Foodservice reveals appetite for frozen

The final figures from last year’s UK foodservice market reveal that frozen food performed well despite the tough economic climate.

Data compiled by Horizons FS shows that, between 2009 and 2010, the number of outlets remained the same, while the number of meals served fell by 1.2 per cent. However, despite this, caterers and chefs continued to rely on frozen – which makes up 22 per cent of all food purchases, and a third of total food purchases for restaurants.

“It has been a really tough couple of years for the eating out sector, with the recession forcing many people to cut back on luxuries like dining out of home,” says Brian Young, director general of the British Frozen Food Federation. “Even when consumers do venture out to eat, the competitive nature of the market has led them to expect more but to pay less. Unsustainable heavy discounting and offers has made it difficult for outlets to maintain profitability and operators are really feeling the pinch. Caterers have recognised how frozen food can help – as it offers a competitive price and a longer shelf life leading to less waste.”

It’s predicted that the value of the eating out market will grow over the next five years, with Mintel estimating that this figure could reach up to £35 million (€41m) in 2016.

“The emphasis all round is on inspiring excitement and cultivating a ‘want to buy’ mentality from diners, not just what fits in with the best price promotion that day,” explains senior foodservice analyst
Helena Spicer.