India Foodservice Market Analysis by Mordor Intelligence
The India foodservice market size is expected to increase from USD 93.97 billion in 2026 to USD 103.7 billion in 2027 and reach USD 165.8 billion by 2032, growing at a CAGR of 9.85% over 2027-2032.
Convenience and visitor flows broaden meal occasions in India, creating demand beyond established neighborhood dining routines. Operators can use cloud kitchens to extend brand reach and experiential restaurants to make the visit part of the offer. Expansion must reconcile that reach with compliance costs that can constrain smaller eateries. The March 2026 Strait of Hormuz shipping disruption following military action involving Iran, Israel and the United States exposed supply risks for Indian restaurants using liquefied petroleum gas (LPG). Converting this demand therefore depends on pairing delivery reach and experiential dining with dependable cooking-fuel supply and compliant kitchens, especially for smaller eateries with little room to absorb extra costs.
Key Report Takeaways
- By foodservice type, full-service restaurants held a 43.38% India foodservice market share in 2026, while cloud kitchens lead forecast growth at a 17.85% CAGR over 2027-2032.
- Independent outlets led outlet ownership with a 64.59% share of the India foodservice market size in 2026, while chained outlets are fastest-growing at a forecast 10.35% CAGR over 2027-2032.
- By location, standalone venues accounted for 87.93% of total foodservice sales in 2026, and travel is the fastest-growing segment at a forecast 13.7% CAGR over 2027-2032.
- Among service types, dine-in led with a 59.03% share of total foodservice sales in 2026, while delivery is fastest-growing at a forecast 12.1% CAGR over 2027-2032.
- Across regions, West holds the leading position, while South has the fastest-growing regional outlook.
Note: Market numbers in this report are based on Mordor Intelligence's proprietary estimation framework, which combines nine months of actuals with Q4 projections for base year 2026.
Market Trends and Insights
Drivers Impact Analysis of India Foodservice Market*
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increasing dining out and convenience food consumption | +3.8% | Nationwide | Short term (≤ 2 years) |
| Increasing westernization and food variety preferences | +2% | Nationwide | Medium term (2-4 years) |
| Growing tourism and business travel boosting demand for hotels and restaurants | +2.6% | Nationwide | Medium term (2-4 years) |
| Investments in infrastructure and government support for the hospitality sector | +1.8% | Nationwide | Long term (≥ 4 years) |
| Rising number of working women and dual-income households | +1.3% | Nationwide | Medium term (2-4 years) |
| Increasing penetration of smartphones facilitating online ordering and delivery | +1.1% | Nationwide | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Increasing dining out and convenience food consumption
Convenience can support restaurant visits as well as meals consumed elsewhere, widening the ways operators capture demand. Swiggy's Dineout out-of-home consumption business recorded 51% year-over-year growth in gross order value in FY2026, which ended March 31, 2026.[1] Swiggy's Food Delivery business grew gross order value 17.4% year over year in April-June 2026, or about 18% after adjusting for restaurant-driven cancellations linked to LPG supplies. UPI transactions at restaurants and eating places rose 34% to 14 billion in the six months to September 2025, from 10.4 billion a year earlier. During Q2 FY2026, Jubilant FoodWorks said dine-in and takeaway were more preferred Domino’s India sales channels at lunch, while delivery was much higher at dinner. Matching service capacity to these different meal occasions can let a multi-channel operator pursue restaurant visits and delivered meals across the day.
Increasing westernization and food variety preferences
Menu variety can create reasons to try a restaurant without requiring diners to abandon regional Indian tastes. In a 2025 survey, 51.74% of respondents said they were most interested in exploring regional Indian cuisine next. Respondents also named Japanese, Mediterranean, Korean and Mexican cuisines, which together drew 48.27% of responses, nearly as many as regional Indian cuisine alone. Mediterranean was the most-named international choice at 21.46%. A concept that pairs a regional Indian core with one international category therefore speaks to both groups of respondents who said they want to try something new.
