Europe Food Service Market Outlook, 2028

The European foodservice market is a vibrant and diverse landscape that encompasses a wide array of culinary traditions, dining experiences, and consumer preferences across the continent. With its rich cultural tapestry, Europe's foodservice industry is a fusion of both tradition and innovation, where centuries-old culinary practices coexist with modern dining trends. From the iconic bistros of Paris to the rustic taverns in the heart of Spain, the market is a testament to the continent's deep-rooted passion for gastronomy. The market reflects the influence of history, geography, and evolving consumer demands, making it a dynamic sector that continues to captivate the taste buds of both locals and tourists. Europe's foodservice market is characterised by its commitment to quality, sustainability, and innovation, all within the context of a vibrant and evolving culinary landscape. One of the defining features of the European food service market is its incredible culinary diversity. Each region boasts a distinctive cuisine deeply rooted in history and culture. From the hearty sausages and schnitzels of Germany to the exquisite pastries and fine wines of France, the continent's culinary heritage is a testament to the power of tradition. It's not just about food; it's about preserving centuries-old recipes and cooking techniques that have been passed down through generations. One of the defining features of the European food service market is its incredible culinary diversity. Each region boasts a distinctive cuisine deeply rooted in history and culture. Europe is known for its numerous festivals and celebrations that revolve around food and drink. Whether it's Oktoberfest in Germany, Carnival in Venice, or Bastille Day in France, these events often feature special dishes and beverages unique to the occasion, and they bring communities together in festive, gastronomic celebrations. Furthermore, Europe is home to a wide variety of cheeses, and cheese culture is a significant part of European dining. Each country has its own cheese traditions, from Swiss fondue to Spanish Manchego, and cheese is often savoured as a standalone course or paired with bread and wine.

According to the research report, “Europe Food Service Market Outlook, 2028,” published by Bonafide Research, the Europe Food Service market is anticipated to add more than USD 420 Billion from 2023 to 2028. In Europe, dining is often seen as a social experience. Sharing a meal with family and friends, savouring each bite, and engaging in lively conversations are central to the culture. Meals are a time for connection and enjoyment, and they often extend for hours in a leisurely manner. Europe is a top tourist destination, attracting millions of visitors each year. Tourists contribute significantly to the food service market as they seek to experience local and international cuisines, driving demand for a wide range of dining options. The use of technology in the food service market has transformed the way consumers order and enjoy food. Mobile apps, online ordering, and food delivery platforms have made it more convenient for consumers to access their favourite restaurants and cuisines. Western European food service markets have expanded significantly over the years, mostly as a result of the expansion of the region's online meal delivery business. Numerous smartphone applications for meal delivery have crowded the market. For instance, 15 food delivery apps had more than 110,000 downloads in France, and by 2022, more than 9 million people had downloaded all of these apps. European consumers are increasingly seeking convenience and diverse dining experiences. Busy lifestyles, especially in urban areas, have led to a greater demand for dining out, takeout, and food delivery services. Europe's strong and stable economies contribute to increased disposable income, allowing people to dine out more frequently and explore new dining experiences. McDonald’s alone, the largest company of the bunch, has more than double the sales of the second-largest group. Its first European outpost opened in the Netherlands in 1971, and today, the company has more than 8,000 restaurants in 39 different European countries. Yum! Made an announcement to significantly expand the European footprint of Pizza Hut through a master franchise agreement with AMrest Holding. The deal will see the pizza chain grow its presence throughout Eastern and Central Europe, with more than 300 new restaurants to be developed, owned, and operated by AmRest over the next four years.

According to the report, the countries covered in this report include Germany, the UK, Italy, Spain, Russia, and the rest of Europe, which includes Sweden, Norway, Turkey, and many more. Among them, Germany contributes to the significant market share. Its economic strength provides the financial stability needed for a thriving food service industry, including investment in diverse restaurant concepts, culinary innovation, and the infrastructure for a wide range of dining experiences. Germany's food culture reflects a rich and diverse culinary heritage, which goes beyond the traditional stereotypes of sausages and beer. The country is known for its regional specialties, including the hearty cuisine of Bavaria, the delicate pastries of the Black Forest, and the diverse flavours of its multicultural cities. Germany is a major tourism hub in Europe, attracting millions of visitors annually. Tourists contribute significantly to the food service market as they seek to experience traditional German dishes, regional specialties, and international cuisines. This influx of tourists drives the growth of restaurants, cafes, and other food establishments. Furthermore, the foodservice outlets in Turkey were dominated by cafes and bars, followed by quick service restaurants (QSRs) and full-service restaurants (FSRs) in 2022. As a result, the number of outlets will increase to more than 72,000 in 2022. More than 8,000 buildings, highways, and seaports were demolished. The country is currently in the process of massive reconstruction to restore economic activity.

