Turkey 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 14.72 Billion |
| Market Size (2030) | USD 27.09 Billion |
| Growth Rate (2025 - 2030) | 12.97% 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. |
|
Turkey Foodservice Market Analysis by Mordor Intelligence
The Turkey Foodservice Market size is estimated at 14.72 billion USD in 2025, and is expected to reach 27.09 billion USD by 2030, growing at a CAGR of 12.97% during the forecast period (2025-2030).
The Turkish foodservice industry is experiencing significant transformation driven by changing consumer preferences and demographic shifts. The market has seen a notable trend toward healthier and more sustainable dining options, with approximately 11% of the population following a flexitarian diet as of 2022. This shift has prompted restaurants to expand their plant-based offerings and incorporate more locally sourced ingredients into their menus. The industry is also witnessing increased digitalization, with restaurants implementing mobile ordering systems, self-service kiosks, and advanced restaurant management software to enhance operational efficiency and customer experience.
The market's evolution is strongly influenced by Turkey's growing multicultural population and diverse culinary landscape. As of 2022, Turkey was home to approximately 1.5-2 million Arabs, significantly impacting the foodservice sector's menu offerings and culinary traditions. This cultural diversity has led to a fusion of traditional Turkish cuisine with international flavors, particularly evident in urban areas where restaurants are experimenting with innovative menu concepts and dining formats. The integration of various culinary traditions has created a unique foodservice ecosystem that caters to both local preferences and international tastes.
Affordability and value proposition remain crucial factors shaping the market dynamics, with 31% of the population expressing concerns about meal affordability in 2022. This has led to the emergence of innovative pricing strategies and value-focused menu offerings across different Turkey food market segments. Restaurants are increasingly focusing on portion optimization, combo meals, and loyalty programs to provide better value to cost-conscious consumers while maintaining profitability. The industry has also witnessed a rise in cloud kitchens and delivery-only models as operators seek to reduce operational costs and improve accessibility.
The tourism sector plays a pivotal role in shaping the Turkey foodservice landscape, with visitor demographics significantly influencing menu offerings and service styles. In 2022, Turkey attracted a diverse mix of international tourists, with 12.25% from Russia, 9.12% from Bulgaria, and 8.13% from Germany, driving the demand for both authentic Turkish cuisine and international dining options. This has led to the development of specialized menus and dining experiences catering to different cultural preferences while maintaining traditional Turkish hospitality standards. Restaurants are increasingly focusing on creating immersive dining experiences that showcase local culinary heritage while accommodating international tastes.
Turkey Foodservice Market Trends and Insights
Cafes & bars dominate the food service outlets in Turkey, followed by QSRs
- Foodservice outlets in Turkey were dominated by cafes & bars, followed by quick service restaurants (QSRs) and full-service restaurants (FSRs), in 2023. The cafes & bars sub-segment is expected to register a CAGR of 4.30% during the study period. This growth can be attributed to the increasing demand for vintage bars, nightclubs, and cafes, as well as the popularity of Turkish alcohol and a wide variety of Arabian appetizers. As a result, the number of outlets grew from 72,634 in 2020 to 73,142 in 2022. The number of foodservice outlets in Turkey declined by 25.53% in 2023 compared to the previous year, which was due to the earthquake in Turkey and Syria. It led to destruction of infrastructure and displacement of people from the major cities of Antakya, Sanliurfa and Aleppo.
- Cloud kitchen is expected to be the fastest-growing sub-segment in the market studied. It is projected to register a CAGR of 6.55% during the forecast period. The cloud kitchen industry witnessed significant growth following the pandemic, driven by the surge in online food delivery and takeaways. Popular food delivery applications like Trendyol and Yemeksepeti were downloaded over 76 million times to date. The majority of Turkish people rely on meal delivery apps to order food. The number of quick service restaurants is also growing due to consumers' preference for convenient and affordable food options. The high meat consumption in the nation has fueled the demand for foods like pizza, hamburgers, and chicken teriyaki. The leading quick service restaurant chains in Turkey with the highest number of stores include Burger King (700 stores), McDonald's (589 stores), and Pizza Hut (171 stores).
Full service restaurants have the highest average order value in 2022, driven by economic recovery and expansion of services among key players
- In Turkey, full-service restaurants (FSRs) had the highest average order value in 2022 compared to other foodservice types, with a price of USD 13.74. FSRs have implemented various technological advancements to enhance efficiency and customer experience. Mobile order-and-pay, personal POS tablets, and automated processes have streamlined the steps of service. Restaurant management software, including point-of-sale systems, has become an essential tool for operators in tracking inventory, sales, and other aspects of business operations. This trend is expected to continue, with more restaurants adopting additional restaurant management software features for payroll, reservations, and accounting.
