Frozen foods are important for efficiency, consistency, and quality in the foodservice industry’s changing landscape. Surprisingly, more than 90% of foodservice operators now incorporate frozen foods into their menus (AFFI). This blog will discuss why the foodservice industry is using frozen foods more and more. We will also examine the fastest-growing frozen product categories in these sectors.
1. Efficiency and Convenience in Healthcare Settings:
Hospitals and care facilities use frozen food to make their work more efficient. Frozen food helps manage inventory, reduce waste, and maintain consistent meal quality for patients and residents. This is because frozen products are reliable and have a long shelf life (Healthrageous). In healthcare settings where nutritional value is critical, frozen foods provide a practical solution without compromising dietary requirements.
2. Convenience Stores: A Hub for Quick and Quality Options:
Convenience stores have become more than just pit stops for fuel and snacks. These places use frozen foods to meet the demand for fast and easy meals. Convenience stores use frozen products to cater to busy customers. They have different choices, like sandwiches and meals you can heat. Convenience stores sell around $900 of frozen beverages alone, in a month (CSP).
3. Fast-Casual Restaurants and the Need for Speed:
In the fast-casual dining sector, where speed and consistency are paramount, frozen foods play a crucial role. Quick-service restaurants are increasingly incorporating frozen appetizers, seafood, and vegetables into their menus to expedite preparation times without compromising on taste. They offer a consistent taste, save time in the kitchen, and meet customer demands for quick service. Almost every fast-casual restaurant uses some kind of frozen meat in their food (Daily Meal).
4. The Rise of Frozen Appetizers
Among the fastest-growing segments in the foodservice industry, frozen appetizers have seen a surge in popularity. Frozen snacks are easy for chefs and kitchen staff to serve without needing to prepare them beforehand. Frozen appetizers offer a variety of options, from simple to fancy, so restaurants can please different tastes and preferences.
5. Seafood’s Frozen Resurgence:
Frozen seafood has become popular in foodservice establishments, despite being delicate and perishable. The rapid freezing techniques employed in the seafood industry preserve the freshness and quality of fish and shellfish. This has made more types of seafood available and made it easier and cheaper for restaurants to get and store them. About 172.18 million Americans will use frozen seafood and fish in 2024 (Statista).
6. Frozen Vegetables: A Staple in Culinary Efficiency:
Frozen vegetables have become a staple in kitchens across the foodservice industry. Frozen vegetables are a good choice because they are easy to find and last a long time. Frozen foods usually keep their nutritional value intact (Healthline). Frozen greens add nutrition and keep menu options consistent all year round for chefs.
The foodservice industry uses frozen foods in their menus to meet the demands of a fast-paced market. Over 90% of operators do this. Frozen products are valued for their versatility, efficiency, and consistency. Frozen foods are becoming more important in the food industry as they help create menus and improve efficiency. They are becoming a crucial part of the culinary world.
