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Learn moreJan 2019
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Eastern Europe shows active development in terms of full-service restaurants. A stable economic situation together with growing consumer interest results in growth of the eating out culture, previously very niche in the region. Despite strong competition from other foodservice categories and certain economic issues in a number of countries, full-service restaurants are expected to show a positive performance over the forecast period, with new concepts, menus and other novelties.
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The majority of Eastern European countries saw stable and positive economic performances over the review period. Increasing disposable incomes, low unemployment, political stability in the region contributes to growing interest dining out. Russia and Ukraine experienced a tense situation and difficulties, however by the end of the review period the countries also showed slow recovery.
All Eastern European countries, with the exception of Ukraine, demonstrated strong development in terms of incoming and domestic tourists. This positively affected consumer foodservice in general, and FSR in particular, as tourists are more open to eating out and trying new places and flavours.
A growing number of interesting new concepts within full-service restaurants drives consumer interest. New menus and formats in various price segments offer consumers a unique experience and contribute to the establishment of a new dining culture in Eastern Europe, which was previously very niche. Huge room for development remains.
The market in Eastern Europe remained highly fragmented with “others” holding over 80% in value terms. Consumers expect a unique and interesting experience rather than a standard approach, which chained restaurants provide. There are only a few players active within several countries, such as Pizza Hut.
The great variety of European FSR in the region, together with growing interest in local food, drives the category. Consumers believe local products to be healthier, containing fewer artificial ingredients, and at the same time feel that they are supporting local food production.
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