There is cautious optimism around the future growth prospects for full-service restaurants, with consumers adapting to the new normal of living under wartime conditions. As the geopolitical situation stabilises and economic conditions improve, consumer confidence is expected to rise, potentially boosting dine-in sales.
Innovation and diversification present significant opportunities for growth among full-service restaurants. For instance, introducing fusion cuisines that blend traditional Ukrainian flavours with international culinary techniques could help attract a broader customer base.
Sustainability initiatives are also likely to gain traction over the forecast period, with consumers becoming more environmentally conscious. Full-service restaurants could look to differentiate themselves by adopting eco-friendly practices, such as reducing food waste, utilising sustainable packaging, and sourcing from local, organic farms.
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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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