The economic impact of measures introduced to limit the spread of COVID-19 dampened demand in full-service restaurants even as the channel was able to reopen following the easing of lockdown restrictions. Outlets offering international cuisines were the most affected due to the higher costs of importing raw materials and the weakness of the naira.
Innovation within the full-service restaurants channel during the COVID-19 crisis was focused on offering consumers distinctive and seamless experiences to boost interest. Concepts like the cave restaurants launched by Kapadoccia in Abuja provided unique spaces in which consumers could socialise.
The share of full-service restaurants in consumer foodservice remains very low in Nigeria, with interest in these outlets typically restricted to middle- and high-income households due to their relatively high prices. Other full-service restaurants, which mainly consists of restaurants serving local dishes, is the largest channel in full-service restaurants in terms of value share.
Demand from foreign visitors (particularly business travellers) and expatriates plays a key role in the full-service restaurants channel, particularly high-end outlets and the segments devoted to international cuisines. These areas of full-service restaurants have, therefore, been hit particularly hard by restrictions on international travel.
The improved penetration of platforms such as Jumia Food will lead to a steady shift towards delivery services during the forecast period. This trend will also benefit from the influx of new entrants such as Bolt Food and Opay Food, which are expanding their footprints in the Nigerian market.
Having been in decline for several years, the number of full-service restaurants in Nigeria had begun to expand again before the COVID-19 crisis. The rapidly expanding number of young adults was the main drivers of this, as they tend to eat out more frequently than their older counterparts.
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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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