The market for foodservice equipment is made up of global players based in the U.S., Europe, and Japan. Even with the global recession, the $20 billion market for foodservice equipment is strong; growth of the $10 billion+ market in the U.S. outpaces the nation’s GDP growth rate. Industry growth is driven by operators’ need to replace existing equipment and the technological and energy efficiency advantages of today’s new equipment.

In addition to the economy, the foodservice equipment industry has seen several notable acquisitions in the past few months and years, which may have a dramatic impact on all sectors: preparation equipment, cooking ovens and ranges, refrigeration, ice and beverage dispensing, and warewashing. These include Manitowoc’s acquisition of Enodis, Ali Group’s acquisition of Aga’s commercial foodservice equipment business, and Middleby’s acquisition of Turbochef.

Environmental factors are important to foodservice operators and foodservice equipment manufacturers. Purchase decisions increasingly driven by the need for energy efficiency and pollution reduction - which impact the bottom line, companies’ images, and consumer perceptions. Existing and potential legislation and regulation - whether local, regional, national, or international - also affects “green” considerations.

The array of foodservice operators is broader than ever, offering more sophisticated and varied options for meals prepared outside the home. Commercial foodservice venues include not just restaurants (stand-alone or part of hotels, casino’s, etc.), but sports stadiums and arenas, museums, family entertainment parks, and more. Supermarkets and convenience stores offer prepared meals - part of the booming home meal replacement concept. Non-commercial foodservice operators serve healthcare, senior care, educational, corrections, and military clientele.

Report Methodology

The information in Foodservice Equipment is based on primary and secondary research. Primary research entailed interviews with industry participants, from companies, associations, and trade publications, to obtain information on industry and product issues and trends. Secondary research entailed data gathering from relevant sources, including industry, business, and general interest publications, newspapers, government reports, company web sites, and corporate annual reports. Consumer demographics are derived from Simmons Market Research Bureau data.

What You’ll Get in This Report

Foodservice Equipment makes important predictions and recommendations regarding the future of this market, and pinpoints ways current and prospective players can capitalize on current trends and spearhead new ones. No other market research report provides both the comprehensive analysis and extensive data that Foodservice Equipment offers. Plus, you’ll benefit from extensive data, presented in easy-to-read and practical charts, tables and graphs.

How You’ll Benefit from This Report

If your company is already doing business in the foodservice equipment market, or is considering making the leap, you will find this report invaluable, as it provides a comprehensive package of information and insight not offered in any other single source. You will gain a thorough understanding of the current market for Hispanic foods and beverages, as well as projected markets and trends through 2013.

This report will help:

• Marketing managers identify market opportunities and develop targeted promotion plans for foodservice equipment.

• Research and development professionals stay on top of competitor initiatives and explore demand for foodservice equipment.

• Advertising agencies working with clients in the foodservice and retail food industries understand the product buyer to develop messages and images that compel consumers to buy meals prepared away from home.

• Business development executives understand the dynamics of the market and identify possible partnerships.

• Information and research center librarians provide market researchers, brand and product managers and other colleagues with the vital information they need to do their jobs more effectively.

 

 

Chapter 1: Executive Summary

Scope of the Report

Methodology

Product Definitions and Classifications

Commercial Food Products Machinery

Commercial Cooking & Food-Warming Equipment

Commercial Dishwashing Equipment

Commercial Refrigeration Equipment

Institutional Furniture

Table 1-1: Foodservice Equipment Categories and Products

Market Size

Global Market Size

Figure 1-1: Worldwide Foodservice Equipment Market, 2005-2009 (billion $)

Figure 1-2: Global Market Share of Foodservice Equipment Sales (%)

The U.S. Market Size

Figure 1-3: Share of U.S. Foodservice Equipment & Furnishings Market, by Category, 2009 (%)

Table 1-2: U.S. Market For Foodservice Equipment, by Category, 2005-2009(e) (in million $)

