Vietnam Foodservice Market Analysis by Mordor Intelligence
The Vietnam foodservice market size was valued at USD 27.38 billion in 2026 and estimated to grow from USD 30.27 billion in 2027 to reach USD 49.02 billion by 2032, at a CAGR of 10.12% during the forecast period (2027-2032).
Vietnam's combination of digital ordering and convenient prepared meals creates opportunities to serve customers beyond a conventional dining-room visit. Restaurant groups can respond through wider networks and sharper food concepts, while smaller operators can preserve demand through a focused offer and recurring customer relationships. Ingredient cost pressure restricts how much potential activity can be converted into profitable meal service. Operators with repeatable preparation across sites are better placed to turn app orders into profitable meals under ingredient cost pressure, while single-site independents depend on regular customers to absorb the same pressure.
Key Report Takeaways
- By foodservice type, full service restaurants held a 67.28% Vietnam foodservice market share in 2026, while cloud kitchens are forecast to be the fastest-growing segment at a CAGR of 18.2% during 2027-2032.
- Independent outlets led the outlet category with a 77.31% share of the Vietnam foodservice market size in 2026, and chained outlets are forecast to grow fastest at a CAGR of 10.8% during 2027-2032.
- Across locations, standalone outlets led with 91.96% of foodservice revenue in 2026, with travel forecast to be the fastest-growing segment at a CAGR of 12.2% during 2027-2032.
- Among service types, dine-in led with a 74.98% share of foodservice revenue in 2026, while delivery is forecast to grow fastest at a CAGR of 12.4% during 2027-2032.
Note: Market numbers in this report are based on Mordor Intelligence's proprietary estimation framework, which combines nine months of actuals with Q4 projections for base year 2026.
Market Trends and Insights
Drivers Impact Analysis of Vietnam Foodservice Market*
| Driver | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Expansion and modernization of urban infrastructure | +2.3% | City of Hanoi | Long term (≥ 4 years) |
| Rapid digitization and mobile app adoption for ordering | +3.8% | City of Hue | Short term (≤ 2 years) |
| Rise of cloud kitchens and virtual-only brands | +2% | Nationwide | Medium term (2-4 years) |
| Increasing consumer preference for convenience and ready-to-eat food | +3.1% | Nationwide | Short term (≤ 2 years) |
| Strong coffee and café culture | +1.6% | Nationwide | Medium term (2-4 years) |
| Expansion of quick-service and fast-casual restaurant chains | +1.4% | Nationwide | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Expansion and modernization of urban infrastructure
Urban rail investment can expand the locations where foodservice operators reach customers during recurring daily journeys. Hanoi held a groundbreaking ceremony for 5 urban metro lines totaling 298.5 kilometers on June 22, 2026.[1] Once services begin, accessible station surroundings could support additional meal and beverage occasions by bringing customers within reach of nearby outlets. Restaurants considering these corridors would need service formats suited to passenger movements, with quick collection offering a way to serve journeys without requiring a prolonged visit. Station-area outlets could gain recurring short meal stops, but committing premises before usable transport access risks incurring site costs before passenger demand is available.
Rapid digitization and mobile app adoption for ordering
App-based ordering can make local restaurant offers easier to discover, giving operators a route to customers before a physical visit. Grab reported that new GrabFood merchant partners in Hue increased 57% in 2025 compared with 2024. Each participating restaurant can present a defined food offer through the ordering channel, allowing customers to consider it alongside other meal options. For smaller food businesses, this can widen discovery without requiring a second dining location, although the offer must still convert attention into completed orders. The demand benefit comes from making an existing kitchen easier to find and order from, so menu clarity becomes commercially relevant before service begins.
Rise of cloud kitchens and virtual-only brands
Delivery-only kitchens offer a way to add prepared-meal capacity with investment concentrated on cooking, packing, and dispatch. An operator can develop a virtual brand around weekday lunches, making the menu and delivery area central to the proposition. Shared production can support several offers when their preparation requirements fit the same kitchen workflow and do not overload peak service. That flexibility can reduce the operational commitment needed to try an additional menu, although each offer needs enough orders to sustain its preparation effort. The scalable unit is a repeatable kitchen process, with virtual brands adding demand only while they fit that process.
