Thailand Foodservice Market Analysis by Mordor Intelligence
The Thailand foodservice market size was valued at USD 38.1 billion in 2026 and estimated to grow from USD 41 billion in 2027 to reach USD 57.24 billion by 2032, at a CAGR of 6.9% during the forecast period (2027-2032).
Thailand’s prepared-meal demand connects everyday eating with digital ordering, making affordability central to the dining proposition. Restaurant concepts and nutrition-led menus can broaden meal occasions without relying only on premium spending. US and Israeli airstrikes on Iran and Iranian retaliation across the Persian Gulf from February 2026 added energy-linked cost pressure. Flooding in Hat Yai from November 2025 left small restaurants unable to reopen into early 2026. Protecting affordable meal prices while absorbing energy-linked costs can support repeat demand, whereas passing costs fully to diners risks weakening the routine trade behind expansion.
Key Report Takeaways
- By foodservice type, quick service restaurants led with a 50.59% Thailand foodservice market share in 2026, while cloud kitchens are forecast to grow fastest at a CAGR of 24.4% during 2027-2032.
- Across outlet models, independent outlets held a 73.65% share of the Thailand foodservice market size in 2026, and chained outlets are forecast to grow fastest at a CAGR of 7.4% during 2027-2032.
- Among locations, standalone locations held the largest share at 89.56% in 2026, while travel locations are forecast to grow fastest at a CAGR of 10.2% during 2027-2032.
- Dine-in led service types with a 67.1% share in 2026, with delivery forecast to grow fastest at a CAGR of 10.3% during 2027-2032.
- Bangkok leads geographically by foodservice market value, with the One Bangkok restaurant cluster illustrating its capacity for multibrand dining.
Note: Market numbers in this report are based on Mordor Intelligence's proprietary estimation framework, which combines nine months of actuals with Q4 projections for base year 2026.
Market Trends and Insights
Drivers Impact Analysis of Thailand Foodservice Market*
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Surging demand for convenience and ready-to-eat | +3.5% | Nationwide | Short term (≤ 2 years) |
| Expansion of international/QSR and specialty restaurant brands | +3% | Nationwide | Medium term (2-4 years) |
| Emergence of plant-based and flexitarian food trends | +1% | Bangkok Hospital Pattaya | Medium term (2-4 years) |
| Rise of food truck, pop-up, and alternative dining models | +1.5% | Central Park, Bangkok | Short term (≤ 2 years) |
| Strong café and coffee culture—expanding beyond metropolitan areas | +0.5% | Nationwide | Medium term (2-4 years) |
| Proliferation of high-quality bakery and dessert brands | +0.3% | Nationwide | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Surging demand for convenience and ready-to-eat
Convenience-led demand can favor familiar full meals when speed must be combined with affordability and everyday availability. LINE MAN Wongnai reported more than 65 million rice-and-curry orders in Thailand in 2025, up 8% year over year. The platform said convenience, speed, affordability, and everyday meal availability met consumer needs during cost control. Those characteristics link convenience to routine meal provision, rather than only to occasional or premium restaurant purchases. For participating rice-and-curry shops, the commercial attraction is a channel in which the complete meal itself can become the repeat purchase proposition. Pricing a complete meal for routine spending fits this demand better than charging a premium for speed alone.
Expansion of international/QSR and specialty restaurant brands
Restaurant-brand expansion can increase foodservice demand by giving customers additional occasions to choose a prepared meal from a recognizable concept. MK Restaurant Group opened 24 restaurant outlets in Thailand in 2025, including 15 Bonus Suki restaurants. The portfolio additions also included 2 Yayoi Japanese restaurants and 3 Laem Charoen Seafood restaurants. The group said its Bonus Suki buffet concept, which began operating in the second half of 2025, continued expanding its branch network in Q1 2026. That continuation connects the new format to repeated site deployment, extending its commercial relevance beyond an isolated launch. A repeatable buffet concept gives specialty operators a way to add coverage without making each new site depend on a different dining proposition.
