Foodservice value sales are set to increase at a current value CAGR of 6% over the forecast period, while outlet opens continue to rise. These positive results will be bolstered by the rising purchasing power of Slovak households, resulting in higher disposable income for consumer foodservice purchases.
Forecourt retailers with limited-service restaurants are set to gain consumer attention across the forecast period. In addition, there has been a stronger focus from these outlets on serving B2B clients, offering significant discounts and special loyalty programmes for businesses.
New legislation will impact the foodservice industry, including limited-service restaurants, as the new VAT will be introduced in January 2025. While the VAT rate will rise from 20% in 2024 to 23%, for foods and drinks VAT moves to 19% and 5% respectively.
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Understand the latest market trends and future growth opportunities for the Limited-Service Restaurants industry in Slovakia with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
Key trends are clearly and succinctly summarised alongside the most current research data available. Understand and assess competitive threats and plan corporate strategy with our qualitative analysis, insight and confident growth projections.
If you're in the Limited-Service Restaurants industry in Slovakia, our research will help you to make informed, intelligent decisions; to recognise and profit from opportunity, or to offer resilience amidst market uncertainty.
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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