Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 119.44 Billion |
| Market Size (2031) | USD 185.27 Billion |
| Growth Rate (2026 - 2031) | 9.18% 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. |
|
Italy Foodservice Market Analysis by Mordor Intelligence
The italy foodservice market was valued at USD 109.4 billion in 2025 and estimated to grow from USD 119.44 billion in 2026 to reach USD 185.27 billion by 2031, at a CAGR of 9.18% during the forecast period (2026-2031). Strong tourism inflows, a fast-maturing digital ordering ecosystem, and rising chain penetration have together moved the italy foodservice market well beyond pre-pandemic benchmarks[1]World Travel & Tourism Council. "Economic Impact Reports." WTTC, 2024. https://wttc.org/research/economic-impact. International visitor spending rebounded sharply, on-premise footfall surpassed 2019 levels, and delivery platforms booked record e-commerce receipts, providing operators with multiple high-growth revenue streams. Large chains are injecting capital into new store roll-outs, while independent restaurants are experimenting with AI-enabled demand forecasting to trim waste and protect margins. At the same time, sustainability initiatives—from zero-waste kitchens to provenance labeling—have augmented consumer trust and attracted premium price points. These intertwined dynamics underpin the optimistic growth trajectory anticipated for the italy foodservice market through 2030.
Key Report Takeaways
By foodservice type, Full Service Restaurants held 46.31% revenue share in 2024, while Cloud Kitchens are projected to expand at a 10.84% CAGR to 2030.
By outlet, Independent Outlets accounted for 81.76% of the italy foodservice market share in 2024; Chained Outlets recorded the highest projected CAGR at 9.26% through 2030.
By location, Standalone venues commanded 67.39% share of the italy foodservice market size in 2024, whereas Travel Locations are set to advance at a 10.41% CAGR between 2025-2030.
By service type, Dine-in captured 51.84% share in 2024, and Delivery is forecast to climb at an 11.67% CAGR through 2030.
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.
Italy Foodservice Market Trends and Insights
Driver Impact Analysis
| Driver | (≈) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Health-centric menus & functional snacking | +1.8% | National; concentrated in Northern urban centers | Medium term (2-4 years) |
| Rapid chain/QSR penetration | +2.1% | Milan, Rome, Naples first adopters | Short term (≤ 2 years) |
| Tourism rebound fuelling leisure & travel | +2.4% | Rome, Florence, Venice, Amalfi Coast | Short term (≤ 2 years) |
| Digital ordering & 3-party delivery | +1.9% | Urban centers nationwide | Medium term (2-4 years) |
| Sustainability-driven provenance & zero-waste | +1.2% | Northern Italy leading | Long term (≥ 4 years) |
| AI-enabled demand prediction | +0.8% | Milan, Rome, Turin | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Health-centric Menus & Functional Snacking
Consumer health consciousness is reshaping Italy's foodservice landscape, with Bain & Company research revealing 73% of Italian consumers now consider health factors when making food choices. The organic food market expanded 5.7% in 2024, while dealcoholized wine sales reached EUR 55 million, representing a 39% year-over-year increase[2]Federvini. "Dealcoholized Wine Market Report 2024." Federvini, 2024. https://www.federvini.it. Functional snacking has evolved beyond traditional offerings, with establishments incorporating superfoods, plant-based proteins, and probiotic ingredients into menu innovations. The vegetarian and vegan population has reached 9.5% of Italian consumers, driving restaurants to develop specialized menu sections and dedicated preparation areas. This trend is particularly pronounced in Northern urban centers where health-conscious millennials and Gen Z consumers demonstrate higher willingness to pay premium prices for functional food options.
Rapid Chain/QSR Penetration in Historically Fragmented Market
Italy's traditionally fragmented foodservice sector is experiencing unprecedented chain consolidation, with international QSR brands accelerating expansion strategies throughout 2024 and 2025. Wendy's announced plans to establish 170 restaurants by 2035 through its partnership with Your Food, while Popeyes officially entered the Italian market in 2024. McDonald's has committed EUR 800 million to reach 900 restaurants by 2027, representing a significant scaling from its current footprint[3]QSR Magazine. "International Expansion News." QSR Magazine, 2024. https://www.qsrmagazine.com. KFC operates 132 restaurants across 16 regions, demonstrating the viability of American fast-food concepts in Italian markets. This chain penetration is disrupting traditional independent operators while introducing standardized operational efficiency, digital ordering capabilities, and supply chain optimization that independent outlets struggle to match.
