCC reflects strategic positioning ahead of Vision 2030 tourism targets, with Saudi Arabia aiming for 150 million visitors annually. ALBAIK's expansion into Pakistan through Gas & Oil Pakistan Limited demonstrates how regional chains leverage established operational frameworks to capture growth beyond traditional markets. Pickl's MENA expansion with Sky Restaurants and BonBird's Oman entry illustrate how emerging brands capitalize on franchise models to achieve rapid geographic coverage while maintaining quality standards. The trend accelerates as mega-projects like NEOM create concentrated demand nodes, with Sindalah alone generating 38 culinary outlets and 3,500 hospitality jobs. This expansion pattern suggests QSR growth will outpace traditional dining formats as operators prioritize scalable, standardized concepts that can serve both local populations and international visitors. Regulatory compliance with Dubai Municipality's FoodWatch platform and similar systems across the GCC ensures operational consistency while enabling rapid deployment across multiple jurisdictions[2]NEOM. "NEOM Board of Directors showcases progress with opening of Sindalah a new luxury travel destination in the Red Sea." NEOM, October 27, 2024. https://www.neom.com/en-us/newsroom/neom-board-of-directors-showcases-opening-of-sindalah.
Rising tourism linked to mega-events (Expo City, Vision 2030)
Tourism-driven foodservice demand intensifies as the UAE welcomed 17.15 million international visitors in 2023, while Saudi Arabia's Vision 2030 targets create unprecedented hospitality infrastructure requirements. The Red Sea Project's 50 resorts and 8,000 hotel rooms by 2030, combined with NEOM's multiple hospitality developments, establish new consumption centers that require diverse F&B offerings from quick-service to ultra-luxury dining. Dubai Exhibition Centre's USD 10 billion expansion doubles events capacity, creating sustained demand for catering and hospitality services that extends beyond traditional seasonal patterns[3]Gulf News Report. "Saudi Arabia to reserve 41 tourism jobs for nationals." Gulf News, April 22, 2025. https://gulfnews.com/world/gulf/saudi/saudi-arabia-to-localise-41-tourism-professions-including-managers-1.500101692.. The strategic positioning of these developments along key transportation corridors ensures accessibility for international visitors while creating employment opportunities that support local economic diversification. Gulfood 2026's expansion to two venues with new F&B sectors demonstrates how trade events themselves become demand drivers, requiring specialized catering capabilities and creating networking opportunities that generate additional business relationships. The regulatory framework supporting these developments includes streamlined licensing processes and international compliance standards that facilitate foreign investment and operational partnerships.
E-commerce integrations driving cloud-kitchen demand
Cloud kitchens reshape the GCC's USD 18 billion food delivery industry by addressing high real estate costs that reached 14.7% annual increases in Abu Dhabi during 2024. The Cloud (Abu Dhabi foodtech) raised USD 12 million Series B funding to expand operations, while 35% of consumers order online at least weekly, creating sustainable demand for delivery-optimized formats. Dubai's new guidelines for online food delivery platforms mandate transparency in commission structures and prevent anti-competitive practices, creating a more favorable environment for cloud kitchen operators who rely on platform partnerships. The UAE's online food delivery market projects exceed AED 5 billion in 2025, with cloud kitchens capturing disproportionate growth due to lower overhead costs and operational flexibility. Technology integration enables AI-powered inventory management and demand forecasting, reducing food waste while optimizing menu offerings based on real-time consumption patterns. Regulatory compliance with UAE Federal Law No. 14 of 2023 on Modern Technology-Based Trade ensures consumer protection while enabling digital commerce growth across multiple channels.
Growth of healthy/functional menus
The shift toward flexitarianism and health-conscious dining accelerates as 87% of GCC consumers prioritize health and well-being claims in food choices, with plant-based meat markets projected to grow from USD 60 million to USD 500 million by 2030. Unilever Food Solutions' Future Menus 2024 Arabia report identifies 8 gastronomic trends emphasizing nutritional transparency and functional ingredients that address specific health concerns. Saudi Arabia's new nutritional labeling requirements for restaurants and delivery apps, enforced by SFDA, mandate disclosure of caloric content and allergen information, driving menu reformulation across the sector. The UAE and Saudi Arabia lead regional adoption of organic and functional food offerings, with restaurants incorporating superfoods, probiotics, and plant-based proteins to meet evolving consumer preferences. This trend creates opportunities for specialized suppliers and ingredient manufacturers while requiring foodservice operators to invest in staff training and menu development capabilities. The regulatory environment supports this transition through updated food safety standards and nutritional guidelines that align with international best practices while accommodating local cultural preferences.