- The demand for cloud kitchens in Turkey is projected to increase due to the busy schedules of individuals and the growing penetration of e-commerce channels. Technology-driven smart cloud kitchens offer enhanced efficiency and consistency in taste and quality. Artificial intelligence and machine learning are utilized to accurately predict the number and quantity of ingredients required for daily cooking, minimizing order delays, and improving inventory management, resulting in faster order execution and reduced wastage. Popular dishes ordered through cloud kitchens in 2022 include fries, salads, bowls, and kofte. The average order value for cloud kitchens saw a significant increase of 12.13% in 2022 compared to 2021. Fast food has gained popularity in Turkey, leading to QSR chains expanding their menu selections. Examples of rapidly expanding fast-food options in the country include sandwiches, Dondurma (Turkish ice cream), and Sufle. These items had an average price of USD 2.87, representing almost half the average order value of QSRs in 2022.
Segment Analysis: Foodservice Type
Quick Service Restaurants Segment in Turkey Foodservice Market
Quick Service Restaurants (QSR) dominate the Turkey foodservice market, commanding approximately 58% market share in 2024. The segment's strong position is primarily driven by the increasing consumption of traditional bakeries and meat-based products across the country. Young Turkish consumers show a strong preference for QSR offerings, with around 75% favoring hamburgers, followed by wraps and pizzas. The segment's growth is further supported by the expansion of both international chains like McDonald's, KFC, and Subway, as well as local operators who are adapting traditional Turkish dishes for quick-service formats. QSR operators are increasingly focusing on franchise networks rather than company-operated outlets as a cost-effective expansion strategy, while also implementing technological advancements like self-service kiosks and digital ordering systems to enhance operational efficiency.
Cloud Kitchen Segment in Turkey Foodservice Market
The cloud kitchen segment is experiencing remarkable growth in the Turkish foodservice market, projected to expand at approximately 15% annually from 2024 to 2029. This rapid growth is driven by the increasing adoption of food delivery services and changing consumer preferences toward convenient dining options. Technology-driven smart cloud kitchens are revolutionizing the sector by utilizing artificial intelligence and machine learning to optimize inventory management, reduce order delays, and minimize wastage. Popular cloud kitchen offerings include fries, salads, bowls, and kofte, catering to diverse consumer preferences. The segment's expansion is further supported by the proliferation of food delivery platforms like Trendyol and Yemeksepeti, which have garnered millions of downloads and are facilitating seamless connections between cloud kitchens and consumers.
Remaining Segments in Foodservice Type
The Turkish foodservice market is further segmented into Cafes & Bars and Full Service Restaurants (FSR), each playing distinct roles in the industry's ecosystem. The Cafes & Bars segment is particularly significant due to Turkey's rich coffee culture and growing demand for specialty beverages, while also serving as popular social gathering spaces for both locals and tourists. Full Service Restaurants contribute to the market's diversity by offering extensive menus and traditional dining experiences, with many establishments specializing in authentic Turkish cuisine alongside international offerings. Both segments are witnessing modernization trends, including the integration of digital payment systems and enhanced customer experience initiatives, while maintaining their unique value propositions in the market.
Segment Analysis: Outlet
Independent Outlets Segment in Turkey Foodservice Market
Independent outlets dominate the Turkish foodservice market, commanding approximately 74% market share in 2024, driven by the region's strong presence of vintage-themed coffee shops and traditional Turkish restaurants. These establishments have gained significant traction among tourists and locals alike, particularly due to their authentic ambiance and specialized Turkish beverages. The segment's growth is primarily fueled by shifts in consumer behavior regarding eating out, flexibility in the service model, cultural factors, and the advancement of digital technology. Independent restaurants serving Turkish, Italian, and Asian cuisines have heavily incorporated cultural impact, with most independently owned casual restaurants offering combo meals, healthier food options, and creative themes. The segment has also received a boost from chef-driven concepts, which have been instrumental in its expansion across Turkey. Despite the challenges, independent restaurants with one to two locations still maintain their strong presence, adapting to market demands through enhanced digital presence and new operational models to improve traffic and decrease customer wait times.
Chained Outlets Segment in Turkey Foodservice Market
The chained outlets segment represents a significant portion of Turkey's foodservice market, characterized by standardized offerings and systematic expansion through franchise networks. These establishments continue to implement technological advancements such as self-service kiosks to enhance cost-effectiveness and service speed. Major international chains maintain their presence through franchise systems rather than building company-operated outlets, as it proves more cost-effective in the Turkish market. The segment has shown remarkable adaptability by incorporating local tastes and preferences into their standardized menus, while maintaining consistent quality across all locations. Chained foodservice competitors are increasingly focusing on digital transformation, implementing comprehensive restaurant management software for tracking inventory, sales, and other operational aspects. This systematic approach to expansion and operations has helped chained outlets establish a strong foothold in key urban centers and shopping districts across Turkey.
Segment Analysis: Location
Standalone Segment in Turkey Foodservice Market
The standalone segment dominates the Turkish foodservice market, accounting for approximately 72% market share in 2024. Standalone restaurants are established in densely populated areas with popular food offerings, making them a key component driving market sustainability. Major cities like Istanbul, Bodrum, Gaziantep, Alaçat, and Antalya host the majority of standalone restaurants. The cities of Afyonkarahisar, Kayseri, Gaziantep, and Hatay have been incorporated into the UNESCO Creative Cities Network in the gastronomy industry, further strengthening the standalone segment's position. Real estate prices significantly impact the future development of standalone restaurants, with rental rates for class A commercial properties reaching new highs. The increasing construction costs pose a major constraint for the growth of standalone outlets, though this hasn't deterred the segment's dominance in the market.
