United Arab Emirates Full Service Restaurants Market Size and Share
Market Overview
| Study Period | 2021 - 2031 |
|---|---|
| Base Year For Estimation | 2025 |
| Forecast Data Period | 2026 - 2031 |
| Market Size (2026) | USD 11.75 Billion |
| Market Size (2031) | USD 27.41 Billion |
| Growth Rate (2026 - 2031) | 18.45% 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. |
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United Arab Emirates Full Service Restaurants Market Analysis by Mordor Intelligence
The United Arab Emirates Full-Service Restaurant Market was valued at USD 9.92 billion in 2025 and estimated to grow from USD 11.75 billion in 2026 to reach USD 27.41 billion by 2031, at a CAGR of 18.45% during the forecast period (2026-2031). The market growth is driven by increasing health and wellness awareness, leading to higher demand for nutritious, organic, plant-based, and allergen-friendly menu options. Consumers focus on ingredient quality and dietary requirements, compelling restaurants to develop healthier menus. The sector's technological advancements include AI personalization, mobile ordering, contactless payments, and integrated delivery platforms, which improve both customer experience and operational efficiency. The multicultural population in the United Arab Emirates creates demand for diverse international cuisines and authentic ethnic foods, encouraging menu diversification. Changes in lifestyle, including urbanization, increased female employment, and social habits, result in more frequent restaurant visits and dining experiences.
Key Report Takeaways
- By cuisine, Middle Eastern concepts held 42.05% of the United Arab Emirates' full-service restaurant market share in 2025, whereas Latin American outlets are expanding at a 19.05% CAGR through 2031.
- By outlet type, independent restaurants controlled 61.55% of the United Arab Emirates' full-service restaurant market size in 2025, while chained formats represent the fastest growth at 18.76% CAGR to 2031.
- By location, standalone venues captured 70.45% of the United Arab Emirates' full-service restaurant market share in 2025; lodging-based outlets are projected to climb at an 18.3% CAGR by 2031.
- By service type, dine-in maintained 65.55% revenue share of the United Arab Emirates' full-service restaurant market size in 2025, yet takeaway is advancing at an 18.12% CAGR during the same horizon.
Note: Market size and forecast figures in this report are generated using Mordor Intelligence’s proprietary estimation framework, updated with the latest available data and insights as of January 2026.
United Arab Emirates Full Service Restaurants Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Tourism and hospitality expansion | +4.2% | Dubai, Abu Dhabi core, spillover to Northern Emirates | Medium term (2-4 years) |
| Entry and expansion of international brands | +3.8% | Dubai, Abu Dhabi primary, Sharjah secondary | Short term (≤ 2 years) |
| Dining out culture deeply embedded in social life | +3.1% | National, concentrated in urban centers | Long term (≥ 4 years) |
| Menu innovation and localization | +2.4% | Dubai, Abu Dhabi, with adaptation across Emirates | Medium term (2-4 years) |
| Influencer and social media discovery | +2.0% | National, youth demographics concentrated in Dubai | Short term (≤ 2 years) |
| Focus on sustainability and environmental responsibility | +1.8% | Dubai, Abu Dhabi leading, gradual Emirates adoption | Long term (≥ 4 years) |
| Source: Mordor Intelligence | |||
Tourism and hospitality expansion
Tourism and hospitality growth powers the United Arab Emirates' full-service restaurant market, driving robust demand and accelerating market expansion. The United Arab Emirates, particularly Dubai and Abu Dhabi, has positioned itself as a world-class tourist destination, drawing millions of international visitors annually. These visitors' exceptional spending capacity and sophisticated culinary preferences generate substantial opportunities for full-service dining establishments. The strategic integration of ultra-luxury hotels, exclusive resorts, premier shopping malls, entertainment complexes, and cultural landmarks has fostered an unparalleled hospitality ecosystem that elevates full-service restaurants. According to the Emirates News Agency (WAM), Dubai welcomed 16.79 million international tourists from January to November 2024, recording a 9% increase compared to the same period in the previous year [1]Source: Emirates News Agency (WAM), "Dubai welcomes 16.79 million international tourists in 11 months", wam.ae. This sustained influx of tourists maintains exceptional demand for refined, diverse dining experiences and catalyzes investment in groundbreaking restaurant concepts, prestigious brands, and transformative dining formats that address both global and regional preferences.
