Over the forecast period, it is expected that Latin American limited-service restaurants will increase their number and widen their presence in the country, as a larger share of Italian consumers, mostly younger ones, such as Generation Z, are keen to try and appreciate new and more exotic cuisines. For example, Billy Tacos (chained Latin American limited-service restaurants) offers fast-casual restaurants inspired by the Mexican cuisine of the Roadhouse group.
Delivery services and dark kitchens are not expected to replace traditional eating in limited-service restaurants, since the future of consumer foodservice is predicted to lie in physical outlets and the in-eatery experience. However, the COVID-19 pandemic has marked more deeply the difference between the world of home delivery and that of the sit-in experience.
Over the forecast period, it is expected that an increased offer of “free from” outlets and menus will be provided in limited-service restaurants in Italy as a way to respond to the many varying needs and interests of Italian consumers. These consumers are more aware of the benefits of a “free from” diet, and they search out such food for health-related reasons or enjoyment.
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Understand the latest market trends and future growth opportunities for the Limited-Service Restaurants industry in Italy 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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