Look Towards A New Future

Jul 5, 2012

Swiss Foodservice: The Future of Foodservice in Switzerland to 2016

The report provides a top-level overview and detailed market, channel, and company-specific insights into the operating environment for foodservice companies. It is an essential tool for companies active across the Swiss foodservice value chain, and for new companies considering entering the market.
Key Features and Benefits
  • This report provides readers with unparalleled levels of detail and insight into the development of the foodservice sector within Switzerland.
  • This report provides readers with in-depth data on the valuation and development of both the profit and cost sectors in the Swiss foodservice market.
  • This report provides details on the number of outlets, transactions, average price, foodservice sales, sales per outlet, and transactions per outlet per week, across nearly 50 sub-channels.
  • This report provides highly granular future forecasts and historic market data to aid market and strategic planning.
  • This report will help you to assess the impact of economic recession and recovery on foodservice market growth.

Report Details:
Published: July 2012
No. of Pages: 208
Price: Single User License – US$3200             Corporate User License – US$9600

Key Market Issues
  • One of the major factors of growth for the foodservice industry in the country has been a growth in its GDP and the trend is expected to support the industry going forward. The annual disposable income increased from US$253.1 billion in 2006, to US$327.5 billion in 2011, at a CAGR of 5.29% and it is expected to increase at a CAGR of 0.86% to reach US$341.8 in 2016. The unemployment rate stood at 3.45% in 2011 compared to 3.39% in 2006, but is expected to reduce to 2.67% by 2016.Driven by these macro-economic factors, most foodservice channels witnessed sales growth in 2011.
  • Smaller households have a higher disposable income available for discretionary purchases, as they have fewer members’ needs to be met. This increases the ratio of working members of a household to total family members, which is higher than larger families, and consequently the smaller households spend less time and effort on cooking.
  • Over the review period, the total contribution of travel and tourism to Switzerland’s GDP increased from CHF38.7 billion in 2006, to CHF46.8 billion in 2011. The travel and tourism sector’s total contribution to GDP was 7.8% in 2011, making it an important part of the Swiss economy. The foodservice sector is expected to benefit from this, especially in the accommodation and leisure channels.
  • Demographic and social changes are shaping the dynamics of the industry. Changing demographics, such as an aging population, the rising proportion of the foreign population, and ethnic diversity, have often reinforced its impact on the foodservice industry.
  • Due to increasing health awareness amongst consumers and a growing preference for healthy food over fast food, many foodservice operators are now offering healthy variants of dishes and nutritional information.

Key Highlights
  • Quality is one of the major issues in the foodservice industry, perceived differently by different consumers. Some consumers perceive freshness as the equivalent to quality as it implies food is natural, nutritional and tastes good; for others hygiene is paramount, as this tells of the way food has been processed or served. Food quality issues are certainly impacting purchasing decisions. As the demand for organic food increases, the foodservice industry is expected to benefit in the near future, especially full service organic restaurants.
  • Switzerland has been witnessing an increasing use of the internet. According to International Telecommunication Union (ITU), internet penetration in Switzerland was 28.8% in 2000. The penetration increased to 84.2%, or 6.4 million internet users, in 2011. The higher penetration in country reflects the increasing reliance of citizens on the internet. In Switzerland, hotels and restaurants, especially QSR’s and fast-food, cafes and bars, are turning into Wi-Fi internet hotspots.
  • Foodservice operators are increasingly using social media networking platforms to market products, promote brands, advertise, and connect with consumers.
  • Foodservice operators are in a pole position to capitalize on the health trend among the Swiss. An increasing awareness regarding healthy and nutritious diets has been a key factor in the introduction of healthier menus, in both fast food and full-service restaurants.
  • Organic food produce is the best choice of for healthy and natural food. Increased public awareness of health issues related to eating habits has stimulated the use of natural ingredients and organic products. As a result, the consumption of organic foods is rapidly gaining popularity.