Tourism Rebound Fuelling Leisure & Travel Locations
Italy's tourism recovery has exceeded pre-pandemic levels, creating exceptional demand for foodservice across leisure and travel locations. The World Travel & Tourism Council reported Italy's tourism sector contributed EUR 215 billion to the economy in 2024, with international arrivals surpassing 2019 figures by 8%. Travel locations are experiencing the fastest growth at 10.41% CAGR, driven by airport foodservice expansions including Eataly's openings at Milan Bergamo and Rome Fiumicino airports. Autogrill's partnership with Eataly at the Secchia Ovest highway service area exemplifies the premium positioning strategy targeting affluent travelers. Avolta's new Food Court featuring All'Antico Vinaio, EXKI, and Lievito demonstrates how travel retail is evolving beyond traditional fast food to accommodate sophisticated culinary expectations. This tourism-driven demand is particularly concentrated in Rome, Florence, Venice, and the Amalfi Coast, where international visitor spending directly translates to foodservice revenue growth.
Digital Ordering & 3-Party Delivery Sophistication
Digital transformation has revolutionized Italy's foodservice operations, with third-party delivery platforms achieving EUR 4.6 billion in food e-commerce sales during 2024. JustEat maintains market leadership, followed by Deliveroo and Glovo, with each platform expanding beyond traditional delivery to offer white-label solutions for independent restaurants. The sophistication extends to AI-powered demand forecasting, exemplified by Unilever's Menu Intel application that analyzes local preferences and seasonal trends to optimize menu planning. Carlo Cracco's AI-Gusto project demonstrates how celebrity chefs are leveraging artificial intelligence to create personalized dining experiences and optimize kitchen operations. Restaurant training programs now include AI integration modules, with institutions offering specialized courses on digital menu optimization and automated inventory management. This digital sophistication is enabling smaller operators to compete with larger chains through enhanced operational efficiency and customer engagement capabilities.
Restraints Impact Analysis
| Restraint | % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Structural labour shortages & rising wage floor | -1.4% | National, most acute in Northern industrial regions | Short term (≤ 2 years) |
| Ageing population dampening domestic dine-in frequency | -0.9% | Central and Southern Italy, rural areas | Long term (≥ 4 years) |
| High energy & raw-material cost volatility | -1.1% | National, with higher impact on energy-intensive operations | Medium term (2-4 years) |
| Tight urban licensing & NIMBY push-back on dark kitchens | -0.7% | Milan, Rome, Turin metropolitan areas | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Structural Labour Shortages & Rising Wage Floor
Italy's foodservice sector faces a critical labor shortage of 258,000 positions, with particularly acute shortages in specialized roles including pizzaioli, camerieri, and cuochi. The shortage stems from demographic shifts, with younger generations increasingly pursuing higher education and avoiding hospitality careers traditionally viewed as temporary employment. Wage pressures have intensified as operators compete for available talent, with entry-level positions now commanding 15-20% higher compensation than pre-pandemic levels. The situation is most severe in Northern industrial regions where alternative employment opportunities in manufacturing and technology sectors offer more attractive career prospects. Regional governments have initiated training programs and immigration policy adjustments to address shortages, but structural solutions require multi-year implementation timelines that constrain near-term expansion capabilities.
High Energy & Raw-Material Cost Volatility
Energy cost volatility represents a significant operational challenge, with Confcommercio data showing electricity prices increased 24% and gas prices rose 27% year-over-year for tertiary businesses in 2024. Restaurants face average monthly electricity costs of EUR 2,470, while bars incur approximately EUR 1,160 monthly, representing substantial margin pressure for operators already managing thin profitability. Raw material costs have experienced similar volatility, with wheat, olive oil, and dairy products subject to global supply chain disruptions and climate-related production challenges. Energy-intensive operations including full-service restaurants with extensive kitchen equipment and climate control systems bear disproportionate impact. Operators are implementing energy efficiency measures and renewable energy solutions, but capital investment requirements and payback periods limit adoption rates, particularly among smaller independent establishments that lack access to financing for infrastructure upgrades.
Segment Analysis
By Foodservice Type: FSR Dominance Meets Cloud Kitchen Innovation
Full Service Restaurants maintain commanding market leadership with 45.92% share in 2025, reflecting Italy's deep-rooted dining culture that prioritizes experiential consumption and social interaction. Traditional trattorias, osterias, and ristorantes continue attracting both domestic diners and international tourists seeking authentic Italian culinary experiences. The segment benefits from Italy's UNESCO-recognized culinary heritage and the country's position as a premier gastronomic destination. FSR operators are adapting to contemporary demands through menu digitization, contactless payment systems, and hybrid service models that combine traditional table service with takeaway options.
