Frozen food market shows resilience

By Lesley Foottit

- Last updated on GMT

Related tags: British frozen food, Restaurant, Frozen food federation

BFFF: helping pub chefs profit using frozen food
BFFF: helping pub chefs profit using frozen food
The frozen food market is showing "strength and resilience" and pub chefs are being urged to take advantage.

British Frozen Food Federation (BFFF) director general Brian Young is encouraging operators to make use of frozen food following the Horizons Review of the Year 2012.

"In the foodservice sector, we are hoping that more operators will take advantage of frozen this year as they look to try to restore margins, improve the important bottom line and attempt to combat the impact of a struggling economy," said Young.

The Horizons Review of the Year 2012 states that the eating out market recorded a nominal increase of 1.5% to 2% in 2012, compared to 2011 however the climate continued to challenge foodservice operators.

"In terms of cost savings for food service operators, our own independent research shows that chain restaurants, managed pubs and cost sector operators can save an average of 24% buying in ready-made meals, rather than making a duplicate recipe from scratch," added Young

"The nature of frozen allows caterers to provide a wide range of enticing dishes to encourage custom but also requires lower levels of skill to prepare and unused ingredients can be stored safely until they are needed rather than thrown away. Buying frozen saves money because of competitive and stable food prices, the ability to control portion sizes and wastage, reduced utilities use and the opportunity to cut labour costs. This will help businesses reduce their overheads, produce more accurate pricing models and protect their profits.

"And we encourage more and more foodservice operators to take full advantage of frozen this year."

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