Restraints Impact Analysis
| Restraint | % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| High real-estate rents in premium retail zones | 1.2% | Dubai and Abu Dhabi core, spreading to other GCC capitals | Short term (≤ 2 years) |
| Growing "eat-at-home" preference post-inflation | 0.8% | Regional, with higher impact in cost-sensitive segments | Medium term (2-4 years) |
| Tightening labour-nationalisation quotas | 0.7% | Saudi Arabia and UAE primary, regional policy spillover | Medium term (2-4 years) |
| Import-dependent supply-chain volatility | 0.5% | Global GCC, heightened by Red Sea shipping disruptions | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
High real-estate rents in premium retail zones
Commercial real estate costs create operational pressures as Dubai F&B retail rents increased 10.5% in 2024, with Abu Dhabi experiencing 14.7% growth, forcing operators to reconsider location strategies and operational models. Strong demand from F&B tenants encounters limited quality stock in core locations, creating bidding wars that favor established chains with stronger balance sheets over independent operators. Industrial and logistics rents also surge, with Dubai recording 14.3% increases that affect supply chain costs and cloud kitchen operations seeking cost-effective locations. The trend drives innovation in space utilization, with restaurants adopting smaller footprints, shared kitchen concepts, and technology-enabled service models that reduce labor requirements. This constraint particularly impacts mid-market operators who lack the scale advantages of major chains or the flexibility of cloud-only concepts, potentially accelerating market consolidation. Regulatory frameworks in Dubai and Abu Dhabi provide some relief through streamlined licensing processes and zoning flexibility, but fundamental supply-demand imbalances persist in premium locations.
Growing "eat-at-home" preference post-inflation
Consumer behavior shifts toward home dining as inflation pressures affect discretionary spending, with households prioritizing grocery purchases over restaurant visits during economic uncertainty periods. The trend particularly impacts casual dining and mid-market segments, while premium dining and convenience-focused formats maintain resilience through value proposition differentiation. Food delivery services partially offset this constraint by enabling restaurant-quality experiences at home, with platforms like Keeta expanding drone delivery capabilities to improve convenience and reduce delivery costs. The preference creates opportunities for meal kit services and grocery-restaurant hybrid concepts that bridge home and away-from-home consumption patterns. Calo's expansion across GCC markets with meal subscription services demonstrates how operators adapt to changing preferences while maintaining revenue growth. Technology integration enables personalized marketing and loyalty programs that encourage repeat visits, while value-oriented menu engineering helps maintain customer frequency despite budget constraints.
Segment Analysis
By Foodservice Type: QSR Dominance Meets Cloud Innovation
Quick Service Restaurants command 46.38% market share in 2024, reflecting consumer preferences for convenience, standardized quality, and value pricing that align with the region's diverse expatriate population and growing tourism sector. Major QSR expansions demonstrate this segment's resilience, with ALBAIK extending operations to Pakistan and Pickl partnering with Sky Restaurants for MENA-wide growth, leveraging proven operational frameworks to capture market share across multiple jurisdictions. The segment benefits from streamlined regulatory compliance through platforms like Dubai Municipality's FoodWatch system, enabling rapid deployment while maintaining food safety standards. Franchise models accelerate expansion by reducing capital requirements while ensuring operational consistency, particularly valuable in markets where local partnerships facilitate regulatory navigation and cultural adaptation.
Cloud Kitchens emerge as the fastest-growing segment at 12.72% CAGR through 2030, driven by high real estate costs and evolving consumer preferences for delivery-optimized dining experiences. The Cloud's USD 12 million Series B funding demonstrates investor confidence in delivery-only formats that address operational efficiency challenges while serving the UAE's AED 5 billion online food delivery market. These operations benefit from Dubai's new guidelines for online food delivery platforms, which mandate transparency in commission structures and prevent anti-competitive practices that previously disadvantaged smaller operators. Cloud kitchens achieve 35% lower overhead costs compared to traditional restaurants while serving consumers who order online at least weekly, creating sustainable demand for technology-enabled food production and delivery models.