Entry and expansion of international brands
The entry and expansion of international brands significantly drives growth in the United Arab Emirates' full-service restaurant market by introducing sophisticated global culinary trends and proven operational expertise. The United Arab Emirates' strategic position as a prominent cosmopolitan hub with a diverse expatriate population attracts major global restaurant chains seeking regional expansion opportunities. These international brands implement standardized service quality protocols, innovative culinary offerings, and comprehensive marketing practices that substantially elevate consumer expectations and market development. In January 2023, Dine Brands International strengthened its market presence by opening a strategic dual-brand location featuring Applebee's and IHOP in the United Arab Emirates. This expansion demonstrates strong market confidence while enriching the dining landscape with established Western brands that effectively cater to diverse demographic preferences. The robust presence of international brands facilitates extensive knowledge transfer, operational excellence, and intensified competition, which collectively enhance the sophistication of the overall dining experience.
Influencer and social media discovery
Social media and influencer marketing have revolutionized the United Arab Emirates' full-service restaurant market, fundamentally reshaping consumer behavior and industry dynamics. Major platforms like Instagram, TikTok, and Facebook have become essential channels for restaurants to showcase their culinary artistry, atmospheric dining environments, and distinctive signature dishes through meticulously crafted visual content and strategic influencer partnerships. According to the Department of Economy and Tourism, 70% of United Arab Emirates diners in 2024 rely extensively on social media platforms to research and evaluate restaurants before dining, underscoring the critical role of digital presence in shaping consumer decision-making [2]Source: Department of Economy and Tourism, "Growth of Dubai’s gastronomy industry in 2024", dubaidet.gov.ae. Restaurants that masterfully execute influencer collaborations, harness the power of user-generated content, and maintain vibrant community engagement successfully cultivate loyal followings among digitally-savvy customers. This digital-centric approach has propelled restaurants to push boundaries in menu innovation, develop sophisticated promotional strategies, and rapidly adapt to evolving consumer preferences and emerging dining trends.
Menu innovation and localization
Menu innovation and localization significantly drive growth in the United Arab Emirates' full-service restaurant market. The vibrant multicultural environment creates robust demand for menus that cater to diverse tastes while offering innovative culinary experiences. Restaurants that strategically combine global food trends with regional flavors gain substantial advantages in customer retention and market share. In May 2025, P.F. Chang's transformed its United Arab Emirates menu by introducing 25 distinctive dishes incorporating rich culinary elements from China, Japan, Thailand, Korea, Vietnam, and Singapore. This exemplifies how restaurants leverage culinary innovation to attract sophisticated diners who value both authentic and novel dining experiences. Restaurants maintain market leadership by thoughtfully incorporating premium local ingredients, traditional regional spices, and refined modern interpretations of classic dishes to meet evolving consumer demands for variety, health-conscious options, and memorable dining experiences. This comprehensive approach to menu development attracts both discerning expatriates and international tourists while helping restaurants establish strong, differentiated market positions in the competitive United Arab Emirates foodservice industry.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Food safety and labeling requirements | -2.1% | National, Dubai Municipality standards most stringent | Short term (≤ 2 years) |
| Supply chain vulnerabilities | -1.8% | National, import-dependent operations most affected | Medium term (2-4 years) |
| High rental and operating expenses | -1.5% | Dubai, Abu Dhabi prime locations | Long term (≥ 4 years) |
| Cultural and language barriers | -0.9% | Northern Emirates, culturally sensitive segments | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Food safety and labeling requirements
Food safety and labeling requirements significantly constrain the United Arab Emirates' full-service restaurant market, affecting operational costs and flexibility across the industry. The United Arab Emirates' comprehensive regulatory framework mandates rigorous food safety protocols, systematic inspections, and stringent hygiene standards, necessitating extensive training programs, continuous monitoring systems, and professional certification. While these regulations safeguard consumer health, they frequently cause operational delays, substantially increase compliance costs, and impose severe penalties for violations. The complex food labeling regulations, encompassing detailed nutritional information, complete ingredient lists, comprehensive allergen warnings, and mandatory halal certification, demand meticulous documentation that particularly strains resources for small restaurants and new market entrants. Violations in labeling requirements can trigger substantial legal consequences and irreversibly damage brand reputation. The persistent need to maintain compliance with evolving regulations and standards requires restaurants to implement sophisticated quality assurance systems.
