Full-service restaurants is expected to see a solid current value CAGR in Hong Kong in the coming five years, recovering to the pre-COVID-19 (2019) level of sales in 2026, mainly driven by Asian full-service restaurants. As tourism flows gradually return, this is expected to provide a much-needed boost to the recovery of the channel.
With the ongoing integration of the Greater Bay Area, it is expected that preferences and tastes in Hong Kong will gradually merge with those in mainland China. More Chinese chains are therefore likely to enter the Hong Kong market, further diversifying the culinary landscape.
In the face of the increasing competition and changing consumer behaviours, full-service restaurants in Hong Kong are likely to focus on finding their niche to recapture local consumption. With more locals heading northbound, and greater integration in the Greater Bay Area, the competition in consumer foodservice is expected to become more intense.
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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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