McDonald's is set to retain its lead across the forecast period, having remained the leading player in limited-service restaurants in 2022, continuing to record positive current value sales growth. The chain entered specialist coffee shops in 2019 and has since continued to expand its McCafé concept in this channel.
The outbreak of COVID-19 encouraged a long-term trend towards digitalisation in limited-service restaurants, with many players launching or increasing investment in mobile apps and online menus. Consumer concerns about potential exposure to the virus also led operators to develop new contactless takeaway systems, particularly during the first lockdown period.
The demand for plant-based products is continuing to grow in Denmark, and players are increasingly launching various plant-based alternatives to appeal to the rising trend. As such, across the forecast period, the health and wellness trend will continue to impact and shape new product developments and launches in the category.
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Understand the latest market trends and future growth opportunities for the Fast Food industry in Denmark with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
Key trends are clearly and succinctly summarised alongside the most current research data available. Understand and assess competitive threats and plan corporate strategy with our qualitative analysis, insight and confident growth projections.
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Limited-Service Restaurants (LSR) combine fast food and 100% home delivery/takeaway outlets. These outlets offer limited menus with items that can be prepared quickly. Customers typically order, pay, and pick up their order from a counter, though some outlets can have limited table service. This also includes 100% Home Delivery/Takeaway which provide no facilities for consumption on the premises. LSR tend to specialize in one or two main entrees such as hamburgers, pizza, or chicken, but they usually also provide drinks, salads, ice cream, dessert, etc. Food preparation is generally simple and involves one or two steps, allowing for kitchen staffs generally consisting of younger, unskilled workers rather than professional chefs. Other key characteristics include: • A standardised and restricted menu • Tight individual portion control on all ingredients and on the finished product • Individual packaging of each item • Counter service • For Chained Limited Service Restaurants, chained and franchised operations which operate under a uniform fascia and corporate identity • Any outlet offering full-service restaurant seating with servers would be excluded, even if delivery service is available.See All of Our Definitions
This report originates from Passport, our Fast Food research and analysis database.
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