Sustainability is gaining momentum amongst players in limited-service restaurants, thanks to a push from the government to promote Sustainable Development Goals (SDGs), and actions by various manufacturers, retailers, and foodservice players. Starting from April 2022, the Japanese government enforced a new law for recycling plastic materials developed by the Ministry of Environment.
COVID-19 has contributed to accelerating the health and wellness trend in Japan, as consumers strive to maintain their general health and immune system, while many have become conscious of controlling their weight due to insufficient exercise during home seclusion or when working from home. Efforts to improve diets by choosing products with healthier ingredients, which are low in sugar or low in carbohydrates, are being seen in Japan.
With the culture of praising hard work, many Japanese people put high prioritisation on work, with many arriving early and leaving their workplaces late to show dedication. Prior to COVID-19, several limited-service restaurants, especially Asian limited-service restaurants, were popular amongst employees who worked late at night and wanted to grab a quick meal before heading home from the office.
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Understand the latest market trends and future growth opportunities for the Limited-Service Restaurants industry in Japan 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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