Table of Content

1 EXECUTIVE SUMMARY & KEY FINDINGS


2 REPORT OFFERS


3 INTRODUCTION
3.1 Study Assumptions & Market Definition
3.2 Scope of the Study?
3.3 Research Methodology


4 KEY INDUSTRY TRENDS
4.1 Number Of Outlets
4.2 Average Order Value
4.3 Regulatory Framework
4.3.1 Egypt
4.4 Menu Analysis


5 MARKET SEGMENTATION (includes market size in Value in USD, Forecasts up to 2029 and analysis of growth prospects)
5.1 Foodservice Type
5.1.1 Cafes & Bars
5.1.1.1 By Cuisine
5.1.1.1.1 Bars & Pubs
5.1.1.1.2 Cafes
5.1.1.1.3 Juice/Smoothie/Desserts Bars
5.1.1.1.4 Specialist Coffee & Tea Shops
5.1.2 Cloud Kitchen
5.1.3 Full Service Restaurants
5.1.3.1 By Cuisine
5.1.3.1.1 Asian
5.1.3.1.2 European
5.1.3.1.3 Latin American
5.1.3.1.4 Middle Eastern
5.1.3.1.5 North American
5.1.3.1.6 Other FSR Cuisines
5.1.4 Quick Service Restaurants
5.1.4.1 By Cuisine
5.1.4.1.1 Bakeries
5.1.4.1.2 Burger
5.1.4.1.3 Ice Cream
5.1.4.1.4 Meat-based Cuisines
5.1.4.1.5 Pizza
5.1.4.1.6 Other QSR Cuisines
5.2 Outlet
5.2.1 Chained Outlets
5.2.2 Independent Outlets
5.3 Location
5.3.1 Leisure
5.3.2 Lodging
5.3.3 Retail
5.3.4 Standalone
5.3.5 Travel


6 COMPETITIVE LANDSCAPE
6.1 Key Strategic Moves
6.2 Market Share Analysis
6.3 Company Landscape
6.4 Company Profiles (includes Global Level Overview, Market Level Overview, Core Business Segments, Financials, Headcount, Key Information, Market Rank, Market Share, Products and Services, and Analysis of Recent Developments).
6.4.1 Alamar Foods Company
6.4.2 Americana Restaurants International PLC
6.4.3 Fawaz Abdulaziz AlHokair Company
6.4.4 Hassan Abou Shakra Restaurants
6.4.5 Mansour Group
6.4.6 Mo’men Group
6.4.7 SAAL Invest
6.4.8 TBS Co.
6.4.9 The Olayan Group


7 KEY STRATEGIC QUESTIONS FOR FOODSERVICE CEOS


8 APPENDIX
8.1 Global Overview
8.1.1 Overview
8.1.2 Porter’s Five Forces Framework
8.1.3 Global Value Chain Analysis
8.1.4 Market Dynamics (DROs)
8.2 Sources & References
8.3 List of Tables & Figures
8.4 Primary Insights
8.5 Data Pack
8.6 Glossary of Terms