Globally, the fast-casual restaurant market size was valued at 125.6 billion dollars in 2019, and is expected to reach 209.1 billion dollars by 2027, registering a CAGR of 10.6 percent from 2021 to 2027. The burger and sandwich segment led in terms of fast-casual restaurant market share in 2019 and is expected to retain its dominance throughout the forecast period.
Also Read: Fast on Move Easy on Returns: How Fast Casual is Biting a Larger Share
Today, eating out is common but the food services sector is complex. A fast casual restaurant, found primarily in the United States and Canada that initially does not offered full table service, but advertises higher quality food than fast food restaurants, with fewer frozen or processed ingredients. It is an intermediate concept between fast food and casual dining.
The fast casual restaurant market is segmented into food type, mode of operation, nature and region. By food type, the global market is classified into burger/sandwich, pizza/pasta, Asian/Latin American Food, chicken, and others. By mode of operation, it is bifurcated into dine-in and takeaway. By nature, the market is divided into franchised and standalone. By region, the market is analyzed across North America, Europe, Asia-Pacific, and LAMEA. The burger/sandwich segment accounts for the major fast-casual restaurant market share however, the pizza/pasta segment is poised to grow with the highest CAGR during the analysis period.
What’s happening in the Indian market?
“The fast-casual restaurant segment in India is the space to watch out for because changing employment has been altering the food preferences of consumers. The growth in the market is driven by increasing urbanization and the shift of people from Tier 2 towns to Tier 1, and metro cities. Globally, customers are more inclined towards food items that can easily be consumed without any effort,” Himanshu Nangia, Director of RHNS Food Services commented
The rise of nuclear families and double-income households coupled with a busy lifestyle as well is driving demand for convenience in food products. Consumers today are not brand sticklers, they are now receptive to newly launched and lesser-known yet quality-driven products. This has given growth opportunities for many homegrown fast casual brands.
Additionally, India is a very price-sensitive market and looking at its huge middle-income population, that loves to eat out making it an entire wholesome family experience, fast-casual dining is displaying its prominence.
“This segment is catching up very fast as peoples income increases, there are multiple earners in households, the popularity of fast-casual restaurants are the place to be in,” Chef Harsh Shodan commented.
Witnessing the booming phase
“It definitely is, and will only be booming further as long as food and its quality is consistent. The fast-casual restaurant segment is sure to witness substantial growth in the coming years. The pandemic has given rise to consumer behaviour that leans toward delivery and carryout,” Nangia added
Edelweiss estimates that while the entire food services market plunged 82 percent year-on-year in the first half of FY21, the contraction that organized fast casual chains such as Domino’s, Burger King, McDonald’s (West & South) reported was restricted to 45 percent; by September recovery was already at 85 percent of pre-covid levels. Fast food chain Burger King reported a blockbuster IPO last year; meanwhile Jubilant Foodworks, that operates the Domino's pizza franchise in India recently revised its potential store opening target in India from the earlier 2,000 to 3,000.
“Fast-casual restaurants attract a lot of day crowd which helps in sustaining the restaurant for a longer period of time and the turnover in a fast-casual restaurant is also high as people visit more often depending on the experience of the place,” Dhaval Udeshi from Chrome hospitality who is the managing partner at London Taxi, Butterfly High, Silly and Blah commented.
The more recent popularity of online food ordering and food delivery platforms have enabled QSRs to reach more consumers. However, the report also flagged concerns over challenges that restaurant chains could face. Fast-casual in the country is now much more than large food services chains such as McDonald’s, Burger King, Domino’s.
Also, what's emerging in India is a halfway house between QSR and Fast Casual. Food, design and service are better but prices are closer to QSR. The business challenge is giving quality at these low prices. US Fast Casual prices are double QSR, while in India the delta is around 10-15 percent.
May Interest: Fine Dining to Fast Casual…How to Build a Concept That’s a Scalable Brand
How will Fast Casual play out in India?
It depends on: a) the rate of target customer growth; b) the rate at which customers, particularly millennials, turn away from QSR and c) the potential for lower operating costs.