Supply chain vulnerabilities
Supply chain vulnerabilities significantly constrain the United Arab Emirates' full-service restaurant market by affecting the availability, quality, and cost of food and beverage inputs. The United Arab Emirates' high dependence on food imports, resulting from limited arable land and water resources, exposes restaurants to global supply chain disruptions from geopolitical tensions, shipping delays, fuel price fluctuations, and trade restrictions. These factors increase procurement costs, create inventory shortages, and affect menu consistency, requiring operators to manage higher operational risks and implement flexible sourcing strategies. The market faces additional challenges from strict import regulations, customs inspections, and food safety compliance requirements. The perishable nature of food items makes supply chains particularly vulnerable to logistical delays, affecting the freshness and quality essential for full-service dining. To address these challenges, restaurants are implementing various strategies, including local sourcing initiatives, supplier diversification, cold chain technology investments, and data-driven supply planning.
Segment Analysis
By Cuisine: Middle Eastern Dominance Faces Latin American Disruption
Middle Eastern cuisine holds a 42.05% market share in the United Arab Emirates in 2025, driven by its cultural significance among Emirati nationals and the Arab expatriate population. The segment's growth stems from the popularity of authentic regional dishes that form the core of the United Arab Emirates' culinary identity. The cuisine's fundamental ingredients - lamb, chicken, spices, herbs, and grains - are essential components of local traditions and celebrations, creating a strong cultural connection. The expansion of Middle Eastern restaurants, offering both traditional and contemporary interpretations, along with growing tourist interest in regional cuisine, maintains its market leadership. Consumer preference for authentic, culturally significant flavors further strengthens its position.
Latin American cuisine is projected to grow at a 19.05% CAGR through 2031, reflecting increasing local demand for diverse and vibrant dining experiences. The cuisine's market expansion in the United Arab Emirates is supported by restaurants that combine traditional Latin American dishes with modern culinary approaches, attracting both experimental diners and health-conscious consumers. Mexican and Brazilian cuisines have gained popularity by offering extensive vegetarian and vegan options, meeting the demands of the wellness trend and the increasing plant-based diet consumers in the United Arab Emirates. Latin American restaurants enhance their appeal through cultural entertainment features like samba dancing and capoeira shows, creating comprehensive dining experiences that attract diverse customers.
Note: Segment shares of all individual segments available upon report purchase
By Outlet: Independent Resilience Challenged by Chain Efficiency
Independent outlets command a 61.55% market share in the United Arab Emirates' full-service restaurant market in 2025. This significant dominance reflects strong consumer preference for personalized, authentic dining experiences that distinguish themselves from standardized chain offerings. The substantial market share exemplifies the country's dynamic entrepreneurial landscape in the full-service restaurant sector, where independent operators skillfully blend diverse culinary influences with sophisticated local concepts to serve increasingly discerning customers. These establishments demonstrate remarkable agility in modifying their menus, enhancing décor, and refining service styles to align with emerging trends in health consciousness, sustainability, and cultural authenticity.