U.S. Value of Product Shipments

The U.S. Trade Scenario for Foodservice Equipment

U.S. Market Segment - Food Products Machinery

Table 1-3: Value of U.S. Shipments of Foodservice Food Products Machinery, by Type, 2005-2009(e) (in million $)

International Trade of Food Products Machinery

U.S. Market Segment - Commercial Cooking & Food-Warming Equipment

Table 1-4: Value of U.S. Shipments of Foodservice Commercial Cooking & Food-Warming Equipment, by Type, 2005-2009(e) (in million $)

Imports of Foodservice Cooking & Food-Warming Equipment

Exports of Foodservice Cooking & Food-Warming Equipment

U.S. Market Segment - Commercial Dishwashing Equipment

Table 1-5: Value of U.S. Shipments of Commercial Dishwashing Equipment, 2005-2009(e) (in million $)

Imports and Exports of Foodservice Dishwashing Equipment

U.S. Market Segment - Commercial Refrigeration Equipment

U.S. Value of Shipments of Foodservice Refrigeration Equipment

Table 1-6: Value of U.S. Shipments of Commercial Foodservice Refrigeration Equipment, by Category, 2005-2009(e) (in million $) ..14-15

Imports of Foodservice Refrigeration Equipment

Exports of Foodservice Refrigeration Equipment

U.S. Market Segment - Institutional Furniture

Table 1-7: Value of U.S. Shipments of Foodservice Furniture, 2005-2009(e) (in million $)

Market Outlook

Global Markets Increasingly Competitive

Factors Contributing to Growth

Economic Factors

Environmental Issues

Lifestyle Factors

Replacement Equipment

New Menu Offerings and Food Trends

Technological Innovations

Five-Year Outlook

Table 1-8: Forecast U.S. Value of Product Shipments of Foodservice Equipment, by Category, 2010-2014 (in billion $)

Foodservice Equipment Industry Trends

Energy Efficiency

Versatility

Health and Safety

Technology - temperature tracking and documentation

Competitive Environment

Table 1-9: Largest Primary Foodservice Companies by Product

Foodservice Equipment Purchase Decision Process

Planning for Capital Expenditures

Institutions Have Long Lead Times

Menu-Driven Purchases

Production Process Considerations

Specific Machines

Replacement

Life Cycle Analysis

Table 1-10: Life-Cycle Analysis Considerations

Marketing & Promotion

Trade Publications

Industry Associations

Trade Shows and Conventions

Direct Marketing

Certifications

American National Standards Institute

National Standard Foundation International (NSFI)

International Organization for Standardization (ISO)

Testing Organizations

Professional Certifications

Selling & Distribution

The Purchase Process

Manufacturers

Manufacturers’ Representatives

Dealers and Distributors

Buying Groups

Internet

Consultants/Design Firms

Service Agents

Seasonality

Foodservice Equipment End Users

Figure 1-4: Projected U.S. Foodservice Industry Sales, by Segment, 2009 (%)

Strength of the Foodservice Industry

Table 1-11: Strength of Foodservice Sectors, 2009

International Foodservice Markets

Figure 1-5: Global Out-of-Home Food Sales, by Region, 2009 (%)

Commercial End Users

Restaurants Anchor the Foodservice Industry

Supermarkets and Home Meal Replacement

Noncommercial End Users

Figure 1-6: U.S. Noncommercial Foodservice, by Segment, 2009 (%)

Figure 1-7: Noncommercial Foodservice Industry Sales by Country, 2009

The Ultimate End User, the Consumer

Experian Simmons Survey Findings on End User Behavior

Table 1-12: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Age, Last 30 Days (Index = 100)

Consumers and Store-Made Pre-Cooked Meals

Table 1-13: Age of Those Who Often Eat Store-Made Pre-Cooked Meals (Index = 100)

 

Chapter 2: The Market

Scope of the Report

Methodology

Product Definitions and Classifications

Commercial Food Products Machinery

Commercial Cooking & Food-Warming Equipment

Commercial Dishwashing Equipment

Commercial Refrigeration Equipment

Institutional Furniture

Table 2-1: Foodservice Equipment Categories and Products

Market Size

Global Market size

Figure 2-1: Worldwide Foodservice Equipment Market, 2005-2009 (in billion $)

