India Quick Service Restaurant Market Size and Share
Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 30.37 Billion |
| Market Size (2031) | USD 47.28 Billion |
| Growth Rate (2026 - 2031) | 9.25% CAGR |
| Market Concentration | Medium |
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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India Quick Service Restaurant Market Analysis by Mordor Intelligence
India quick service restaurant market size in 2026 is estimated at USD 30.37 billion, growing from 2025 value of USD 27.80 billion with 2031 projections showing USD 47.28 billion, growing at 9.25% CAGR over 2026-2031. This growth is driven by increasing disposable incomes in metropolitan and tier-1 cities, as well as the widespread adoption of food delivery applications. The rise of asset-light cloud-kitchen models has significantly shifted consumer preferences from traditional home-cooked meals to branded, convenient food options. The growing reliance on digital ordering platforms has enabled quick service restaurants to gather detailed transaction data, which is often unavailable in dine-in formats. This data facilitates targeted marketing strategies, precision-based promotions, and dynamic pricing models. The India quick service restaurant market demonstrates moderate consolidation, with key players leveraging technology and evolving consumer trends to maintain competitiveness and expand their market presence.
Key Report Takeaways
- By service type, dine-in accounted for 45.10% of the India quick service restaurant market share in 2025, while delivery is expected to advance at a 12.33% CAGR through 2031.
- By cuisine, bakeries commanded an 18.42% revenue share in 2025, and pizza is on track to grow at a 11.52% CAGR through 2031.
- By outlet type, chained restaurants captured 52.25% of the India quick service restaurant market size in 2025, whereas independent outlets are expected to expand at a 9.72% CAGR through 2031.
- By location, standalone stores accounted for 86.90% share of the India quick service restaurant market size in 2025, and travel hubs are set to post a 13.27% CAGR through 2031.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
India Quick Service Restaurant Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Popularity of online food delivery apps and digital ordering platforms | +2.8% | National, with concentration in metros and tier-1 cities (Mumbai, Delhi, Bengaluru, Hyderabad) | Short term (≤ 2 years) |
| Changing consumer tastes and menu localisation by brands | +1.5% | National, with regional variations (South India for dosas, North India for chaats, West India for street food) | Medium term (2-4 years) |
| Increasing youth population and social media influence | +1.9% | National, with higher impact in urban centers with 18-35 age demographic concentration | Medium term (2-4 years) |
| Exposure to global cuisines and western food habits | +1.2% | Metros and tier-1 cities, gradually expanding to tier-2 markets | Long term (≥ 4 years) |
| Strategic partnerships between QSRs and delivery aggregators | +1.6% | National, with platform-specific exclusivity in select markets | Short term (≤ 2 years) |
| Growing cafe and snacking culture | +1.3% | Urban centers, expanding to tier-2 cities with rising disposable incomes | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Popularity of online food-delivery apps and digital ordering platforms
The growing use of online food-delivery apps and digital ordering platforms is significantly driving the quick service restaurant (QSR) market in India. As of March 2024, India had 954.40 million internet subscribers, according to India Brand Equity Foundation, which has greatly expanded the reach of platforms like Zomato and Swiggy[1]Source: India Brand Equity Foundation, "India's Internet Users to Exceed 900 Million in 2025, Driven By Indic Languages", ibef.org. These platforms collectively handle billions of orders annually and have contributed to a delivery growth rate of approximately 30%. By managing customer data and payment systems, these aggregators have also launched their own private-label brands, creating direct competition with the restaurants they partner with. Meanwhile, QSR operators are increasingly adopting advanced technologies such as self-order kiosks and AI-powered menu optimization.
Growing cafe and snacking culture
With rising disposable incomes and a strengthening economy, consumers are increasingly spending on premium beverages and casual snacks. According to the International Monetary Fund, India’s GDP is projected to reach USD 4,150 billion in 2025, reflecting the country’s improving financial position[2]Source: International Monetary Fund, "GDP, Current Prices", imf.org. This economic growth is encouraging people to indulge in high-quality café experiences. Popular brands like Starbucks and Barista are transforming café formats by offering premium products and creating experience-focused spaces. At the same time, quick-snack chains such as Wow! Momo is catering to the fast-paced lifestyles of consumers who prefer convenient, on-the-go options. High-margin items, such as cold brews and single-origin coffees, are helping cafes boost their profitability.
