Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 22.98 Billion |
| Market Size (2030) | USD 48.03 Billion |
| Growth Rate (2025 - 2030) | 15.89% 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. |
|
Netherlands Foodservice Market Analysis by Mordor Intelligence
The Netherlands foodservice market size stands at USD 22.98 billion in 2025 and is forecast to expand to USD 48.03 billion by 2030, translating into a 15.89% CAGR. Demand recovery after the pandemic, rapid digital adoption by operators, and an urban population that spends heavily on convenience-focused meals combine to underpin this stout expansion of the Netherlands foodservice market. Technology investments, such as AI-enabled kitchen automation and QR-based ordering, drive operating cost efficiencies that help offset wage inflation. A surge in multicultural menu offerings has broadened consumer interest while boosting transaction frequency, especially among younger, ethnically diverse customers. Added momentum comes from a tourism sector that surpassed pre-2020 visitor levels in 2024, channeling travel spending toward restaurants, cafés, and hotel dining outlets.
Key Report Takeaways
- By Foodservice Type, Quick Service Restaurants held 40.23% of the Netherlands foodservice market share in 2024, while cloud kitchens recorded the highest projected CAGR of 27.81% through 2030.
- By Outlet, Independent outlets accounted for 54.60% of the Netherlands foodservice market size in 2024; chained outlets are forecast to grow by 16.52% CAGR to 2030.
- By Locations, Standalone locations captured 72.12% revenue share in 2024, yet lodging-based foodservice is on track for a 21.30% CAGR, the fastest across location types.
- By Service Type, Dine-in services controlled 56.20% of 2024 sales, but takeaway is advancing at 17.45% CAGR, the quickest among service categories.
Netherlands Foodservice Market Trends and Insights
Drivers Impact Analysis
| Drivers | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising demand for experiential dining and improved menus | +2.8% | National, concentrated in Amsterdam, Rotterdam, The Hague | Medium term (2-4 years) |
| Rapid expansion of cloud kitchens | +4.2% | National, with early gains in urban centers | Short term (≤ 2 years) |
| Strong multicultural influences expanding demand for ethnic and international cuisines. | +3.1% | National, particularly in diverse metropolitan areas | Medium term (2-4 years) |
| Rising Tourism in the Country | +2.4% | National, concentrated in tourist destinations | Long term (≥ 4 years) |
| Rising urbanization and disposable income | +1.9% | National, urban-centric growth | Long term (≥ 4 years) |
| Expansion of chains investing in technology for enhanced ordering and payment convenience. | +3.3% | National, technology-forward implementations | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
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Rising demand for experiential dining and improved menus
In the Netherlands, dining is increasingly viewed as an experience rather than just a meal. To meet this demand, restaurants are focusing on enhancing ambiance, improving service quality, and innovating their menus. This trend accelerated after the pandemic, as establishments recognized the need to differentiate themselves from delivery-only competitors and justify premium pricing amidst rising costs. Consequently, restaurants are allocating an additional 15-20% of their budgets to interior design and staff training. Menu innovations now prioritize visually appealing dishes and locally-sourced ingredients, aligning with the sustainability preferences of Dutch consumers. Premium casual dining concepts have gained traction, attracting customers from both traditional fine dining and quick-service segments by offering elevated experiences at more affordable price points.
Rapid Expansion of Cloud Kitchens
In 2024, over 400 new ghost kitchen facilities were established in the Netherlands, signifying a transition from a pandemic-driven necessity to a permanent feature in the foodservice sector. This model is highly appealing as it reduces real estate costs by 60-70% compared to traditional restaurants. Additionally, it supports multi-brand operations from a single location, allowing operators to test new concepts with minimal capital investment, according to the Dutch Chamber of Commerce[1]Dutch Chamber of Commerce, “Cloud Kitchens Innovation Guide,” kvk.nl. Leading brands like Domino's and McDonald's have introduced dedicated cloud kitchen formats to cater to delivery-only markets. Meanwhile, independent operators are utilizing shared kitchen spaces to access premium delivery zones that were previously inaccessible. The regulatory environment for cloud kitchens has also evolved. Municipal authorities are streamlining permitting processes, and the NVWA is implementing specific food safety protocols for multi-tenant kitchen facilities.
