Analysis of the food consumption market in HoReCa in Kyiv. 2022 year
| Date of Preparation: | February 2022 year |
| Number of pages: | 24, Arial, 1 interval, 10 skittles |
| Graphs and charts: | 18 |
| Tables: | 15 |
| Payment method: | non-cash or cash payment, prepayment |
| Production method: | e-mail or courier electronically or in printed form |
| Report language: | ukrainian, russian, english |
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Detailed contents:
Introduction
The structure of the HoReCa market in Ukraine in 2021
1 Coffee houses
1.1 Number of coffee houses in Kyiv
1.2 Distribution structure of procurement channels
1.3 The ratio of purchases in cash and non-cash form
1.4 Number of cups of coffee sold per day
1.5 The structure of purchases of raw materials and food products in cafes in Kyiv
2 RESTAURANTS AND CAFE
2.1 Number of restaurants in Kyiv
2.2 Structure of the distribution of channels for the purchase of goods
2.3. Availability of a procurement specialist in the staff of restaurants and cafes
2.4 The ratio of purchases in cash and non-cash form
2.5 The structure of purchases of raw materials and food products in cafes and restaurants in Kyiv
2.6 Segmentation of the HoReCa market in Kyiv by kitchens
2.7 Ratio of network and non-chain establishments in Kyiv
2.8 The structure of the menu of cafes and restaurants by category
2.9 Frequency of orders
2.10 Turnover, average check, margin
3 CATERING
3.1 Number of catering companies in Kyiv
3.2 Distribution structure of procurement channels
3.3 Availability of a procurement specialist in the staff of catering companies
3.4 Ratio of purchases in cash and non-cash form
3.5 The structure of purchases of raw materials and food products in catering companies
3.6 The structure of the menu of catering establishments
3.7 Frequency of orders
3.8 Turnover, average check, margin
4 FAST FOOD
4.1 Number of fast food establishments in Kyiv
4.2 Distribution structure of procurement channels
4.3 Presence of a procurement specialist in the staff of fast food establishments
4.4 Ratio of purchases in cash and non-cash form
4.5 The structure of purchases of raw materials and food in fast food establishments
4.6 The structure of the menu of fast food establishments by category
4.7 Ratio of chain and non-chain fast food establishments
4.8 Frequency of orders
4.9 Turnover, average check, margin
5 HOTELS
5.1 Distribution structure of procurement channels
5.2 Availability of a purchasing specialist on staff
5.3 Ratio of purchases in cash and non-cash form
5.4 Purchasing structure of raw materials and food in hotels
5.5 The ratio of non-chain and chain hotels in Kyiv
5.6 The structure of the hotel menu by category
5.7 Frequency of orders
List of Tables:
1. Structure of the HoReCa market in Ukraine in 2021
2. Market shares by type of establishments
3. Number of establishments and forecast for 2022
4. Distribution structure of channels for the purchase of goods (cafes and restaurants), %
5. Availability of a procurement specialist in the staff of restaurants and cafes
6. The ratio of purchases in cash and non-cash form (cafes and restaurants)
7. The structure of purchases of raw materials and food products in cafes and restaurants in Kyiv
8. Segmentation of the HoReCa market in Kyiv behind kitchens for 6 months. 2021, %
9. The structure of the menu of cafes and restaurants by category
10. Frequency of deliveries of goods in cafes and restaurants
11. Frequency of deliveries of goods in catering companies
12. The structure of the menu of fast food establishments by category
13. Frequency of delivery of goods in fast food establishments
14. The structure of the hotel menu by category
15. Frequency of deliveries of goods in hotels
List of graphs and charts:
1. Distribution structure of channels for the purchase of goods (coffee houses), %
2. The ratio of purchases in cash and non-cash form (coffee houses),%
3. The structure of purchases of raw materials and food products in coffee shops in Kyiv
4. The ratio of network and non-chain establishments in Kyiv (cafes and restaurants),%
5. Distribution structure of channels for the purchase of goods (catering), %
6. Availability of a procurement specialist in the staff of catering companies
7. The ratio of purchases in cash and non-cash form (catering),%
8. The structure of purchases of raw materials and food products in catering companies
9. Structure of the distribution of channels for the purchase of goods (fast food),%
10. The presence of a procurement specialist in the staff of fast food establishments
11. The ratio of purchases in cash and non-cash form (fast food)
12. The structure of purchases of raw materials and food in fast food establishments
13. The ratio of network and non-chain fast food establishments
14. Distribution structure of channels for the purchase of goods (hotels), %
15. Availability of a procurement specialist in the hotel staff
16. The ratio of purchases in cash and non-cash form (hotels)
17. Structure of purchases of raw materials and food in hotels
18. The ratio of non-chain and chain hotels in Kyiv