Exposure to global cuisines and western food habits
India’s food-service market is undergoing significant changes as people increasingly embrace global cuisines and Western food habits. Exposure to international content through streaming platforms and social media has introduced consumers to flavors such as Mexican, Korean, and Mediterranean, leading to a growing demand for items like pizzas, burgers, and fusion dishes. Tourism is playing a key role in driving this shift. In 2024, India welcomed 9.66 million foreign tourists, generating INR 2,77,842 crore in foreign exchange earnings, as reported by the Ministry of Tourism[3]Source: Ministry of Tourism, "Annual Report 2024-25", tourism.gov.in. These tourists bring diverse culinary expectations, which are influencing dining options in urban hubs. Major brands are adapting to these evolving preferences; for instance, Starbucks has announced plans to expand to 1,000 stores in India by 2028. This growing exposure to global flavors is fueling the growth of India’s food-service market.
Increasing youth population and social-media influence
The growing youth population and the influence of social media are playing a significant role in shaping India’s quick service restaurant (QSR) market. Young consumers are increasingly viewing dining out as a key part of their lifestyle, making restaurants and cafés popular spots for socializing. Social media platforms like Instagram and YouTube are driving this trend by helping people discover new dining venues. As a result, many brands are focusing on creating visually appealing interiors, unique food presentations, and an overall photogenic ambiance to attract these consumers. Digital engagement is shaping consumer behavior, with loyalty programs and limited-time offers encouraging repeat visits. Online reviews and ratings are also becoming critical, pushing restaurants to maintain consistent service quality across all their outlets to meet customer expectations.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| High rental and real-estate costs | -1.4% | Metros and tier-1 cities (Mumbai, Delhi, Bengaluru, Pune, Hyderabad) | Short term (≤ 2 years) |
| Rising raw material and commodity inflation | -1.8% | National, with higher impact in regions dependent on imported commodities | Short term (≤ 2 years) |
| Stringent food-safety, licensing and regulatory compliance requirements | -0.9% | National, with stricter enforcement in metros and tourist destinations | Medium term (2-4 years) |
| Intense competition from delivery-only cloud kitchens | -1.2% | Metros and tier-1 cities with high delivery penetration | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Stringent food-safety, licensing, and regulatory compliance requirements
Strict food safety, licensing, and regulatory requirements continue to pose significant hurdles to the growth and flexibility of India’s restaurant sector. For example, the introduction of the 14-digit Food Safety and Standards Authority of India (FSSAI) license requires each restaurant outlet to register separately, which increases compliance costs for individual locations. Restaurants must also comply with hygiene ratings, undergo regular inspections, and adhere to updated labeling regulations. These rules include displaying calorie counts, allergen information, and full ingredient lists, often necessitating costly updates to packaging and menu designs. Restaurant operators must obtain multiple approvals, including health trade licenses, fire safety clearances, pollution control permits, shop and establishment registrations, and excise permits for serving alcohol in applicable states.
Intense competition from delivery-only cloud kitchens
Cloud kitchens, which operate exclusively for food delivery, are creating significant competition for traditional restaurants in India. Companies like Rebel Foods manage thousands of cloud kitchens and can introduce new brands within a matter of weeks, giving them a major advantage in terms of speed and scalability. Aggregator-supported models, such as ready-to-use kitchen spaces available at affordable monthly rents, make it easier for digital-first businesses to enter the market. Since cloud kitchens do not incur expenses such as high-street rentals or front-of-house staff, they can offer meals at significantly lower prices compared to dine-in restaurants. This cost advantage attracts budget-conscious customers, shifting a significant portion of demand toward food delivery services.
Segment Analysis
By Service Type: Delivery Overtakes Dine-In Momentum
Dine-in formats accounted for 45.10% of the India quick service restaurant market in 2025, driven by their appeal for social gatherings and group outings. Consumers continue to prefer dine-in options for the ambiance, quick table service, and familiarity with menus. These formats excel in high-traffic areas, such as malls, transit hubs, and food courts, where convenience and accessibility draw customers. To enhance efficiency, brands are incorporating compact seating arrangements and self-order kiosks. Despite the growing popularity of delivery services, dine-in remains important for those who value fresh food, immediate service, and shared dining experiences.