Increasing consumer preference for convenience and ready-to-eat food
Convenient prepared meals allow foodservice operators to serve occasions when customers want to avoid the work of preparing food themselves. In an August 2026 report, a Vietnamese provider described producing about 170-180 meals daily during hot weather, compared with its initial plan of about 100-120. For operators serving similar occasions, the opportunity is to organize preparation around a clearly defined meal need and a manageable daily production schedule. A ready-made offer can make the customer's decision simpler, but additional output creates commercial value only when customers purchase those meals. For prepared-meal providers, adjusting daily batch sizes offers a way to serve hot-weather occasions while containing the financial exposure of committing to permanently higher output.
Restraints Impact Analysis of Vietnam Foodservice Market*
| Restraint | (~) % Impact on CAGR Forecast | Geographic Relevance | Impact Timeline |
|---|---|---|---|
| Supply chain fragility and ingredient sourcing challenges | -1.8% | Nationwide | Short term (≤ 2 years) |
| Pressure from multinational and domestic chains on smaller operators | -1.3% | Ho Chi Minh City | Medium term (2-4 years) |
| Quality consistency issues and lack of standardized operating procedures among independents | -0.6% | Nationwide | Medium term (2-4 years) |
| Frequent policy/tax changes on food and beverage products | -0.4% | Nationwide | Short term (≤ 2 years) |
| Source: Mordor Intelligence | |||
Supply chain fragility and ingredient sourcing challenges
Ingredient sourcing can constrain restaurant growth through both higher meal costs and interruptions upstream of the kitchen. In 2025, 69.38% of Vietnamese foodservice businesses surveyed by iPOS.vn and Nestlé Professional faced pressure from sharply rising ingredient prices.[2] USDA also reported that Vietnam's rapid January 2026 rollout of Decree 46 created logistical bottlenecks and food-ingredient importer hesitation during a peak-consumption period. For restaurants exposed to imported ingredients, such interruptions can complicate sourcing alongside the separate burden of more expensive menu inputs. Passing higher costs into meal prices risks weakening affordability, while absorbing them leaves less income to support expansion. This combination limits the amount of additional demand an operator can serve economically at its existing menu prices.
Pressure from multinational and domestic chains on smaller operators
Smaller foodservice brands face a double competitive hurdle when established rivals combine repeat customers with stable operating systems. In September 2026, Lim Coffee & Tea manager Le Quoc Hieu described competition between chains and smaller brands in Ho Chi Minh City, noting larger brands' loyal customers and established operating systems. A smaller operator must therefore attract customers while making its service dependable enough to retain them across successive visits. Spending on awareness alone cannot resolve an execution gap, while reliable preparation has limited commercial effect if too few customers try the offer. Building both capabilities can lengthen the path to sustainable outlet revenue and leave smaller operators carrying service costs during that transition.
*Our forecasts treat driver/restraint impacts as directional, not additive. The impact forecasts reflect baseline growth, mix effects, and variable interactions.
Vietnam Foodservice Market Segment Analysis
By Foodservice Type:
Full Service Dining Leads While Cloud Kitchens Target DeliveryFull service restaurants accounted for a 67.28% share of the Vietnam foodservice market size in 2026. Golden Gate Group JSC's portfolio includes full service dining concepts such as GoGi House. In 2025, the group reported 23 million diners served through its overall 35-brand restaurant system. A multi-brand structure can address different restaurant propositions while bringing substantial operating experience to each concept. For full service operators, the commercial task is to give diners a clear reason to select a particular cuisine and occasion, making concept differentiation central to winning a deliberate restaurant visit.
Cloud kitchens are forecast to be the fastest-growing segment, at a CAGR of 18.2% during 2027-2032. The format concentrates spending on a production site and an off-premise customer proposition, making delivery performance part of the restaurant offer. Packaging and the interval between preparation and consumption become part of the meal experience the operator must design. A tightly defined menu can align preparation, packing, and expected delivery conditions around a consistent delivered meal. Because packaging and travel time shape the delivered meal, a cloud kitchen must favor dishes that withstand transit, narrowing its menu relative to a full service restaurant.
