Foodservice

Published on by Ambre Huerre Paitry - updated on

More than just a meal

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Just a few words about... Foodservice

The foodservice sector is very dynamic: all experts agree on this. As people have less and less time to prepare meals, they appreciate even more than before going to restaurants or being served in planes or in cafeterias. Yet, today, the foodservice experience is not just a matter of food, it also deals with health concerns, food trends, restaurants concepts... and the notion of pleasure. Local or global, homedelivery or on-site, creative or traditional cuisine, equipment or ingredient... there are now many ways to consider the foodservice sector, its challenges as well as its opportunities. It’s now time to discover the major assets and opportunities of this very dynamic sector.

What is 'foodservice'?

Foodservice defines businesses, institutions, and companies responsible for any meal prepared outside the home. The foodservice industry includes restaurants, school and hospital cafeterias, catering operations, etc.

Who are the consumers?
What are the consumers' preferences?
  • 48% of consumers eat out weekly at least
  • Quick-service and casual restaurants are the most preferred eating establishments
  • Lunch and dinner are the meals that consumers most frequently eat away from home
  • Food quality and price are the most important factors when choosing a restaurant

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