Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 156.51 Billion |
| Market Size (2031) | USD 293.14 Billion |
| Growth Rate (2026 - 2031) | 13.37% 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. |
|
South Korea Foodservice Market Analysis by Mordor Intelligence
The South Korea foodservice market size stands at USD 156.51 billion in 2026 and is projected to reach USD 293.14 billion by 2031, translating into a 13.37% CAGR over the forecast period. Rising disposable incomes and a workforce increasingly dining out, coupled with a swift pivot to digital ordering, are driving this robust growth. Millennials and Gen Z, known for their preference for social and experiential dining, are frequenting cafés more than ever. Additionally, the consistent emergence of specialty beverage chains, offering unique and diverse options, is broadening the consumer demographic. Menu innovations, which focus on health-conscious choices, sustainable ingredients, and global flavors, are pushing average ticket values higher as consumers are willing to pay a premium for such offerings. Concurrently, both global quick-service giants and prominent domestic brands are amplifying their presence through franchising and strategic partnerships, further intensifying competition and reshaping the market dynamics.
Key Report Takeaways
- By foodservice type, full-service restaurants held 61.08% of South Korea foodservice market share in 2025, while cloud kitchens are expected to deliver the fastest 16.18% CAGR through 2031.
- By outlet, independent operators accounted for 72.28% of South Korea foodservice market size in 2025, while chained outlets are set to post a 15.12% CAGR between 2026 and 2031.
- By location, standalone units captured 91.18% revenue share in 2025, while travel-linked venues are forecast to expand at 13.81% CAGR to 2031.
- By service type, dine-in contributed 58.34% revenue share in 2025; delivery is projected to grow at a 14.09% CAGR to 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.
South Korea Foodservice Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rapid growth of cloud kitchens and delivery services | +3.2% | National, concentrated in Seoul, Busan, Incheon metro areas | Medium term (2-4 years) |
| Contactless and digital ordering adoption | +2.5% | National, with early penetration in urban centers | Short term (≤ 2 years) |
| Growing trend of millennials/Gen Z socializing in cafes | +2.1% | National, strongest in Seoul, Gyeonggi, university districts | Long term (≥ 4 years) |
| Rising tourism and international cuisine demand | +1.8% | National, peak impact in Seoul, Jeju, Busan tourist zones | Medium term (2-4 years) |
| Surging demand for convenience and fast food | +1.5% | National, accelerated in high-density residential areas | Short term (≤ 2 years) |
| Rising number of working professionals and busy lifestyles | +1.2% | National, concentrated in Seoul metro (50% of population) | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
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Rising number of working professionals and busy lifestyles
The rising number of working professionals and busy lifestyles is a key driver of South Korea's foodservice market. According to the Ministry of Employment and Labour, South Korea's employed population reached approximately 28.58 million people in 2024, with an employment rate of 62.7% [1]Source: Ministry of Employement and Labour, "Economically active population survey", www.moel.go.kr. A significant portion of this workforce, around 70.6%, is employed in the services sector, where long hours and demanding schedules are common. As a result, many working professionals increasingly rely on convenient food options like takeout, delivery, and quick-service restaurants. This shift toward time-saving dining solutions is fueling demand for more diverse and accessible food offerings. The growing trend of busy, on-the-go lifestyles has also spurred innovation in the foodservice sector, with a focus on convenience, quality, and speed. This market driver is expected to continue shaping the foodservice landscape as the demand for quick and easy meal solutions grows.
Surging demand for convenience and fast food
The surging demand for convenience and fast food is a significant driver of South Korea's foodservice market. With an urbanization rate of 81% as of 2024, according to the World Bank [2]Source: World Bank, “Urban population (% of total population)- Korea”, data.worldbank.org, the majority of South Koreans now live in fast-paced urban areas where time is limited, making quick, convenient meals increasingly popular. Busy professionals, students, and families are turning to fast food chains, delivery services, and ready-to-eat meals to save time. This trend is further fueled by the growing reliance on mobile apps and online platforms for ordering food quickly. The demand for affordable and fast dining options continues to rise, particularly in cities with high population density. As a result, foodservice providers are adapting to this shift by offering more varied and accessible menus. This growing appetite for convenience is set to continue driving the South Korean foodservice market.
Growing trend of millennials/Gen Z socializing in cafes
The growing trend of millennials and Gen Z socializing in cafes is a significant driver of South Korea's foodservice market. These younger generations value cafes not just for coffee, but as spaces for socializing, studying, or working remotely. With a strong emphasis on creating aesthetically pleasing environments and offering a variety of menu options, cafes are becoming hubs for both relaxation and productivity. In South Korea, where coffee culture is thriving, these generations are also drawn to trendy, Instagram-worthy cafes that offer unique beverages and snacks. The popularity of café chains and independent coffee shops continues to rise, especially in urban areas where younger people have greater disposable income and a desire for experiences. Additionally, the rise of digital platforms and the increasing use of social media among these age groups is driving more people to seek out new and exciting café spots.
