The changes that have been seen in the work habits of Hungary’s office workers and other salaried white-collar professionals since the peak of the COVID-19 pandemic are like continued presenting challenges to self-service cafeterias located in office districts during the forecast period. The success of experiments such as the introduction of 4-day workweeks, greater flexibility in terms of professionals having the option to work from home or the office as required and a deeper understanding of the various cost and productivity benefits of offering such flexibility is likely to reduce the opportunities for limited-service restaurants to attract office workers on a daily basis.
Despite the challenges that self-service cafeterias is expected to face during the forecast period, the channel is expected to continue generating positive sales growth. A major reason for this favourable situation is that self-service cafeterias tend to be very competitively priced in comparison with other lunch options, including limited-service restaurants.
During the forecast period, chained self-service cafeterias is set to remain a much smaller category than independent self-service restaurants. With the channel set to face major challenges and with revenues likely to be under pressure, the current operators and brands, including the leading names in retail locations, will inevitably be the big winners.
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Self-service cafeterias are outlets where there is no (or limited) service content. Rather than table service, there are food-serving counters/stalls where customers take the food they require as they walk along, placing it on a tray. In addition, there are often stations where customers order food and wait while it is prepared, particularly for items such as hamburgers or tacos which must be served hot and can be prepared quickly. For some food and drink items, customers collect an empty container, pay at the check-out, and fill the container after check-out. Free second servings are often allowed under this system. For legal purposes (and the consumption patterns of customers), this system is rarely or never used for alcoholic beverages. Self-service cafeterias do not have a cover charge, customers are either charged a flat rate for admission (as in a buffet) or pay at the check-out for each item. Some cafeterias also charge by weight. Self-service cafeterias resemble contract catering self-service cafeterias such as canteens, dining halls and cafeterias located within institutions such as a large office building, school and universities. However, fully captive contract self-service cafeterias are excluded from consumer foodservice. Unlike fast food, self-service cafeterias feature a menu comprising full, regular meals, often with a large choice of first course, main course and desserts. As cafeterias can effectively serve large number of customers with comparatively few employees, they are often found within larger complexes, for example, department stores, shopping malls, travel foodservice (motorways stations, railway stations, airports). Self-service cafeteria examples include: Ciao (Autogrill), Flunch (Agapes Restauration SA), IKEA (Inter Ikea Systems BV)See All of Our Definitions
This report originates from Passport, our Self-Service Cafeterias research and analysis database.
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