After seeing a strong decline in sales in 2020, the consumer foodservice industry entered 2021 with new restrictive measures. To boost sales in another difficult year for the industry, several full-service restaurants adjusted their business strategies in order to maintain competitive.
Full-service restaurants is the largest consumer foodservice channel in Portugal, accounted for largely by independent operators. With the introduction of a range of measures to control COVID-19, these outlets saw sales plummet dramatically in 2020.
On the part of consumers, there were changes in consumption habits. Demand for terraces continued to grow in 2021 due to restrictions and their perceived safety, as did reservations, which increased during the year.
The pandemic is expected to take time to fade away over the coming years, and tourism will only gradually return. Full-service restaurants is therefore anticipated to continue to experience successive increases in current value sales in the forecast period as it continues on its path to recovery.
The future of full-service restaurants will inevitably be greener, more efficient and more sustainable. Certified meats, local production, plant-based meals and regional chefs and cuisines are expected to continue to gain strength in the coming years as consumers show a growing interest in sustainability and localisation.
Despite mainly being made up of small family-run restaurants, full-service restaurants has managed to innovate and modernise over the past few years, a trend that is expected to continue in the coming years. The increase in competitiveness and more demanding consumers will contribute to an increase in quality and the development of added-value services.
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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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