During the pandemic, many full-service restaurants adapted by offering meals suitable for takeaway and home delivery. This strategic shift played a crucial role in helping many full-service restaurants to survive during periods when restrictions on eating in were in place.
Despite a stable and central role for meat in Denmark's food culture, there is a noticeable shift being seen towards smaller meat portions and an increased preference for chicken over beef. Health consciousness is significantly influencing attitudes towards consumers’ diets, but especially when it comes to meat.
The general economic conditions within Denmark will likely have a big influence on customer footfall and sales in full-service restaurants over the forecast period. To entice consumers into their restaurants operators may need to explore new and more effective strategies.
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Understand the latest market trends and future growth opportunities for the Full-Service Restaurants industry in Denmark with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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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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