Global grub
A resurgence worth savouring
From the cobblestone streets of Paris to the vibrant tapestry of London's food delivery scene and Seoul's bustling eateries, the culinary world is coming back to life. The numbers speak volumes. In France, the annual number of lunch and dinner occasions surged from 34 in 2021 to an impressive 50 in 2023. Spain, not to be outdone, boasts an increase from 40 to 65 over the same period. Even South Korea, already renowned for its dining culture with 131 dining-out occasions in 2021, saw a jump to 148 in 2022 and to 162 in 2023.
But these meal occasions aren’t created equal. They’re everything from full-service restaurants with waiters and wine to home delivery. And it’s the eating and drinking taking place between those two ends of the spectrum that may be benefiting most — quick service restaurants (QSR).
Why, amid the pressures of inflation in most countries, are people still heading to restaurants, buying takeaway meals and ordering home deliveries? And how has the mix of Foodservice channels changed? The answers will largely depend on the geographic location in question. But, as you’ll see, in many cases, they simply can’t be bothered cooking at home. We’ll also examine how cheeseburgers may be the new pizzas.
We looked at 11 countries encompassing about 40% of the world’s population
In this year’s report on Foodservice consumption, we looked at 11 countries encompassing about 40% of the world’s population. And with the impact of the global pandemic waning, the new face of Foodservice is taking shape. A shift in growth trajectories in emerging markets, such as Brazil and Indonesia, also point to an even more dynamic environment for the future.
We all eat and drink. It’s perhaps the biggest common denominator for people on the planet. But what, where, and why we eat and drink raises important questions for the Foodservice industry and food and beverage brands.
This is the third year we've conducted this analysis to unravel the patterns of global consumption, specifically focusing on the changing landscapes of where freshly prepared meals are purchased and consumed, irrespective of the venue, under the umbrella of Foodservice.