Summary

The United States is a melting pot of cultures, and its food scene reflects this diversity. It encompasses a wide array of cuisines influenced by various immigrant groups, from Italian, Mexican, and Chinese to Indian, Middle Eastern, and more. Each region boasts its own specialties, like Southern comfort food, Tex-Mex in the southwest, seafood in the Northeast, and barbecue in the South. The restaurant industry in the US is significant and continuously growing. It includes a vast spectrum of dining options, ranging from fast-food chains to high-end, fine-dining restaurants. The US has a reputation for innovation in restaurant concepts and trends, often setting the pace for food trends globally. Fast food is deeply embedded in American food culture. Chains like McDonald's, Burger King, and Taco Bell are ubiquitous across the country. They offer quick, affordable meals, and their standardized offerings have become a familiar part of American eating habits. Food trucks have gained immense popularity in recent years, offering gourmet and diverse cuisines, from tacos and burgers to fusion foods. They contribute to the vibrant culinary scene, especially in urban areas, where they cater to locals and tourists alike. The food Service industry includes all establishments that serve food to people outside their home it can be any form of delivery and takeaways. These include restaurants, food bars, canteens, university canteens, catering and vending machines, and hotels. The U.S. market is growing the significant factors contributing to the growth of the food services sector in the country include the increase in demand for personalization in services and easier accessibility to a variety of food items. The popularity of new forms of restaurants, such as virtual kitchens and ghost kitchens specializing in delivering food to consumers, has witnessed significant growth in recent years.

According to the research report "United States Food Service Market Overview, 2028," published by Bonafide Research, the United States Food Service market was valued at more than USD 770 Billion in 2022. Food delivery apps like UberEats, Grubhub, and Doordash continue to reshape the industry, making it more convenient for consumers to order food from their favourite restaurants. The pandemic accelerated the adoption of contactless technologies in restaurants, such as QR code menus and touchless payment systems. Ghost kitchens or virtual brands have gained popularity, allowing restaurants to operate delivery-only concepts without a physical dining space. Some restaurants are creating menus specifically designed for delivery, ensuring food quality remains high even after transit. Temporary dining experiences, such as pop-up restaurants or themed food events, offer unique and limited-time culinary experiences. Consumers are increasingly interested in knowing where their food comes from and the ingredients used. Clear and transparent menu labelling has become more important. Subscription-based meal kits and services offering pre-portioned ingredients and recipes have gained popularity, providing convenience and variety for consumers to cook at home. Economic conditions play a significant role in the food service market in the United States. During periods of economic growth and prosperity, consumers tend to have higher disposable incomes, leading to increased spending on dining out and other food service offerings. In 2022, the average disposable income of an individual will have reached more than $55,000 in the United States. Thus, with increasing disposable income, consumers tend to spend more on food services available in the market. Conversely, during economic downturns, consumers may cut back on discretionary spending, which can affect restaurant sales.

Commercial establishments offer a diverse range of food options to consumers. From fast-casual dining and quick-service restaurants to fine dining, coffee shops, and catering services, these options cater to various consumer preferences and dining occasions. Large-scale commercial establishments, including chain restaurants and fast-food outlets, often have extensive market penetration. These chains benefit from brand recognition, advertising campaigns, and multiple locations, attracting a broad customer base. Commercial businesses frequently invest in innovation and brand development. They constantly introduce new menu items, promotional deals, and marketing strategies to maintain customer interest and stay ahead in the competitive market. Based on system, Ready prepared food offers convenience, especially to busy individuals or families. It allows consumers to access freshly prepared, pre-packaged meals that require minimal preparation or assembly before consumption. With changing lifestyles and an increase in the number of dual-income households, there's a greater demand for quick, convenient meal solutions. Ready prepared food provides a hassle-free way for consumers to enjoy quality meals without spending significant time in meal preparation. The ready prepared foodservice system provides a wide variety of menu options. Consumers can select from a range of cuisines, dietary preferences (such as vegetarian, vegan, or gluten-free), and portion sizes, catering to diverse tastes and preferences.

Centralized foodservice systems benefit from economies of scale. They cater to multiple locations or a large number of customers from a centralized kitchen or food production facility. This enables bulk purchasing of ingredients, reducing costs and optimizing efficiency. Centralized systems ensure consistent food quality across various outlets or locations. Standardized recipes, cooking procedures, and quality control measures help maintain a consistent dining experience, thereby enhancing customer satisfaction. Centralized systems focus on streamlining operations and reducing redundancies. Through centralized production and distribution, they optimize resource usage, minimize waste, and control costs effectively. Centralized systems often cater to institutional clients such as schools, healthcare facilities, and corporate cafeterias. These large-scale operations depend on centralized production to efficiently supply meals to a substantial number of individuals. Standardization in the centralized model allows for cost savings. The ability to centralize operations, streamline processes, and standardize production contributes to reduced labor and operational costs.

Recent Developments:
• January 2023: Bloomin' Brands declared that its brand Outback Steakhouse opened its redesigned stores in spring’s Grand Parkway Marketplace.
• October 2022: J.M. Smucker Co. offered their North American customers liquid coffee. The proprietary liquid coffee system efficiently delivers large quantities of premium coffee hygienically, making it the perfect solution for hospitals, universities, hotels, conference centers, and other out-of-home coffee customers.
• May 2022: Chipotle Mexican Grill introduced a new item, 'pollo asado', in the U.S. and Canadian markets. This product comprises grilled chicken, garlic, fresh lime, guajillo peppers and hand-chopped cilantro. This launch helped the company extend its product offerings in those countries.
• August 2021: Peet's Coffee introduced its first line of flavored coffee for home brewing with its new flavored coffee K-Cup pods. The new line features three crafted choices: caramel, vanilla cinnamon and hazelnut mocha. Such new product launches not only helps the companies diversify its product portfolio but also help in generating higher profits.
• February 2021: Yum! Brands, Inc. and Beyond Meat, Inc. entered a strategic partnership to sell their plant-based chicken products in the U.S. Market. Products such as Beyond Fried Chicken are made available to consumers across KFC, Taco Bell, and Pizza Hut restaurants for a limited time.
• August 2020: Domino's launched new product varieties, namely chicken taco pizza and cheeseburger pizza, in the U.S.

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

Aspects covered in this report:
• United States 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.

ページTOPに戻る

Table of Contents