Based on the sector, which includes commercial and non-commercial, among them in Europe, commercial is leading the market. Firstly, the commercial sector benefits significantly from the sheer diversity and richness of Europe's culinary landscape. Each country and region within the continent has its own distinct culinary traditions, and commercial establishments adeptly navigate this diversity by offering a wide variety of dining options. This includes fine dining restaurants that specialise in local and international gourmet cuisine, casual eateries serving traditional regional dishes, cafes offering coffee and pastries, and fast-food chains providing quick and convenient options. The ability to cater to a broad spectrum of tastes and preferences allows the commercial sector to capture a large and diverse customer base. Tourism plays a pivotal role in bolstering the commercial food service sector in Europe. The continent is a major tourist destination, drawing millions of visitors from around the world. These tourists often seek authentic culinary experiences, and the commercial sector is well-equipped to provide them. Restaurants and cafes are designed to offer visitors a taste of local specialties, regional delicacies, and international flavors. The appeal of the diverse dining experiences, from enjoying French cuisine in a Parisian bistro to savouring Italian pasta in a charming trattoria, further contributes to the sector's growth. Restaurants and cafes are designed to offer visitors a taste of local specialties, regional delicacies, and international flavors. The appeal of the diverse dining experiences, from enjoying French cuisine in a Parisian bistro to savouring Italian pasta in a charming trattoria, further contributes to the sector's growth.

According to the report, the system is segmented into the conventional foodservice system, the centralised foodservice system, the ready-prepared foodservice system, and the assembly-serve foodservice system. In Europe, the centralised foodservice system has the second highest market share. Centralised foodservice is efficient. Large-scale, central kitchens can achieve economies of scale, resulting in cost savings in food procurement, preparation, and distribution. By consolidating operations, they can reduce waste, streamline production, and optimise inventory management. This efficiency is particularly important on an economically diverse continent like Europe, where consumers seek both cost-effective and high-quality dining options. The centralised foodservice model aligns well with Europe's growing emphasis on sustainability and responsible sourcing. Centralised kitchens can implement sustainable practices more efficiently, such as sourcing locally, reducing food waste, and implementing eco-friendly packaging solutions. This focus on sustainability resonates with European consumers, who are increasingly conscious of the environmental impact of their dining choices. The centralised foodservice model benefits from advancements in technology and distribution. Digital ordering and delivery platforms make it easier for restaurants and other food service establishments to access centralised kitchen services. Mobile apps and online ordering systems enhance efficiency and convenience for both providers and consumers, strengthening the appeal of the centralised model.



Based on the types of restaurants, there are full-service restaurants, quick-service restaurants, institutes, and others. Among them in Europe, full-service restaurants lead the market. Full-service restaurants cater to Europe's deeply ingrained culture of leisurely dining. In many European countries, dining is more than just sustenance; it's a social experience, an opportunity for gathering, and an occasion to savour the pleasures of life. Full-service restaurants provide the perfect setting for such occasions, offering a relaxed atmosphere, extended meal times, and attentive service. This cultural affinity for unhurried dining fosters a strong demand for the full-service model. Additionally, the European continent is celebrated for its rich culinary heritage, and full-service restaurants are uniquely positioned to showcase these traditions. From the exquisite cuisine of France to the rustic flavours of Italy and the hearty dishes of Germany, these establishments celebrate the diverse flavours and culinary traditions of each region. As a result, they resonate with both locals and tourists seeking an authentic taste of European cuisine. Tourism is a pivotal driver of full-service restaurants in Europe. The continent is a major global tourist destination, attracting millions of visitors annually. Tourists often seek fine-dining experiences as part of their cultural exploration, making full-service establishments an integral part of the European dining scene. The allure of savouring local specialties in a charming bistro or indulging in gourmet cuisine in a Michelin-starred restaurant is an integral aspect of the tourist experience.

Companies Covered in this report:
McDonald's Corporation, Starbucks Corporation, Domino's, Yum! Brands, Inc., Supermac's, Subway IP LLC, Compass Group plc, Sodexo, Aramark Corporation, Elior group, Whitbread plc, Bloomin’ Brands, Inc.

Considered in this report:
• Geography: Europe
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

Aspects covered in this report:
• Europe Food Service market with its value and forecast along with its segments
• Country-wise Food Service market analysis
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation

Country Covered in this report:
• Germany
• UK
• France
• Italy
• Spain
• Russia

By Sector
• Commercial
• Non- Commercial

By System
• Conventional Foodservice System
• Centralized Foodservice System
• Ready Prepared Foodservice System
• Assembly-Serve Foodservice System

By Type of Restaurant
• Full service restaurants
• Quick service restaurants
• Institutes
• Other

The approach of the report:
This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and list out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, and annual reports of companies, analyzing the government-generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers into regional aspects, tier aspects, age groups, and gender. Once we have primary data with us we started verifying the details obtained from secondary sources.

Intended audience:
This report can be useful to industry consultants, manufacturers, suppliers, associations & organizations related to the Food Service industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing & presentations, it will also increase competitive knowledge about the industry.