2021 brought the same challenges and problems that full-service restaurants had already faced in 2020 following the emergence of the pandemic and the introduction of lockdowns and restrictions on capacity. The various government programmes launched in 2020 to help consumer foodservice operators to stay afloat were not sufficient enough to offset losses in revenue.
Full-service restaurants continued to see a drop in the number of outlets in 2021 as lockdown measures continued into the first half of the year. Many independent small players decided to close their businesses or had to declare insolvency as they often operate with small margins, leaving them with limited savings to act as a buffer during a crisis period.
Home delivery was already the most established in full-service restaurants in the Czech Republic prior to the pandemic, and therefore was best able to quickly adapt to changing demands during home seclusion with further share gain and dynamic growth recorded in 2021 due to further restrictions earlier in the year. Takeaway remained less popular, and quickly lost some ground to eat-in during 2021 as restrictions eased, but remained above pre-pandemic levels.
Full-service restaurants is predicted to make a quick and full recovery to pre-pandemic value sales levels (at constant 2021 prices) by 2022. Despite changing consumer habits, and the growing preference for takeaway and home delivery, with the latter expected to further penetrate the channel over the forecast period, lasting price sensitivity due to the economic fallout of the pandemic and growing food and energy prices have the potential to impact consumers’ decisions, particularly when considering whether to dine in these establishments, which invariably cost more when compared to takeaway or home delivery.
Growing demand for healthy food and sustainability will likely dominate the future development of full-service restaurants over the forecast period, with this trend expected to shape the offer of the channel. An increasing number of independent full-service restaurants are specialising in healthy-positioned menus, and have greater freedom in terms of deciding on which direction they want to take compared to branded outlets, where the offer is often dictated nationally or globally.
With fewer citizens travelling to work on a regular basis, in line with the increasing adoption of hybrid working models, and less mobility in city centres over the early part of the forecast period, full-service restaurants that traditionally rely on city workers will need to redesign their business models. Greater investment is therefore expected to made in home delivery services.
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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 Definitions
This report originates from Passport, our Full-Service Restaurants research and analysis database.
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