Cloud Kitchens emerge as the fastest-growing segment with 10.55% CAGR through 2031, driven by delivery platform expansion and changing consumer behavior patterns. Milan leads cloud kitchen adoption with over 200 operational facilities, while Rome and Naples are experiencing rapid growth in delivery-only concepts. However, regulatory challenges persist, with municipalities implementing strict zoning requirements and SCIA (Segnalazione Certificata di Inizio Attività) compliance mandates that complicate expansion efforts. The segment attracts both established restaurant brands seeking delivery optimization and new entrants focused exclusively on digital-native food concepts targeting younger demographics.
Note: Segment shares of all individual segments available upon report purchase
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By Outlet: Independent Heritage Versus Chain Efficiency
Independent Outlets dominate with 81.12% market share in 2025, reflecting Italy's cultural preference for family-owned establishments and artisanal food preparation. These outlets benefit from deep local relationships, customized menu offerings, and authentic regional specialties that resonate with both residents and tourists seeking genuine Italian experiences. Independent operators often occupy prime locations in historic city centers and leverage generations of culinary expertise to differentiate from standardized chain offerings. However, they face increasing pressure from rising operational costs, labor shortages, and digital transformation requirements that strain limited resources.
Chained Outlets represent the fastest-growing segment at 9.22% CAGR, driven by operational efficiency, standardized quality control, and sophisticated supply chain management. International brands like McDonald's, KFC, and Burger King are expanding aggressively, while domestic chains including La Piadineria and Alice Pizza demonstrate successful scaling strategies. Chain operators benefit from economies of scale in purchasing, marketing, and technology implementation, enabling competitive pricing and consistent service delivery. The segment's growth is particularly pronounced in shopping centers, transportation hubs, and suburban locations where convenience and speed take precedence over traditional dining experiences.
By Location: Standalone Stability Meets Travel Surge
Standalone locations command 66.88% market share in 2025, representing traditional neighborhood establishments, city center restaurants, and suburban dining venues that serve local communities. These locations benefit from established customer bases, lower rental costs compared to premium locations, and operational flexibility that allows customization based on local preferences. Standalone operators often develop strong community connections and repeat customer loyalty that provides revenue stability during economic fluctuations. The segment includes both independent family businesses and chain outlets that operate outside shopping centers or transportation facilities.
Travel Locations exhibit the fastest growth at 10.05% CAGR, fueled by Italy's tourism recovery and infrastructure investments in airports, train stations, and highway service areas. Eataly's expansion into Milan Bergamo and Rome Fiumicino airports exemplifies the premium positioning strategy targeting affluent travelers. Avolta's Food Court developments featuring All'Antico Vinaio and other premium brands demonstrate how travel retail is evolving beyond traditional fast food concepts. Highway service areas are experiencing particular growth, with Autogrill's partnership with Eataly at Secchia Ovest setting new standards for travel dining experiences that combine convenience with culinary sophistication.
Note: Segment shares of all individual segments available upon report purchase
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By Service Type: Dine-in Resilience Amid Delivery Revolution
Dine-in service maintains 51.20% market share in 2025, demonstrating the enduring appeal of traditional restaurant experiences in Italian culture. The segment benefits from social dining traditions, business entertainment needs, and tourist preferences for authentic local experiences. Post-pandemic recovery has been robust, with CGA by NIQ reporting 96% of consumers visited on-premise venues in April 2024. ISTAT data shows household spending on restaurants increased 16.5% in 2023 to EUR 155.60 monthly, with strongest growth among younger demographics who prioritize experiential consumption over material purchases. Dine-in operators are enhancing experiences through digital menu integration, contactless ordering, and hybrid service models that combine traditional hospitality with technological convenience.
Delivery service represents the fastest-growing segment at 11.20% CAGR, driven by platform sophistication, expanded restaurant partnerships, and evolving consumer convenience expectations. Third-party platforms achieved EUR 4.6 billion in food e-commerce sales during 2024, with JustEat, Deliveroo, and Glovo leading market expansion. The segment has evolved beyond traditional pizza delivery to encompass premium restaurant offerings, grocery delivery, and specialized dietary options including vegan, gluten-free, and organic selections. Cloud kitchen proliferation supports delivery growth by enabling restaurant brands to serve wider geographic areas without traditional dine-in infrastructure investments, while AI-powered logistics optimization reduces delivery times and operational costs.
