Analysis of food consumption in HoReCa. 2020 year
| Date of Preparation: | June 2020 year |
| Number of pages: | 12, Arial, 1 interval, 10 pt |
| Tables: | 19 |
| Payment method: | prepayment |
| Production method: | e-mail or courier electronically or in printed form |
| Report language: | ukrainian, russian, english |
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Detailed contents:
1. Description of research methodologies
1.1. Evaluation of the number and volume of sales
1.2. Structuring by types of establishments (restaurant, cafe, fast food)
1.3. Structuring by cuisines (European, American, Middle Eastern, Far Eastern)
1.4. Analysis of the structure of food consumption in establishments (according to menu data, estimates of demand for the main categories)
1.5. Analysis of the average composition of the menu by type of cuisine (meat / fish and seafood / vegetables / fruits / groceries / drinks / others (determination during the study))
1.6. Analysis of the unit cost of product categories in dishes (according to the composition of main dishes)
1.7. Analysis of markups to compare with sales volume by regional clusters (based on the assumption that, for example, in small regional centers the markup is lower than in Kyiv/Lviv)
2. Analytical model of consumption of various food groups
2.1. Volume and structure by products
2.2. Volume and structure by region
2.3. Volume and structure by types of cuisine (without regional breakdown)
2.4. Analysis of the risks associated with quarantine (calculation of the probable error in the volume of consumption)
List of Tables:
1. Number of establishments, transactions and sales volumes in the field of catering in 2019
2. Structuring sales volumes by types of establishments, in value in 2019
3. Structure of sales by food and drinks, depending on the type of catering establishment, %
4. Sales in full-service restaurants by category: number of transactions in 2019
5. The volume and structure of food consumption depending on the cuisine in 2019
6. Food sales in full-service restaurants by type of cuisine, 2019
7. Average structure of food consumption
8. Structure of food consumption depending on the type of establishments
9. The recipe of the "standard set" of dishes in establishments
10. The structure of the kitchen menu by category
11. The structure of the unit cost of dishes by food categories
12. Average menu structure by product groups
13. Extra charge for the "standard set" menu in the cities of Kyiv, Lviv and Cherkasy
14. Analysis of markups for ready-made meals in catering establishments
15. Volume and structure of food purchases in 2019
16. Volume and structure of food consumption by regions in 2019
17. The volume and structure of sales of dishes by type of cuisine (based on constant prices) in 2019
18. Forecast of the number of establishments, transactions and sales of food products in 2020-2023 based on 2018-2019 data
19. Growth of forecast indicators
