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According to Deloitte’s Foodservice Market Monitor 2025, the Italian restaurant market is entering a phase of stability. Between 2024 and 2029, revenues will move from €83 to €84 billion, showing virtually no growth. The picture, however, is fragmented: some niches advance, while others slow down.
The center of gravity is shifting toward quick service restaurants (QSR) without table service, already worth 30% of the market and expected to exceed €26 billion by 2029 with an average +1% yearly growth. Traditional full-service restaurants still account for about half of the market, while street food and, above all, bars are expected to decline, with revenues down by -1.3%. For families, shrinking purchasing power drives demand for fast, standardized, and affordable options.
In a market where the weight of chains remains far below the global average, new international players are entering. Popeyes made its debut in Milan on November 14, 2024, with further openings planned in Milan and Bergamo in 2025. Wendy’s has signed a development agreement, with its first two openings scheduled in Milan for mid-2026.
Globally, the trend is confirmed: in 2024 the restaurant industry reached €2,916 billion, with a projection of €3,252 billion by 2029 (+2.2% CAGR). Italian cuisine remains a global leader, reaching €251 billion in 2024 (+4.5% vs 2023), equal to 19% of the worldwide full-service restaurant market, driven especially by the US and China. This reputational multiplier also benefits Italian seafood.
Fishing: distinctiveness, continuity, standards
Fishing remains central when the offer is replicable. For high-turnover restaurant formats, reliable cuts (skinless/boneless fillets, calibrated portions, IQF), clear traceability (species, FAO area, season, method), and temperature-controlled logistics are essential. Bluefish and cephalopods enable quick recipes and high perceived quality in light breaded products, oven-baked dishes, and hot/cold bowls. Commercially, supply agreements via Producer Organizations (POs) and auctions help secure continuity, reducing variability and returns.
Aquaculture: predictable volumes and planning
Aquaculture ensures predictability in biomass, sizes, and harvest windows. For QSRs this translates into consistent yields, stable price lists, and the ability to co-develop refrigerated or frozen ready-to-cook / heat & serve items with appropriate shelf life. This provides multiple outlets with the same quality and operational consistency.
Mixed portfolio: balancing margins
The most resilient positioning in the Italian restaurant market is a balanced mix: fishing for identity, seasonality, and perceived value; aquaculture to cover high-repetition menu items with standardized supply. Seasonal catches can become a competitive advantage through Limited Time Offers and storytelling on origin, while the core menu relies on standardized, easily executable items.
From recipe to process: where value is created
Controlling cuts and cooking yields, reducing waste, implementing digital traceability, and using informative packaging are key levers to defend margins in a cautious consumption environment. For chains, KPIs such as continuity, safety, sustainability, and time-to-menu matter most. Pilot testing, joint stock planning, and omnichannel promotions reduce risks and increase economic predictability.
Until 2029, the Italian restaurant market will remain stable, but value will shift toward agile formats. The seafood supply chain grows through a mixed portfolio: fishing for identity and seasonality, aquaculture for continuity and standards. The balance between operational replicability and authentic storytelling is the lever to turn “flat” growth into real revenues.
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L’articolo Italian restaurant market stable, seafood drives value proviene da Pesceinrete.
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