United States Full Service Restaurants Market Size and Share
Market Overview
| Study Period | 2020 - 2030 |
|---|---|
| Base Year For Estimation | 2024 |
| Forecast Data Period | 2025 - 2030 |
| Market Size (2025) | USD 360.91 Billion |
| Market Size (2030) | USD 617.47 Billion |
| Growth Rate (2025 - 2030) | 11.33% 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. |
|
United States Full Service Restaurants Market Analysis by Mordor Intelligence
The United States full-service restaurant market size stands at USD 360.91 billion in 2025 and is projected to climb to USD 617.47 billion by 2030, advancing at an 11.33% CAGR. The industry is witnessing a notable transition from merely managing crises to pursuing growth. This shift is largely driven by the adoption of digital ordering, innovative menu changes, and stringent cost management. Operators who integrated technology during the pandemic are now utilizing these platforms for targeted promotions, efficient production, and enhanced guest experiences. Even with elevated food and wage costs, operators are bolstering their margins through labor-saving automation, loyalty programs, and data-informed menu strategies. As demographic diversity influences flavor preferences, the recovery in travel, bolstered by government tourism grants, is directing more visitors to venues that offer lodging. While competition remains fierce, there's a noticeable trend of brand consolidation. Larger chains are leveraging their procurement advantages and real-time analytics, allowing them to surpass local independent operators.
Key Report Takeaways
- By cuisine, North American cuisine led with 38.82% revenue share in 2024; Middle Eastern offerings are forecast to expand at a 13.73% CAGR through 2030.
- By outlet, independent operators held 74.62% of the United States full-service restaurant market share in 2024, while chains are poised for the fastest 12.16% CAGR to 2030.
- By location, standalone venues accounted for 71.24% of positioning in 2024; lodging-integrated restaurants are projected to achieve a 15.45% CAGR by 2030.
- By service type, dine-in captured 55.35% of sales in 2024, whereas delivery is projected to grow at a 13.23% CAGR through 2030.
United States Full Service Restaurants Market Trends and Insights
Drivers Impact Analysis
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Growth of Delivery and Online Reservation Platforms | +2.1% | National, with concentration in urban markets | Medium term (2-4 years) |
| Menu Innovation and Healthy Options | +1.8% | National, with premium positioning in coastal markets | Long term (≥ 4 years) |
| Expansion through Virtual Kitchens | +1.5% | Urban centers, expanding to suburban markets | Short term (≤ 2 years) |
| Implementation of Loyalty Programs and Technology Solutions | +1.3% | National, with higher adoption in chain operations | Medium term (2-4 years) |
| Rising Popularity of International Cuisines | +1.7% | Metropolitan areas, spreading to secondary markets | Long term (≥ 4 years) |
| Government Initiatives Supporting Tourism and Local Restaurant Businesses | +0.9% | State and local focus, with federal disaster recovery support | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Growth of Delivery and Online Reservation Platforms
As restaurants increasingly adopt third-party delivery platforms and proprietary reservation systems, they are effectively tapping into the omnichannel demand, driving market expansion. In 2024, the National Restaurant Association highlighted that 73% of full-service operators boosted their off-premises business[1]Source: National Restaurant Association, “State of the Restaurant Industry,” restaurant.org. Notably, establishments leveraging multiple platforms found that digital orders constituted 35% of their total sales. Beyond mere delivery, technology adoption now includes advanced tools like predictive analytics for forecasting demand and mapping customer preferences. Demonstrating strong investor confidence in these delivery-centric models, ghost kitchen operators such as Kitchen United secured USD 100 million in Series C funding, while C3 garnered USD 80 million to broaden its virtual brand portfolio, as reported by the PKF Hospitality Group. This strategic platform integration not only amplifies customer acquisition through network effects but also trims down marketing costs per transaction. By merging delivery technology with traditional dining, restaurants are adeptly appealing to both convenience-driven and experience-focused consumers.
Menu Innovation and Healthy Options
Driven by heightened health consciousness, consumers are reshaping menus and demanding ingredient transparency. Once considered niche, plant-based alternatives and functional foods are now mainstream offerings. According to the USDA Economic Research Service, spending on health-oriented menu items at restaurants surged by 18% in 2024[2]Source: U.S. Department of Agriculture Economic Research Service, “Food Expenditure Series,” ers.usda.gov. This uptick underscores a consistent consumer trend: prioritizing nutritional value without compromising on taste. To stand out, restaurants are forging local sourcing partnerships, crafting compelling farm-to-table narratives, all while navigating supply chain challenges. The rising popularity of Middle Eastern cuisine, boasting a 13.73% CAGR, can be attributed in part to the allure of Mediterranean-style ingredients and cooking methods. Furthermore, culinary innovation is not just limited to new dishes; it's also about allergen-free options and personalized nutrition profiles, thanks to advancements in kitchen technology. This evolving menu landscape is empowering restaurants with pricing leverage, as diners increasingly show a willingness to pay a premium for perceived health benefits and superior ingredient quality.