Figure 2-2: Global Market Share of Foodservice Equipment Sales (%)

The U.S. Market Size

Figure 2-3: Share of U.S. Foodservice Equipment & Furnishings Market, by Category, 2009 (%)

Table 2-2: U.S. Market For Foodservice Equipment, by Category, 2005-2009(e) (in million $)

U.S. Value of Product Shipments

Table 2-3 :U.S. Shipments of Foodservice Equipment, by Category, 2005-2009(e) (in million $)

The U.S. Trade Scenario for Foodservice Equipment

Table 2-4: Value of U.S. Imports and Exports of Foodservice Equipment, by Category, 2005-2009(e) (in million $)

U.S. Market Segment - Food Products Machinery

Table 2-5: Value of U.S. Shipments of Foodservice Food Products Machinery, by Type, 2005-2009(e) (in million $)

International Trade of Food Products Machinery

U.S. Market Segment - Commercial Cooking & Food-Warming Equipment

Table 2-6: U.S. Market For Foodservice Cooking & Food-Warming Equipment, 2005-2009(e) (in million $)

U.S. Value of Shipments of Commercial Cooking & Food-Warming Equipment

Table 2-7: Value of U.S. Shipments of Foodservice Commercial Cooking & Food-Warming Equipment, by Type, 2005-2009(e) (in million $)

Switzerland and Canada: Largest Import Markets for Foodservice Cooking & Food-Warming Equipment

Figure 2-4: Share of U.S. Imports of Total Foodservice Cooking & Food-Warming Equipment, by Country, 2008 (%)

Table 2-8: Value of U.S. Imports of Total Foodservice Cooking & Food-Warming Equipment, by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009 (in million $)

Imports of Foodservice Cooking & Heating Equipment (except microwave ovens)

Figure 2-5: Share of U.S. Imports of Foodservice Cooking & Heating Equipment (except microwave ovens), by Country, 2008 (%)

Table 2-9: Value of U.S. Imports of Foodservice Cooking & Heating Equipment (except microwave ovens), by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009 (in million $)

Imports of Foodservice Microwave Ovens

Figure 2-6: Share of U.S. Imports of Foodservice Microwave Ovens, by Country, 2008 (%)

Table 2-10: Value of U.S. Imports of Foodservice Microwave Ovens, by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009 (in million $)

Exports of Foodservice Cooking & Food-Warming Equipment

Figure 2-7: Share of U.S. Exports of Total Foodservice Cooking Equipment, by Country, 2008 (%)

Table 2-11: Value of U.S. Exports of Total Foodservice Cooking Equipment, by Top Ten Countries (based on 2008 exports), 2004-2008 and January-May 2009 (in million $)

Exports of Foodservice Cooking & Heating Equipment (except microwave ovens)

Figure 2-8: Share of U.S. Exports of Foodservice Cooking & Heating Equipment (except microwave ovens), by Country, 2008 (%)

Table 2-12: Value of U.S. Exports of Foodservice Cooking & Heating Equipment (except microwave ovens), by Top Ten Countries (based on 2008 exports), 2004-2008 and January-May 2009 (in million $)

Exports of Foodservice Microwave Ovens

Figure 2-9: Share of U.S. Exports of Foodservice Microwave Ovens, by Country, 2008 (%)

Table 2-13: Value of U.S. Exports of Foodservice Microwave Ovens, by Top Ten Countries (based on 2008 exports), 2004-2008 and January-May 2009 (in million $)

U.S. Market Segment - Commercial Dishwashing Equipment

Table 2-14: U.S. Market For Commercial Dishwashing Equipment, 2005-2009(e) (in million $)

U.S. Value of Shipments of Commercial Dishwashing Equipment

Table 2-15: Value of U.S. Shipments of Commercial Dishwashing Equipment, 2005-2009(e) (in million $)