Strong multicultural influences expanding demand for ethnic and international cuisines.
The Netherlands, with 24% of its population being foreign-born, showcases a diverse demographic that significantly drives the demand for authentic ethnic cuisines. This growing interest in culinary diversity is not limited to immigrant communities but has also captured the attention of mainstream Dutch consumers seeking new and unique dining experiences. During 2023-2024, Asian restaurants experienced a notable 15% growth, reflecting the increasing popularity of these cuisines. Furthermore, Middle Eastern and African cuisines have witnessed rising demand, particularly in fusion formats that creatively blend traditional recipes with local flavors, as highlighted by Statistics Netherlands[2]Statistics Netherlands, “Population Growth Netherlands 2024,” cbs.nl. This evolving multicultural dining trend has prompted established restaurant chains to diversify their menus by incorporating ethnic dishes, while independent operators are increasingly moving beyond single-cuisine concepts to cater to broader tastes. Among these developments, the halal food segment has emerged as a significant growth driver. In urban markets where Muslim populations exceed 10%, halal certification has become a critical competitive advantage, enabling businesses to tap into this expanding consumer base effectively.
Rising Tourism in the Country
In 2023, the Netherlands welcomed 49.4 million overnight visitors, who spent EUR 105 billion. This tourism surge has significantly benefited foodservice establishments in major tourist areas while also driving demand in residential neighborhoods. International visitors are increasingly seeking authentic local dining experiences, boosting the popularity of neighborhood restaurants and specialty food concepts, as noted by NBTC Netherlands[3]NBTC Netherlands, “Tourism Statistics Netherlands 2023,” nbtc.nl. Business tourism has notably supported high-end restaurants and corporate catering services. By late 2024, expense account dining is projected to recover to 95% of its 2019 levels. As the Netherlands strengthens its position as a sustainable tourism destination, it continues to attract environmentally-conscious travelers who prefer locally-sourced dining options, further enhancing the tourism sector's contribution to foodservice revenue.
Restraint Impact Analysis
| Restraints | (~)% Impact on CAGR Forecasts | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Labor cost increases and workforce shortages | -2.1% | National, acute in urban centers | Short term (≤ 2 years) |
| Regulatory compliance in food safety and labor laws | -1.4% | National, standardized enforcement | Medium term (2-4 years) |
| High commission fees of delivery platforms | -1.8% | National, platform-dependent operators | Short term (≤ 2 years) |
| Consumer price sensitivity amid inflationary pressures | -2.3% | National, income-dependent variations | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Labor Cost Increases and Workforce Shortages
In 2024, despite an average wage increase of 8.2%, 40% of Dutch foodservice businesses continue to face significant workforce shortages. Positions in kitchens and management remain particularly hard to fill, compelling many operators to reduce operating hours or scale back service capacity during peak periods. This ongoing labor shortage has accelerated the adoption of automation technologies, with tools such as QR-based ordering systems and kitchen display technologies now considered essential rather than optional. Smaller independent operators are disproportionately affected by wage inflation, as they lack the economies of scale needed to offset rising labor costs while maintaining competitive pricing. Consequently, the sector is witnessing increased market consolidation, with larger chains acquiring struggling independent businesses to expand their market presence and leverage operational efficiencies.
Consumer Price Sensitivity Amid Inflationary Pressures
In Q4 2024, Dutch consumer confidence dropped significantly to -26, reflecting a deeply negative sentiment among households. This decline has prompted consumers to focus on essential expenditures, leading to a reduction in discretionary spending on dining out. Consequently, restaurant visits fell by 8% in 2024, despite population growth during the same period. However, average transaction values increased, primarily due to a 12-15% rise in menu prices driven by inflation. The heightened sensitivity to prices has accelerated a shift in consumer preferences toward takeaway and delivery options, which are perceived as offering better value compared to dine-in experiences. This trend has also fueled a growing demand for promotional offers and loyalty programs, as consumers seek ways to reduce costs. Notably, the premium dining segment has demonstrated resilience to these changes. Affluent consumers continue to dine out regularly, maintaining their spending patterns, while middle-income households have significantly reduced their restaurant visits, highlighting a divergence in consumer behavior across income groups.
