In the US, full-service restaurants is set to maintain solid growth by all measures, although transaction volumes will still struggle to reach the 2019 level, despite outlet numbers fully recovering. One way of attracting high transaction volumes is likely to be the trend towards more robust loyalty programmes.
In addition to the rise of new fulfilment concepts, the resurgence of takeaway and continued rebound of eat-in dining provide ample opportunity for operators to continue growing their loyalty initiatives. Full-service restaurants have been experimenting with how best to build out and implement loyalty programmes for some time now.
There is no reason why innovation and sustainability cannot go hand in hand in full-service restaurants. In consumer foodservice, the pains of operating come down to the high cost of overheads.
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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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