Imports and Exports of Foodservice Dishwashing Equipment

Figure 2-10: U.S. Imports of Foodservice Dishwashing Equipment, by Top Countries, 2008 (%)

Table 2-16: Value of U.S. Imports of Foodservice Dishwashing Equipment, by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009 (in million $)

Figure 2-11: U.S. Exports of Foodservice Dishwashing Equipment, by Top Countries, 2008 (%)

Table 2-17: Value of U.S. Exports of Foodservice Dishwashing Equipment, by Top Ten Countries (based on 2008 imports), 2005-2008 and January-May 2009 (in million $)

U.S. Market Segment - Commercial Refrigeration Equipment

Table 2-18: U.S. Market For Foodservice Refrigeration Equipment, 2005-2009(e) (in million $)

U.S. Value of Shipments of Foodservice Refrigeration Equipment

Table 2-19: Value of U.S. Shipments of Commercial Foodservice Refrigeration Equipment, by Category, 2005-2009(e) (in million $)

Table 2-19: [cont.] Value of U.S. Shipments of Commercial Foodservice Refrigeration Equipment, by Category, 2005-2009(e) (in million $)

Imports of Foodservice Refrigeration Equipment

Figure 2-12: U.S. Imports of Total Foodservice Refrigeration Equipment, by Top Countries, 2008 (%)

Table 2-20: Value of U.S. Imports of Total Foodservice Refrigeration Equipment, by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009 (in million $)

Figure 2-13: U.S. Imports of Foodservice Refrigerators, Freezers, and Refrigerated Display Equipment, by Top Countries, 2008 (%)

Table 2-21: Value of U.S. Imports of Foodservice Refrigerators, Freezers, and Refrigerated Display Equipment, by Top Ten Countries (based on

2008 imports), 2004-2008 and January-May 2009 (in million $)

Imports of Foodservice Ice-Making Equipment

Figure 2-14: U.S. Imports of Foodservice Ice-Making Equipment, by Top Countries, 2008 (%)

Table 2-22: Value of U.S. Imports of Foodservice Ice-Making Equipment, by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009: (in million $)

Imports of Foodservice Beverage Dispensing Equipment

Figure 2-15: U.S. Imports of Foodservice Beverage Dispensing Equipment, by Top Countries, 2008 (%)

Table 2-23: Value of U.S. Imports of Foodservice Beverage Dispensing Equipment, by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009 (in million $)

Exports of Foodservice Refrigeration Equipment

Figure 2-16: U.S. Exports of Foodservice Refrigerators, Freezers, and Refrigerated Display Equipment, by Top Countries, 2008 (%)

Table 2-24: Value of U.S. Exports of Foodservice Refrigerators & Freezer Equipment, by Top Ten Countries (based on 2008 imports), 2005-2008 and January-May 2009 (in million $)

U.S. Market Segment - Institutional Furniture

Table 2-25: Value of U.S. Shipments of Foodservice Furniture, 2005-2009(e) (in million $)

Market Outlook

Global Markets Increasingly Competitive

Factors Contributing to Growth

Economic Factors

Environmental Issues

Lifestyle Factors

Replacement Equipment

New Menu Offerings and Food Trends

Technological Innovations

Five-Year Outlook

Table 2-26: Forecast U.S. Value of Product Shipments of Foodservice Equipment, by Category, 2010-2014 (in million $)

 

Chapter 3: Trends and Dynamics

Foodservice Equipment Industry Trends

Energy efficiency

Figure 3-1: Annual Savings of Energy Star-Rated Equipment (approximate)

Versatility

Health and Safety

Technology - temperature tracking and documentation

Impacts on the Industry

The Economy

Government Indicators

Food Away From Home

Table 3-1: U.S. Food Expenditures by Families and Individuals as a Share of Disposable Personal Money Income, 2004-2008 (in billion $)

Table 3-2 U.S. Consumer Household Income and Expenditures for Food Away From Home, 2003-2007