By Outlet:
Local Repeat Demand Supports Independents as Chains Broaden ReachIndependent outlets represented a 77.31% Vietnam foodservice market share in 2026. A 2025 VietNamNet profile described family-run Pho Lam in Hanoi as mainly serving regular customers and selling around 30-40 kilograms of rice noodles daily. Owner Vu Bao Lam said he kept sales at a set quantity to maintain quality. That choice makes the food offer and its recurring customers central to the shop's capacity decision. Pho Lam's cap traded potential extra volume for consistency, a choice suited to its regular-customer base but restrictive for growth from that single shop.
Chained outlets are forecast to be the fastest-growing segment, at a CAGR of 10.8% during 2027-2032. Jollibee Group reported on April 27, 2026, that Jollibee Vietnam had more than 250 stores across more than 50 provinces and cities. This network illustrates how a restaurant brand can reach customers through multiple points of service across a broad territory. Each additional outlet must reproduce the expected meal and service, making operating replication integral to the growth proposition. The advantage is a wider route to customers, provided that expansion preserves the reason diners choose the brand at each location and turns geographic reach into viable restaurant activity.
By Locations:
Standalone Destinations Lead While Travel Requires Coordinated SupplyStandalone outlets were the largest segment by location, accounting for 91.96% of foodservice revenue in 2026. An independently located restaurant can shape its address, opening hours, and street presence around the meal occasions it intends to serve. This gives the operator a way to build a destination that customers visit for the food offer itself. The same model requires the outlet to generate sufficient demand for its premises, with visibility and access supporting the restaurant proposition. Freedom to choose an address also concentrates demand-building risk at that address, so a distinctive standalone concept can remain commercially tied to one local catchment.
Travel is forecast to be the fastest-growing segment, at a CAGR of 12.2% during 2027-2032. Vietnam Airlines' catering subsidiary, Vietnam Airlines Caterers Limited, supplied 11.96 million meals in 2025.[3] Airline catering places the foodservice opportunity inside a transport operation, so preparation and handoff must be coordinated with the service being supplied. Operators can gain from transport-linked meal requirements when their preparation processes can handle the required volumes and timing. Missing a transport service window can make a prepared meal unusable for its intended occasion, placing a commercial limit on expansion based on output alone.
By Service Type:
Dine-In Experience Meets Wider Delivery CoverageDine-in was the largest segment by service type, accounting for 74.98% of foodservice revenue in 2026. THE ROYAL opened in Ho Chi Minh City on April 18, 2025, as a Western-style bar-and-grill restaurant with 59 seats. Royal Sojitz Vietnam Company Limited, wholly owned by Royal Holdings, managed the restaurant business. For this meal occasion, seating and on-site service form part of the offer alongside the food, giving the operator several ways to shape the visit. Dine-in can therefore earn its place through a complete restaurant experience, making the venue's use and service quality integral to the value of a meal.
Delivery is forecast to be the fastest-growing segment, at a CAGR of 12.4% during 2027-2032. In March 2026, Grab Vietnam expanded coverage across 34 provinces and cities, with GrabFood, GrabBike, and GrabTaxi deployed in each locality. That footprint creates an opening for restaurants to serve off-premise customers across a wider set of local markets. The preparation and transport stages must work together within each service area to turn available coverage into a dependable meal offer. Network breadth consequently enlarges the reachable territory, while recurring orders within individual localities determine how much commercial value that coverage can support.
Regulatory Framework and Outlook
Food-safety requirements and enforcement direction in selected jurisdictions are compared from the perspective of operators supplying school and industrial meals. On April 6, 2026, Vietnam continued Decree 15/2018 while suspending Decree 46/2026, with the existing framework applying until new rules. Decree 15/2018 requires food manufacturers and sellers to obtain food-safety certificates, subject to listed exemptions. These include hotel restaurants, industrial kitchens not registered as food businesses, and street-food vendors.
