Global Foodservice

Report Overview

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This study covers the global market for foodservice, which is defined as foodservice revenues generated by:

• establishments whose primary purpose is to provide food and beverage service, which includes full-service restaurants; quick-service and fast casual restaurants; bars, pubs, and other drinking places; and coffee shops, bakeries, and snack shops
• retail stores and vending machines
• hotels and motels
• recreational places
• schools and colleges
• various other smaller outlets including food sold on trains, at hospital and nursing home cafeterias, at veterans canteens, at office buildings, food provided to prison inmates, patients at hospitals and nursing homes, military and civilian employees, and passengers on plane

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For purposes of this study, foodservice outlets are segmented into the following categories:

• eating and drinking places:
  • full-service restaurants
  • quick-service (also known as “fast food”) and fast casual restaurants
  • other eating and drinking places (e.g., bakeries, bars/pubs, buffets, coffee shops, and other small dining establishments, such as sandwich shops and cafes)
• other foodservice establishments:
  • airline catering and travel facility foodservice
  • catering services (commercial cafeterias, university dining halls)
  • hotel foodservice (in-house restaurants, free breakfast, room service, snacks and vending)
  • retail, sports venue, and theater concessions and embedded restaurants
  • snack bars and ready-to-go meals (commonly found in convenience stores, highway rest stops, and grocery stores)