Podcast

Ice boss: ‘Don’t shun frozen food as inferior, embrace its money-saving qualities’

By Nicholas Robinson contact

- Last updated on GMT

Frozen food should not be shunned by pub chefs who fear using non-fresh produce will taint their offer, but should embrace its nutritious and money-saving qualities.

That's according to the chief executive of the British Frozen Food Federation (BFFF) Brian Young who told the Publican’s Morning Advertiser ​(PMA​) that frozen food in the hospitality sector was worth an estimated £2.4bn a year.

The use of frozen food in the foodservice sector had been growing during the past 20 years, he added.

'Publicans can save money'

"We've done a survey with Salford University that clearly showed publicans can save money, reduce waste and offer more variety by simply using frozen," Young told the PMA ​in this exclusive podcast at the BFFF's annual conference earlier this week.

"The amount of waste that the average publican has in their business is enormous. When margins are so tight and you're struggling to make reasonable returns, frozen can help play a part in that."

Listen to this podcast to find out what else pub chefs can do to utilise the claimed benefits of frozen in their kitchens and to find out why frozen doesn't mean poor quality.

Meanwhile, at the conference, Bidvest chief executive officer Andrew Selley told the PMA ​the foodservice supplier would continue to grow its brand​ across the UK.

Survey

Should pub chefs be ashamed of using frozen food?

  • Yes, it should all be fresh

    15%
  • No, it's impossible to run a business on fresh alone

    85%

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