Regulatory Table of Vietnam Foodservice Market
| Decision factor | Vietnam | Ho Chi Minh City |
|---|---|---|
| Primary authority | Ministry of Health, Ministry of Industry and Trade, and Ministry of Agriculture and Environment within assigned management areas | Food Safety Department coordinating with other city agencies |
| Key instruments or direction | Decree 15/2018 continued by Resolution 15/2026 until new rules | August 2026 direction on school and industrial kitchen controls |
| Commercial effect | Certificate screening with listed format exemptions | Announced supplier checks, ingredient-origin controls, and inspection focus |
| Current policy attractiveness | Medium | Medium |
| Future direction of policy attractiveness | No change | Hardening |
| Source: Mordor Intelligence | ||
The Ministry of Health published a revised Food Safety Law for comment on July 28, 2026, with the consultation closed and the law at draft status. Decree 15/2018's certificate requirements and exemptions continue during the suspension until the amended law and its implementing decree take effect, supporting near-term continuity in the national framework. Ho Chi Minh City's August 2026 direction called for training, meal-supplier scrutiny, and periodic and unannounced inspections at school and industrial kitchens. This tighter local direction increases the value of traceable inputs and documented kitchen routines for operators competing for institutional meal-supply relationships.
Value Chain Stages
The value chain compares ingredient distribution, centralized preparation, and restaurant service through their revenue sources and operational handoffs. Golden Gate Group's 2025 annual report identified food-input shortages as a risk to maintaining restaurant service quality. The group said it had diversified input sources and established lasting relationships with domestic and international suppliers. That response illustrates how sourcing resilience can protect the ability to serve meals, while leaving restaurant execution as a separate operational requirement.
Value Chain Analysis Table of Vietnam Foodservice Market
| Primary activity | Key participants | Value capture | Bottleneck | Resilience response |
|---|---|---|---|---|
| Ingredient distribution | Ingredient distributors such as Mekong Frozen Foods, HI-FOODS, and Tan Bach Duong | Ingredient sales | Maintaining ingredient availability and delivery continuity | Qualify alternative suppliers and delivery arrangements |
| Centralized preparation | Integrated preparation operators such as Golden Gate Group JSC | Meal sales through the integrated restaurant network | Aligning prepared batches with outlet requirements | Coordinate preparation volumes with outlet replenishment |
| Restaurant preparation and service | Restaurant operators such as Golden Gate Group JSC and Jollibee Vietnam | Meal sales | Maintaining consistent preparation across service points | Standardize recipes and verify preparation at outlets |
| Source: Mordor Intelligence | ||||
Golden Gate's 2025 report described centralized ingredient preparation and cooking before products reached restaurants, with its Golden Gate Foods factory in Thach That Industrial Park, Hanoi. Central preparation can make a common ingredient process available to several restaurants while leaving final meal service at the outlet. Independent distributors serve restaurants through external ingredient-supply relationships. More restaurants can consequently strengthen the return on an integrated kitchen without creating an equivalent stream of fees for an outside preparation provider.
Competitive Landscape
Competition is fragmented overall, with independent outlets maintaining a substantial commercial presence alongside restaurant groups whose networks give them a broad operating reach. Major participants include Golden Gate Group JSC, Imex Pan Pacific Group, Jollibee Foods Corporation, Lotte GRS Co. Ltd., and Mesa Group. Golden Gate Group JSC reported an overall Vietnam network of 560 restaurants in 2025, giving one operator numerous points of contact with diners. A national restaurant network spreads commercial exposure across many catchments, allowing a group to pursue reach even when independent alternatives keep competition dispersed.
Imex Pan Pacific Group participates through subsidiary Vietnam Food & Beverage Services, which operates franchise businesses for Burger King, Domino's Pizza, and Popeyes in Vietnam. On September 23, 2026, Jollibee Foods Corporation's wholly owned subsidiary JSF Investments Pte. Ltd. agreed to sell an 11% interest in the Highlands Coffee business in Vietnam to Viet Thai International JSC. Completion was subject to customary conditions precedent, including regulatory clearances and existing shareholder consents. On completion, Viet Thai International's 40% interest would rise to a controlling 51%, while Jollibee Foods Corporation would retain 49%, board representation, and minority protections under the shareholders' arrangements. The proposed shift would put a locally controlled coffee brand, with Jollibee Foods Corporation keeping a minority stake, beside Imex Pan Pacific's franchised foreign brands, two different ownership models competing for the same diners.