Expansion through Virtual Kitchens
Projected to surge from around USD 43 billion today to an estimated USD 71 billion by 2027, the virtual kitchen segment is reshaping the culinary landscape. Highlighting the trend, CloudKitchens secured a whopping USD 850 million in funding, underscoring the growing investor enthusiasm for delivery-only models that promise enhanced labor efficiency and slashed overheads, as noted by the PKF Hospitality Group[3]Source: PKF Hospitality Group, “Ghost Kitchens: Emerging Opportunities,” hospitalitynet.org. In a bid to boost kitchen efficiency and revenue, traditional full-service operators are now embracing hybrid models, running virtual brands in tandem with their physical establishments. Meanwhile, collaborations between hotels and ghost kitchen operators are not only diversifying food service options for guests but also generating fresh revenue streams, all without the hefty capital outlay typically associated with traditional restaurant setups. This trend of convergence empowers established brands to venture into new concepts and locations, all while keeping risks at bay. Furthermore, virtual kitchens harness data analytics for swift menu refinements, leveraging rapid A/B testing across various delivery platforms.
Implementation of Loyalty Programs and Technology Solutions
Digital loyalty platforms and integrated tech stacks boost customer retention and average transaction values. Successful implementations have led to a 15-25% uptick in repeat visit frequency. In 2024, Yum! Brands reported digital sales surpassing USD 30 billion, underscoring the revenue benefits of integrating technology across ordering, payment, and customer relationship management. Upgraded point-of-sale systems facilitate real-time inventory management and predictive ordering, cutting down food waste and speeding up service. The adoption of kiosks and mobile ordering not only lightens labor demands during busy times but also gathers in-depth customer preference data for tailored marketing. While technology investments come with hefty upfront costs, they pave the way for operational efficiencies, enhancing unit-level margins in the long run. Moreover, leveraging artificial intelligence for demand forecasting and dynamic pricing offers a leg up in labor scheduling and inventory management.
Restraints Impact Analysis
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Increasing Food and Raw Material Prices | -1.9% | National, with regional variations based on supply chains | Short term (≤ 2 years) |
| Consumer Price Sensitivity and Economic Uncertainty | -1.4% | National, with higher impact in middle-income markets | Medium term (2-4 years) |
| Challenges in Physical Expansion Due to Real Estate Costs | -1.1% | Urban markets, with spillover to suburban locations | Long term (≥ 4 years) |
| Technology Integration Costs and Operational Complexity | -0.8% | National, with higher impact on independent operators | Medium term (2-4 years) |
| Source: Mordor Intelligence | |||
Increasing Food and Raw Material Prices
In 2025, beef prices surged by 11.6%, and egg costs escalated by 24.8%, as reported by the USDA Food Price Outlook. These commodity inflation pressures forced operators to navigate the delicate balance between menu pricing and customer retention. The USDA Agricultural Prices report highlighted a broad-based annual food commodity inflation of 2-3%, with protein categories bearing the brunt of these cost pressures. Weather-related supply chain disruptions and transportation bottlenecks intensified price volatility, straying from typical seasonal patterns. Management at Texas Roadhouse identified beef as the dominant inflation driver for 2025. They provided a commodity cost guidance of 2-3% overall, even amidst some deflationary trends in non-protein categories, as noted in their Q3 2024 Earnings report. To safeguard profitability while upholding customer value perception, restaurants adopted dynamic pricing strategies and optimized portions. As operators pivoted customer preferences towards higher-margin items, menu engineering emerged as a pivotal tool, leveraging strategic positioning and promotional activities.
Consumer Price Sensitivity and Economic Uncertainty
Amid economic headwinds and inflation worries, consumers are tightening their belts when it comes to dining out. The Federal Reserve's Beige Book highlights a mixed bag in consumer spending and a heightened sensitivity to prices across various income brackets. Data from the Bureau of Labor Statistics reveals that, while overall spending on dining out remained steady, middle-income households cut back on their visits to full-service restaurants in 2024[4]Source: Bureau of Labor Statistics, “Consumer Expenditure Survey,” bls.gov. This shift in behavior, often termed "trade-down," sees consumers gravitating towards more value-driven dining options or simply dining out less, all in a bid to stick to their household budgets. Despite a push for recovery, spending at full-service restaurants lagged 20% behind pre-pandemic figures through 2022, as noted by the USDA Economic Research Service, with recovery rates differing widely across demographic groups. In response to these challenges, restaurant operators are broadening their value menus, rolling out promotional pricing, and bolstering loyalty programs to keep customers engaged. However, the situation is further complicated by rising labor costs, which constrain operators from absorbing commodity price hikes without passing those costs onto diners.
