Despite the constraints caused by inflation, companies continue to develop and execute bold strategies in limited-service restaurants. The Irish market is a key opportunity for operators such as Wendy's, which is planning to open in its first franchise in Northern Ireland during 2022/2023.
During the pandemic, operators had to adapt their businesses in order to continue operating, and the creation of online stores and apps was the solution for many businesses. Although large chained restaurants are more likely to make this adaptation for financial reasons, small operators are also following this trend.
Some operators will find it very difficult to bear the full impact of rising costs. Initially, many limited-service restaurants tried to absorb the higher costs but many are finding it increasingly difficult to do this, as is the case with Restaurant Brands, owner of Burger King.
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Understand the latest market trends and future growth opportunities for the Limited-Service Restaurants industry in Ireland with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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If you're in the Limited-Service Restaurants industry in Ireland, our research will help you to make informed, intelligent decisions; to recognise and profit from opportunity, or to offer resilience amidst market uncertainty.
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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