Profit Foodservice: Global Industry Guide is an essential resource for top-level data and analysis covering the Profit Foodservice industry. It includes detailed data on market size and segmentation, textual analysis of the key trends and competitive landscape, and profiles of the leading companies. This incisive report provides expert analysis on a global, regional and country basis.
The global profit foodservice sector grew by 5.5% in 2011 to reach a value of $832,380.8 million.
In 2016, the global profit foodservice sector is forecast to have a value of $1,077,254.8 million, an increase of 29.4% since 2011.
The global profit foodservice sector grew by 5.7% in 2011 to reach a volume of 457,513.1 million visits.
In 2016, the global profit foodservice sector is forecast to have a volume of 572,638 million visits, an increase of 25.2% since 2011.
Restaurants is the largest segment of the global profit foodservice sector, accounting for 61.3% of the sector's total value.
Asia-Pacific accounts for 44.8% of the global profit foodservice sector value.
Foodservice is defined as the sale of food and drinks for immediate consumption either on the premises from which they were bought, or in designated eating areas shared with other foodservice operators, or in the case of takeaways transactions, freshly prepared food for immediate consumption. Datamonitor's definition excludes sales through vending machines and is restricted to sales in specific foodservice channels (please see channel definitions below).
Various channels have been grouped together in what is called the "Profit sector" - this sector is characterised by the fact that no subsidy is paid (either directly or indirectly) to anyone participating in the foodservice transaction. That is that neither the consumer nor the foodservice operator receives any subsidy. This includes the following channels - cafes, pubs & bars, nightclubs, full service restaurants, quick service restaurants, takeaways, hotels and lodging, street & mobile vendors, retail locations, leisure locations, on-board locations.
All market values are given in Operator Buying Prices, that is the amount spent by foodservice operators on the food and drink that they serve and not the amount the consumers spend on food and drinks (Operator Selling Prices - OSPs) in these channels. The difference is the mark up the foodservice operator adds in order to cover their other costs and generate a profit. This therefore values the market in terms of the amount of money for which food and drinks manufacturers are competing.
Market volumes are classed as the total number of visits by individuals to foodservice locations that involve the consumption of either food, or drink, or both. As such, if several people visit one location at once and there is only one bill (e.g. a group dining in a restaurant), the number of transactions is counted as being one for each person in the group. Multiple purchases made during the same visit (e.g. a person buys several drinks bought over a period of time in a bar) are counted as one transaction. The purchase of drink with food in the same location in the same visit is also considered as one transaction, not two. The market consists of the total revenues generated by cafes, pubs, clubs, nightclubs, restaurants, takeaways, hotels & lodgings, street & mobile vendors, retail vendors, leisure vendors and on-board vendors - defined as food sold on board air, rail, sea or coach traveling vehicles.
All currency conversions were carried out at constant 2010 average exchange rates.