The outlook for full-service restaurants is positive in terms of predicted RSP development, transactions and number of outlets. The popularity of chained full-service restaurants will be the main driver of this.
Modern full-service restaurants will increasingly look to diversify their income streams in the coming years. This means that many new concepts will not only offer dine-in options but will also provide takeaway and home delivery services, often through a third party.
With an expected further increase in the costs of ingredients and increased interest in sustainability in the years ahead, it is anticipated that full-service restaurants will invest in new technologies and implement new working practices to further reduce food waste. Despite increased attention given to this problem over the review period, food waste remains a significant issue for full-service restaurants in particular.
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Full-Service Restaurants
FSR (full-service restaurants) encompasses all sit-down establishments where the focus is on food rather than on drink. FSR is characterized by table service and a relatively higher quality of food compared to quick-service units. Menus offer multiple selections and may include breakfast, lunch and dinner. Preparation of food products is often complex and involves multiple steps. NOTE: restaurants types catalogued in this segment refer to table-service only (outlets with a proper “full table service:” wait staff attending customers and taking orders at the tables). Outlets with “limited table service” are excluded from FSR. For example: outlets where customers order their food at the counter are excluded (even though the waiter will then bring the food at the table).
See all of our definitionsThis report originates from Passport, our Full-Service Restaurants research and analysis database.
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