Full-service restaurants channel is expected to make a full recovery over the forecast period, with current value sales expected reach pre-pandemic levels by 2025. Growth will be boosted by a return to pre-pandemic lifestyles, including the recovery of inbound tourism, a crucial source of revenue for the category.
Another potential threat to growth for full-service restaurants could come from ghost kitchens. Ghost kitchens are professional food preparation and cooking facilities, set up for the creation of delivery-only meals, with some spaces being shared between different restaurant brands.
As the economy continues to recover, full-service restaurants will explore different strategies in order to expand their businesses. Boat Noodle, for example, plans to award franchises to 150 outlets over the next five years.
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Understand the latest market trends and future growth opportunities for the Full-Service Restaurants industry in Malaysia with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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Full-Service Restaurants
FSR (full-service restaurants) encompasses all sit-down establishments where the focus is on food rather than on drink. FSR is characterized by table service and a relatively higher quality of food compared to quick-service units. Menus offer multiple selections and may include breakfast, lunch and dinner. Preparation of food products is often complex and involves multiple steps. NOTE: restaurants types catalogued in this segment refer to table-service only (outlets with a proper “full table service:” wait staff attending customers and taking orders at the tables). Outlets with “limited table service” are excluded from FSR. For example: outlets where customers order their food at the counter are excluded (even though the waiter will then bring the food at the table).
See All of Our DefinitionsThis report originates from Passport, our Full-Service Restaurants research and analysis database.
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