THE FOODSERVICE REVIVAL
After a period of disruption, global foodservice and out-of-home dining are entering a new phase of growth. Across regions, consumers are returning to restaurants while simultaneously embracing new formats such as delivery, hybrid retail and convenience-driven concepts. This resurgence is not uniform. It reflects local dynamics, economic conditions and cultural habits, yet a common thread emerges: eating out is once again central to everyday life.
Middle East and emerging markets: rapid expansion and digital acceleration
In the Gulf region, foodservice is experiencing one of the most dynamic growth trajectories globally. The market, valued at approximately USD 31.8 billion in 2022, is expected to reach around USD 62.25 billion by 2030, representing an annual growth rate close to 8.9 per cent. This expansion is driven by urbanisation, rising disposable incomes and strong tourism flows.
Cities such as Dubai and Riyadh are becoming hubs for international restaurant brands and innovative dining concepts. The demand for variety and convenience food is particularly strong, with consumers seeking diverse cuisines and flexible formats, from casual dining to premium experiences. Digital platforms also play a crucial role, facilitating reservations, delivery and customer engagement.
A similar acceleration can be observed in Egypt, where foodservice is expanding alongside rising demand for processed and ready-to-consume products. Fast food chains and online ordering are gaining traction, supported by a young population and increasing urban density. Platforms such as Talabat, which offers food, groceries and pharmacy items on its app, Elmenus and Mrsool are strong local players that have scaled quickly. The development of organic and higher-quality offerings further illustrates how the sector is diversifying.
Europe: return to restaurants and hybrid models
Across Europe, foodservice market is recovering with renewed dynamism, though the drivers vary by country. Switzerland offers a clear example of this rebound. The country counts nearly 20,000 foodservice businesses, and consumer interest in dining out has increased significantly. In 2024, 48 per cent of Swiss consumers reported going regularly to restaurants, compared with 38 per cent the previous year.
This renewed appetite is accompanied by structural changes. International chains such as Five Guys and Vapiano are entering the Swiss market, while new hybrid concepts are emerging. Restaurant-grocery combinations such as Bridge Zurich, that include event spaces with integrated foodservice and specialty shops illustrate how traditional boundaries are evolving. At the same time, consumer demand for clean label products and healthier options is reshaping menus, pushing operators towards more transparent and natural offerings.
In Sweden, the foodservice sector continues to play a central role within the broader agri-food landscape. The CHR segment plays a central role in the overall evolution of Swedish agrifood sector and remains significant, supported by strong expectations around sustainability, traceability and health. Although organic sales have slowed in retail, they remain embedded in the foodservice ecosystem, reinforced by certifications such as KRAV, which works to advance organic and sustainable food production and a robust network of specialised organic food events.
Belgium highlights another dimension of transformation, where convenience retail intersects with foodservice. The highly competitive retail market is undergoing consolidation, with major players restructuring their networks. The rise of convenience shops is particularly notable, offering ready-to-eat meals and quick-service options that respond to consumer demand for accessibility while showing how modern retail is adopting some of the same practices as restaurants. These formats blur the line between retail and foodservice, creating new consumption occasions throughout the day.
Norway illustrates the growing importance of delivery within the foodservice ecosystem. The e-food and meal delivery market is extremely dynamic, driven by a highly digitally savvy population. The meal delivery market was valued at approximately €259.20 million in 2024, with expected annual growth of over 5 per cent through 2028. Online grocery delivery is expanding even faster, projected to grow by more than 10 per cent annually over the same period.
These figures highlight how digital channels are reshaping consumption habits. While traditional dining remains important, delivery and convenience formats are becoming integral to the overall foodservice landscape. Ready-to-eat meals and convenience food continue to grow steadily, reflecting the need for efficiency in daily life.
Asia: delivery, premiumisation and demographic shifts
In Japan, demographic factors are driving a different type of evolution. An ageing population and declining overall consumption are leading to a shift towards premium, smaller portions. Older consumers are willing to invest in higher-quality products, even as they reduce quantities. This creates opportunities for specialised offerings that combine refinement with practicality.
At the same time, economic pressures such as currency depreciation are influencing sourcing and pricing strategies. The rising cost of imported food products is reshaping supply chains, while competition from neighbouring countries adds further complexity. In this context, foodservice operators must adapt to both demographic and economic constraints.
Thailand presents another example of rapid transformation. The country is positioning itself as a future leader in the food industry, with significant investment in restaurant infrastructure, logistics and digital services. The adoption of online delivery platforms and the integration of technology into foodservice operations are key drivers of growth. At the same time, the focus on functional, organic and halal-certified products reflects evolving consumer expectations both domestically and for export markets.
A transforming landscape for the food industry trade show
Foodservice is not simply returning to its previous state. It is evolving into a more flexible, hybrid and digitally integrated ecosystem. Restaurants, delivery platforms, convenience retail and experiential dining are increasingly interconnected, creating new opportunities for growth. At the same time, the rise of foodtech is accelerating this transformation, boosting home delivery, improving traceability and enabling more efficient, data-driven operations across the value chain.
For professionals, understanding these regional nuances is essential. Each market reflects a specific combination of drivers, from urbanisation and technology to demographic change and consumer values. At the same time, the global resurgence of foodservice underscores its resilience and adaptability.
Events such as Sial Paris and other SIAL Network gatherings provide a unique platform to explore these dynamics. By bringing together stakeholders from across the food sector, they highlight how foodservice continues to reinvent itself in response to changing expectations. From the Gulf’s rapid expansion to Europe’s hybrid models and Asia’s demographic shifts, the sector’s revival is both global and deeply local.
Image credits: Rowen Freeman, Jay Wennington, Dan Gold, Alex Hanney from Unsplash
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