Note: Segment shares of all individual segments available upon report purchase
By Outlet: Chain Supremacy Across Markets
Chained outlets dominate with 57.41% market share in 2024 while maintaining 12.81% growth momentum through 2030, demonstrating the competitive advantages of scale, standardization, and brand recognition in fragmented markets. Major acquisitions like Lavoya Restaurant Group's Em Sherif Deli franchise and Americana's USD 100 million investment with Farm Frites illustrate how established chains leverage operational expertise and financial resources to expand geographic coverage and menu offerings. Chain operators benefit from economies of scale in procurement, marketing, and technology implementation that enable competitive pricing while maintaining quality standards across multiple locations. The regulatory environment favors chains through streamlined licensing processes and compliance frameworks that reward systematic operational approaches.
Independent outlets face increasing pressure from rising real estate costs and operational complexity, yet maintain relevance through specialized offerings and local market knowledge that chains struggle to replicate. Dubai's commercial real estate transactions grew 23% year-over-year in Q1 2024, creating bidding wars that favor financially stronger chain operators over independent restaurants with limited capital resources. Independent operators increasingly adopt franchise models or seek acquisition by larger chains to access operational support and financial resources necessary for growth. Technology adoption becomes critical for independent survival, with cloud-based POS systems and delivery platform integration enabling competitive service levels while managing operational costs.
By Location: Retail Leadership Amid Travel Growth
Retail locations command 38.21% market share in 2024, benefiting from established foot traffic patterns and integrated shopping experiences that combine dining with retail and entertainment activities. Dubai's retail sector demonstrates this strength through commercial real estate growth of 23% year-over-year, with F&B tenants driving demand for prime locations that offer high visibility and customer accessibility. Shopping malls and retail complexes provide controlled environments with shared infrastructure costs, parking availability, and complementary businesses that enhance customer convenience and dwell time. The segment benefits from established supply chains and delivery networks that serve dense commercial areas efficiently.
Travel locations accelerate at 8.93% CAGR through 2030, driven by mega-project developments and tourism infrastructure expansion that create concentrated demand nodes requiring specialized F&B services. NEOM's Sindalah resort generates 38 culinary outlets serving up to 2,400 guests daily by 2028, while the Red Sea Project's 50 resorts and 8,000 hotel rooms create sustained demand for diverse dining options from quick-service to ultra-luxury formats. Red Sea International Airport's operational status with domestic and international routes creates additional travel-related F&B opportunities that serve both transit passengers and destination visitors. These locations require specialized operational capabilities including 24-hour service, multilingual staff, and diverse menu offerings that accommodate international preferences while maintaining local cultural sensitivity.
Note: Segment shares of all individual segments available upon report purchase
By Service Type: Dine-in Stability Versus Delivery Acceleration
Dine-in services maintain 63.29% market share in 2024, reflecting the social and experiential aspects of dining that cannot be replicated through delivery channels, particularly important in GCC cultures where communal dining holds significant social value. The segment benefits from mega-project developments like NEOM's hospitality infrastructure and Dubai Exhibition Centre's USD 10 billion expansion, which create experiential dining environments that attract both local residents and international visitors. Premium dining experiences, business entertainment, and cultural celebrations drive sustained demand for full-service restaurant formats that offer ambiance, service, and social interaction beyond food consumption. Regulatory compliance with health and safety standards creates operational advantages for established dine-in operators who have invested in proper facilities and staff training.
Delivery services capture the fastest growth at 13.64% CAGR through 2030, accelerated by technology adoption and changing consumer behaviors that prioritize convenience and time efficiency. Dubai's new guidelines for online food delivery platforms create a more favorable operating environment by mandating transparency in commission structures and preventing anti-competitive practices that previously disadvantaged restaurant partners. AI-powered demand forecasting achieves 98% prediction accuracy while reducing inventory waste, enabling delivery-optimized operations that maintain food quality during transport while minimizing costs. Mastercard's partnership with Qlub for QR-based payments across 3,000 restaurants demonstrates how technology integration streamlines the delivery experience while improving operational efficiency.
Geography Analysis
Saudi Arabia is driving GCC foodservice growth through Vision 2030 initiatives, allocating USD 10 billion to enhance food security. The Public Investment Fund is advancing domestic manufacturing via strategic acquisitions, including SALIC's USD 1.8 billion purchase of Olam Agri and Almarai's USD 4.8 billion investment plan. Tourism goals of 150 million annual visitors by 2030 are creating significant F&B demand, supported by projects such as NEOM's hospitality developments and the Red Sea Project, which includes 50 resorts and 8,000 hotel rooms. Labor nationalization policies reserving 41 tourism professions for Saudi nationals by 2028 present operational challenges but aim to develop a sustainable local workforce. Regulatory measures, such as SFDA's nutritional labeling requirements for restaurants and delivery apps, promote menu transparency while respecting cultural norms. MODON's success in attracting 1,171 food factories by the end of 2022 highlights efforts to localize supply chains, reduce import dependency, and lower costs for domestic foodservice operators.
