As life returns to greater normality following the pandemic, limited-service restaurants will continue to report good value sales over the forecast period. However, the economic downturn may put some downward pressure on sales particularly in 2023, although the overall growth trend is expected to remain positive.
In the forecast period, there is set to be an increased focus on climate-friendly options and positioning, with the environmentally-friendly trend expanding beyond offering vegan and plant-based options. In the food space, attention is increasing on the CO2 output of foods, and this is expected to extend from packaged food to consumer foodservice.
The already evident health and wellness trend in Sweden will continue over the forecast period, encouraging consumer demand for healthier food items. Many limited-service restaurant menus are still weighted towards more unhealthy items, but more players will respond to growing demand by adding more healthy items to their menus and accommodate special diets, such as paleo, keto, etc.
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Understand the latest market trends and future growth opportunities for the Limited-Service Restaurants industry in Sweden with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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Limited-Service Restaurants
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 DefinitionsThis report originates from Passport, our Limited-Service Restaurants research and analysis database.
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