Rising tourism and international cuisine demand
Rising tourism and the growing demand for international cuisine are key drivers of South Korea's foodservice market. As of 2024, the number of foreign tourists visiting South Korea reached approximately 16.37 million, reflecting the country's increasing popularity as a global travel destination. This influx of international visitors is creating a heightened demand for diverse dining experiences, with tourists eager to explore a variety of global flavors. In response, South Korean restaurants and foodservice establishments are expanding their menus to include international cuisines such as Italian, Japanese, and American, alongside traditional Korean dishes. Additionally, the growing trend of fusion cuisine, blending Korean ingredients with global cooking styles, is gaining traction. This culinary diversity not only caters to tourists but also appeals to local consumers, eager to try new flavors and dining concepts. As tourism continues to rise, the demand for both authentic and innovative international cuisine is expected to drive further growth in South Korea’s foodservice industry.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Intense competition among foodservice providers | -2.3% | National, most acute in Seoul, Busan metro areas | Short term (≤ 2 years) |
| Price sensitivity amid rising menu prices | -1.8% | National, strongest among Gen Z, millennial cohorts | Medium term (2-4 years) |
| Rising costs of raw materials | -1.5% | National, with regional variation in agricultural supply chains | Short term (≤ 2 years) |
| Strict regulatory and food safety standards | -0.9% | National, enforced by MFDS under Food Sanitation Act | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Rising costs of raw materials
Rising costs of raw materials are a significant restraint on South Korea's foodservice market. Over the past few years, prices for key ingredients such as meat, seafood, and vegetables have steadily increased due to supply chain disruptions, climate challenges, and global inflation. This puts pressure on foodservice operators, who are already facing slim profit margins. Higher ingredient costs often lead to increased menu prices, which can impact consumer demand, especially in a competitive market where price sensitivity is high. For smaller restaurants and cafés, these rising costs can be particularly challenging, forcing them to either reduce quality or adjust their offerings. Additionally, operators may need to explore more efficient sourcing strategies or invest in technology to maintain profitability. As raw material prices continue to climb, foodservice businesses in South Korea must find ways to navigate these economic pressures while still meeting consumer expectations for quality and affordability.
Intense competition among foodservice providers
Intense competition among foodservice providers is a significant restraint on South Korea's foodservice market. The rapid growth of the industry has led to an oversaturation of options, particularly in urban centers like Seoul, where new restaurants, cafes, and fast-food chains frequently open. This fierce competition makes it challenging for businesses to stand out, as consumers are spoiled for choice and tend to gravitate toward the most popular or innovative brands. With so many establishments offering similar menus and dining experiences, it can be difficult for foodservice providers to retain customers and achieve consistent profitability. Additionally, this competition drives prices down, forcing operators to find new ways to differentiate themselves, whether through unique food offerings, better service, or enhanced customer experiences. For smaller or less-established businesses, surviving in this competitive landscape can be especially tough, leading to higher rates of closure.
Segment Analysis
By Foodservice Type: Cloud Kitchens Disrupt Traditional Formats
Full-service restaurants (FSRs) commanded the largest share of South Korea’s foodservice market in 2025, accounting for around 61.08% of total industry revenue. Their dominance reflects the nation’s strong dining-out culture, where consumers value quality service, comfort, and the overall dining experience. FSRs continue to attract customers through diverse menus, emphasis on presentation, and a blend of international and traditional Korean cuisines. Many operators have also modernized their dining concepts by integrating digital ordering systems, sustainability initiatives, and premium ambiance to appeal to evolving consumer tastes. The growing middle-class population and rising disposable incomes are further supporting demand for full-service formats.
On the other hand, cloud kitchens are emerging as the fastest-growing segment, projected to achieve a CAGR of 16.18% between 2025 and 2031, underpinned by the rapid digitalization of foodservice and evolving consumption patterns. The surge in online food delivery, coupled with strong platform integration and data-driven menu optimization, has made cloud kitchens a highly scalable business model. These virtual kitchen formats minimize overhead costs, allowing operators to focus solely on production and delivery efficiency. Leading brands and startups alike are leveraging technology and analytics to expand into multiple locations without physical storefronts. Moreover, growing consumer acceptance of delivery-only restaurants is accelerating this trend, particularly among young professionals seeking convenience and variety.
