Middle East & Africa Food Service Market Outlook, 2028

Middle East & Africa Food Service Market Outlook, 2028

MEA cuisine is deeply rooted in tradition, with recipes and cooking techniques passed down through generations. The preparation and enjoyment of food are often intertwined with cultural celebrations, family gatherings, and religious rituals. Traditional cooking methods, such as tandoor ovens, slow-roasting, and clay pots, play a significant role in MEA cooking. Street food and bustling food markets are integral to the MEA food service market. These vibrant hubs offer a diverse array of dishes that reflect the local culture. From shawarma stalls in Dubai to Moroccan souks and Egyptian street vendors, the street food scene in the MEA region provides affordable and authentic dining experiences. The MEA food service market is experiencing significant growth, driven by factors such as urbanization, rising disposable incomes, and increased tourism. Innovation is also a key driver, with chefs and entrepreneurs exploring fusion cuisine and modern interpretations of traditional dishes. MEA cities are becoming culinary destinations, offering diverse dining options that cater to locals and international visitors. The Middle East, North Africa, and parts of Africa have historically been cultural crossroads due to their strategic geographic locations. Trade routes, such as the Silk Road and the Spice Trade routes, brought a wide array of ingredients, spices, and cooking techniques to the region. This resulted in a fusion of flavours and the incorporation of foreign elements into local cuisine. The spread of Islam across the MEA region brought about significant culinary influence. Halal dietary laws and traditions in Islamic cuisine, such as the use of lamb and various spices, have played a major role in shaping the food culture of the region. Throughout history, food has played a central role in cultural celebrations and traditions. Festivals, weddings, and religious holidays have given rise to unique dishes and cooking techniques. For example, dishes like couscous are often prepared for special occasions in North Africa. In recent decades, globalisation and tourism have had a significant impact on the MEA food service market. The region's cities have become international travel destinations, and tourists seek out local and international dining experiences, contributing to the growth of restaurants, cafes, and food markets.

According to the research report, “Middle East and Africa Food Service Market Outlook, 2028,” published by Bonafide Research, the Middle East and Africa Food Service market is expected to reach a market size of more than USD 310 Billion by 2028. The MEA region is witnessing rapid urbanisation, with a growing percentage of the population residing in urban areas. This trend has led to increased demand for dining out and the establishment of various food service businesses to cater to the urban population. The rising middle-class population in many MEA countries has led to higher disposable incomes. As a result, people are more willing to spend on dining experiences, contributing to the growth of the food service market. The region is a popular tourist destination, attracting visitors from around the world. Tourists often seek authentic culinary experiences, driving demand for restaurants and food establishments. This boosts the growth of the food service market, especially in cities with significant tourist footfall. The MEA region has embraced modernization and globalisation, resulting in a more cosmopolitan lifestyle. This has led to the proliferation of international restaurant chains and the fusion of local and global flavours, appealing to a broad range of consumers. The adoption of technology and digital platforms has enhanced the accessibility and convenience of food service in the MEA region. Mobile apps, online reservations, and food delivery services make it easier for consumers to access their favourite restaurants and cuisines. Food is not just sustenance in the MEA region; it holds cultural and social significance. Dining out is often seen as an opportunity for socialising, gathering with family and friends, and participating in cultural celebrations, driving the growth of the food service market.

According to the report, the countries covered in this report are the UAE, Saudi Arabia, and South Africa; among them, the UAE is contributing the most significant market share. The UAE's food service culture is incredibly diverse, owing to its multicultural population. The country is home to people from all over the world, and this diversity is reflected in the wide range of international cuisines available. From traditional Emirati dishes to Indian, Pakistani, Iranian, Arabic, European, and Southeast Asian cuisine, the UAE offers an array of dining options. One of the most exciting aspects of the UAE's food culture is the fusion cuisine. Chefs in the UAE often combine ingredients and techniques from different culinary traditions, resulting in unique and innovative dishes that cater to the cosmopolitan tastes of residents and tourists alike. While the UAE embraces diverse international flavours, it also takes pride in its traditional Emirati cuisine. Dishes like Al Harees (slow-cooked wheat and meat), Al Machboos (spiced rice with meat or seafood), and Al Luqaimat (sweet dumplings) are popular and enjoyed on special occasions and celebrations. Coffee culture is a significant part of the UAE's food service culture. Arabic coffee, known as ""Gahwa,"" is traditionally served with dates as a gesture of welcome and hospitality. In addition, the UAE is home to a growing number of specialty coffee shops and cafes that offer a variety of coffee blends and brewing methods. During the holy month of Ramadan, the UAE's food service culture takes on a unique character. Iftar (the meal to break the fast) is a significant event, and restaurants and hotels often host lavish buffets and traditional Emirati dishes for both fasting Muslims and non-Muslims to enjoy.