Emergence of plant-based and flexitarian food trends
Plant-forward dining creates a route for foodservice differentiation through menu design within settings that already serve an everyday need for prepared meals. In June 2025, Sodexo Thailand launched its first Modern Recipe Restaurant in Thailand at Bangkok Hospital Pattaya.[1] Its menu items were guided by EAT-Lancet plant-forward nutrition principles. The approach makes recipe composition central to the proposition, allowing nutrition to influence how a restaurant defines its offer. At the hospital site, the launch brought plant-forward menu design into a workday meal occasion, giving diners access without a separate destination visit.
Rise of food truck, pop-up, and alternative dining models
Street-food markets create an alternative route to foodservice demand by bringing multiple sellers into a shared dining destination. Central Park Shopping Centre, developed by Central Pattana, opened in Bangkok on September 4, 2025. Parkside Market offered more than 1,000 dishes from 70 street-food vendors. For a vendor, participation in a shared food market can make the breadth of the surrounding offer part of the customer occasion, without requiring that seller to provide every meal choice. Parkside Market can draw customers through aggregated choice, while each food sale stays with the individual vendor.
Restraints Impact Analysis of Thailand Foodservice Market*
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Rising costs of imported ingredients and packaging materials | -1% | Nationwide | Short term (≤ 2 years) |
| Stringent government food safety and labeling regulations | -0.8% | Nationwide | Medium term (2-4 years) |
| Supply chain vulnerability to climate/weather shocks | -0.6% | Nationwide | Short term (≤ 2 years) |
| Fragmented supplier landscape and distribution inefficiencies | -0.3% | Nationwide | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Rising costs of imported ingredients and packaging materials
Israeli airstrikes on Iran, US air operations, and Iranian retaliation across the Persian Gulf began on February 28, 2026. KASIKORN Research Center reported that higher energy prices were gradually raising Thai restaurant and beverage businesses’ raw-material and packaging costs in 2026. The center reported selling-price increases of 10% to 20% compared with levels before the conflict. S&P Syndicate’s February 2026 outlook also identified imported raw-material price volatility as a prospective margin pressure during 2026. With S&P Syndicate expecting weakened consumer purchasing power, further input increases leave operators less room to protect margins through menu prices.
Stringent government food safety and labeling regulations
Foodservice expansion has a compliance threshold because permission to operate and hygienic execution must accompany the addition of food-sale capacity. On October 24, 2025, Thailand’s Department of Health reiterated that food-sale establishments must obtain the required license and comply with hygiene regulations.[2] The notice addressed shops, markets, and street-food businesses and identified local authorities as responsible for inspection and enforcement. For an operator adding premises, these duties make a commercially attractive location insufficient on its own to establish readiness for service. Licensing and hygiene duties add to opening expenditure and leave less room to expand on a sales opportunity alone.
*Our forecasts treat driver/restraint impacts as directional, not additive. The impact forecasts reflect baseline growth, mix effects, and variable interactions.
Thailand Foodservice Market Segment Analysis
By Foodservice Type:
Network Reach and Delivery-Focused ProductionQuick service restaurants accounted for a 50.59% share of the Thailand foodservice market size in 2026. KFC Thailand General Manager Sasipinthu Chandrasak reported 1,242 KFC outlets across all 77 provinces in October 2026. A network of that reach can serve local meal occasions through established outlets, rather than depend on customers traveling to a single dining destination. The footprint makes geographic access a substantial part of the segment’s commercial proposition alongside the food itself. That reach broadens the potential meal base, but also makes maintaining a consistent service proposition across provincial outlets a central operating task.
Cloud kitchens are forecast to be the fastest-growing segment, with a CAGR of 24.4% during 2027-2032. Delivery-focused production separates food preparation from the provision of a dining room, allowing capacity to be organized around cooking and dispatch. For a kitchen operator, the relevant catchment is the area from which orders can arrive and completed meals can reach customers. By January 6, 2026, LINE MAN Wongnai and private-sector partners had opened a temporary cloud kitchen in Hat Yai, Songkhla, where small flood-affected restaurant operators could prepare and sell food while their shops were repaired. Temporary shared kitchens can restore preparation capacity before dining premises reopen, but the replacement site still has to reach the operator’s customers.