Note: Segment shares of all individual segments available upon report purchase
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By Outlet: Independents Dominate but Chains Professionalize Faster
Independent operators accounted for the largest share of South Korea’s foodservice market in 2025, capturing around 72.28% of the total market size. This dominance is rooted in the country’s dynamic small business ecosystem and its rich culture of entrepreneurship in the culinary space. Independent restaurants, cafés, and street food vendors play a vital role in shaping local dining trends by offering unique flavors and personalized experiences that resonate with Korean consumers. Their agility in menu innovation and ability to cater to region-specific preferences provide them with a competitive edge over standardized chain formats. Additionally, strong consumer loyalty toward community-based eateries supports consistent sales, especially in neighborhood and traditional dining segments.
In contrast, chained outlets are projected to be the fastest-growing segment, forecast to record a robust CAGR of 15.12% from 2026 to 2031, driven by brand scalability and operational efficiency. The segment’s rapid expansion is being fueled by consumer demand for convenience, consistency, and competitive pricing across quick-service and casual dining categories. Major domestic and global players are increasingly leveraging franchising models, technology integration, and strategic partnerships to accelerate store rollouts. Digital platforms, loyalty programs, and delivery app tie-ins are further enhancing customer engagement, helping chains capture a larger share of urban and suburban markets. Moreover, as younger consumers embrace branded experiences and mobile-centric ordering, chain operators are well-positioned to consolidate their presence nationwide.
By Location: Standalone Ubiquity Meets Travel Segment Revival
Standalone units dominated the South Korea foodservice market in 2025, accounting for approximately 91.18% of total revenue. This overwhelming share underscores the strong presence of independent and chain-operated restaurants situated in high-traffic urban and suburban areas. Standalone establishments benefit from flexible operations, allowing them to adapt menus, interior designs, and pricing to local demand. Their accessibility and visibility along major commercial streets and residential neighborhoods also play a crucial role in attracting daily diners and repeat visitors. Additionally, the culture of social dining and the popularity of casual and full-service formats further reinforce the significance of standalone venues in the Korean dining landscape.
Meanwhile, travel-linked venues are projected to be the fastest-growing location segment, expected to expand at a CAGR of 13.81% between 2025 and 2031, supported by South Korea’s revitalized tourism and transportation sectors. The ongoing recovery of domestic and international travel is fueling demand for convenient dining options across airports, train stations, and highway service areas. Operators are increasingly investing in premium quick-service, grab-and-go concepts, and themed restaurants to appeal to travelers seeking speed and quality. Moreover, the government’s initiatives to enhance tourism infrastructure and regional connectivity are creating new growth opportunities for foodservice providers within transport hubs. Partnerships between travel operators and leading food brands are further helping to diversify offerings and elevate traveler dining experiences.
Note: Segment shares of all individual segments available upon report purchase
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By Service Type: Delivery Gains Share as Dine-In Adapts
Dine-in services accounted for the largest share of South Korea’s foodservice market in 2025, contributing around 58.34% of total revenue. This strong position reflects the country’s vibrant dining culture, where eating out is seen as a social and lifestyle activity rather than a mere convenience. Full-service and casual dining formats continue to dominate this segment, offering quality experiences that emphasize ambiance, service, and culinary diversity. Many dine-in establishments are also evolving by integrating technology such as digital menus and table-side ordering to improve operational efficiency and customer engagement. Despite the rise of off-premise channels, Korean consumers still associate dine-in experiences with authenticity, freshness, and social interaction.
By contrast, delivery services represent the fastest-growing segment, forecast to register a CAGR of 14.09% from 2025 to 2031, driven by continued digital adoption and demand for convenience. The proliferation of mobile delivery apps and API-enabled logistics platforms has transformed how South Koreans order and consume food. As busy urban lifestyles and dual-income households become more common, consumers increasingly rely on delivery options that offer both speed and variety. Foodservice operators are responding by optimizing menus for delivery, investing in packaging innovations, and partnering with aggregators to expand customer reach. Cloud kitchens and virtual brands are further accelerating this trend, providing greater operational flexibility and access to new consumer segments.
Geography Analysis
The South Korea foodservice market is heavily concentrated in urban centers such as Seoul, Busan, Incheon, and Daegu, which collectively account for the majority of industry revenues. These cities benefit from high population density, strong consumer spending power, and developed hospitality infrastructure. Seoul, as the capital and cultural hub, leads in both premium and innovative dining formats, driven by international tourism and local demand for diverse cuisines. Busan and Incheon, with their port-driven economies and tourist influx, also support vibrant restaurant and café ecosystems.
In secondary cities and provincial areas, foodservice activity is expanding steadily, supported by rising household incomes and increased mobility. Regions such as Gyeonggi-do, Jeonju, and Gwangju are witnessing growth in casual dining and franchise penetration as chains expand beyond metropolitan boundaries. Local consumer behavior in these areas reflects a growing preference for affordable dining options and traditional Korean cuisine. Government-backed regional development projects and improved transportation infrastructure are also encouraging market growth in these zones.