Chained outlets project an impressive CAGR of 18.76% through 2031 in the United Arab Emirates full-service restaurant market. This substantial growth trajectory reflects the ambitious expansion strategies of established restaurant groups and international brands across multiple strategic locations. Chain restaurants effectively leverage economies of scale, established brand recognition, and consistent service quality to capture and expand their customer base. Their remarkable growth stems from swift concept development, precise consumer preference adaptation, and sophisticated integrated marketing programs. These establishments strengthen their market position through unwavering quality standards, trusted brand familiarity, and comprehensive digital integration features, encompassing seamless online reservations, efficient delivery services, and advanced contactless payment solutions.
By Location: Standalone Supremacy Meets Lodging Innovation
Standalone restaurants hold a dominant 70.45% market share in the United Arab Emirates' full-service restaurant market in 2025. This significant share reflects consumer preference for exclusive dining destinations that offer privacy, ambiance, and culinary excellence. These venues typically feature distinct architectural designs, premium locations, and immersive atmospheres that set them apart from restaurants in malls, retail complexes, leisure parks, or lodging establishments. Standalone restaurants have greater operational flexibility to innovate menus, extend service hours, and offer entertainment options, serving diverse clientele from local families to international tourists. Their ability to establish unique brand identities and deliver customized experiences aligns with the United Arab Emirates' affluent market preferences.
Lodging-based establishments are projected to grow at a 18.3% CAGR through 2031 in the United Arab Emirates full-service restaurant market. This growth stems from the country's position as a global tourism and business hub, where increasing visitor numbers drive demand for high-quality dining options within hotels, resorts, and accommodation venues. These restaurants serve a reliable customer base of travelers seeking convenient, luxury dining experiences during their stay. The integration of lodging and full-service restaurants enables efficient hospitality service bundling, improving guest satisfaction and revenue per visitor. Hotel-based restaurants also benefit from established brand recognition, renowned chefs, and exclusive culinary events, attracting both hotel guests and local diners.
Note: Segment shares of all individual segments available upon report purchase
By Service Type: Dine-In Tradition Adapts to Takeaway Innovation
Dine-in service maintains a substantial 65.55% market share in the United Arab Emirates full-service restaurant market in 2025. This reflects consumer preference for traditional dining experiences where ambiance, social interaction, and service quality are essential. The dominant share indicates that the United Arab Emirates consumers value the comprehensive dining experience, including hospitality, restaurant atmosphere, and opportunities for socializing with family, friends, or business associates. Despite digital ordering and delivery options, dine-in remains the primary choice for celebrations, business meetings, and leisure dining that emphasizes food presentation, freshness, and ambiance. The tourism sector further supports this segment, as visitors often seek experiential dine-in venues offering international and regional cuisines.
Takeaway service projects an 18.12% CAGR through 2031 in the United Arab Emirates full-service restaurant market, showing the sector's adaptation to convenience-focused consumer lifestyles and integration of delivery platforms. This growth indicates changing consumer preferences toward efficient dining options while maintaining quality, particularly among busy professionals, millennials, and tech-savvy residents. The expansion of third-party delivery services and restaurant apps has increased takeaway accessibility, offering various cuisines from traditional to gourmet. Features such as contactless delivery, order tracking, and meal customization have improved consumer confidence in takeaway services. The segment's growth also benefits from the foodservice industry's digital transformation, allowing restaurants to optimize operations and expand their customer base beyond physical locations.
Geography Analysis
The United Arab Emirates restaurant market concentrates primarily in Dubai and Abu Dhabi, which capture most tourism spending and expatriate dining demand. Dubai's position as a business hub and tourist destination ensures consistent demand, enabling premium pricing and diverse cuisine offerings. The city's hospitality infrastructure and continuous development attract international food brands and new dining concepts, positioning it as the core of the UAE's foodservice market. Dubai Municipality data shows the Emirate housed 25,000 food establishments in the first half of 2024, indicating its market scale .