New entrants add another dimension to competition by bringing additional restaurant propositions into specific local destinations. South Korean chicken chain bhc opened its first Vietnam store at Vincom Plaza Phan Van Tri in Ho Chi Minh City on September 12, 2026. bhc signed a master franchise agreement in April 2026 with Hao Open Food, a local restaurant company with a food distribution network. Hao Open Food's ability to reproduce the restaurant format alongside its distribution network would turn a single mall opening into a broader competitive challenge.
Vietnam Foodservice Industry Leaders
-
Golden Gate Group JSC
-
Imex Pan Pacific Group
-
Jollibee Foods Corporation
-
Lotte GRS Co. Ltd.
-
Mesa Group
- *Disclaimer: Major Players sorted in no particular order
Vietnam Foodservice Market Companies Covered in this Report
- Golden Gate Group JSC
- Imex Pan Pacific Group
- Jollibee Foods Corporation
- Lotte GRS Co. Ltd.
- Mesa Group
- Restaurant Brands International
- Starbucks Corporation
- The Al Fresco's Group
- Yum! Brands Inc.
- Redsun ITI Corporation
- Viet Thai International JSC
- Trung Nguyen Legend Group
- Masan Group
- Tokyo Deli Vietnam JSC
- McDonald's Corporation
- Huy Vietnam
- Pizza 4P's Holdings
- KIDO Group
- Baemin Vietnam
- Highlands Coffee JSC
Recent Industry Developments in Vietnam Foodservice Market
- Sep 2026: JSF Investments Pte. Ltd., a wholly owned Jollibee Foods Corporation subsidiary, agreed to sell an 11% interest in Highlands Coffee's Vietnam business to Viet Thai International JSC. Completion was subject to customary conditions, including regulatory clearances and existing shareholder consents.
- Sep 2026: South Korean chicken chain bhc opened its first Vietnam store at Vincom Plaza Phan Van Tri in Ho Chi Minh City on September 12.
- Aug 2026: Ho Chi Minh City called for stricter food-safety controls at school and industrial kitchens, including meal-supplier and ingredient-origin checks, staff training, and periodic and unannounced inspections.
Scope and Methodology
Segmentation Overview
By Foodservice Type
| Café and Bars | By Cuisine | Bars and Pubs |
| Café | ||
| Juice/Smoothie/Desserts Bars | ||
| Specialist Coffee and Tea Shops | ||
| Cloud Kitchen | ||
| Full Service Restaurants | By Cuisine | Asian |
| European | ||
| Latin American | ||
| Middle Eastern | ||
| North American | ||
| Other FSR Cuisines | ||
| Quick Service Restaurants | By Cuisine | Bakeries |
| Burger | ||
| Ice Cream | ||
| Meat-based Cuisines | ||
| Pizza | ||
| Other QSR Cuisines |
By Outlet
| Chained Outlets |
| Independent Outlets |
By Locations
| Leisure |
| Lodging |
| Retail |
| Standalone |
| Travel |
By Service Type
| Dine-in |
| Takeaway |
| Delivery |
| By Foodservice Type | Café and Bars | By Cuisine | Bars and Pubs |
| Café | |||
| Juice/Smoothie/Desserts Bars | |||
| Specialist Coffee and Tea Shops | |||
| Cloud Kitchen | |||
| Full Service Restaurants | By Cuisine | Asian | |
| European | |||
| Latin American | |||
| Middle Eastern | |||
| North American | |||
| Other FSR Cuisines | |||
| Quick Service Restaurants | By Cuisine | Bakeries | |
| Burger | |||
| Ice Cream | |||
| Meat-based Cuisines | |||
| Pizza | |||
| Other QSR Cuisines | |||
| By Outlet | Chained Outlets | ||
| Independent Outlets | |||
| By Locations | Leisure | ||
| Lodging | |||
| Retail | |||
| Standalone | |||
| Travel | |||
| By Service Type | Dine-in | ||
| Takeaway | |||
| Delivery | |||
Market Definition
- FULL-SERVICE RESTAURANTS - A foodservice establishment where customers are seated at a table, give their order to a server and are served food at a table.
