Consumer Foodservice Global Industry Overview

July 2019

The global consumer foodservice industry stands at a tipping point. Surging investment in delivery and online ordering has placed the industry in a similar position to retail 3-5 years ago, with online commerce growing rapidly, but with live “experiences” holding their ground. This briefing serves as a guide to the current state of play, running through key regional trends as well as the five most important global trends for the next five years.

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This report comes in PPT.

Key Findings

Virtual restaurants, dark kitchens and the next steps for delivery

One of the most important shifts is the rapid rise of delivery-optimised virtual restaurants and ghost kitchens, both which will likely lead to further declines in the cost of delivered food. Over time this could lead to a tipping point, driving further acceleration in delivery sales.

Restaurants and the rise of the fresh food economy

As more occasions migrate online, an ever-larger portion of daily eating occasions involve some kind of prepared meal or snack - but not necessarily from a restaurant. Grocery retailers, tech giants food and drink manufacturers, foodservice players and others are all turning fresh ingredients into meals and snacks, on-demand.

Reimagining the physical restaurant in the age of platforms

While delivery services are still a relatively expensive luxury in many markets, this is changing, particularly as automation and innovations such as dark kitchens change the economics of delivery. This is changing the role of the physical restaurant, creating new nodes of product discovery, driving app usage, and elevating the importance of experience.

Asia as trendsetter

If the global development of foodservice in the 20th century was in part driven by American consumers in cars, in the 21th century Asian consumers with smartphones are likely to form the vanguard. From delivery to super apps to the next trendy cuisine, Asian markets can be expected to lead the way.

Plants and the new face of craft

As interest in veganism, “flexitarianism”, and plant-based products grows, restaurants are adapting, both as a means of serving new consumer needs and as a means of differentiation. As more products can be grown, fermented, and cultured in-house, restaurants have new opportunities to build, extend, and deepen their brands.

Key findings
Areas of opportunity
Transactions growth continues to surpass global sales growth
Consumer Foodservice approaches US$3 trillion in sales
Hong Kong, European markets lead in per capita spend
Asian demand remains decisive globally
Gulf States continue to drive demand in the Middle East and Africa
Chinese consumers lead growth in affordable full-service
Street stalls’ influence belies limited spending
China, US twin pillars of demand, investment in global foodservice
Retails locations continue to lead global expansion
Delivery and mobile
Fragmentation still the rule in global foodservice
Shares stable as acquisitions start to accelerate
Key trends
Delivery continues to grow and evolve
Virtual restaurants and ghost kitchens to drive next wave of delivery
New delivery systems bring more occasions in play
Key components of a “fresh food on demand” economy
Snacking, meals, and time opportunities for restaurants
History of clothing gives clues to rise of new, personalised food system
What are restaurants for?
Townshend’s Tea, LeLeCha and the away-from-home innovation lab
Plant-based products, vegetarian options, and the evolution of craft
NOVA guidelines a possible next step in consumer thinking on health
Asian consumers to define industry trends for years to come
Asian markets leading the way in the transformation of foodservice
Global snapshot of cafés/bars
Global snapshot of full-service restaurants
Global snapshot of limited-service restaurants
Global snapshot of self-service cafeterias
Global snapshot of street stalls/kiosks
Regional snapshot: Asia Pacific
Regional snapshot: North America
Regional snapshot: Latin America
Regional snapshot: Western Europe
Regional snapshot: Middle East and Africa
Regional snapshot: Eastern Europe
Regional snapshot: Australasia

Consumer Foodservice

Consumer foodservice is composed of cafés/bars, full-service restaurants, limited-service restaurants, self-service cafeterias and street stalls/kiosks.

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