Switzerland Foodservice Market Size and Share
Market Overview
| Study Period | 2017 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 18.05 Billion |
| Market Size (2030) | USD 26.65 Billion |
| Growth Rate (2025 - 2030) | 8.11% 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. |
|
Switzerland Foodservice Market Analysis by Mordor Intelligence
The Switzerland Foodservice Market size is estimated at 18.05 billion USD in 2025, and is expected to reach 26.65 billion USD by 2030, growing at a CAGR of 8.11% during the forecast period (2025-2030).
Switzerland's foodservice landscape is significantly influenced by its diverse demographic composition, with 39% of permanent residents having a migration background as of 2021. This multicultural environment has fostered a rich culinary ecosystem where traditional Swiss cuisine coexists with international flavors. The market has adapted to cater to various dietary preferences and cultural requirements, particularly evident in the growing halal food segment, serving a Muslim population that comprises 5% of the total population. The fusion of different culinary traditions has led to innovative menu offerings and unique dining concepts across the country.
The Swiss consumer's evolving preferences in food and beverage consumption have shaped the market dynamics significantly. Wine consumption has shown remarkable resilience, reaching 255 million liters in 2021, with white wine consumption increasing by 4 million liters to 88.2 million liters. The country's strong dairy tradition remains evident, with annual per capita cheese consumption exceeding 20 kilograms, supported by an impressive variety of over 450 different cheese types available in the market. This rich dairy heritage has influenced menu development across various foodservice establishments, from quick-service restaurants to fine dining venues.
The robust infrastructure supporting the foodservice sector has contributed to its sustained growth. The country boasts an extensive network of 32,000 sports facilities and 980 fitness centers as of 2022, each contributing to the food industry in Switzerland through integrated cafes, restaurants, and food courts. This infrastructure has created numerous touchpoints for food and beverage consumption, particularly in leisure and recreational settings. The presence of 19,000 sports clubs with approximately 2 million members has further amplified the demand for diverse foodservice options.
The market's development is deeply intertwined with Switzerland's active lifestyle and sporting culture, with 75% of the population actively involved in sports activities as of 2022. This high level of sports participation has influenced menu engineering across food companies in Switzerland, leading to increased demand for nutritious, performance-enhancing food options. The integration of foodservice within sporting venues and recreational facilities has created unique opportunities for operators to cater to health-conscious consumers while maintaining traditional Swiss culinary values. The Switzerland market is thus characterized by a dynamic interplay between cultural heritage and modern lifestyle demands, impacting the overall Switzerland food cost structure.
Switzerland Foodservice Market Trends and Insights
FSR outlets in Switzerland to grow, led by fine dining: growth driven by increasing disposable income and return to pre-pandemic travel
- The foodservice industry in Switzerland is primarily dominated by cafes & bars, followed by quick service and full service restaurants. The future growth of the industry is expected to be led by the fine-dining restaurant category, particularly as international travel has returned to pre-pandemic levels and more business travel is taking place across the country. The market expansion is also influenced by the high disposable income in Switzerland, with an average household disposable income of USD 63,704 in 2022. Among the cantons, Valais had the lowest average household disposable income at USD 40,681, while Zug had the highest at USD 86,727.
- In 2022, the Michelin Guide featured 535 restaurants in Switzerland, including four with three Michelin stars, 25 with two Michelin stars, and 107 with one Michelin star. About 138 restaurants were awarded the title of Bib Gourmand, recognizing their offering of a three-course meal at a reasonable price. About 29 restaurants received the Michelin green star for their commitment to sustainable practices. Cafes & bars outlets are projected to experience the rapid growth in Switzerland, with a CAGR of 1.13% during the forecast period. This growth can be attributed to the flourishing coffee industry, particularly in the area of roasted coffee, in the country. Switzerland ranks as the sixth-largest importer of green coffee in Europe, and its market is known for its interest in high-quality and increasingly sustainable coffee. The Swiss market presents an attractive destination for coffee exporters as it directly purchases coffee from various producing nations.
FSRs in Switzerland adapt to rising prices, new competition, and changing consumer preferences
- In Switzerland, full-service restaurants (FSR) had the highest average order value in 2022, with a price of USD 33.84. FSR establishments are implementing new technologies and services to stay competitive in a market where customers increasingly value convenience. Mobile payments, internet ordering, and home delivery are becoming more prevalent in the full-service industry. With the expanding number of dining options available to consumers, including pre-packaged restaurant meals, pricing has become a critical concern. Emerging competitors, such as subscription meal kit providers, have the potential to disrupt the industry in the future. Popular dishes offered by FSR cuisines include hummus, Indian curries, and butter chicken, priced at USD 13, USD 24.5, and USD 32 per 300 g, respectively.