The UAE remains the region's most developed foodservice market. Dubai welcomed 17.15 million international visitors in 2023, while the Food Cluster initiative targets an AED 40 billion GDP contribution through integrated supply chain strategies. Despite a 10.5% rise in rental costs impacting margins, Dubai's commercial real estate sector recorded 23% year-over-year transaction growth in Q1 2024, driven by strong F&B tenant demand. New guidelines for online food delivery platforms ensure transparency and prevent anti-competitive practices, benefiting restaurant operators and consumers. Spinneys' 500,000 square foot facility in Food Tech Valley exemplifies the UAE's ability to attract international investment, aiming to reduce 90% food import dependency, create jobs, and stimulate economic growth. Federal Law No. 14 of 2023 on Modern Technology-Based Trade strengthens consumer protection in digital commerce, enabling foodservice operators to leverage e-commerce effectively.
Qatar, Kuwait, Bahrain, and Oman are leveraging regional growth while developing specialized market positions. Qatar's focus on sports tourism and international events drives demand for specialized catering. Kuwait's established retail infrastructure supports chain expansions and franchise growth. Bahrain's status as a financial hub attracts business dining and entertainment venues, while Oman's tourism initiatives create opportunities for authentic cultural dining experiences. These markets demonstrate resilience through niche strategies and cross-border partnerships, with companies like BonBird expanding to Oman and regional chains utilizing established frameworks to capture growth. Regulatory alignment with UAE and Saudi standards facilitates regional expansion while ensuring compliance, protecting consumer interests, and supporting economic development.
Competitive Landscape
GCC foodservice market, with a concentration score of 3 out of 10, remains fragmented, offering opportunities for consolidation and market share growth through operational efficiency and technology adoption. Established players like Americana Restaurants International and ALBAIK Food Systems leverage scale and brand recognition to maintain leadership, while disruptors utilize cloud kitchens and delivery-optimized models to gain market share without traditional real estate investments. Technology plays a critical role, with Foodics supporting 33,000 restaurants and achieving a USD 10 billion GMV in 2024, while AI-powered demand forecasting systems reduce inventory waste and enhance profitability. Strategic partnerships, such as Mastercard's collaboration with Qlub for QR-based payments across 3,000 restaurants, further drive growth by improving customer experience and reducing operational costs.
Emerging opportunities are evident in specialized segments like healthy/functional menus, with the plant-based meat market projected to grow from USD 60 million to USD 500 million by 2030. Travel locations, driven by mega-projects, are creating concentrated demand for diverse food and beverage offerings. Acquisition activities are intensifying as companies pursue scale and geographic expansion, exemplified by Lavoya Restaurant Group's acquisition of the Em Sherif Deli franchise and Americana's USD 100 million investment with Farm Frites in MENA markets. Regulatory frameworks, such as Dubai Municipality's FoodWatch platform, are creating entry barriers while rewarding operators that prioritize food safety and operational transparency.
The competitive landscape increasingly favors companies that integrate technology with operational efficiency to meet evolving consumer preferences while maintaining cost competitiveness in high-rent markets. Operators that adopt systematic approaches to food safety, transparency, and innovation are better positioned to capitalize on growth opportunities and navigate the challenges of the GCC foodservice market.
GCC Foodservice Industry Leaders
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ALBAIK Food Systems Company SA
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Americana Restaurants International PLC
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MH Alshaya Co. WLL
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Riyadh International Catering Corporation
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Herfy Food Service Company
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- October 2024: Dunkin opened its 800th store in Saudi Arabia in collaboration with Shahia Food Limited Company. The store offers a variety of menus and food products.
- July 2024: Gong Cha brand opened its first store in Riyadh. Gong Cha is a Taiwanese bubble tea chain that partnered with Shahia Food Limited Company to expand its presence in Saudi Arabia.
- January 2024: Gong Cha, a bubble tea chain partnered with Shahia Food Limited Company to expand its business across Saudi Arabia, Bahrain, and Germany. The company planned to open 300 outlets across the Middle East.
GCC 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. Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates are covered as segments by Country.| 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 |
| Chained Outlets |
| Independent Outlets |
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
| Dine-in |
| Takeaway |
| Delivery |
| 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 | |||
| Service Type | Dine-in | ||
| Takeaway | |||
| Delivery | |||
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