Lodging Segment in Turkey Foodservice Market
The lodging segment is projected to be the fastest-growing segment in the Turkish foodservice market, with an expected growth rate of approximately 14% during 2024-2029. The demand for restaurants in lodgings such as hotels and resorts continues to be an important feature for many travelers. The Turkey Hotelier's Association is actively investing in new hotels across various provinces, adding significant bed capacity to the existing accommodation infrastructure. International hotel chains are expanding their presence, with Marriott International planning new hotels and Wyndham Group introducing its luxury brand La Quinta. The growing popularity of Turkish cuisine, Black Sea tourism, and numerous cultural and architectural attractions are increasing tourist footfall in the country, thereby driving the growth of foodservice outlets in the lodging segment.
Remaining Segments in Location
The retail segment plays a crucial role in the market with foodservice outlets in shopping centers and commercial spaces, where QSRs comprise the largest segment due to their affordable menus and convenience. The travel segment encompasses foodservice outlets at airports, train stations, and other transportation hubs, benefiting from Turkey's position as a major tourist destination. The leisure segment includes foodservice outlets at movie theatres, gaming areas, casinos, and sporting events, with QSR chains predominating due to their low-cost setup and convenience food offerings. Each of these segments contributes uniquely to the overall market dynamics, catering to different consumer needs and preferences across various locations.
Competitive Landscape
Top Companies in Turkey Foodservice Market
The Turkish foodservice market features prominent players like Kofteci Ramiz, Anadolu Restaurant, Simit Sarayi, DP Eurasia, and TAB Gida, who are actively shaping the competitive landscape. These food companies in Turkey focus on product innovations, particularly in introducing new menu items and customizing offerings to local tastes while maintaining international standards. Operational agility is demonstrated through the implementation of digital transformation initiatives, including online ordering systems and delivery platforms. Strategic moves predominantly revolve around franchise expansion and the establishment of new outlet formats, especially in shopping malls and high-traffic locations. Companies are also emphasizing the development of cloud kitchen operations and investing in technological infrastructure to enhance customer experience and operational efficiency.
Local Players Dominate Fragmented Market Structure
The Turkish foodservice market exhibits a highly fragmented structure, with domestic players holding the majority market share against international chains. Local companies leverage their deep understanding of Turkish culinary preferences and cultural nuances to maintain competitive advantages, particularly in traditional food segments like kebab shops, bakeries, and coffee houses. The market is characterized by a mix of established conglomerates operating multiple brands and specialized operators focusing on specific cuisine types or service formats.
Merger and acquisition activities in the market are primarily driven by international players seeking to establish or expand their presence through partnerships with local operators. The franchise model remains the preferred expansion strategy for both domestic and international players, allowing for rapid market penetration while managing operational risks. Regional expansion is particularly notable in urban centers and tourist destinations, where companies are developing multi-brand portfolios to cater to diverse consumer preferences.
Innovation and Adaptation Drive Market Success
Success in the Turkish foodservice market increasingly depends on companies' ability to balance traditional offerings with modern dining concepts. Incumbents are strengthening their market positions by investing in digital capabilities, expanding delivery networks, and developing innovative store formats that align with changing consumer preferences. The integration of technology in operations, from kitchen management to customer service, has become crucial for maintaining competitive advantages and improving operational efficiency.
For new entrants and smaller players, success factors include developing distinctive value propositions that address specific market gaps, particularly in emerging segments like healthy eating and international cuisines. Building strong local partnerships and adapting to regional taste preferences while maintaining consistent quality standards are essential strategies. The market's future trajectory will be influenced by companies' ability to navigate changing consumer behaviors, manage cost pressures, and adapt to potential regulatory changes in food safety and environmental sustainability standards. The food industry in Turkey is poised for growth as companies adapt to these evolving dynamics.
Turkey Foodservice Industry Leaders
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Anadolu Restoran İşletmeleri Ltd STI
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DP Eurasia NV
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Kofteci Ramiz
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Simit Sarayi Yatirim Ve Ticaret Anonim Sirketi
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TAB Gida
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- August 2022: Subway announced that it had signed a deal to increase its footprint of approximately 80 restaurants in Turkey by five times, adding 400 new restaurants over the next seven years. The new restaurants will feature the brand’s modernized “Fresh Forward” design and offer enhanced delivery and online ordering options.
- May 2022: Turkish firm AG Anadolu Group Holding agreed to divest 100% of the shares of its subsidiary, Anadolu Restaurant, which operates McDonald's restaurants in Turkey, to Boheme Investment.
- May 2022: G Anadolu Group Holding signed a binding share transfer agreement with Qatari Boheme Investment GmbH to sell shares representing 100% of the capital of its subsidiary, Anadolu Restaurant, which operates McDonald's franchises in Turkey.
Turkey 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