Restaurant Sales

Figure 3-2: U.S. Estimated Annual Food Services Sales, 2005-2009(e) (in billion $)

Figure 3-3: U.S. Estimated Monthly Food Services Sales, 2004-2008 (in billion $)

Capital Expenditures

Figure 3-4: U.S. Foodservices and Drinking Places: Capital Expenditures for New and Used Equipment, 2003-2007 (in million $)

Figure 3-5: Restaurant Capital Expenditures Expectations Index, 2007-2009

MAFSI

Figure 3-6: MAFSI Business Barometer, First Quarter 2007-First Quarter 2009

Figure 3-7: MAFSI Business Confidence Index, First Quarter 2007-First Quarter 2009 (percent change)

Energy Prices

Figure 3-8: U.S. Average Commercial Electricity Prices, 2004-2008 (¢ per kilowatt hour)

Figure 3-9: U.S. Producer Price Index for Commercial Electric Power, 2004-2008 (seasonally adjusted)

Figure 3-10: U.S. Average Commercial Natural Gas Prices, 2004-2008 ($ per thousand cubic feet)

Figure 3-11: U.S. Average Annual Producer Price Index for Commercial Natural Gas, 2004-2008 (seasonally adjusted)

Commodity Prices

Figure 3-12: U.S. Annual Average Producer Price Index for Carbon, Stainless, and Alloy Investment Castings and for Other Steel Castings, High Alloy and Stainless, 2004-2008

Figure 3-13: Average Annual Price of Nickel on the London Metal Exchange, 2004-2008 ($ per pound)

Figure 3-14: U.S. Average Prices for Aluminum Ingot, 2004-2008 (¢ per pound)

Figure 3-15: Average Prices for High-Grade Copper on the London Metal Exchange, 2004-2008 (¢ per pound)

Producer Prices

Figure 3-16: U.S. Annual Average Producer Price Index: Commercial Cooking and Food Warming Equipment, 2004-2008

Figure 3-17: U.S. Annual Average Producer Price Index: Commercial Refrigerators and Related Equipment, 2004-2008

Figure 3-18: U.S. Annual Average Producer Price Index: Bar, Bowling Center, Cafeteria, and Restaurant Furniture, 2004-2008

Labor Costs

Table 3-3: U.S. Annual Average Number of Food Services Employees (not seasonally adjusted), 2004-2008 (in thousands)

Table 3-4: U.S. Average Weekly Earnings of Food Services Workers (not seasonally adjusted), 2004-2008

Consumer Preferences and Behaviors

Home Meal Replacement

Meal Preparation Services

The Need for Speed

Dining Out as an Event

Comfort Foodservice

Diet Trends

Technology/Innovation

Production Technologies

Computerization

Standardized Information

“Green”/Environmental issues

Energy Savings

Figure 3-19: Electricity Consumption by End Use for Non-Mall Buildings, 2003 (%)

Figure 3-20: Energy Consumption by Full Service Restaurants (% of btu’s)

Figure 3-21: Foodservice Energy Consumption by End Use (%)

Water Conservation

LEED

Energy Efficiency in Foodservice Equipment

International Considerations

Waste Management

Regulations

Refrigeration

Building Safety and Comfort Regulations

Schools

International Regulation

Extended Producer Responsibility

Indirect Affects

Competition

Mergers and Acquisitions

Table 3-5: Selected Foodservice Equipment Industry Acquisition Transactions, 1999-2008

Outlook for 2009

 

Chapter 4: Competitive Profiles

Table 4-1: Largest Primary Foodservice Companies by Product

Ali SpA Group

Corporate Background

Product and Brand Portfolio

Table 4-2: The Ali Group’s Product and Brand Portfolio for Foodservice Equipment

Performance

Company News

Alto-Shaam, Inc.

Corporate Background

Product and Brand Portfolio

Table 4-3: Product and Brand Portfolio for Foodservice Equipment

Performance

Commercial Furniture Group, Inc.