- QUICK SERVICE RESTAURANTS - A foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables.
- CAFES & BARS - A type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars.
- CLOUD KITCHEN - A foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers.
| Keyword | Definition |
|---|---|
| Albacore Tuna | It is one of the smallest species of tuna found in the six distinct stocks known globally in the Atlantic, Pacific, and Indian oceans, as well as the Mediterranean Sea. |
| Angus beef | It is beef derived from a specific breed of cattle indigenous to Scotland. It requires certification from the American Angus Association to receive the "Certified Angus Beef" quality mark. |
| Asian cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Chinese, Indian, Korean, Japanese, Bengali, Southeast Asian, etc. |
| Average Order Value | It is the average value of all orders made by the customers at a foodservice establishment. |
| Bacon | It is salted or smoked meat that comes from the back or sides of a pig. |
| Bars & Pubs | It is a drinking establishment that is licensed to serve alcoholic drinks for consumption on the premises. |
| Black Angus | It is beef derived from a black-hided breed of cows that don't have horns. |
| BRC | British Retail Consortium |
| Burger | It is a sandwich consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll. |
| Café | It is a foodservice establishment serving various refreshments (mainly coffee) and light meals. |
| Cafes & Bars | It is a type of foodservice business that include bars and pubs that are licensed to serve alcoholic drinks for consumption, cafes that serve refreshments and light food items, as well as specialty tea and coffee shops, dessert bars, smoothie bars, and juice bars. |
| Cappuccino | It is an Italian coffee drink that is traditionally prepared with equal parts double espresso, steamed milk, and steamed milk foam. |
| CFIA | Canadian Food Inspection Agency |
| Chained Outlet | It refers to a foodservice establishment that shares brands, operates in several locations, has central management, and standardized business practices. |
| Chicken Tender | It refers to chicken meat prepared from the pectoralis minor muscles of a chicken bird. |
| Cloud Kitchen | It is a foodservice business that utilizes a commercial kitchen for the purpose of preparing food for delivery or takeout only, with no dine-in customers. |
| Cocktail | It is an alcoholic mixed drink made with either a single spirit or a combination of spirits, mixed with other ingredients such as juices, flavored syrups, tonic water, shrubs, and bitters. |
| Edamame | It is a Japanese dish prepared with soybeans (harvested before they ripen or harden) and cooked in its pod. |
| EFSA | European Food Safety Authority |
| ERS | Economic Research Service of the USDA |
| Espresso | It is a concentrated form of coffee, served in shots. |
| European cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Italian, French, German, English, Dutch, Danish, etc. |
| FDA | Food and Drug Administration |
| Fillet Mignon | It is a cut of meat taken from the smaller end of the tenderloin. |
| Flank Steak | It is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow. |
| Foodservice | It refers to the part of the food industry which includes businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many other formats. |
| Franks | Also known as frankfurter or Würstchen, it is a type of highly seasoned smoked sausage popular in Austria and Germany. |
| FSANZ | Food Standards Australia New Zealand |
| FSIS | Food Safety and Inspection Service |
| FSSAI | Food Safety and Standards Authority of India |
| Full service restaurant | It refers to a foodservice establishment where customers are seated at a table, give their order to a server, and are served food at a table. |
| Ghost Kitchen | It refers to a cloud kitchen. |
| GLA | Gross Leasable Area |
| Gluten | It is a family of proteins found in grains, including wheat, rye, spelt, and barley. |
| Grain-fed beef | It is beef derived from cattle that have been fed a diet supplemented with soy and corn and other additives. Grain-fed cows can also be given antibiotics and growth hormones to fatten them up more quickly. |
| Grass-fed beef | It is beef derived from cattle that have only been fed grass as feed. |
| Ham | It refers to the pork meat taken from the leg of a pig. |
| HoReCa | Hotels, Restaurants and Cafes |
| Independent Outlet | It refers to a foodservice establishment that operates with a single outlet or is structured as a small chain with no more than three locations. |
| Juice | It is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. |