Tourist destinations and transit-linked zones form another high-potential geographic cluster within South Korea’s foodservice landscape. Locations such as Jeju Island, Gangwon, and major airports are experiencing increasing demand for experiential and convenient dining options. Tourism recovery post-pandemic, coupled with government efforts to promote domestic travel, is fueling restaurant expansion in hotels, resorts, and travel corridors. Operators in these areas are focusing on local ingredients, themed dining, and fast-service concepts to appeal to both domestic and foreign visitors.
Competitive Landscape
The South Korea foodservice market is highly fragmented, with a combination of international chains and local players competing for consumer attention across various dining segments. Global brands such as McDonald’s, Burger King, Pizza Hut, and Starbucks have established a significant presence in the country, especially in urban areas like Seoul and Busan, where the demand for fast food, coffee, and international dining options is high. These brands benefit from strong brand recognition, efficient operations, and extensive delivery networks, enabling them to cater to the fast-paced lifestyles of South Korean consumers. However, the market also offers opportunities for regional brands like Lotteria, Paris Baguette, and Café Bene, which successfully blend local flavors with international concepts to appeal to domestic tastes.
Independent operators and small-to-medium-sized restaurants are a major part of the competitive landscape, especially in niche foodservice segments such as health-focused dining, premium coffee shops, and ethnic food options. Korean BBQ and street food-style vendors remain highly popular, offering unique experiences that appeal to both locals and international tourists. Additionally, the rise of delivery services through platforms like Baedal Minjok and Yogiyo has further fragmented the market, allowing smaller restaurants and food trucks to compete with large chains by tapping into a growing demand for food delivery, especially in urban centers.
The competitive environment is also influenced by changing consumer preferences, particularly towards healthier food options, sustainability, and convenience. As consumers become more health-conscious, foodservice providers are increasingly offering plant-based, low-calorie, and organic menu options. Moreover, South Korean consumers' growing interest in international cuisines, such as Japanese, Italian, and Mexican, has spurred the rise of fusion restaurants and specialty foodservice outlets.
South Korea Foodservice Industry Leaders
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CJ Foodville Corporation
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Genesis Co. Ltd
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Kyochon Food&Beverage Co. Ltd
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SPC Group
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Domino's Pizza, Inc.
- *Disclaimer: Major Players sorted in no particular order
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Recent Industry Developments
- September 2025: In a landmark move, Chipotle Mexican Grill has inked a joint venture agreement, marking its inaugural foray into the Asian market. Collaborating with SPC Group, a prominent food company based in South Korea, Chipotle has set its sights on debuting its first restaurants in South Korea and Singapore come 2026.
- August 2025: GEN Restaurant Group, Inc., the force behind the rapidly expanding GEN Korean BBQ, known for its diverse menu and unique "grill at your table" experience, has proudly unveiled three new international outlets in South Korea: two GEN Korean BBQs and one KAN Sushi.
- June 2025: Kyochon F&B Co., Ltd. signed an exclusive delivery partnership with Baemin, South Korea's largest food delivery platform, to integrate its 1,000+ store network and optimize last-mile logistics. This strategic move aims to capture incremental delivery demand while leveraging Baemin's customer data to refine menu offerings and promotional strategies.
South Korea 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
| Cafes and Bars | Bars and Pubs |
| Cafes | |
| Juice/Smoothie/Dessert Bars | |
| Specialist Coffee and Tea Shops | |
| Cloud Kitchens | |
| Full-Service Restaurants | Asian |
| European | |
| Latin American | |
| Middle Eastern | |
| North American | |
| Other FSR Cuisines | |
| Quick-Service Restaurants | Bakeries |
| Burger | |
| Ice-cream | |
| Meat-based Cuisines | |
| Pizza | |
| Other QSR Cuisines |
Outlet
| Chained Outlets |
| Independent Outlets |
Location
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
Service Type
| Dine-in |
| Takeaway |
| Delivery |
| By Foodservice Type | Cafes and Bars | Bars and Pubs |
| Cafes | ||
| Juice/Smoothie/Dessert Bars | ||
| Specialist Coffee and Tea Shops | ||
| Cloud Kitchens | ||
| Full-Service Restaurants | Asian | |
| European | ||
| Latin American | ||
| Middle Eastern | ||
| North American | ||
| Other FSR Cuisines | ||
| Quick-Service Restaurants | Bakeries | |
| Burger | ||
| Ice-cream | ||
| Meat-based Cuisines | ||
| Pizza | ||
| Other QSR Cuisines | ||
| 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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