- Switzerland, as one of the affluent nations in Central Europe and a significant travel hub, boasts gastronomic diversity across its various cantons, highlighting its multi-ethnic and multilingual nature. The exposure to different cultures has led to the wider consumption of Indian, Korean, and other Asian cuisines throughout the country. The average order value for Asian cuisine meals is USD 27.5 per 300 g.
- The growing number of aggregators and home-delivery food distributors has brought about new opportunities in the foodservice industry, particularly in Switzerland. These platforms allow restaurateurs to launch virtual brands or expand their existing restaurants at a low cost. This trend enables restaurant owners to grow and tap into other markets. Popular dishes ordered through cloud kitchens in Switzerland in 2022 include pizza and tacos, priced at USD 21 and USD 23 per serving, respectively.
Segment Analysis: Foodservice Type
Quick Service Restaurants Segment in Swiss Foodservice Market
Quick Service Restaurants (QSR) dominate the Swiss foodservice market, commanding approximately 36% market share in 2024. The segment's strong performance is primarily driven by the high demand for meat-based cuisines and burgers, which together represent over two-thirds of QSR sales. The segment's success can be attributed to the convenience and affordability it offers to busy consumers, particularly during lunch hours. Swiss QSRs have also adapted to changing consumer preferences by introducing healthier and more sustainable options, including vegetarian and vegan alternatives, catering to the growing population of health-conscious consumers. The presence of both international chains and local operators has created a diverse QSR landscape, offering everything from traditional Swiss fast food to international cuisine options. The integration of foodservice technology has further enhanced the efficiency of these quick service restaurant operations.
Cloud Kitchen Segment in Swiss Foodservice Market
The cloud kitchen segment is projected to experience the most rapid growth in the Swiss foodservice market, with an expected CAGR of approximately 10% during 2024-2029. This growth is primarily driven by the increasing adoption of online food delivery platforms and changing consumer preferences toward convenient dining options. Cloud kitchens are revolutionizing the traditional restaurant model by operating exclusively through online ordering and delivery platforms, significantly reducing operational costs compared to traditional restaurants. The segment's expansion is further supported by the flexibility it offers to restaurateurs in terms of menu adaptation and market testing, allowing them to quickly respond to changing consumer preferences and market trends. The focus on delivery-only operations has enabled these kitchens to optimize their processes for efficiency and scale more quickly in new markets without the overhead costs associated with traditional restaurant buildouts.
Remaining Segments in Foodservice Type
The Full Service Restaurants (FSR) and Cafes & Bars segments continue to play vital roles in the Swiss foodservice market. FSR establishments maintain their appeal through high-quality dining experiences and diverse cuisine offerings, particularly in fine dining and ethnic restaurants. The segment has successfully adapted to modern consumer preferences by incorporating digital ordering systems and delivery options while maintaining traditional dine-in services. Meanwhile, the Cafes & Bars segment has established itself as a crucial part of Swiss social culture, offering everything from traditional European-style cafes to modern specialty coffee shops and trendy bars. Both segments have shown resilience by adapting to changing consumer preferences and incorporating technological innovations while maintaining their distinct characteristics and service qualities.
Segment Analysis: Outlet
Independent Outlets Segment in Swiss Foodservice Market
Independent outlets dominate the Swiss foodservice market, commanding approximately 79% market share in 2024. These establishments have maintained their strong position by providing unique, individualized dining experiences that cannot be replicated by larger chains. Independent eateries frequently maintain strong connections to their local communities, allowing them to better understand and cater to local preferences. The millennial generation's increasing demand for authentic ethnic food has presented independent restaurants with significant opportunities to expand their customer base. These outlets are particularly successful in offering specialized cuisines and creating distinctive dining atmospheres that appeal to consumers seeking authentic and personalized experiences. Independent businesses like restaurants, food trucks, and pop-up shops offer local chefs and business owners opportunities to promote their unique culinary creations and reach a broader market.
Chained Outlets Segment in Swiss Foodservice Market
The chained outlets segment is projected to experience robust growth with an estimated CAGR of approximately 9% during 2024-2029. This growth is primarily driven by the rapid infrastructure development at new airports and highways, providing opportunities for different foodservice operators to establish their outlets. These establishments are achieving important goals by increasing cost-effectiveness and speed of service through standardized operations. The highly interlinked model combines the potential for globalization with online meal ordering capabilities, allowing large global corporate operators to respond effectively to the growing demand for various international cuisines. Chained outlets are particularly successful in quick-service restaurants, where meat-based fast food remains popular among Swiss consumers. The standardization across food outlet chains in terms of ambiance, menu, and operations has contributed significantly to their growing appeal among consumers.