The last of these is intriguing and while Indian demonetisation creates uncertainty, one outcome may be lower rents. If this happens, our Indian Fast Casual pioneers may find that higher margins buy the time needed for target customers to emerge en masse. Like so many things in business and in life, it's all about timing.
The growth of cloud kitchens in India is being fuelled by the increasing demand for affordable, convenient, and quality food delivered to homes. Additionally, cloud kitchens benefit from lower operational costs since they do not require expensive retail locations or large front-of-house investments.
India's cloud kitchen market is on a remarkable trajectory - projected to hit approximately USD 2.84 billion by 2030, growing at a CAGR of 16.66%. This surge reflects how urbanization, evolving lifestyles, and the demand for convenient food delivery are rewriting the rules of dining.
Prominent companies have established prosperous multi-brand cloud kitchen empires, including Biryani by Kilo, Eat Sure, BOX8, Rebel Foods (Faasos, Behrouz Biryani), and Fresh Menu. In an effort to reach hyperlocal markets, a lot of restaurants are also introducing delivery-only sub-brands, marking 40-50% profits in the space.
The Ongoing Trends
Key trends shaping the cloud kitchen industry includes the adoption of multi-brand models within a single kitchen infrastructure to enhance operational efficiency. There is a notable rise in regional and comfort food delivery brands catering to diverse local tastes. Cloud kitchens are increasingly offering value-oriented options such as combo meals, meal boxes, and affordable single-serve meals.
“Businesses are also engaging in hyper local targeting to meet neighborhood-specific demand. To build stronger brand connections, they are leveraging influencer collaborations and social media engagement. Additionally, some cloud kitchen brands are beginning to explore physical formats like kiosks and food court outlets to provide an omni-channel experience,” added Aayush Madhusudan Agrawal, Founder & Director, Lenexis Foodworks.
Without décor or ambience to soften perception, hygiene becomes your frontline. Mohammed Bhol, Co-Founder and CEO at House of Biryan said, “I’ve found that daily protocols, rigorous training, and real-time audits aren’t just safety nets - they’re confidence builders. When people can’t see your kitchen, they need to feel your standards.”
He mentioned that he has learned the hard way, if it doesn’t arrive right, it doesn’t matter how good it tasted in the kitchen. “We’ve tested every layer: insulation, ventilation, seal integrity. Packaging isn’t a side gig, it's part of the recipe,” added Bhol.
Technology as the Backbone
Cloud kitchens function without a dine-in model, making technology vital at every operational level. From online ordering systems and kitchen display systems (KDS) to inventory and supply chain management, data analytics, smart POS integration, and automated marketing tools—each element plays a crucial role in ensuring seamless and efficient business operations.
Since cloud kitchens operate without a physical storefront, food aggregators serve as their primary digital marketplace. Platforms like Swiggy, Zomato, Zepto Café, Blinkit and Uber Eats offer immediate access to a wide customer base, making them essential for brand reach. They enhance brand discovery and visibility, while also handling delivery logistics—crucial for smooth operations.
Aggregators also provide performance dashboards with valuable insights into customer behavior, order patterns, and conversion rates, helping brands fine-tune their strategies. Additionally, aggregator-led promotional campaigns and paid placements can significantly boost order volumes and visibility.
The Challenges
Cloud kitchens face several challenges, including high customer acquisition costs driven by intense competition and platform commissions. This can be addressed by building direct digital connections with consumers through channels such as WhatsApp, loyalty programs, and emailers.
Another challenge is the dependence on delivery platforms for visibility which can be mitigated by investing in off-platform brand-building campaigns, digital content creation, and influencer partnerships. Agrawal added, “Maintaining consistent quality, hygiene, and delivery standards across various locations is also crucial and this requires strict adherence to standard operating procedures (SOPs) and regular kitchen audits. Lastly, in a cluttered market, it is essential to craft a sharp brand positioning and compelling product proposition to stand out.”
"Finding the right location was one of our key challenges," Aksha Kambhoj, Executive Chairperson of Aspect Hospitality explained by adding that they sought areas with high foot traffic to maximize visibility.