Growing tourism and business travel boosting demand for hotels and restaurants
Tourism gives restaurants a source of meal occasions beyond the resident customers surrounding each destination. India recorded 4.29 billion domestic tourist visits in 2025, up 45.6% from 2024. That expanding flow can widen the addressable customer pool for hotel restaurants and nearby foodservice operators, although converting visits into orders requires an offer suited to travelers. India hotel demand grew 9.6% to 133,000 rooms per day in 2025. Operators serving visitor catchments can build demand around travel occasions while retaining a separate proposition for residents, making tourism a complement to recurring local trade.
Investments in infrastructure and government support for the hospitality sector
Public tourism investment can create foodservice opportunities by improving the destinations around which restaurants build visitor demand. India's Ministry of Tourism sanctioned 117 tourism-infrastructure projects under central-assistance schemes during FY 2024-25 and FY 2025-26. Assistance to implementing administrations and agencies is subject to scheme guidelines and available funds. The commercial effect therefore depends on sanctioned infrastructure becoming usable destinations, rather than approval alone generating restaurant sales. Foodservice capacity aligned with delivered destination infrastructure can earn from visitor occasions, extending the commercial effect beyond the public asset itself.
Restraints Impact Analysis of India Foodservice Market*
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Stringent food safety and hygiene regulations | -1% | Nationwide | Medium term (2-4 years) |
| Inconsistent quality and supply chain issues | -0.8% | Nationwide | Short term (≤ 2 years) |
| Intense competition among unorganized and organized players | -0.6% | Nationwide | Medium term (2-4 years) |
| Cultural and regional food preferences limiting standardization | -0.4% | Nationwide | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Stringent food safety and hygiene regulations
Small eateries with thin margins face a constraint when food-safety compliance becomes costly relative to their operating scale. In September 2026, Outlook Business reported concerns that compliance costs and scrutiny could push some small Indian food businesses to scale back, close, or enter informal vending. For these operators, a higher cost of remaining formally compliant can limit the resources available to sustain or expand service. The resulting commercial risk is concentrated among businesses with little room to absorb additional expense, rather than distributed evenly across restaurant formats. Demand growth alone may therefore be insufficient to support viable formal capacity where compliance absorbs the margin on serving additional meals.
Inconsistent quality and supply chain issues
In March 2026, India's petroleum ministry linked the Strait of Hormuz shipping disruption to the military operation involving Iran, Israel and the United States.[2] The ministry limited India's commercial LPG allocation to 20% of average monthly requirements at that time. Mumbai's Hotel Sadanand learned it would receive 2 cylinders instead of its usual 7 and temporarily removed Mysore dosa, rava dosa and uttapam. On June 25, 2026, the government removed sectoral restrictions on non-domestic packed LPG and restored supplies to their previous levels. An affected restaurant could therefore lose sellable menu breadth while the March allocation cut applied, as Hotel Sadanand's temporary removal of 3 dishes showed.
*Our forecasts treat driver/restraint impacts as directional, not additive. The impact forecasts reflect baseline growth, mix effects, and variable interactions.
India Foodservice Market Segment Analysis
By Foodservice Type:
Venue Experience and Delivery Reach Shape FormatsFull-service restaurants accounted for a 43.38% share of the India foodservice market size in 2026. United Foodbrands Ltd (formerly Barbeque-Nation Hospitality Limited) reported 210 BBQ India restaurants across 85 cities in the quarter ended June 30, 2026. The BBQ India business used an all-you-can-eat, over-the-table barbecue format. That format ties part of the dining proposition to the venue, making service and the meal experience part of what the operator sells. Replicating such an experience across cities can extend the addressable full-service customer base while keeping the restaurant visit central to the offer.
Cloud kitchens are the fastest-growing foodservice type segment, with a forecast CAGR of 17.85% over 2027-2032. In March 2025, Wendy's 200-location India network through local partner Rebel Foods included 185 cloud kitchens and 15 offline outlets. By July 2026, Rebel Foods, Wendy's India master franchisee, used cloud kitchens for delivery reach and selected dine-in restaurants for visibility. This model gives delivery kitchens and selected physical restaurants complementary commercial roles, separating customer reach from the need to reproduce the same venue everywhere. A cloud-kitchen expansion strategy can work alongside customer-facing restaurants, without every new delivery location requiring a full dining room.