By Outlet:
Independent Scale and Network ExpansionIndependent outlets represented a 73.65% Thailand foodservice market share in 2026. Their ownership structure allows a restaurant proposition to be shaped around a particular operator and local catchment rather than a common chain identity. For an owner-operated business, that flexibility can connect menu choices, service style, and the use of premises within one commercial decision. Without a shared chain brand, an independent outlet’s revenue rests on its own repeat customers, so service consistency matters more to it than reach.
Chained outlets are forecast to be the fastest-growing segment, at a CAGR of 7.4% during 2027-2032. Thai Beverage operated 862 food outlets across Thailand on September 30, 2025, following 35 net new store openings compared with the prior year.[3] In this model, the commercial unit is a network that can add or remove locations while maintaining a wider operating presence. At 35 net additions on an estate of 862 outlets, growth in this example was incremental, making the existing network important alongside new-site selection.
By Locations:
Standalone Autonomy and Traveler AccessStandalone locations were the largest segment, accounting for 89.56% of market revenue in 2026. By contrast, standalone stores represented 8% of Maguro Group’s branch locations in Thailand in 2025, against 25% in community malls and 36% in shopping malls. That mall-oriented company estate illustrates a different location strategy from the standalone format that dominates market revenue. A standalone restaurant can organize its premises around its own meal offer, giving the operator direct influence over how the site supports the dining occasion. Its site must attract a meal visit on its own merits, rather than rely on the shopping occasion built into a mall address.
Travel locations are forecast to be the fastest-growing segment, with a CAGR of 10.2% during 2027-2032. Suvarnabhumi Airport handled 59.63 million passengers from October 2025 through August 2026, up 2.43% from the same period a year earlier. For foodservice operators, that traffic represents a potential customer pool whose meals must fit within a journey. A travel-site proposition has to turn passing users into meal customers, making the suitability of service within the journey consequential alongside the passenger pool’s size. A travel outlet’s expansion case rests on matching the meal’s service requirements to the journey, making traffic access and service format complementary assets.
By Service Type:
Dining-Room Revenue and Specialized Delivery DemandDine-in was the largest segment, with a 67.1% share of market revenue in 2026. In Q1 2026, MK Restaurant Group generated 87% of its sales and services revenue through dine-in. That company-level concentration illustrates the commercial importance of the restaurant visit as the setting in which the meal is sold. For a restaurant with such a revenue mix, the dining room forms part of the revenue-producing service rather than simply accommodating food prepared elsewhere. The increase from 84% in Q1 2025 makes protecting the dine-in experience especially consequential for MK Restaurant Group’s sales and services revenue.
Delivery is forecast to be the fastest-growing segment, at a CAGR of 10.3% during 2027-2032. In Thailand, GrabFood recorded more than 3.3 million orders for chicken-breast dishes from July 2025 through June 2026. Orders for that category rose by more than 30% in January-June 2026 compared with the corresponding 2025 period. The category’s scale shows that a specific prepared-meal proposition can have a substantial commercial presence within delivery, alongside the channel’s general convenience. High-protein chicken-breast dishes illustrate a focused menu-development route, giving delivery operators an alternative to competing through assortment breadth alone.
Geography Analysis
Bangkok Foodservice Market
Bangkok holds the leading position by foodservice market value, supported by its wealthy consumer base and international business presence. In FY2025, Thai Beverage launched a restaurant cluster featuring 15 food brands at One Bangkok, a mixed-use development in the capital. The concentration of distinct brands within one venue illustrates how location development can create an organized dining destination alongside additional restaurant capacity. For restaurant operators, such a setting makes the relationship between a concept and its surrounding dining offer commercially relevant. A stronger fit can give a brand a role within a broader destination visit, extending its appeal beyond the individual restaurant’s ability to attract a visit alone.
Northern Thailand’s late-2025 travel intentions posed a seasonal planning question for foodservice operators. The Ministry of Commerce’s Trade Policy and Strategy Office found in its November 2025 survey that 42.9% of respondents planning domestic travel for November and December chose the north, the most popular destination region. For operators in the region, that intent made meal capacity during the November-December 2025 visit window commercially relevant. The north’s lead among intended destinations identified a potential visitor pool, but an operator’s sales opportunity depended on converting regional travel interest into a meal visit.