Segment Analysis: Location
Standalone Segment in Swiss Foodservice Market
The standalone segment continues to dominate the Swiss foodservice market, driven primarily by its resilience and adaptability in serving diverse consumer preferences. Standalone QSR and cafes & bars operate through three main service models: dine-in, takeaway, and drive-thru, while standalone FSR outlets focus predominantly on dine-in customers with supplementary takeaway operations. The segment's success is further bolstered by the high disposable income in Switzerland, with consumers showing strong preference for unique dining experiences. Construction and rental costs play a significant role in shaping the segment's dynamics, with the median list price for hotels and restaurants reaching approximately USD 3,640 in 2024. The cost variations across regions are notable, with areas like Vilters-Wangs, Wittenbach, and Sursee offering more affordable rental options at around USD 11 per square meter, while premium locations like Ayent, Prangins, and Satigny command significantly higher rates. The integration of foodservice equipment is crucial for optimizing operations in these standalone establishments.
Lodging Segment in Swiss Foodservice Market
The lodging segment is experiencing remarkable growth in the Swiss foodservice market, projected to expand at approximately 13% CAGR from 2024 to 2029. This growth is primarily fueled by the robust recovery and expansion of Switzerland's tourism and hospitality industries. The segment's evolution is characterized by a significant shift in tourist demographics, with neighboring countries becoming key source markets for Swiss tourism. The hospitality landscape continues to transform with a focus on quality over quantity, as evidenced by the strategic positioning of hotels and accommodation facilities across popular regions like Grisons, Berne, Valais, and Eastern Switzerland. The segment's growth is further supported by the increasing integration of diverse dining options within lodging facilities, catering to both domestic and international travelers' preferences.
Remaining Segments in Location
The retail segment maintains its significance in the Swiss foodservice market through its presence in shopping centers, malls, and commercial buildings, adapting to changing consumer preferences and retail space dynamics. The travel segment continues to evolve through its extensive network of airports, railway stations, and in-flight catering services, benefiting from Switzerland's position as a major transportation hub. The leisure segment demonstrates steady growth through its integration with sports facilities, entertainment venues, and cultural locations, capitalizing on Switzerland's active lifestyle culture and strong sporting tradition. Each of these segments contributes uniquely to the market's diversity, offering different value propositions to consumers and creating distinct opportunities for foodservice operators.
Competitive Landscape
Top Companies in Switzerland Foodservice Market
The Swiss food industry in Switzerland features prominent players like Coop Gruppe, SV Group AG, Candrian Catering AG, Migros Group, and global chains like McDonald's and Starbucks. Companies are actively pursuing product innovation through the introduction of plant-based options, sustainable packaging solutions, and digitalized ordering systems to enhance customer experience. Operational agility is demonstrated through the adoption of cloud kitchen models and the integration of advanced technologies in food preparation and delivery services. Strategic partnerships with local suppliers, food technology companies, and delivery platforms have become increasingly common to strengthen market presence. Market expansion strategies include both organic growth through new outlet openings and inorganic growth through acquisitions, with a particular focus on premium locations in urban centers and transport hubs.
Fragmented Market with Strong Local Players
The Swiss food companies in Switzerland market exhibits a highly fragmented structure where local players maintain a dominant position against global chains. Regional operators leverage their deep understanding of local tastes and preferences while maintaining strong relationships with local suppliers and communities. The market is characterized by a mix of large conglomerates operating multiple brands across different segments and specialized operators focusing on specific cuisines or service formats. Traditional Swiss restaurant groups and family-owned establishments continue to hold significant market share, particularly in the full-service restaurant segment.
Merger and acquisition activity in the market is primarily driven by larger groups seeking to diversify their portfolio and expand their geographical presence. International chains often enter the market through master franchise agreements with established local operators who possess market knowledge and operational expertise. The market has witnessed increased consolidation in the quick-service restaurant segment, while the full-service restaurant segment remains largely fragmented with independent operators maintaining their stronghold.
Innovation and Adaptation Drive Market Success
Success in the Swiss hospitality food service market increasingly depends on operators' ability to balance traditional values with modern consumer preferences. Companies need to invest in digital transformation while maintaining the authenticity and quality associated with Swiss dining culture. Successful operators are those who can effectively integrate sustainability initiatives, implement efficient supply chain management, and develop innovative menu offerings that cater to evolving dietary preferences. Building strong brand equity through consistent quality, personalized customer experiences, and effective marketing strategies has become crucial for maintaining market position.
For new entrants and expanding operators, success factors include developing strong local partnerships, understanding regional taste preferences, and implementing flexible operational models. The market rewards companies that can effectively differentiate themselves through unique value propositions while maintaining operational efficiency. Regulatory compliance, particularly regarding food safety and sustainability standards, continues to influence market dynamics. Companies must also address the growing influence of food delivery platforms and changing consumer behaviors while maintaining profitability through efficient cost management and pricing strategies. The role of food service management in ensuring operational excellence and corporate dining solutions is increasingly vital in this evolving landscape.
