Overall current value sales in limited-service restaurants in Indonesia will recover to pre-pandemic levels in 2023, with transactions recovering fully in 2024. Growth in transactions will slow throughout the forecast period, remaining positive but low by 2027.
One of the most important responses to the low demand for limited-service restaurants during the pandemic was constant innovation. Whether in terms of the food menu, ordering concepts, or marketing campaigns, the pressure on the category saw leading players revising their strategies to remain relevant and mitigate the negative impact of COVID-19 on their operations.
The huge increase seen in the popularity of third party delivery services during the review period has resulted in many limited-service restaurants expanding their use of cloud kitchens - facilities used exclusively for the preparation of online home-delivery orders. In addition to background pandemic trends, the highly effective use of promotions (such as promotional pricing and food bundling) and the proliferation of smartphones and rising use of mobile internet have spurred growth in online orders.
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Understand the latest market trends and future growth opportunities for the Limited-Service Restaurants industry in Indonesia with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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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 Limited-Service Restaurants research and analysis database.
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