It’s a Profitable Biz
A well-run cloud kitchen isn’t just powered by good food - it runs on strong systems. Industry data shows that a lean, efficient model can hit EBITDA margins of 20–25%, with high-performing outlets pulling in ₹1.5–2 crore annually per location - depending on how well you read the market and build recall.
“High-performing brands have demonstrated the potential to scale even further, reaching ₹70–100 crore in ARR within three to four years, as seen in the case of Big Bowl,” added Agarwal.
While, the future will be focused on AI-powered kitchen operations, and tighter connectivity with fast commerce systems. Cloud kitchens are expected to become a major player in India's F&B industry with major focus on tier-2 and tier-3 cities.
Restaurant pop-ups are rapidly gaining momentum in India, not just as a culinary trend but as a strategic business and marketing tool. From experimental kitchens and chef collaborations to best bar takeovers and themed dining concepts, pop-ups are allowing restaurants and hospitality brands to stay agile, relevant, and culturally engaged.
This format offers a unique opportunity to test new ideas, like menus, concepts, or even partnerships without the long-term investment of a full-scale outlet. The trend is fuelled by social media buzz, influencer collaborations, and community platforms. With exclusivity, visual appeal, and time-bound availability, these events tap into FOMO while leveraging digital storytelling to generate viral traction and broader brand visibility. Around 80% of the restaurants in India are doing pop-ups to attract more customers.
What’s pushing the Growth?
Pop-up restaurants bring a fresh experience to a new market for a short span of time. In this type of formats, guests sample the cuisines, setting, service, etc. Pop-up restaurants are also a new way for restaurateurs to test out a product on a new market with a very low investment.
Pop-ups offer immense strategic value to restaurateurs. Ranbir Nagpal, CEO of Yazu Hospitality Pvt. Limited shared, “At KICO, we've seen how a well-executed popup can drive buzz, test new markets, and expand our brand footprint. They allow us to experiment with limited-time menus or collaborative formats without long-term overheads.”
More than just revenue generators, they’re excellent tools for community building and storytelling — particularly when done around cultural moments or niche interests like sneakers and cocktails, which are integral to our brand.
Saket Agarwal, Co-Founder, Manifest Hospitality said, “At Latoyá, we see them as cultural and culinary exchanges, an opportunity to showcase fresh ideas, collaborate with like-minded talent, and bring in footfall that extends beyond regular diners. From a brand perspective, pop-ups help build relevance and community, especially when there’s a strong concept, storytelling, and synergy behind the collaboration.
The Right Clientele
The target audience is typically urban millennials and Gen Z diners, those who are experimental, digitally active, and place a premium on novelty and curated experiences.
Angadh Singh, Co-Founder of Call Me Ten said, “While some events are priced at a premium due to their exclusivity or the involvement of celebrity chefs, others are more accessible to attract volume and footfall. The strategy often depends on the intent, brand building or revenue generation.”
Overcoming Challenges
Challenges typically lie in operational compatibility, from aligning kitchen setups to managing workflows with guest chefs or bar teams. The key is tight pre-planning: understanding their prep and service needs, doing dry runs, and keeping communication crystal clear.
Highlighting his views, Nagpal added, “We’ve learned that keeping the menu tight, using portable equipment, and pre-planning tech and design elements is key. Clear communication, a strong visual identity, and local influencer engagement go a long way in creating impact fast.
“Technology, especially tools that streamline ordering, inventory, and kitchen coordination can really help minimize chaos and maximize output,” pointed Agarwal.
The Business Scenario
A well-executed pop-up with the right audience fit can lead to a significant boost in sales during the event window and a strong halo effect afterward. More importantly, it adds to brand value and recall, which is harder to measure but incredibly important in the long run.
“In terms of business value, popups can lead to 20–30% increase in revenue during activation windows and offer huge intangible value — new customer acquisition, social media traction, and potential partnerships,” highlighted Nagpal.
While Singh added that the long-term value often lies in audience engagement, brand recall, and creating a deeper emotional connect with diners.
The future is quite certain that the trend will increase as pop-ups are no longer a novelty, they are becoming a powerful tool in a restaurant's culinary and cultural playbook.
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