Segment Analysis
By Cuisine: Middle Eastern Surge Drives Diversification
Middle Eastern cuisine is set to grow at a brisk pace, boasting a 13.73% CAGR through 2030. Meanwhile, North American cuisine holds the reins with a commanding 38.82% market share in 2024. This surge in Middle Eastern cuisine can be attributed to demographic shifts and a rising demand for halal food, driven by a growing Muslim population and a wider consumer shift towards Mediterranean-style healthy dining. European cuisine enjoys a premium status, enhanced by wine pairing opportunities. Latin American dishes are gaining traction, thanks to their favored flavor profiles and a seamless fit into casual dining. Asian cuisine is riding a steady growth wave, leveraging fusion concepts and menu formats tailored for delivery.
Other cuisines in the FSR realm are carving out niches, with operators delving into regional American specialties and global fusion ideas. This trend of diversification allows restaurants to stand out by offering genuine cultural experiences, all while appealing to targeted demographic groups. As government dietary guidelines increasingly spotlight plant-based proteins and whole grains, there's a natural alignment with Middle Eastern and Mediterranean cuisines, which prominently feature these ingredients. Such regulatory nudges bolster the appeal of cuisines that prioritize health-conscious cooking methods and ingredient choices.
Note: Segment shares of all individual segments available upon report purchase
By Outlet: Chains Accelerate Despite Independent Dominance
In 2024, chain outlets are expanding at a robust 12.16% CAGR, even as independent outlets hold a dominant 74.62% market share. This trend underscores the scalability benefits of standardized operations and tech platforms. While independent operators leverage their local market insights and customize menus to stay competitive, they grapple with challenges in adopting new technologies and optimizing their supply chains. This fragmented market landscape presents enticing acquisition opportunities for emerging chain concepts eager for swift geographic growth.
Through franchise models, independent operators tap into the purchasing power and operational efficiencies of chains, all while retaining the flexibility to cater to local markets. Meanwhile, chain operators harness data analytics and centralized marketing strategies to refine site selection and cut down on customer acquisition costs. However, as digital ordering, loyalty initiatives, and kitchen automation demand hefty capital outlays, the technology divide between chains and independents continues to grow. In response, many independent restaurants are forging partnerships with third-party tech providers, gaining access to advanced capabilities without the burden of direct ownership expenses.
By Location: Lodging Integration Captures Tourism Recovery
As tourism rebounds, lodging-integrated restaurants are witnessing a surge, growing at a 15.45% CAGR, driven by a rising demand for convenient dining within hospitality settings. In 2024, standalone locations command a dominant 71.24% market share, reaping benefits from reduced rent expenses and enhanced operational flexibility, especially when juxtaposed with mall or hotel-based counterparts. While retail venues grapple with dwindling foot traffic and evolving shopping habits, those situated in travel hubs are reaping rewards from a resurgence in mobility and business travel.
Leisure-centric locations are tapping into the trend of experiential dining, bolstered by strategic destination marketing. In a testament to its commitment, the Virginia Tourism Corporation, under the aegis of the Office of the Governor of Virginia, allocated a substantial USD 581,607 in matching grants to 108 tourism programs in 2024. This move underscores the government's dedication to bolstering the hospitality and restaurant sectors via unified marketing efforts. Furthermore, hotels are forging partnerships with ghost kitchen operators, paving the way for innovative revenue streams and broadening food service offerings, all without the hefty price tag of traditional restaurant setups. As businesses refine their location strategies, there's a pronounced focus on factors like accessibility, parking, and synergy with nearby businesses, all aimed at enhancing customer convenience and boosting visit frequency.
Note: Segment shares of all individual segments available upon report purchase
By Service Type: Delivery Growth Reshapes Operations
In 2024, delivery services are projected to grow at a CAGR of 13.23%, while dine-in services continue to dominate with a 55.35% market share. This trend highlights the enduring shift toward omnichannel service models, a change accelerated by the pandemic. Takeaway services, with their reduced labor demands and quicker table turnover, highlight operational efficiencies. As service types evolve, kitchens are being redesigned to cater to multiple fulfillment channels concurrently.
With the integration of technology, order management has become seamless across various service types. Point-of-sale systems now unify dine-in, takeaway, and delivery orders, streamlining the process. As restaurants juggle these diverse service streams, boosting labor productivity is paramount, especially with limited staffing. While the FDA's Food Traceability Rule mandates stricter record-keeping across all service types, incurring compliance costs, it simultaneously bolsters food safety, echoing the objectives of the FDA's Food Safety Modernization Act. Diversifying service types not only stabilizes revenue during economic downturns but also caters to a broader spectrum of customer preferences and occasions.