Abu Dhabi, as the United Arab Emirates' capital and cultural center, maintains a steady demand for upscale and diverse dining options. The city's government sector presence and cultural institutions support premium full-service restaurants. International events, hospitality developments, and urban expansion increase demand for high-quality dining experiences. Abu Dhabi's steady growth complements Dubai's expansion, establishing these emirates as the primary drivers of the United Arab Emirates restaurant market's volume, revenue, and innovation.
The Northern Emirates, such as Sharjah, Ajman, and Fujairah, offer emerging opportunities through residential development and local economic growth. These regions show increasing consumer spending on foodservice as populations grow and lifestyle preferences change. New retail centers, leisure developments, and infrastructure improvements expand dining demand. This geographic expansion presents growth potential for full-service restaurants in less saturated markets, supplementing the established markets of Dubai and Abu Dhabi.
Competitive Landscape
The United Arab Emirates' Full-service restaurant Market is fragmented, with competition among international chains, regional players, and local independent operators. Companies like Americana Restaurants International and M.H. Alshaya Co. maintain a significant presence through their extensive brand portfolios, while the market structure continues to support innovation and broad participation.
International chains leverage standardized operations and global supply chains to achieve operational efficiency and consistent quality. Local operators focus on cultural authenticity and customized menus that appeal to specific demographic preferences, building customer loyalty in targeted segments. This balance between global reach and local expertise creates a dynamic market environment across all segments.
Technology adoption has emerged as a key differentiator in the market. Operators implement artificial intelligence for personalization, integrated delivery platforms, and digital ordering systems to enhance customer experience and operational efficiency. Growth opportunities exist in underserved cuisine categories, suburban locations, and health-focused dining concepts, reflecting increasing consumer interest in wellness. Market expansion depends on experience enhancement, digital integration, and strategic location selection.
United Arab Emirates Full Service Restaurants Industry Leaders
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Americana Restaurants International PLC
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M.H. Alshaya Co. WLL
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Brinker International Inc.
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Al Khaja Group of Companies
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Apparel Group
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- July 2025: Atlantis Dubai introduced summer menus at its restaurants. The main course offerings include spicy prawns, roasted truffle duck, stir-fried lotus root, asparagus, black pepper, and edamame egg fried rice.
- July 2025: 3 Fils has opened its second location at The Abu Dhabi Edition hotel. The menu features signature dishes such as Spicy Tuna on Crispy Rice and Uni Scallop Nigiri. The dessert selection includes Coconut Raspberry, Vanilla Flan, and Take Me To The Moon.
- March 2025: Vietnamese Foodies has opened their largest restaurant in Dubai. The menu features signature dishes, such as the 14-hour bone broth and Vit Nuong Hoisin grilled duck breast. The restaurant offers a variety of house-made drinks, including authentic Vietnamese coffees and teas.
- May 2024: Fifth Flavor opened a restaurant in Al Wasl Square, Dubai, offering a contemporary dining environment with a focus on innovative cuisine and desserts.
United Arab Emirates Full Service Restaurants Market Report Scope
Asian, European, Latin American, Middle Eastern, North American are covered as segments by Cuisine. Chained Outlets, Independent Outlets are covered as segments by Outlet. Leisure, Lodging, Retail, Standalone, Travel are covered as segments by Location.| Asian |
| European |
| Latin American |
| Middle Eastern |
| North American |
| Other FSR Cuisines |
| Chained Outlets |
| Independent Outlets |
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
| Dine-In |
| Takeaway |
| Delivery |
| By Cuisine | Asian |
| European | |
| Latin American | |
| Middle Eastern | |
| North American | |
| Other FSR Cuisines | |
| By Outlet | Chained Outlets |
| Independent Outlets | |
| By Location | 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