In Phuket, a restaurant’s geographic identity can be distinct from the origin of the ingredients used to express it. AIM Phuket opened its restaurant on November 21, 2025, featuring ingredients sourced from across Thailand. The opening provides a specific example of a local dining location combined with national sourcing, allowing menu selection to draw on a wider ingredient base. For the operator, that approach makes selection and menu explanation part of the proposition rather than relying on the destination name alone. The commercial opening is a place-specific restaurant experience supported by broader sourcing, giving suppliers outside Phuket a potential role in the food offered at the location.
Regulatory Framework and Outlook
This comparison of selected jurisdictions considers Thailand’s national prepared-food hygiene duties and their application in Bangkok alongside the city’s reported permit-form amendment. The perspective is that of a foodservice operator preparing and selling ready-to-eat meals, including through delivery. National requirements address food handling and delivery protection, while Bangkok’s reported amendment concerns prescribed forms rather than substantive hygiene standards.
Regulatory Table of Thailand Foodservice Market
| Decision factor | Thailand | Bangkok |
|---|---|---|
| Primary authority | Ministry of Public Health | Ministry of Public Health for national hygiene standards |
| Key instruments or direction | 2018 food-selling-place hygiene regulation and 2023 ready-to-eat food notice | National hygiene framework and permit-form amendment approved by the Council on January 28, 2026 |
| Commercial effect | Preparation, storage, sales hygiene, and delivery-specific packaging and temperature controls | National prepared-food hygiene duties, alongside the approved form-prescription proposal |
| Current policy attractiveness | Medium | Medium |
| Future direction of policy attractiveness | No change | No change |
| Source: Mordor Intelligence | ||
Thailand’s Medium rating reflects the operating work required to control food hygiene within a defined national framework. Its No change direction reflects continuity in the focus on prepared-food cleanliness and quality between the 2018 regulation and the 2023 notice. Bangkok also rates Medium because operators face national hygiene duties alongside permit and notification forms addressed by the Bangkok Metropolitan Council’s January 28, 2026 amendment approval. Its No change direction reflects the amendment’s focus on form prescription through governor announcements, without altering hygiene standards, and the Council report recorded it as awaiting submission to the executive administration.
Value Chain Stages
The value chain compares wholesale distribution, restaurant preparation and service, and digital delivery through their earnings models and operational handoffs. CP AXTRA operates Makro FoodService branches in Bangkok and across Thailand. The QSR of Asia is a restaurant operator and KFC franchisee within Food of Asia, while Grab connects consumers with merchant partners and delivery partners through its Thailand platform. These roles place different responsibilities at each handoff, so resilience depends on coordinating food availability, preparation capacity, and fulfillment rather than optimizing one stage in isolation.
Value Chain Analysis Table of Thailand Foodservice Market
| Primary activity | Key participants | Value capture | Bottleneck | Resilience response |
|---|---|---|---|---|
| Wholesale distribution | Foodservice wholesalers such as CP AXTRA through Makro FoodService | Wholesale product sales | Mismatch between branch supply and restaurant demand timing | Align replenishment with restaurant ordering cycles |
| Meal preparation and service | Restaurant operators such as The QSR of Asia | Prepared-meal sales | Cooking capacity concentrated around meal service | Sequence preparation and reserve fulfillment capacity |
| Digital ordering and delivery | Food-delivery platforms such as Grab | Announced merchant commissions on qualifying 2025 campaign orders | Coordination between kitchen readiness and delivery assignment | Align readiness signals with delivery handoffs |
| Source: Mordor Intelligence | ||||
Each stage earns through a different mechanism, wholesale product sales, prepared-meal sales and platform commissions, so where a transaction is priced decides who captures value. Restaurant capacity has to connect preparation with the chosen fulfillment mode, because finished food and delivery availability need to meet at the same handoff. Grab announced 7% commissions for merchants registering on November 3, 2025, and 9% for those joining from November 4, on Khon La Khrueng Plus orders subject to terms and conditions. The offer linked Grab’s commission schedule to merchant enrollment timing, showing how platform terms can redistribute value without changing who prepares the meal.
