Full-service restaurants was amongst the most impacted consumer foodservice channels during the period when the country entered the Level 3 COVID-19 alert in 2021. Dine-in was fully suspended and restaurant operators were forced to switch to home delivery and takeaway in order to survive.
Restaurant operators also expanded their sales revenue streams by venturing into the retail channel. Wowprime Group recorded increasing revenues from sales of packaged noodles, small hot pots, and packaged meal solutions, as well as frozen dumplings and noodles.
For historical reasons, Taiwanese consumers tend to be open to different cultures and are interested in trying new things. This is reflected in the diversity of restaurant cuisines in the country.
Because of the pandemic, there is expected to be a notable change in restaurant operators’ focus. In the past, restaurant brands emphasised the concept of, “From farm to table”, or adopted an open kitchen format for transparency, to show customers the cooking process.
The pandemic temporarily made it impossible for people to go out for fitness and exercise, and some people gained weight as a result. At the same time, the pandemic led more Taiwanese consumers to understand the importance of maintaining health, as obesity and unhealthy lifestyle choices can exacerbate the effects of COVID-19.
Under the influence of the pandemic, operators of full-service restaurants are expected to focus on the needs of consumers, re-examining the customer journey, from choosing a restaurant, to ordering, to dining, to reviewing their experience. They will aim to convey the value of the brand at every touchpoint with the customer, and this could turn into an opportunity for transformation.
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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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