| Latin American | It includes full-service offerings in restaurants that serve cuisines from cultures such as Mexican, Brazilian, Argentinian, Colombian, etc. |
| Latte | It is a milk-based coffee that is made up of one or two shots of espresso, steamed milk, and a thin layer of frothed milk. |
| Leisure | It refers to foodservice offered as a part of a recreation business, such as sports arenas, zoos, movie theaters, and museums. |
| Lodging | It refers to foodservice offerings at hotels, motels, guesthouses, holiday homes, etc. |
| Macchiato | It is an espresso coffee drink with a small amount of milk, usually foamed. |
| Meat-based cuisines | This inlcudes food items like fried chicken, steak, ribs, etc. where meat is the primary ingredient for the dish. |
| Middle Eastern cuisine | It includes full-service offerings in restaurants that serve cuisines from cultures such as Arabic, Lebanese, Iranian, Israeli, etc. |
| Mocktail | It is an non-alcoholic mixed drink. |
| Mortadella | It is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. |
| North American | It includes full-service offerings in restaurants that serve cuisines from cultures such as American, Canadian, Caribbean, etc. |
| Pastrami | It refers to a highly seasoned smoked beef, typically served in thin slices. |
| PDO | Protected Designation of Origin: It is the name of a geographical region or specific area that is recognized by official rules to produce certain foods with special characteristics related to location. |
| Pepperoni | It is an American variety of spicy salami made from cured meat. |
| Pizza | It is a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked. |
| Primal cuts | It refers to the major sections of the carcass. |
| Quick service restaurant | It refers to a foodservice establishment that provides customers convenience, speed, and food offerings at lower prices. Customers usually help themselves and carry their own food to their tables. |
| Retail | It refers to a foodservice outlet inside a mall. shopping complex or a commercial real estate building, where there are other businesses operating as well. |
| Salami | It is a cured sausage consisting of fermented and air-dried meat. |
| Saturated fat | It is a type of fat in which the fatty acid chains have all single bonds. It is generally considered unhealthy. |
| Sausage | It is a meat product made of finely chopped and seasoned meat, which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. |
| Scallop | It is an edible shellfish that is a mollusk with a ribbed shell in two parts. |
| Seitan | It is a plant-based meat substitute made out of wheat gluten. |
| Self-service kiosk | It refers to a self-order point-of-sale (POS) system through which customers place and pay for their own orders at kiosks, enabling totally contactless and frictionless service. |
| Smoothie | It is a beverage made by placing all the ingredients in a container and processing them together, without removing the pulp. |
| Specialty coffee & tea shops | It refers to a foodservice establishment that serves only various types of tea or coffee. |
| Standalone | It refers to a restaurants that have an independent infrastructure setup and not connected to any other business. |
| Sushi | It is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanied by a variety of ingredients, such as seafood—often raw—and vegetables. |
| Travel | It refers to foodservice offerings such as airplane food, dining on long-distance trains, and foodservice on cruise ships. |
| Virtual Kitchen | It refers to a cloud kitchen. |
| Wagyu Beef | It is beef derived from any of four strains of a breed of black or red Japanese cattle that are valued for their highly marbled meat. |
Research Methodology
Mordor Intelligence follows a four-step methodology in all our reports.
- Step-1: Identify Key Variables: In order to build a robust forecasting methodology, the variables and factors identified in Step 1 are tested against available historical market numbers. Through an iterative process, the variables required for the market forecast are set, and the model is built on the basis of these variables.
- Step-2: Build a Market Model: Market size estimations for the forecast years are in nominal terms. Inflation is considered for average order value, and it is forecasted as per predicted inflation rates in the countries.
- Step-3: Validate and Finalize: In this important step, all market numbers, variables, and analyst calls are validated through an extensive network of primary research experts from the market studied. The respondents are selected across levels and functions to generate a holistic picture of the market studied.
- Step-4: Research Outputs: Syndicated Reports, Custom Consulting Assignments, Databases & Subscription Platforms