Geography Analysis
In the U.S. full-service restaurant market, growth patterns and consumer preferences vary by region. Metropolitan areas are at the forefront of technology adoption, while suburban markets focus on volume expansion. Urban centers, bolstered by higher population density and disposable income, can command premium prices and foster innovative concepts. Major cities, with their dense concentration of delivery platforms and ghost kitchens, offer restaurants a competitive advantage, especially those that embrace digital ordering. Coastal regions tend towards international cuisines and health-focused menus, whereas interior areas tend to stick to traditional American dishes and value-driven offerings.
State governments are stepping in with initiatives aimed at bolstering restaurant recovery and growth. For instance, Texas's Travel Industry Recovery Grant has funneled USD 165.6 million to 4,641 eligible businesses, with a notable chunk going to food service establishments, as highlighted by the Office of the Governor of Texas. Meanwhile, California's minimum wage laws are prompting restaurants to adopt automation and adjust menu prices. In contrast, states with more affordable labor are becoming hotspots for restaurant expansions and franchising. Additionally, regional supply chains play a pivotal role in shaping menu offerings and pricing, especially for farm-to-table concepts that benefit from being close to agricultural hubs. Markets reliant on tourism are seeing a boost in restaurant traffic thanks to coordinated marketing efforts and infrastructure upgrades.
Demographic shifts are influencing culinary preferences and service formats. Areas welcoming international migrants are becoming more open to diverse cuisines. In hurricane-prone regions, the Small Business Administration's disaster recovery programs are a lifeline for restaurants. Agencies like FEMA, SBA, and USDA have collaborated to produce resource guides for business owners in states like Florida, Georgia, and Virginia, as noted by the Federal Emergency Management Agency. Local initiatives, such as Monterey Park's "Taste of Downtown MPK," underscore municipal efforts to bolster restaurants through incentives and increased foot traffic, as reported by the City of Monterey Park. Given these regional nuances, restaurant operators must tailor their strategies to local conditions while ensuring brand consistency across locations.
Competitive Landscape
In the U.S. full-service restaurant market, fragmentation reigns supreme. This score highlights a lack of consolidation among top players, signaling ample room for both organic growth and acquisitions. Key players are increasingly turning to technology integration, diversifying their menus, and honing operational efficiencies as their main competitive edge. Darden Restaurants, with a Q3 2025 sales figure of USD 3.16 billion, showcases the benefits of scale, adeptly utilizing shared services and purchasing power across its varied concepts.
Untapped potential lies in geographic markets that remain underserved, as well as in emerging cuisine categories. Notably, there's a growing interest in Middle Eastern and fusion cuisines, aligning with broader demographic diversification trends. Operators are rolling out all-encompassing digital platforms, spanning ordering, payment, loyalty, and customer relationship management. Technology adoption is becoming a defining competitive advantage. New entrants are swiftly carving out market share using virtual kitchen models and prioritizing delivery, sidestepping the traditional real estate hurdles. In response, established brands are adopting hybrid models, merging physical locations with ghost kitchen functionalities.
Smaller operators are gaining a competitive edge, thanks to the Small Business Administration's Investing in America Digital Hub. This platform not only offers access to federal grants and contracting opportunities but also facilitates technology upgrades and capital access programs. Today's market dynamics reveal that gaining market share hinges more on operational excellence and enhancing customer experiences than merely expanding geographically. Successful operators are those who master unit-level economics and strategically position their brands within their chosen demographic segments.
United States Full Service Restaurants Industry Leaders
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Bloomin' Brands Inc.
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Brinker International Inc.
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Darden Restaurants Inc.
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Texas Roadhouse Inc.
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The Cheesecake Factory Inc.
- *Disclaimer: Major Players sorted in no particular order
Recent Industry Developments
- January 2025: WTWH Media launched Restaurant Franchising Opportunities (RFO) platform at franchisewithqsr.com, creating an integrated directory and resource hub for restaurant franchising that targets entrepreneurs and existing franchisees.
- November 2024: City of Monterey Park launched "Taste of Downtown MPK" program using Open Rewards app to provide 10-15% cashback credits for dining at participating downtown restaurants.
- May 2024: City of Menifee's Restaurant Week program received an Award of Merit from the California Association for Local Economic Development (CALED), recognizing the initiative's success in supporting local restaurants during historically slow periods and addressing sales leakage exceeding USD 800 million citywide.
United States 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 |
| Chaines Outlets |
| Independent Outlets |
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
| Dine-in |
| Takeaway |
| Delivery |
| Cuisine | Asian |
| European | |
| Latin American | |
| Middle Eastern | |
| North American | |
| Other FSR Cuisines | |
| Outlet | Chaines Outlets |
| Independent Outlets | |
| Location | Leisure |
| Lodging | |
| Retail | |
| Standalone | |
| Travel | |
| 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
