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Foodservice: Advanced Emerging Markets (Brazil, Hungary, Mexico, Poland, South Africa, Taiwan) Industry Guide
Datamonitor, March 2011, Pages: 213
The Foodservice: Advanced Emerging Markets (Brazil, Hungary, Mexico, Poland, South Africa, Taiwan) Industry Guide is an essential resource for top-level data and analysis covering the Foodservice industry in Brazil, Hungary, Mexico, Poland, South Africa, and Taiwan. The report includes easily comparable data on market value, volume, segmentation and market share for the advanced emerging markets foodservice markets, plus full five-year market forecasts. It examines future problems, innovations and potential growth areas within the market.
Scope of the Report
- Contains an executive summary and data on value, volume and segmentation
- Provides textual analysis of the industry's prospects, competitive landscape and profiles of the leading companies
- Incorporates in-depth five forces competitive environment analysis and scorecards
- Compares data from Brazil, Hungary, Mexico, Poland, South Africa and Taiwan, alongside individual chapters on each country. .
- Includes a five-year forecast of the industry
Highlights
The advanced emerging market countries contributed $61.6 billion to the global foodservice industry in 2005, with a compound annual growth rate (CAGR) of 5.9% between 2005 and 2009 bringing this contribution to $77.4 billion.
These countries are expected to reach a value of $98.9 billion in 2014, with a CAGR of 5% over the 2009–14 period.
Brazil holds the major share of the foodservice industry. In 2009, it accounted for 46.3% of the market.
Among the advanced emerging market nations, Brazil is the leading country in the foodservice industry, with market revenues of $35.8 billion in 2009.
Brazil exhibited the highest growth in the foodservice market, with a CAGR of 6.5% between 2005 and 2009, while Poland displayed the slowest growth (4%) over the same period.
Brazil is expected to lead the foodservice industry in the advance emerging market nations, with a value of $46.7 billion in 2014.
Why you should buy this report
- Spot future trends and developments
- Inform your business decisions
- Add weight to presentations and marketing materials
- Save time carrying out entry-level research
Market Definition
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. The definition excludes sales through vending machines and is restricted to sales in specific foodservice channels (please see channel definitions below). All industry 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 industry in terms of the amount of money for which food and drinks manufacturers are competing.
The industry is broken down in to four segments: Cafes & Restaurants, Fastfood, Cost and Other. Cafes & Restaurants includes Cafes, Pubs & Bars, Full Service Restaurants, Hotels and Retail locations; Fastfood includes Quick Service Restaurants, Takeaways, Street Vendors and Leisure Locations (cinemas, theatres etc.); Other includes Nightclubs and sales on-board boats, planes, trains or coaches; the Cost segment is characterized by the fact that a subsidy is paid (either directly or indirectly) to one of the actors involved in the transaction, or where the final consumer pays for the food at its actual cost (as opposed to a price that adds some margin to its basic cost). The cost sector includes the following channels - workplace locations, education locations, hospitals and welfare & services locations. Industry 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. All currency conversions have been calculated at 2009 annual average exchange rates.
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