Despite an anticipated dip in 2025, foodservice value (constant 2024 prices) sales of limited-service restaurants are predicted to grow through the remainder of the forecast period, albeit at a steadily slowing rate. Nonetheless, limited-service restaurants is set to consolidate its position as one of the strongholds of consumer foodservice in Finland.
Limited-service restaurants have been at the forefront of home delivery, the use of apps and the general digitalisation in consumer foodservice in Finland. These services and developments surged during the review period, partly boosted by the necessities of COVID-19, but also independent of the pandemic.
Limited-service restaurants are not the most obvious places for sustainability initiatives, amid the strong presence of meat on menus, which increases carbon footprints, high levels of packaging waste and ethical issues regarding a low paid, young workforce and the sourcing of products. Players have tried to make the channel more sustainable, albeit with mixed success.
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Understand the latest market trends and future growth opportunities for the Limited-Service Restaurants industry in Finland with research from Euromonitor International's team of in-country analysts – experts by industry and geographic specialisation.
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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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