Tuesday, 22 May 2012

The Future of Foodservice in Hungary to 2016

London, May 22nd, 2012In 2011, the profit sector contributed 83.1% to Hungary’s total foodservice sales and registered a sales growth with a CAGR of 0.42% over the review period. The cost sector accounted for 16.9% of Hungary’s total foodservice sales in 2011 and recorded a sales growth with a CAGR of 3.90% over the review period (reference see graph below). Restaurants were the largest contributor to total foodservice sales in the country, with a share of 40% in 2011. The largest channel in the cost sector was healthcare foodservices, which contributed 46.1% of total cost sector sales.

GDP growth and a rise in disposable income have been major factors for the growth of the Hungarian foodservice industry, and this trend is expected to support the industry in the forecast period. The economy suffered a decline in GDP and disposable incomes during the global financial crisis, and consumers decreased spending on foodservice outlets, which continued until 2010. However, as the economy has started recovering, consumer confidence has increased, resulting in more transactions in foodservice outlets.

An aging population is fuelling demand for healthy, nutritious, and organic food in Hungary, as the elderly population is more susceptible to lifestyle related disorders. Many foodservice operators have already included, or are in the process of including, healthy and nutritious menus in both the full-service and fast-food and snack formats.

The number of households in Hungary increased from 4.02 million in 2006 to 4.05 million in 2011. This is mainly due to an increase in the number of single person households. In recent years, Hungary has also witnessed a rise in the number of working women. These demographic developments have resulted in fast paced lifestyles and increasing demand for time saving food options.

More and more Hungarian consumers are opening up to experience the flavors of international cuisines.  Italian, Chinese, and Greek cuisines are the most favored among Hungarians. These are followed by Mexican, French, and Indian cuisines.

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