Based on the sector being segmented into commercial and non-commercial, among the non-commercial is the growing market. Educational institutions, such as schools and universities, as well as healthcare facilities, like hospitals and clinics, are expanding across the MEA region. These institutions recognise the importance of providing nutritious and diverse meal options to students, patients, and staff. As a result, there is a growing demand for food services that cater to the unique dietary requirements and preferences of these institutions. Businesses in the MEA region often provide food services to their employees through cafeterias and catering services. Corporate dining facilities offer a convenient and cost-effective way for employees to access meals during their workday. This sector has expanded as more businesses recognise the value of offering such services to their workforce. Some governments in the MEA region have initiated programmes to improve the quality of food services in educational and healthcare institutions. These programmes encourage the growth of non-commercial food services, emphasising the importance of providing nutritious and well-balanced meals. Educational institutions and healthcare facilities prioritise nutrition and dietary balance. Non-commercial food services are increasingly emphasising the importance of providing balanced and healthy meals to students and patients. This aligns with global trends promoting healthier eating habits.

In terms of the system, it is segmented into the conventional foodservice system, the centralised foodservice system, the ready-prepared foodservice system, and the assembly-serve foodservice system. In the Middle East and Africa, the conventional foodservice system leads the market. The MEA region is known for its rich culinary traditions, and the conventional food service system aligns with the cultural importance of dining as a social experience. Sharing meals with family and friends in a restaurant setting is a common practice, and it reflects the region's emphasis on hospitality and togetherness. Celebrate their unique cuisines, and conventional restaurants offer the ideal platform to showcase these culinary traditions. From Moroccan tagines and Lebanese mezze to Persian kebabs and North African couscous, diners can savour a wide array of local and regional specialties. Fine dining establishments in the MEA region are known for their opulent settings, gourmet offerings, and exceptional service. These venues cater to a discerning clientele that seeks an exquisite and memorable dining experience. The allure of gourmet cuisine and luxury dining contributes significantly to the prominence of the conventional food service system. Conventional restaurants are a preferred choice for social and business gatherings. From family celebrations to important business meetings, these establishments offer a suitable atmosphere for both formal and informal occasions. Dining out in the MEA region carries cultural and social significance. It is a time for people to come together, share a meal, engage in conversations, and celebrate special occasions. This cultural aspect of dining aligns well with the conventional food service system.

According to the report, the types of restaurants are segmented into full-service restaurants, quick-service restaurants, institutes, and others; among them, quick-service restaurants are contributing a significant market share. The MEA region is experiencing rapid urbanisation, leading to busier and more hectic lifestyles. As people move to cities and work longer hours, there is a growing demand for quick, convenient, and accessible dining options. QSRs fulfill this need by offering fast, on-the-go meals that cater to the region's changing lifestyle. Many well-known international QSR chains have expanded their presence in the MEA region. These global brands offer familiar menus and flavours, which resonate with both residents and tourists. The presence of international QSRs contributes to the popularity of this dining format. QSRs in the MEA region have embraced technology to enhance the customer experience. Mobile apps, online ordering, and digital payment methods make it more convenient for customers to place their orders, reducing wait times and improving overall service. Many QSRs in the MEA region offer Halal-certified options that align with the dietary preferences of the local population. This commitment to providing Halal choices attracts a broader customer base.

Companies Covered in this report:
McDonald's Corporation, Starbucks Corporation, Restaurant Brands International Inc., Domino's, Yum! Brands, Inc., Jollibee Foods Corporation, Subway IP LLC, Compass Group plc , Sodexo, Bloomin' Brands, Inc.

Considered in this report:
• Geography: Middle East and Africa
• Historic year: 2017
• Base year: 2022
• Estimated year: 2023
• Forecast year: 2028

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

Country Covered in this report:
• UAE
• Saudi Arabia
• South Africa

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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