Geography Analysis
he foodservice market in Italy is characterized by distinct regional attributes influenced by tourism trends, economic development, and cultural preferences. The northern regions, including Lombardy, Veneto, and Emilia-Romagna, account for the highest market value, driven by elevated disposable incomes, significant demand for business dining, and a high concentration of international tourism. Milan serves as the primary hub for innovation, leading advancements in digital ordering platforms, cloud kitchen models, and AI-enabled restaurant technologies. The region hosts over 200 delivery-only facilities, contributing to substantial segment growth. Additionally, strong corporate dining demand, international business travel, and sophisticated consumer preferences enable the adoption of premium pricing strategies in this region.
Central Italy, anchored by Rome and Florence, represents the largest tourism-driven foodservice market. Spending by international visitors in Rome directly contributes to restaurant revenue growth. The foodservice sector in Rome has demonstrated a remarkable recovery, with expansions in airport dining, such as Eataly's presence at Fiumicino Airport, reflecting a premium positioning strategy aimed at affluent travelers. Florence and Tuscany benefit from the integration of wine tourism, with restaurants leveraging the region's culinary heritage to attract international visitors and command premium pricing. Growth in this region is concentrated in travel destinations, leisure venues, and historic city centers, where tourist density remains consistently high during peak seasons.
Southern Italy and the islands present emerging growth opportunities, supported by the expansion of domestic tourism and infrastructure development initiatives. Naples leads the region, leveraging its UNESCO-recognized pizza heritage and growing international reputation as a culinary destination. Sicily and Sardinia are experiencing increased tourism investments, driven by new resort developments and improved transportation connectivity, which are stimulating foodservice demand in previously underserved markets. However, the region faces structural challenges, including lower disposable incomes, seasonal tourism fluctuations, and limited chain penetration, which constrain market development compared to the northern and central regions. Regional development programs and European Union funding initiatives aimed at infrastructure improvements are expected to accelerate growth during the forecast period.
Competitive Landscape
The Italy Foodservice Market is moderately fragmented, with consolidation trends emerging due to the expansion of international chains and scaling efforts by domestic players. McDonald's Corporation holds a leading market share, driven by its aggressive expansion strategy to reach 900 restaurants by 2027, supported by an investment commitment of EUR 800 million. Autogrill SpA leverages its dominant presence in travel retail locations, including airports and highway service areas, to maintain its competitive position. Cremonini SpA operates through multiple brands, such as Chef Express and Marr, and demonstrates effective vertical integration by combining foodservice operations with supply chain management capabilities.
Technology adoption has become a critical competitive differentiator in the market. Operators are increasingly utilizing AI-powered demand forecasting, digital ordering platforms, and automated inventory management systems to enhance operational efficiency and improve customer experience. Unilever's Menu Intel application exemplifies how technology partnerships enable smaller operators to access advanced analytics that were previously available only to larger chains. These technological advancements are reshaping the competitive landscape, providing opportunities for operators to optimize their operations and remain competitive.
White-space opportunities are evident in suburban markets, secondary cities, and emerging delivery concepts. Independent operators can leverage their local knowledge and authentic offerings to compete effectively against standardized chain concepts. The competitive intensity in the market is expected to rise as international brands accelerate their expansion plans, while domestic operators focus on consolidation strategies to achieve the operational scale and technological capabilities required for sustained growth. These dynamics are likely to shape the market's trajectory during the forecast period.
Italy Foodservice Industry Leaders
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Autogrill SpA
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Cremonini SpA
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McDonald's Corporation
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CIGIERRE SpA
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Restaurant Brands International
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- October 2025: La Gioia group has launched a new restaurant called Al Baretto Sant’Ambrogio in Milan. This new venue is part of the La Gioia project, which is already known for high-quality seafood offerings and fine Italian dining.
- July 2025: The Wendy's Company has signed two franchise agreements that will lead to the establishment of 190 new restaurants in Italy and Armenia.
- February 2025: Nusret Gökçe, the Turkish chef and entrepreneur widely recognized as Salt Bae, has announced plans to open three new restaurants in Italy. The selected cities for this expansion are Rome, Milan, and Naples.
Italy Foodservice Market Report Scope
Cafes & Bars, Cloud Kitchen, Full Service Restaurants, Quick Service Restaurants are covered as segments by Foodservice Type. Chained Outlets, Independent Outlets are covered as segments by Outlet. Leisure, Lodging, Retail, Standalone, Travel are covered as segments by Location.
