Self-service cafeterias, as a channel, has reached saturation in New Zealand with low single digit growth in 2023. The category mainly includes buffet style businesses which are not popular in New Zealand. While buffets can offer good value to consumers, there is simply not enough interest in this type of business. Consumers are becoming more health conscious and the idea of buffet-style meals, which is associated with eating higher quantity of foods, is no longer as appealing. There are also no...
Euromonitor International's Self-Service Cafeterias in New Zealand report offers a comprehensive guide to the size and shape of the market at a national level. It provides foodservice sales, the number of outlets and the number of transactions by sector, allowing you to identify the foodservice sectors driving growth. It identifies the leading companies, the leading brands and offers strategic analysis of key factors influencing the market - be they eating habits, lifestyle changes, tourism spending or legislative issues. Forecasts to 2028 illustrate how the market is set to change.
Data coverage: market sizes (historic and forecasts), company shares, brand shares and distribution data.
Why buy this report? * Get a detailed picture of the Self-Service Cafeterias market; * Pinpoint growth sectors and identify factors driving change; * Understand the competitive environment, the market’s major players and leading brands; * Use five-year forecasts to assess how the market is predicted to develop.
Self-Service Cafeterias in New Zealand
Euromonitor International
February 2024
List Of Contents And Tables
SELF-SERVICE CAFETERIAS IN NEW ZEALAND
KEY DATA FINDINGS
2023 DEVELOPMENTS
Stagnant growth as category reaches market saturation
Slow recovery of eat-in means less consumers interested in self-service cafeterias
Food wastage a concern for buffet-style restaurants
PROSPECTS AND OPPORTUNITIES
Consumer attitudes a key challenge for self-service cafeterias
Innovation needed to create interest amid stagnant forecasted growth
Innovative independents focusing on local and fresh ingredients will perform better than chained counterparts