Switzerland Foodservice Industry Leaders
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Candrian Catering AG
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Coop Gruppe Genossenchaft
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Migros Group
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SV Group AG
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Yum! Brands Inc.
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- October 2022: Aqua Cultured Foods announced that it had signed an agreement with Swiss hospitality and catering company SV Group to bring fermentation-derived alternative seafood to smart fridges, cafeterias, and event venues.
- September 2022: Starbucks announced that it would be partnering with Eversys to supply an automated cold brew coffee machine to all its stores.
- September 2022: Migros Group launched CoffeeB, a coffee machine that uses fully compostable coffee balls.
Switzerland 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.| 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 |
| Chained Outlets |
| Independent Outlets |
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
| 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 | |||
Market Definition
- FULL-SERVICE RESTAURANTS - A foodservice establishment where customers are seated at a table, give their order to a server and are served food at a table.
- QUICK SERVICE RESTAURANTS - A foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables.
- CAFES & BARS - A type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars.
- CLOUD KITCHEN - A foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers.
| Keyword | Definition |
|---|---|
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark. |
| Asian cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Chinese, Indian, Korean, Japanese, Bengali, Southeast Asian, etc. |
| Average Order Value | It is the average value of all orders made by the customers at a foodservice establishment. |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig. |
| Bars & Pubs | It is a drinking establishment that is licensed to serve alcoholic drinks for consumption on the premises. |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| BRC | British Retail Consortium |
| Burger | It is a sandwich consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll. |
| Café | It is a foodservice establishment serving various refreshments (mainly coffee) and light meals. |
| Cafes & Bars | It is a type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars. |
| Cappuccino | It is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam. |
| CFIA | Canadian Food Inspection Agency |
| Chained Outlet | It refers to a foodservice establishment that shares brands, operates in several locations, has central management, and standardized business practices. |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Cloud Kitchen | It is a foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers. |
| Cocktail | It is an alcoholic mixed drink made with either a single spirit or a combination of spirits, mixed with other ingredients such as juices, flavored syrups, tonic water, shrubs, and bitters. |
| Edamame | It is a Japanese dish prepared with soybeans (harvested before they ripen or harden) and cooked in its pod. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Espresso | It is a concentrated form of coffee, served in shots. |
| European cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Italian, French, German, English, Dutch, Danish, etc. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Full service restaurant | It refers to a foodservice establishment where customers are seated at a table, give their order to a server, and are served food at a table. |
| Ghost Kitchen | It refers to a cloud kitchen. |
| GLA | Gross Leasable Area |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grain-fed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Independent Outlet | It refers to a foodservice establishment that operates with a single outlet or is structured as a small chain with no more than three locations. |
| Juice | It is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. |
| Latin American | It includes full-service offerings in restaurants that serve cuisines from cultures such as Mexican, Brazilian, Argentinian, Colombian, etc. |
| Latte | It is a milk-based coffee that is made up of one or two shots of espresso, steamed milk, and a thin layer of frothed milk. |
| Leisure | It refers to foodservice offered as a part of a recreation business, such as sports arenas, zoos, movie theaters, and museums. |
| Lodging | It refers to foodservice offerings at hotels, motels, guesthouses, holiday homes, etc. |
| Macchiato | It is an espresso coffee drink with a small amount of milk, usually foamed. |
| Meat-based cuisines | This inlcudes food items like fried chicken, steak, ribs, etc. where meat is the primary ingredient for the dish. |
| Middle Eastern cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Arabic, Lebanese, Iranian, Israeli, etc. |
| Mocktail | It is an non-alcoholic mixed drink. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| North American | It includes full-service offerings in restaurants that serve cuisines from cultures such as American, Canadian, Caribbean, etc. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| PDO | Protected Designation of Origin: It is the name of a geographical region or specific area that is recognized by official rules to produce certain foods with special characteristics related to location. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Pizza | It is a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quick service restaurant | It refers to a foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables. |
| Retail | It refers to a foodservice outlet inside a mall. shopping complex or a commercial real estate building, where there are other businesses operating as well. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kiosk | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Smoothie | It is a beverage made by placing all the ingredients in a container and processing them together, without removing the pulp. |
| Specialty coffee & tea shops | It refers to a foodservice establishment that serves only various types of tea or coffee. |
| Standalone | It refers to a restaurants that have an independent infrastructure setup and not connected to any other business. |
| Sushi | It is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanied by a variety of ingredients, such as seafood—often raw—and vegetables. |
| Travel | It refers to foodservice offerings such as airplane food, dining on long-distance trains, and foodservice on cruise ships. |
| Virtual Kitchen | It refers to a cloud kitchen. |
| Wagyu Beef | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for the market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market size estimations for the forecast years are in nominal terms. Inflation is considered for average order value, and it is forecasted as per predicted inflation rates in the countries.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