Segment Analysis
By Foodservice Type: Cloud Kitchens Drive Digital Transformation
In 2024, Quick Service Restaurants hold a leading 40.23% market share, highlighting Dutch consumers' inclination toward convenient and affordable dining options that suit their fast-paced urban lifestyles. At the same time, Cloud Kitchens stand out as the market's fastest-growing segment, with a strong 27.81% CAGR projected through 2030. Operators are increasingly adopting delivery-focused formats, avoiding front-of-house expenses, and enhancing kitchen efficiency, as noted by the Dutch Chamber of Commerce. Full-service restaurants face challenges from rising labor costs but benefit from the growing appeal of experiential dining. Meanwhile, Café and Bars leverage their social appeal to attract customers during post-work hours and weekends, offering an experience that delivery services cannot replicate.
This segmentation shift reflects a significant transformation in consumer behavior. Younger demographics increasingly prefer on-demand food access over traditional dining schedules. Cloud kitchen operators utilize advanced demand forecasting systems to optimize menu availability and minimize food waste. This operational efficiency enables them to achieve food cost ratios that are 3-5 percentage points lower than those of traditional restaurants. Leading chains like McDonald's and Domino's have established dedicated cloud kitchen facilities to cater to delivery-only areas. At the same time, independent operators are using shared kitchen spaces to experiment with new concepts at a lower capital investment, fostering a dynamic and innovative foodservice ecosystem.
Note: Segment shares of all individual segments available upon report purchase
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By Outlet: Independent Resilience Meets Chain Efficiency
In 2024, independent outlets hold a significant 54.60% share of the market, highlighting the enduring popularity of locally-owned establishments. These venues are celebrated for their ability to provide personalized service and distinctive menu offerings that cater specifically to neighborhood preferences. This dominance reflects the strong inclination of Dutch consumers toward authentic, community-oriented dining experiences, which they often favor over the standardized options offered by chain restaurants. However, chained outlets are experiencing rapid growth, with a robust 16.52% CAGR projected through 2030. This expansion is driven by their superior operational efficiencies, advanced technology integration, and greater access to capital, enabling them to scale operations and invest in renovation projects effectively.
The competitive landscape between independent and chain operators has become increasingly dynamic, as both segments adopt overlapping technologies and service strategies. Independent restaurants are progressively utilizing third-party delivery platforms and advanced point-of-sale systems, tools that were once predominantly associated with chain establishments. At the same time, major chains are exploring localized menu adaptations and community engagement initiatives, practices traditionally linked to independent operators. This convergence of strategies signals a significant shift in the market, where the determinants of success are transitioning from ownership structure to a focus on operational excellence and the ability to deliver superior customer experiences. Regardless of whether an establishment is independently owned or part of a larger chain, the emphasis is now on meeting evolving consumer expectations and excelling in service delivery.
By Location: Standalone Dominance Faces Lodging Growth
In 2024, standalone locations maintain a commanding 72.12% market share, highlighting the Netherlands' urban density and pedestrian-friendly city centers that encourage neighborhood-based dining. This stronghold is attributed to their lower real estate costs compared to shopping centers and hotels, as well as their ability to flexibly adjust operating hours and dining concepts to align with local demand patterns. Additionally, these establishments benefit from their proximity to residential areas, making them a convenient choice for consumers. On the other hand, foodservice operations within lodging facilities are experiencing the fastest growth, with a notable 21.30% CAGR. This growth is driven by the recovery of tourism and the increasing prevalence of extended-stay accommodations, which require integrated dining options to cater to guests' needs, as highlighted by NBTC Netherlands.