By Outlet:
Independent Identity Meets Chain ReplicationIndependent outlets represented a 64.59% India foodservice market share in 2026. Chef-owner Abhijit Saha said in October 2025 that he was working without investors or partners on his restaurant ventures. His Rosmarino restaurant in Bengaluru had 44 seats in a 1,400-square-foot space.
Chained outlets are the fastest-growing outlet segment, with a forecast CAGR of 10.35% over 2027-2032. Jubilant FoodWorks Ltd reported 88 Domino's India store additions in the quarter ended September 30, 2026, reaching 2,601 outlets. The figures were provisional and subject to limited review.
By Location:
Standalone Capacity and Travel Demand Create Different Growth PathsStandalone locations were the largest location segment, accounting for 87.93% of total foodservice sales in 2026. Nasi and Mee opened its largest restaurant, a 100-seat standalone property on Convent Road in Bengaluru, in February 2025. With the opening, Nasi and Mee had 5 restaurants in Bengaluru and 8 across South India. A dedicated property lets an operator shape a venue-specific dining proposition around its seating capacity and service format.
Travel is the fastest-growing location segment, with a forecast CAGR of 13.7% over 2027-2032. Airports Authority of India (AAI) reported UDAN Yatri Cafés serving passengers at 18 of its airports on September 15, 2026. The Ministry of Civil Aviation reported 420 million airport passengers for 2025, up 4.8% from 2024, with December traffic provisional. Chennai Airport's UDAN Yatri Café began operating on February 27, 2025, through an existing food-and-beverage master concessionaire outlet, with its license co-terminating with that concession on March 27, 2027. This route shows how adapting an existing concession outlet can add café service, creating an expansion option alongside the development of separate foodservice premises.
By Service Type:
Dining Room Demand and Delivery Access Support GrowthDine-in was the largest service segment, accounting for 59.03% of total foodservice sales in 2026. United Foodbrands Ltd reported 46.9% year-over-year dine-in volume growth for Barbeque Nation India in Q4 FY2026. That operator result points to measurable demand for seated restaurant service, even as customers have other ways to obtain prepared food. For seated-service operators, the growth decision includes dining-room throughput as well as new locations, connecting capacity use with the pace of customer demand.
Delivery is the fastest-growing service segment, with a forecast CAGR of 12.1% over 2027-2032. Swiggy's food-delivery monthly transacting users in India grew 17.8% year over year to 19.2 million in the quarter ended June 30, 2026. An expanding active user base can widen the pool of potential orders available to participating restaurants, creating a channel-growth route through customer reach. Winning orders from that audience requires a delivery proposition the restaurant can fulfill consistently, linking customer acquisition to kitchen and dispatch capability.
Geography Analysis
West Foodservice Market
West holds the leading regional position, with Mumbai, Pune and Ahmedabad forming its metropolitan dining base. Swiggy Dineout's premium-dining bookings in Mumbai grew more than 120% year over year in the January 1-November 30, 2025 data. This activity supports a commercial case around planned, premium restaurant visits within an established metropolitan catchment. Restaurant operators can use a reservation-led proposition to address those occasions, making scheduling and service during the visit part of their offer.
South Foodservice Market
South has the fastest-growing regional outlook, with Bengaluru and Hyderabad central to its technology-hub foodservice base and its opportunities for urban restaurant development. Swiggy reported 4.5 million diners seated through Dineout in Bengaluru from January 1 to November 30, 2025. For restaurants serving this platform audience, digital discovery can bring customers into physical dining rooms, linking online access with the venue's ability to serve an appealing visit.
Delhi and East illustrate different combinations of established platform dining activity and premium-format development. Swiggy Dineout seated 3.9 million diners in Delhi from January 1 to November 30, 2025. Tata Starbucks Pvt Ltd opened 4 stores in India during the quarter ended June 30, 2026, including Reserve outlets in Kolkata and New Delhi.[3] The Delhi activity supports a proposition for an established booking audience, while the Kolkata opening demonstrates investment in a differentiated coffeehouse format in an eastern city. Operators can test customer-acquisition and format-expansion decisions separately in each city, matching the growth approach to its booking audience and the venue proposition being developed.
