Full-service restaurants experienced a more significant value sales decline in 2020 as a result of the pandemic, with this channel traditionally focusing on eat-in and the overall immersive dining experience. While sales dropped as they did in other channels for eat-in during the lockdown, even after quarantine restrictions were relaxed and the lockdown was eased to the extent that on-trade service was possible once again, limitations remained in effect on the capacity of full-service restaurants, with minimum distances between tables and limits on the numbers of guests per establishment making it difficult for restaurants to operate profitably.
The growing trend towards healthier food as the sharp focus on health and wellness that emerged from the pandemic encouraged consumers to eschew meat-based dishes in favour of plant-based options. This supported the performance of Asian full-service restaurants, which was the strongest performer in current value terms in 2021, driven by chained operators such as Yooji's and Nooch Asian Kitchen.
The lunchtime offer from full-service restaurants in Switzerland was traditionally relevant, particularly for office employees. Demand for full-service at lunchtime remained at 50% lower than pre-pandemic levels in early 2021 due to ongoing remote working measures, although this gradually improved during the year.
Full-service restaurants is predicted to struggle to fully recover to pre-pandemic value sales levels (at constant 2021 prices) by the end of the forecast period. This will be due to the weaker performance of the dominant independents at the height of the pandemic in terms of value sales and falling outlet numbers due to the severity of declines and lack of financial support to survive the unstable situation.
Switzerland introduced a “Covid Certificate” in September 2021, which required anyone over the age of 16 years to show their vaccination status before being permitted inside a foodservice outlet. As this was in place until February 2022, it was likely to have had a further negative impact on consumers who did not agree with this regulation, especially as those unable to product the certificate could only eat or drink in outside areas.
To expand their consumer reach and attempt to capitalise on the increasing general preference for home delivery as a result of the pandemic, an increasing number of full-service restaurant operators are expected to place a greater focus on their delivery services, especially those opening new outlets. Home delivery is therefore expected to continue to gain share, while a gradual shift back to eat-in due to the immersive experience of dining in a restaurant with full service and personal attention, will mean loss of share for takeaway, as other options that all also offer takeaway such as limited-service restaurants and street stalls/kiosks have a greater appeal for on-the-go consumption.
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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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