Retail locations, however, are under mounting pressure due to the rise of e-commerce, which has significantly reduced foot traffic in shopping centers. In contrast, travel locations are reaping the benefits of improved public transportation infrastructure, which has led to higher passenger volumes. The rapid growth of the lodging segment reflects not only the resurgence of tourism but also the shift toward hybrid work models, which have amplified the demand for hotel conference facilities and their associated catering services. In response to these trends, hotel operators are increasingly investing in destination dining concepts designed to attract local customers in addition to hotel guests. This strategic move is effectively blurring the traditional boundaries between lodging-based foodservice operations and standalone restaurant establishments, creating a more integrated and competitive dining landscape.
Note: Segment shares of all individual segments available upon report purchase
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By Service Type: Dine-in Leadership Challenged by Takeaway Growth
In 2024, the dine-in service holds a commanding 56.20% market share, driven by the Dutch preference for social dining and the irreplaceable experiential value it offers compared to delivery or takeaway formats. This segment benefits from higher average transaction values and robust beverage sales, which significantly enhance profitability when compared to takeaway-focused operations. Meanwhile, takeaway services are experiencing rapid growth, with a projected 17.45% CAGR through 2030. This growth is propelled by the increasing demand for convenience and the preference of cost-conscious consumers to avoid service charges and tips typically associated with dine-in experiences, as highlighted by CBS Netherlands.
The evolution of service types reflects a shift in consumer priorities, particularly among urban professionals who are increasingly time-constrained and favor convenience over the social aspects of dining out, especially during weekday meals. Delivery services occupy a middle ground by offering convenience while retaining some level of premium pricing. However, high platform commission fees continue to constrain profitability for restaurants utilizing these services. To adapt, successful operators are implementing hybrid models that capitalize on the strengths of each service type. These models use dine-in services to foster brand loyalty and showcase the quality of their menus, while takeaway and delivery options are strategically employed to maximize revenue during off-peak hours and expand their customer base beyond immediate geographic boundaries.
Geography Analysis
The Netherlands' compact geography facilitates efficient distribution and strengthens supply chain management within the foodservice market. Although the market analysis does not delve into specific regional segmentation, the country's high urbanization levels and advanced transportation infrastructure significantly contribute to foodservice growth across all provinces. The Randstad megalopolis, encompassing Amsterdam, Rotterdam, The Hague, and Utrecht, serves as a critical hub due to its dense population, economic vibrancy, and strategic importance.
Seasonal fluctuations in demand, primarily driven by concentrated tourism in Amsterdam and coastal regions, necessitate adaptive strategies from foodservice operators. These strategies often include flexible staffing arrangements and dynamic menu adjustments to address varying customer preferences effectively. Additionally, border regions in the Netherlands experience substantial benefits from cross-border dining traffic, particularly from German and Belgian visitors who frequently seek out Dutch specialties and diverse international cuisines that may not be readily available in their home countries.
Moreover, the Netherlands' strategic position as a European logistics hub plays a dual role in the foodservice market. It not only optimizes supply chains but also generates consistent demand from business travelers and logistics workers. These groups often prioritize dining options that are easily accessible and convenient, particularly near major transportation corridors, logistics hubs, and distribution centers. This dynamic further reinforces the foodservice market's growth trajectory, highlighting the interplay between the country's logistical strengths and its evolving foodservice landscape.
Chained Outlets Segment in Netherlands Foodservice Market
The chained outlets segment is experiencing robust growth in the Netherlands HRI market, projected to grow at approximately 16% during 2024-2029. This growth is primarily driven by quick service restaurants (QSRs), with meat-based cuisine leading the segment. The expansion is supported by ongoing investment in new locations and innovative concepts, particularly in the cloud kitchen space. Chained outlets are increasingly focusing on technological advancements, with many operators increasing their spending on technology systems to enhance customer experience through easier ordering and payment capabilities. The segment's growth is further bolstered by consumers' preference for established franchises that provide consistency in both quality and service, along with the increasing participation of women in the workforce, which has led to higher demand for convenient dining options.