Regulatory Framework and Outlook
Selected jurisdictions are compared from a restaurant operator's perspective, placing India's national framework alongside licensing administered by the Municipal Corporation of Delhi (MCD). National foodservice hygiene duties apply under Schedule 4, while MCD's October 6, 2026 policy accepts Food Safety and Standards Authority of India (FSSAI) registrations or licenses as deemed health trade licenses for listed restaurant categories. The Delhi comparison is limited to MCD's coverage, where the licensing simplification operates alongside municipal inspection and other statutory duties.
Regulatory Table of India Foodservice Market
| Decision factor | India | Delhi |
|---|---|---|
| Primary authority | Food Safety and Standards Authority of India | Municipal Corporation of Delhi for covered health-trade licensing |
| Key instruments or direction | Licensing and Registration Regulations, Schedule 4 and revised turnover tiers | October 6, 2026 deemed-license and inspection orders |
| Commercial effect | Broader registration turnover tier for qualifying new applicants | FSSAI registrations or licenses serve as deemed health trade licenses, with inspection retained |
| Current policy attractiveness | Medium | Medium |
| Future direction of policy attractiveness | Easing | Easing |
| Source: Mordor Intelligence | ||
India's Medium rating reflects continuing foodservice hygiene duties, while the higher registration turnover threshold supports an Easing direction. The revised tiers took effect for new applications on April 1, 2026, while March 2026 guidance said existing operators would receive migration time. Delhi's Medium rating balances deemed municipal licensing with retained inspections and other statutory duties, with construction and ownership status unaffected. Its Easing direction follows the October 6, 2026 order, which recognizes FSSAI registrations or licenses for the covered municipal license while retaining operational oversight.
Value Chain Stages
Equipment provision, ingredient supply and restaurant service capture value at different points before and after an order is prepared. Eternal's Hyperpure sources ingredients from farmers and producers and delivers kitchen-ready products to Indian foodservice businesses through temperature-controlled logistics. The distinction between upstream supplier sales and final restaurant receipts makes operational coordination commercially important, because the operator must recover input and equipment costs through completed meal orders.
Value Chain Analysis Table of India Foodservice Market
| Primary activity | Key participants | Value capture | Bottleneck | Resilience response |
|---|---|---|---|---|
| Kitchen equipment provision | Commercial kitchen equipment manufacturers such as Apollo Kitchen Equipments & Services Pvt. Ltd. | Equipment sales | Layout and equipment choices can constrain preparation flow | Align cooking, refrigeration and wash areas with the menu |
| Ingredient sourcing and delivery | Foodservice ingredient suppliers such as Eternal's Hyperpure | Ingredient sales | Handling requirements for temperature-sensitive supplies | Specify controlled delivery and suitable receiving procedures |
| Restaurant preparation and service | Coffeehouse operators such as Tata Starbucks Pvt Ltd | Prepared-food and beverage sales | Installed outlet capacity must convert into customer orders | Match the service format and offer to the location |
| Source: Mordor Intelligence | ||||
Tata Starbucks Pvt Ltd opened its 500th India store, a Starbucks Reserve outlet, in Gurugram during FY2025-26. A differentiated outlet format puts the final customer proposition at the service stage, after upstream equipment and ingredient commitments. Supplier earnings can therefore arrive through equipment provision and replenishment, while the café's return depends on repeat orders at its differentiated venue.
Competitive Landscape
Market Concentration
Competition combines a fragmented independent base with large branded networks, including Jubilant FoodWorks Ltd, McDonald’s Corporation and Yum! Brands Inc. Coffee Day Enterprises Ltd participates through Coffee Day Global Ltd, the Café Coffee Day operator, while Barista Coffee Company Limited operates the Barista café chain. In August 2025, Barista reported 480 stores across more than 165 Indian cities. At June 30, 2026, Westlife Foodworld Ltd, through master-franchise operator Hardcastle Restaurants Pvt. Ltd., operated 482 McDonald’s restaurants across 79 cities in West and South India. Independent operators' majority position means these branded networks compete within a broad local-operator base, while franchise territories organize part of their reach.
Franchise expansion offers brands a way to widen physical access, while performance at existing restaurants supplies a different route to sales growth. Devyani International Ltd, which operates KFC restaurants in India under franchise rights from Yum! Brands Inc, reported unaudited same-store sales growth of 3.3% for KFC India in the quarter ended June 30, 2026. Jubilant FoodWorks Ltd reported provisional 4.1% like-for-like growth for Domino’s India in the quarter ended September 30, 2026, subject to limited review. The franchisor therefore depends on Devyani's execution at these KFC restaurants, while Jubilant FoodWorks Ltd carries that operating responsibility for Domino’s India.