Delivery services are expected to grow at a 12.33% CAGR through 2031, nearly three times faster than dine-in formats, as convenience and speed redefine consumer habits. The rise of ultra-fast delivery models, such as 15-minute fulfillment, is setting new standards for reliability and efficiency across various cuisines. Restaurants are adapting by improving packaging, creating delivery-specific menu items, and partnering with aggregators to expand their reach. With more consumers, especially younger, tech-savvy ones, opting for at-home dining, delivery is poised to become the main growth driver for quick service restaurants while still complementing in-store dining traffic.
Note: Segment shares of all individual segments available upon report purchase
By Cuisine: Pizza Extends Lead as Bakeries Defend Share
Bakeries accounted for 18.42% of the India quick service restaurant market in 2025, driven by the presence of well-established chains, local patisseries, and a strong preference for freshly baked snacks. Their popularity stems from affordable pricing, a wide range of products, and easy accessibility in neighborhoods. Bakeries also benefit from frequent purchases, as they cater to common habits like breakfast and evening snacking. The introduction of innovative products such as artisanal breads, fusion pastries, and festive-themed assortments ensures their continued relevance in both metropolitan and smaller cities.
The pizza segment is expected to grow at a CAGR of 11.52% through 2031, making it one of the fastest-growing categories in the quick service restaurant market. Pizza chains are increasingly adopting AI-based tools to forecast demand, minimize dough wastage, and optimize inventory management, which helps improve profitability. The trend of premiumization, including gourmet crusts, high-quality cheeses, and diverse topping options, is driving higher average spending per order. With its suitability for both dine-in and delivery formats, the pizza category is well-positioned to capture a larger share of the market, especially among urban consumers and younger demographics.
By Outlet: Chains Scale, Independents Innovate
Chained operators made up 52.25% of the India quick service restaurant market in 2025. Their success is largely due to their ability to streamline operations through centralized procurement and standardized processes, which help reduce costs. These chains also benefit from strong brand recognition and nationwide marketing campaigns, making them a preferred choice for many customers. Their consistent product quality and loyalty programs attract repeat customers. With ongoing investments in technology and diverse outlet formats, chained operators are expected to maintain their leadership in the organized QSR market.
Independent quick service restaurant are expected to grow at a 9.72% CAGR, driven by their ability to adapt quickly to local tastes and preferences. These smaller operators often experiment with unique menu offerings and niche formats, catering to specific customer demands. Their lower setup costs allow them to enter the market more easily and adjust to changing trends. Furthermore, delivery apps and social media platforms help independent QSRs reach a wider audience, overcoming traditional visibility challenges. As consumers increasingly seek personalized and neighborhood-focused dining experiences, independent operators are well-positioned to grow and differentiate themselves in the market.
Note: Segment shares of all individual segments available upon report purchase
By Location: Travel Hubs Accelerate, Standalone Stores Dominate
Standalone stores made up 86.90% of India’s quick service restaurant market in 2025, driven by their easy accessibility in neighborhoods and lower rental costs compared to malls, airports, or premium commercial areas. These outlets are conveniently located near residential zones, ensuring a steady flow of customers throughout the day, especially during breakfast and evening snack times. Their flexible store designs and extended operating hours make them cost-effective and adaptable to customer needs. As cities grow denser, standalone stores continue to play a crucial role in shaping the quick service restaurant landscape in India.
Travel hubs, such as airports, metro stations, and railway terminals, are expected to grow at a 13.27% CAGR, making them one of the fastest-growing formats in the market. These locations attract high foot traffic due to infrastructure upgrades and the presence of a captive audience. Quick service restaurants at travel hubs benefit from consistent customer flow and the ability to charge premium prices in these controlled environments. While standalone stores are projected to grow at a slower rate of 8.44 percent, travel hubs are expanding rapidly as improved infrastructure supports on-the-go dining and increases revenue opportunities for operators.
Geography Analysis
The quick service restaurant (QSR) market in India is primarily concentrated in major metropolitan cities, where factors such as higher disposable incomes, busy urban lifestyles, and modern retail spaces drive demand. These cities, with their malls, business districts, and high-street locations, serve as key hubs for both domestic and international QSR brands. The presence of tech-savvy consumers and well-established delivery networks further strengthens the market in these areas. As a result, metros remain the primary focus for QSR growth, offering consistent customer traffic and opportunities for innovation in products and services.
Tier-2 cities are emerging as significant growth areas due to improving infrastructure and the rising middle-class population. These cities provide advantages such as lower rental costs, less competition, and increasing interest in branded food options. As more people adopt modern dining habits and delivery services become increasingly popular, QSR brands are finding new opportunities to expand. Companies are also adapting their store formats and menus to cater to local preferences, which helps them connect better with consumers. The growing number of malls and organized retail spaces in these cities further supports this expansion.