Competitive Landscape
The Netherlands foodservice market, rated 6 out of 10 for concentration, represents a moderately competitive environment where established chains and independent operators coexist and compete effectively. Leading players are increasingly adopting technology-driven strategies, with substantial investments in mobile ordering platforms, loyalty programs, and kitchen automation. These initiatives aim to enhance operational efficiency, streamline processes, and deliver a superior customer experience. The rapid growth of delivery platforms has further intensified competition by reducing barriers to entry, allowing smaller operators to access customer segments that were previously dominated by establishments in prime locations, as noted by the Dutch Chamber of Commerce.
In 2024, consolidation activities accelerated significantly, with Compass Group's USD 1.74 billion acquisition of Vermaat emerging as a notable example. This acquisition highlights a growing trend where larger players are strategically acquiring regional specialists to expand their market footprint and enhance operational capabilities. Suburban markets, which remain underserved by delivery platforms, present untapped white-space opportunities for growth. Furthermore, the increasing demand for specialized dietary options, such as plant-based and allergen-free dining, is creating new avenues for market expansion. Disruptive entrants, including technology-enabled ghost kitchens and subscription-based meal services, are bypassing traditional restaurant formats entirely. These innovative business models are forcing established players to reassess their value propositions and adapt their operational strategies to maintain competitiveness in this rapidly evolving market landscape.
The market is experiencing ongoing consolidation through strategic acquisitions and partnerships, particularly in the quick-service restaurant segment. Global players are expanding their footprint through franchise agreements and strategic partnerships with local operators to enhance market penetration. Independent operators continue to maintain strong positions in specific niches, especially in full-service restaurants and cafes, by offering unique dining experiences and specialized cuisine options that cater to local tastes and preferences.
Netherlands Foodservice Industry Leaders
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Autogrill SpA
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Bagels & Beans BV
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Domino's Pizza Enterprises Ltd
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McDonald's Corporation
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Meyer Horeca Group
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- July 2025: Avolta opened a landmark Starbucks store at Amsterdam Schiphol Airport. The store offered an elevated premium coffeehouse experience with Starbucks’ Mastrena espresso machines and a homemade dining menu including croissants, focaccias, and warm sandwiches.
- February 2023: Collins Foods Netherlands Operations, the fully owned Dutch subsidiary of Australia-based Collins Foods, signed a share purchase agreement to acquire eight KFC restaurants in the Netherlands. It will buy the restaurants from R Sambo Holding. Following the completion of the deal, the KFC restaurant network in the Netherlands under Collins Foods will increase to 56.
- October 2024: Subway signed more than 20 master franchise agreements over the past three years, resulting in commitments to open over 10,000 new restaurants globally. This expansion included entering new markets such as Paraguay and Mongolia and expanding significantly in European countries, including the Netherlands.
- March 2024: Inspire Brands reached a significant milestone by opening its 10,000th international restaurant in Lelystad, the Netherlands, with the Dunkin’ brand in partnership with Jordan Benelux Holding.
- February 2023: Collins Foods expanded its KFC network in the Netherlands by acquiring eight KFC restaurants from R Sambo Holding. This acquisition increased Collins Foods’ KFC restaurant count in the Netherlands to 56 and strengthened its operational scale and market presence in the country.
Netherlands 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.
By Foodservice Type
| Café and Bars | By Cuisine | Bars & Pubs |
| Café | ||
| 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 |
By Outlet
| Chained Outlets |
| Independent Outlets |
By Locations
| Leisure |
| Lodging |
| Retail |
| Sandalone |
| Travel |
By Service Type
| Dine-in |
| Takeaway |
| Delivery |
| By Foodservice Type | Café and Bars | By Cuisine | Bars & Pubs |
| Café | |||
| 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 | |||
| By Outlet | Chained Outlets | ||
| Independent Outlets | |||
| By Locations | Leisure | ||
| Lodging | |||
| Retail | |||
| Sandalone | |||
| Travel | |||
| By 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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