Foodservice Type
| Cafes & Bars | By Cuisine | Bars & Pubs |
| Cafes | ||
| Juice/Smoothie/Desserts Bars | ||
| Specialist Coffee & Tea Shops | ||
| Cloud Kitchen | ||
| Full Service Restaurants | By Cuisine | Asian |
| European | ||
| Latin American | ||
| Middle Eastern | ||
| North American | ||
| Other FSR Cuisines | ||
| Quick Service Restaurants | By Cuisine | Bakeries |
| Burger | ||
| Ice Cream | ||
| Meat-based Cuisines | ||
| Pizza | ||
| Other QSR Cuisines |
Outlet
| Chained Outlets |
| Independent Outlets |
Location
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
Service Type
| 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 | |||
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Market Definition
- FULL-SERVICE RESTAURANTS - A foodservice establishment where customers are seated at a table, give their order to a server and are served food at a table.
- QUICK SERVICE RESTAURANTS - A foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables.
- CAFES & BARS - A type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars.
- CLOUD KITCHEN - A foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers.
| Keyword | Definition |
|---|---|
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark. |
| Asian cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Chinese, Indian, Korean, Japanese, Bengali, Southeast Asian, etc. |
| Average Order Value | It is the average value of all orders made by the customers at a foodservice establishment. |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig. |
| Bars & Pubs | It is a drinking establishment that is licensed to serve alcoholic drinks for consumption on the premises. |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| BRC | British Retail Consortium |
| Burger | It is a sandwich consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll. |
| Café | It is a foodservice establishment serving various refreshments (mainly coffee) and light meals. |
| Cafes & Bars | It is a type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars. |
| Cappuccino | It is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam. |
| CFIA | Canadian Food Inspection Agency |
| Chained Outlet | It refers to a foodservice establishment that shares brands, operates in several locations, has central management, and standardized business practices. |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Cloud Kitchen | It is a foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers. |
| Cocktail | It is an alcoholic mixed drink made with either a single spirit or a combination of spirits, mixed with other ingredients such as juices, flavored syrups, tonic water, shrubs, and bitters. |
| Edamame | It is a Japanese dish prepared with soybeans (harvested before they ripen or harden) and cooked in its pod. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Espresso | It is a concentrated form of coffee, served in shots. |
| European cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Italian, French, German, English, Dutch, Danish, etc. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Full service restaurant | It refers to a foodservice establishment where customers are seated at a table, give their order to a server, and are served food at a table. |
| Ghost Kitchen | It refers to a cloud kitchen. |
| GLA | Gross Leasable Area |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grain-fed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Independent Outlet | It refers to a foodservice establishment that operates with a single outlet or is structured as a small chain with no more than three locations. |
| Juice | It is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. |
| Latin American | It includes full-service offerings in restaurants that serve cuisines from cultures such as Mexican, Brazilian, Argentinian, Colombian, etc. |
| Latte | It is a milk-based coffee that is made up of one or two shots of espresso, steamed milk, and a thin layer of frothed milk. |
| Leisure | It refers to foodservice offered as a part of a recreation business, such as sports arenas, zoos, movie theaters, and museums. |
| Lodging | It refers to foodservice offerings at hotels, motels, guesthouses, holiday homes, etc. |
| Macchiato | It is an espresso coffee drink with a small amount of milk, usually foamed. |
| Meat-based cuisines | This inlcudes food items like fried chicken, steak, ribs, etc. where meat is the primary ingredient for the dish. |
| Middle Eastern cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Arabic, Lebanese, Iranian, Israeli, etc. |
| Mocktail | It is an non-alcoholic mixed drink. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| North American | It includes full-service offerings in restaurants that serve cuisines from cultures such as American, Canadian, Caribbean, etc. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| PDO | Protected Designation of Origin: It is the name of a geographical region or specific area that is recognized by official rules to produce certain foods with special characteristics related to location. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Pizza | It is a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quick service restaurant | It refers to a foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables. |
| Retail | It refers to a foodservice outlet inside a mall. shopping complex or a commercial real estate building, where there are other businesses operating as well. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kiosk | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Smoothie | It is a beverage made by placing all the ingredients in a container and processing them together, without removing the pulp. |
| Specialty coffee & tea shops | It refers to a foodservice establishment that serves only various types of tea or coffee. |
| Standalone | It refers to a restaurants that have an independent infrastructure setup and not connected to any other business. |
| Sushi | It is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanied by a variety of ingredients, such as seafood—often raw—and vegetables. |
| Travel | It refers to foodservice offerings such as airplane food, dining on long-distance trains, and foodservice on cruise ships. |
| Virtual Kitchen | It refers to a cloud kitchen. |
| Wagyu Beef | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
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Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for the market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market size estimations for the forecast years are in nominal terms. Inflation is considered for average order value, and it is forecasted as per predicted inflation rates in the countries.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
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