Regional food preferences play a crucial role in shaping QSR menus across India. Many brands are customizing their offerings to include local flavors, vegetarian options, and culturally relevant dishes like breakfast items. While tier-3 cities still face challenges such as limited infrastructure and a preference for home-cooked meals, improvements in connectivity and digital access are gradually unlocking their potential. By focusing on localization and offering flexible store formats, QSR brands are expected to expand into these regions, driving long-term market growth. This strategy allows brands to reach diverse consumer groups and build loyalty in untapped markets.
Competitive Landscape
The India quick service restaurant (QSR) market is moderately consolidated, with key players like Jubilant FoodWorks, Westlife Foodworld, Devyani International, and Restaurant Brands Asia operating thousands of outlets. However, no single company dominates the market entirely. This competitive landscape allows regional chains and new entrants to thrive alongside established brands. Larger players benefit from national visibility, streamlined operations, and better control over supply chains, but the market still supports a mix of organized and emerging formats, creating opportunities for diverse business models.
Leading QSR brands are focusing on expanding into tier-2 cities, customizing menus to suit local tastes, and adopting automation to improve efficiency. Companies are utilizing AI-based tools to forecast demand and minimize food waste, while digital kiosks expedite service. Automated kitchen systems are being implemented to maintain consistent quality and manage costs effectively. Vertical integration in procurement and cold-chain logistics enables larger operators to mitigate the impact of rising commodity prices, thereby gaining a competitive edge in terms of cost and operational efficiency.
Meanwhile, new-age disruptors are changing the competitive dynamics of the market. Cloud-kitchen operators like Rebel Foods are growing quickly by launching virtual brands without the need for physical storefronts, significantly reducing the time required to introduce new concepts. There is also growing demand for health-focused options such as salads, protein bowls, and plant-based meals, creating opportunities for both established players and startups. Franchising is helping brands expand nationally, but it also brings challenges in maintaining quality. To address this, companies are investing in analytics, training programs, and audit systems to ensure a consistent customer experience across their expanding networks.
India Quick Service Restaurant Industry Leaders
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Jubilant FoodWorks Ltd
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McDonald’s Corp. (Westlife Foodworld)
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Restaurant Brands Asia Ltd
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Eversub India Pvt. Limited (Subway)
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Yum! Brands Inc.
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- October 2025: EBG Group announced its ambitious plans to expand its flagship food and beverage brand, Natuf Cafe. The group aims to establish over 100 outlets across India by the end of 2026. This expansion strategy reflected EBG Group’s vision to position Natuf Cafe as one of the fastest-growing quick service restaurant (QSR) chains in the country, capitalizing on the increasing consumer demand for healthy, premium, and sustainable dining options.
- August 2025: The Burger Company introduced TBC PICO, a micro-QSR franchise model designed to lower the barriers to entry for aspiring food entrepreneurs. This innovative format requires an all-inclusive investment of INR 7.89 lakhs plus taxes and operates within a compact space of just 80-100 sq ft.
- July 2025: Burger Singh introduced an owner-partner franchise model aimed at empowering entrepreneurs to establish fully operational dine-in restaurants. This strategic initiative was designed to drive the brand's expansion into a diverse range of locations.
- March 2025: Swiggy entered into a partnership with Domino’s to enhance its quick service offerings, strengthening Swiggy’s position in the competitive food delivery market by providing customers with greater access to Domino’s extensive menu.
India Quick Service Restaurant Market Report Scope
Dine-In, Delivery, Takeaway are covered as segments by Service Type. Bakeries, Burger, Ice Cream, Meat-Based Cuisines, Pizza and Other QSR Cuisines are covered as segments by Cuisine. Chained Outlets and Independent Outlets are covered as segments by Outlet. Leisure, Lodging, Retail, Standalone, and Travel are covered as segments by Location.
| Dine-In |
| Takeaway |
| Delivery |
| Bakeries |
| Burger |
| Ice Cream |
| Meat-Based Cuisines |
| Pizza |
| Other QSR Cuisines |
| Chained Outlets |
| Independent Outlets |
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
| By Service Type | Dine-In |
| Takeaway | |
| Delivery | |
| By Cuisine | Bakeries |
| Burger | |
| Ice Cream | |
| Meat-Based Cuisines | |
| Pizza | |
| Other QSR Cuisines | |
| By Outlet | Chained Outlets |
| Independent Outlets | |
| By Location | Leisure |
| Lodging | |
| Retail | |
| Standalone | |
| Travel |
Market Definition
- FULL-SERVICE RESTAURANTS - A foodservice establishment where customers are seated at a table, give their order to a server and are served food at a table.