Competitive Landscape
Market Concentration
The sector is fragmented, with branded participants including Central Plaza Hotel PCL, CP All PCL, Yum! Brands Inc., Maxim’s Caterers Ltd., and McThai Co. Ltd. Central Plaza Hotel’s food business operated 1,429 outlets at year-end 2025, including joint ventures and excluding Lucky Suki and Lucky BBQ from that count. Food of Asia’s 2017 partnership with Yum Restaurants International (Thailand), described as KFC’s franchise owner, granted The QSR of Asia franchisee rights, with the franchisee among Thailand’s 3 KFC franchise operators in August 2026. McThai Co. Ltd. operates McDonald’s restaurants as the Thai franchisee.
Portfolio breadth gives a restaurant group several ways to serve a meal occasion without making every outlet perform the same commercial role. Maxim’s Caterers operates restaurants, bakeries, coffee shops, quick-service outlets, and institutional catering across its Asian business, which includes Thailand. The group added 84 net new stores across Southeast Asia in 2025, mainly in Thailand and Vietnam. That combination of format breadth and expansion creates scope to match an outlet concept to the service setting rather than rely on one format everywhere. For customers, the potential result is a wider range of dining occasions within a group’s offer, while operators must preserve the distinct purpose of each concept.
Competitive direction also reflects the reach of convenience retail alongside restaurant networks. CP All opened 700 new 7-Eleven stores in Thailand in 2025, bringing its total network to 15,945 stores at year-end. That store base puts convenience retail’s physical availability into the comparison when a restaurant seeks routine meal purchases. McThai Co. Ltd. announced on July 9, 2026, that it had secured the sole right to operate McDonald’s restaurants in Thailand for another 20 years. McThai’s renewal secures franchise tenure, while CP All’s 700 additions expand access, making a differentiated meal a more feasible response for a challenger than reproducing a 15,945-store network.
Thailand Foodservice Industry Leaders
-
Central Plaza Hotel PCL
-
CP All PCL
-
Yum! Brands Inc.
-
Maxim’s Caterers Ltd.
-
McThai Co. Ltd.
- *Disclaimer: Major Players sorted in no particular order
Thailand Foodservice Market Companies Covered in this Report
- Central Plaza Hotel PCL
- CP All PCL
- Yum! Brands Inc.
- Maxim’s Caterers Ltd.
- McThai Co. Ltd.
- Minor International PCL
- MK Restaurant Group PCL
- Panthera Group Co. Ltd.
- Prime Road Power PCL
- PTT Oil & Retail Business PCL
- Thai Beverage PCL
- Global Franchise Architects Co.
- Zen Corporation Group PCL
- Starbucks Coffee
- Black Canyon (Thailand)
- S&P Syndicate PCL
- Oishi Holding Co. Ltd.
- Au Bon Pain (Thailand)
- The Pizza Company
- After You PCL
Recent Industry Developments in Thailand Foodservice Market
- Oct 2026: CP AXTRA and Minor Food announced a corporate franchisee model for Dairy Queen, Swensen’s, GAGA, Bonchon, and The Steak & More at Makro and Lotus’s stores. CP AXTRA is the investor and franchisee, while Minor Food manages outlet operations, with nationwide rollout planned.
- Jul 2026: On July 9, McThai Co. Ltd. announced that it had secured the sole right to operate McDonald’s restaurants in Thailand for another 20 years.
Scope and Methodology
Segmentation Overview
By Foodservice Type
| Café and Bars | By Cuisine | Bars and Pubs |
| Café | ||
| Juice/Smoothie/Desserts Bars | ||
| Specialist Coffee and 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 |
| Standalone |
| Travel |
By Service Type
| Dine-in |
| Takeaway |
| Delivery |
| By Foodservice Type | Café and Bars | By Cuisine | Bars and Pubs |
| Café | |||
| Juice/Smoothie/Desserts Bars | |||
| Specialist Coffee and 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 | |||
| Standalone | |||
| Travel | |||
| By Service Type | Dine-in | ||
| Takeaway | |||
| Delivery | |||
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
