Summary

Argentina’s culinary landscape is rich and diverse due to cultural influences from Spanish, Italian, and indigenous traditions. The fusion of these culinary heritages has led to a wide array of dining options, fostering a diverse market that caters to various tastes and preferences. Argentina has a deeply ingrained food culture that values traditional dishes and culinary heritage. The cultural significance of food, especially in the form of asado (barbecue), empanadas, and regional specialties, acts as a primary driver for the market's growth. The population's appreciation for local cuisine and its role in social gatherings and celebrations fuels the demand for dining out. Argentina is known for its gastronomic tourism, attracting food enthusiasts and tourists interested in experiencing the country's renowned wines, food festivals, and culinary events. This continuous stream of visitors contributes significantly to the food service industry. Argentina's appeal as a tourist destination has contributed to the growth of the hospitality and food service sectors. The influx of tourists seeking authentic and diverse dining experiences fuels the market's expansion. The country's economic growth, coupled with urbanization, has altered consumer behavior and dining habits. Increased disposable income and busier lifestyles have led to a greater inclination toward dining out, driving the growth of the food service industry. The food service market in Argentina is influenced by a burgeoning entrepreneurial spirit. The emergence of small-scale, independent eateries and food ventures contributes to the diversity and innovation within the market, offering unique dining concepts and flavors.

According to the research report "Argentina Food Service Market Overview, 2028," published by Bonafide Research, the Argentina Food Service market is expected to reach a market size of more than USD 35 Billion by 2028. The interest in plant-based diets and vegan options has grown significantly. Restaurants are expanding their menus to include more plant-based dishes, responding to the demand for vegetarian and vegan alternatives. The integration of technology in the dining experience is on the rise. Restaurants are adopting online ordering systems, delivery apps, and contactless payment methods, providing convenience and safety for customers. The popularity of gourmet street food is increasing. Food trucks and street vendors are elevating their offerings, providing high-quality, diverse, and innovative street food options, attracting a wider range of customers seeking quick and flavorful meals. Some restaurants offer DIY meal kits or home cooking experiences. Customers can enjoy restaurant-quality meals at home by purchasing pre-portioned ingredients with instructions, providing a unique dining experience. There's an appreciation for regional cuisine beyond the popular national dishes. Restaurants are celebrating lesser-known regional specialties, offering customers the chance to experience the diverse flavors from various provinces. Some restaurants are adopting hyperlocal and hyperseasonal menus. They utilize ingredients sourced within a very close proximity and base their offerings on the current seasonal produce, ensuring freshness and supporting local suppliers.

The Non-Commercial Segment caters to essential institutions like schools, hospitals, and corporate cafeterias. The rise in educational institutions and healthcare facilities due to population growth and increased awareness of health and education will significantly drive the demand for food services in these sectors. Many corporate offices are increasingly investing in employee wellness programs. As a part of this initiative, they are offering better dining options, sometimes even subsidizing meals, to promote employee health and productivity. This is boosting the demand for food services within the corporate sector. The demand for diverse food options, including healthier choices and dietary-specific meals, is growing among consumers in various non-commercial settings. This is pushing food service providers in these segments to offer a wider array of options, driving the growth of this market. There's a noticeable shift towards convenience in dining choices, even in non-commercial settings. Consumers are more inclined to opt for ready-made meals or dining options within these institutions, fostering the growth of the non-commercial food service market. Furthermore, Full-service restaurants generally offer a wide variety of menu options, catering to different tastes and preferences. They provide a range of appetizers, main courses, desserts, and often have extensive beverage selections, allowing customers to choose from a diverse array of options. These restaurants often focus on creating a pleasant and comfortable dining environment. Factors such as decor, ambiance, lighting, and overall dining experience play a significant role in attracting and retaining customers. Full-service restaurants typically prioritize the quality of food and service. This focus on high-quality ingredients, expertly prepared dishes, and attentive service attracts customers seeking a more elevated dining experience.

Ready prepared foodservice systems often adhere to strict standards of food safety and hygiene, ensuring that meals are prepared in controlled environments, which is particularly appealing to customers concerned about food safety. Ready prepared foodservice systems also cater to institutions such as schools, hospitals, and corporate events where there's a demand for bulk pre-prepared meals. This aspect contributes significantly to their growth. Ready prepared foodservice systems often integrate technology in their operations, such as mobile apps or online platforms for easy ordering and payment, enhancing the customer experience and accessibility. Many of these systems are adapting their packaging to be more environmentally friendly, using recyclable or biodegradable materials, aligning with the increasing focus on sustainability among consumers. These systems are diversifying their offerings to target specific demographic segments, such as families, health enthusiasts, or professionals, by tailoring meals that suit the unique needs of these groups. Ready prepared foodservice systems leverage convenience stores, online platforms, and partnering with other retail outlets to make their meals easily accessible to customers across various locations.

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

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

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.

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