- QUICK SERVICE RESTAURANTS - A foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables.
- CAFES & BARS - A type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars.
- CLOUD KITCHEN - A foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers.
| Keyword | Definition |
|---|---|
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark. |
| Asian cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Chinese, Indian, Korean, Japanese, Bengali, Southeast Asian, etc. |
| Average Order Value | It is the average value of all orders made by the customers at a foodservice establishment. |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig. |
| Bars & Pubs | It is a drinking establishment that is licensed to serve alcoholic drinks for consumption on the premises. |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| BRC | British Retail Consortium |
| Burger | It is a sandwich consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll. |
| Café | It is a foodservice establishment serving various refreshments (mainly coffee) and light meals. |
| Cafes & Bars | It is a type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars. |
| Cappuccino | It is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam. |
| CFIA | Canadian Food Inspection Agency |
| Chained Outlet | It refers to a foodservice establishment that shares brands, operates in several locations, has central management, and standardized business practices. |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Cloud Kitchen | It is a foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers. |
| Cocktail | It is an alcoholic mixed drink made with either a single spirit or a combination of spirits, mixed with other ingredients such as juices, flavored syrups, tonic water, shrubs, and bitters. |
| Edamame | It is a Japanese dish prepared with soybeans (harvested before they ripen or harden) and cooked in its pod. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Espresso | It is a concentrated form of coffee, served in shots. |
| European cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Italian, French, German, English, Dutch, Danish, etc. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Full service restaurant | It refers to a foodservice establishment where customers are seated at a table, give their order to a server, and are served food at a table. |
| Ghost Kitchen | It refers to a cloud kitchen. |
| GLA | Gross Leasable Area |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grain-fed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Independent Outlet | It refers to a foodservice establishment that operates with a single outlet or is structured as a small chain with no more than three locations. |
| Juice | It is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. |
| Latin American | It includes full-service offerings in restaurants that serve cuisines from cultures such as Mexican, Brazilian, Argentinian, Colombian, etc. |
| Latte | It is a milk-based coffee that is made up of one or two shots of espresso, steamed milk, and a thin layer of frothed milk. |
| Leisure | It refers to foodservice offered as a part of a recreation business, such as sports arenas, zoos, movie theaters, and museums. |
| Lodging | It refers to foodservice offerings at hotels, motels, guesthouses, holiday homes, etc. |
| Macchiato | It is an espresso coffee drink with a small amount of milk, usually foamed. |
| Meat-based cuisines | This inlcudes food items like fried chicken, steak, ribs, etc. where meat is the primary ingredient for the dish. |
| Middle Eastern cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Arabic, Lebanese, Iranian, Israeli, etc. |
| Mocktail | It is an non-alcoholic mixed drink. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| North American | It includes full-service offerings in restaurants that serve cuisines from cultures such as American, Canadian, Caribbean, etc. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| PDO | Protected Designation of Origin: It is the name of a geographical region or specific area that is recognized by official rules to produce certain foods with special characteristics related to location. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Pizza | It is a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quick service restaurant | It refers to a foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables. |
| Retail | It refers to a foodservice outlet inside a mall. shopping complex or a commercial real estate building, where there are other businesses operating as well. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kiosk | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Smoothie | It is a beverage made by placing all the ingredients in a container and processing them together, without removing the pulp. |
| Specialty coffee & tea shops | It refers to a foodservice establishment that serves only various types of tea or coffee. |
| Standalone | It refers to a restaurants that have an independent infrastructure setup and not connected to any other business. |
| Sushi | It is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanied by a variety of ingredients, such as seafood—often raw—and vegetables. |
| Travel | It refers to foodservice offerings such as airplane food, dining on long-distance trains, and foodservice on cruise ships. |
| Virtual Kitchen | It refers to a cloud kitchen. |
| Wagyu Beef | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for the market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market size estimations for the forecast years are in nominal terms. Inflation is considered for average order value, and it is forecasted as per predicted inflation rates in the countries.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
