How technology trends affect the QSR industryAugust 28, 2018
Tips for Designing Great Food PackagingSeptember 10, 2018
Zion Market Research has recently published a report titled “Fast Food Market by Type”
mentioning that global fast food market reached the value of around USD 539.63 billion in 2016,
and expected it to reach above USD 690.80 billion in 2022. The report anticipated the fast food
restaurants to grow at a CAGR of slightly above 4.20% between 2017 and 2022.
Both globalization and urbanization had a great impact on the daily eating routine of consumers
and pushed them towards fast food. The QSRs are dominated the fast food market due to their
high authenticity and hygienic standards.
In this article we will showcase some of the phenomena expected to happen on the fast food
ground over the coming years.
Every successful fast food restaurant aims at doubling, then quadrupling, its existence by
opening new branches in new districts and areas. Owners are granting franchises easily, it is all
about growing exponentially now to grasp the biggest share of the market and stay up to the
fierce competition between food restaurants.
Restaurants like McDonald's, Burger King, and KFC have dominated the fast food industry for
decades. But over the last couple of years, many American consumers in particular have shown a
rising interest in healthier fast food meals that include more low-calorie components and fresh
produce while remaining suitable and economic.
These alterations in interest even drove fast food chains to change their menus. Over the last four
years, a famous American fast food restaurant like Taco Bell has promised to stop offering
artificial ingredients and use cage-free eggs, it also has introduced a lower-calorie menu.
Moreover, McDonald's has worked with dietitians, removed antibiotics from its offered poultry
products, and added more types of salads to its menu.
At YYT Food Corp, offering customers delicious food with the freshest and tastiest ingredients
remains a brand priority. Every meal should be fresh at the core, ensuring that everything we do
is focused on delivering only fresh meals. quick
Value more important than ever
Restaurants are now surrounded with increasing options which makes value and high quality
now more important than ever. This signals the need for QSRs to prove not only that they offer
the best value, but also a high quality meal.
Increasing role of technology
Technology role will continue to expand in the restaurant space, consumers are expected to see
more improvements in kiosk and mobile ordering as well as delivery services. More than half of
diners (51%) say that QSRs have to offer mobile apps for food ordering, and more than one in
five (15%) want to see more kiosk ordering.
Online ordering and delivery applications can help operators reach a bigger scope of audience of
diners, also they can empower them to reach diners across multiple dayparts, including the less
popular afternoon and evening occasions.
“Delivery has matured a lot. Since 2017, we’re putting a heavier focus on the delivery market by
signing new collaborations with most of the biggest delivery platform in the UAE, Bahrain and
Qatar. These collaborations allowed us to double our delivery size in the last 12 months. We’ve
invested heavily into this space and we’re seeing great returns and great progress.’ Says Eoin
Moore, YYT Food Corp CEO.
Exposure to new cuisines
More people are travelling abroad, which means they are being exposed to new cuisines. This
will have a great impact on the future of fast food eating experience. In a study conducted
recently on fast food consumers, Two-thirds (66%) of eat-in/takeaway consumers say they look
for meals they have tried while on holiday, particularly those aged 28-37 (74%).
Speed and accessibility
Accessibility and speed still have priority due to traffic issues and the faster pace of life. As a
matter of fact, some fast food operators in the world’s highly populated countries like China are
highly concerned today with “prolonged waiting time for ordering food” (39%) and “waiting too
long to get food” (38%).
That’s why we are currently seeing an evident evolution in ordering and queuing mechanisms by
introducing smart ordering boards and advanced queuing systems facilitated with show boards