The forecast period is expected to see limited-service restaurants continue to outperform all other categories of consumer foodservice in Turkey as well as remaining the largest category in value sales terms. Prior to the onset of the COVID-19 pandemic, limited-service restaurants accounted for around one-fifth of all value sales generated across Turkey’s consumer foodservice industry.
By the end of 2022, flagging consumer demand due to the deteriorating economic conditions in Turkey was having a much stronger negative impact on the fortunes of independent limited-service restaurants than on the fortunes of their chained rivals. The country’s independent limited-service restaurants are overwhelmingly small family-run enterprises and these small businesses have generally struggled with the financial burdens that flow from reduced profits as operating costs have continued to rise at a time of severe pressure on discretionary spending.
The value sales growth figures expected to be seen in limited-service restaurants over the forecast period are expected to be considerably slower than those registered in the category over the review period, and a similar situation is expected to be seen in terms of decelerating growth in the number of outlets operating in the category. However, growth in transactions volume is expected to remain similar to that seen during the forecast period.
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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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