Full-service restaurants face moderate growth in the forthcoming years, underpinned by the return of consumer demand post-pandemic and investments into foodservice. There will be a strong rebound in value sales and outlet numbers over the next five years.
With the proportion of small families and single people rising in Taiwan, coupled with the changes in consumption behaviour caused by the pandemic, delivery and take-out meals will become more of a daily requirement from full-service restaurants. This will result in a decrease in large groups in restaurants, with small groups becoming a key target audience.
With the advent of the digital age, both large and small full-service restaurants must plan for digital transformation in order to meet customer’s needs, and stand out among many foodservice brands. Consumers often have low brand loyalty towards specific foodservice brands in Taiwan, especially larger chains.
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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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