Growth forecasts leave room for uneven company performance, including contraction within established café networks. Coffee Day Global Ltd's café count fell from 435 to 424 in the year ended March 31, 2026, while same-store sales growth was -1.72%. Revenue at Coffee Day Global rose 5.7% in that same year, so a smaller estate and weaker comparable-café sales coexisted with higher company revenue. FSSAI regulations require licensed food business operators to meet their license conditions and Schedule 4 safety, sanitary and hygiene requirements at all times. For this café business, recovering sales at existing venues is a competitive priority distinct from company-wide revenue expansion and the continuing duty to operate compliant kitchens.
India Foodservice Industry Leaders
-
Jubilant FoodWorks Ltd
-
McDonald’s Corporation
-
Yum! Brands Inc
-
Coffee Day Enterprises Ltd
-
Barista Coffee Company Limited
- *Disclaimer: Major Players sorted in no particular order
India Foodservice Market Companies Covered in this Report
- Jubilant FoodWorks Ltd
- Yum! Brands Inc
- McDonald’s Corporation
- Barista Coffee Company Limited
- Coffee Day Enterprises Ltd
- United Foodbrands Ltd
- Doctor’s Associates LLC (Subway)
- Graviss Foods Pvt Ltd (Baskin Robbins)
- Gujarat Cooperative Milk Marketing Federation
- Haldiram Foods Pvt Ltd
- Hotel Saravana Bhavan
- Impresario Entertainment & Hospitality Pvt Ltd
- Mountain Trail Foods Pvt Ltd (Chai Point)
- Rebel Foods
- Restaurant Brands Asia Ltd
- Tata Starbucks Pvt Ltd
- Wow! Momo Foods Pvt Ltd
- Paradise Food Court
- Keventers
- Burger Singh
Recent Industry Developments in India Foodservice Market
- Oct 2026: Jubilant FoodWorks Ltd reported 88 Domino's India store additions during the quarter ended September 30, 2026, reaching 2,601 outlets. The figures were provisional and subject to limited review.
- Oct 2026: The Municipal Corporation of Delhi recognized FSSAI registrations or licenses as deemed health trade licenses for covered food businesses within its jurisdiction, retaining other statutory duties and leaving construction and ownership status unaffected.
- Sep 2026: Airports Authority of India reported UDAN Yatri Cafés serving passengers at 18 of its airports on September 15, 2026.
Scope and Methodology
By Foodservice Type
| Cafés and Bars | Bars and Pubs |
| Cafés | |
| Juice/Smoothie/Dessert Bars | |
| Specialist Coffee and Tea Shops | |
| Cloud Kitchens | |
| Full-Service Restaurants | Asian |
| European | |
| Latin American | |
| Middle Eastern | |
| North American | |
| Other FSR Cuisines | |
| Quick-Service Restaurants | Bakeries |
| Burger | |
| Ice-cream | |
| Meat-based Cuisines | |
| Pizza | |
| Other QSR Cuisines |
By Outlet
| Chained Outlets |
| Independent Outlets |
By Location
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
By Service Type
| Dine-in |
| Takeaway |
| Delivery |
| By Foodservice Type | Cafés and Bars | Bars and Pubs |
| Cafés | ||
| Juice/Smoothie/Dessert Bars | ||
| Specialist Coffee and Tea Shops | ||
| Cloud Kitchens | ||
| Full-Service Restaurants | Asian | |
| European | ||
| Latin American | ||
| Middle Eastern | ||
| North American | ||
| Other FSR Cuisines | ||
| Quick-Service Restaurants | Bakeries | |
| Burger | ||
| Ice-cream | ||
| Meat-based Cuisines | ||
| Pizza | ||
| Other QSR Cuisines | ||
| By Outlet | Chained Outlets | |
| Independent Outlets | ||
| By Location | Leisure | |
| Lodging | ||
| Retail | ||
| Standalone | ||
| Travel | ||
| By 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