Corporate Background

Product and Brand Portfolio

Table 4-4: CFGroup’s Product and Brand Portfolio for Foodservice Equipment

Performance

Dover Corp

Corporate Background

Product and Brand Portfolio

Table 4-5: Dover Corp.’s Product and Brand Portfolio for Foodservice Equipment

Performance

Figure 4-1: Annual Revenues of Dover Corp., 2004-2008 ($ in billion)

Figure 4-2: Annual Revenues of Dover Engineered Products, 2006-2008 ($ in million)

Duke Manufacturing

Corporate Background

Product and Brand Portfolio

Table 4-6: Duke Manufacturing Product and Brand Portfolio for Foodservice Equipment

Performance

AB Electrolux

Corporate Background

Product and Brand Portfolio

Table 4-7: Electrolux’s Product and Brand Portfolio for Foodservice Equipment

Performance

Figure 4-3: Annual Revenues of Electrolux, 2004-2008

Figure 4-4: Annual Revenues of Electrolux Professional, 2004-2008

Fujimak Corporation

Corporate Background

Product and Brand Portfolio

Performance

Figure 4-5: Annual Revenues of Fujimak, 2005-2009 (in billion ¥)

Henny Penny

Corporate Background

Product and Brand Portfolio

Performance

Hoshizaki Electric Co. Ltd.

Corporate Background

Product and Brand Portfolio

Table 4-8: Hoshizaki’s Product and Brand Portfolio for Foodservice Equipment

Performance

Illinois Tool Works, Inc.

Corporate Background

Product and Brand Portfolio

Table 4-9: ITW’s Product and Brand Portfolio for Foodservice Equipment

Performance

Figure 4-6: Annual Revenues of ITW, 2004-2008 (in billion $)

Figure 4-7: Annual Revenues of ITW Foodservice Equipment, 2004-2008 (in billion $)

The Manitowoc Co., Inc

Corporate Background

Product and Brand Portfolio

Table 4-10: Manitowoc’s Product and Brand Portfolio for Foodservice Equipment

Performance

Figure 4-8: Annual Revenues of Manitowoc, 2004-2008 (in billion $)

Figure 4-9: Annual Revenues of Manitowoc’s Foodservice Equipment Segment, 2004-2008 (in million $)

MEIKO Maschinenbau GmbH & Co

Corporate Background

Product and Brand Portfolio

Corporate Performance

Figure 4-10: Estimated Annual Revenues of Meiko, 2004-2008

The Middleby Corp.

Corporate Background

Table 4-11: Middleby’s Acquisitions Foodservice Equipment Acquisitions, 2006-2008

Product and Brand Portfolio

Table 4-12: Middleby’s Product and Brand Portfolio for Foodservice Equipment

Performance

Figure 4-11: Annual Revenues of The Middleby Corp., 2004-2008 (in million $)

Figure 4-12: Annual Revenues of The Middleby Corp.’s Commercial Foodservice Segment, 2004-2008 (in million $)

Rational Ag

Corporate Background

Product and Brand Portfolio

Performance

Figure 4-13: Annual Revenues of Rational, 2004-2008

Standex International Corp

Corporate Background

Product and Brand Portfolio

Table 4-13: Standex International Corp.’s Product and Brand Portfolio for Foodservice Equipment

Performance

Figure 4-14: Annual Revenues of Standex, 2004-2008 (in million $)

Figure 4-15: Annual Revenues of Standex’s Food Service Equipment Division, 2004-2008 (in million $)

 

Chapter 5: Distribution & Marketing

The Purchase Decision Process

Planning for Capital Expenditures

Institutions Have Long Lead Times

P.F. Chang’s and Red Lobster Forge Ahead

Kings Redesigns Pay Off

Brinker and Ruby Tuesday Scale Back

Restaurant Bankruptcies

Table 5-1: Restaurant Company Bankruptcies, January 2008-June 2009.184

International Bankruptcies

Figure 5-1: National Restaurant Association Capital Expenditure Indictor Component of Restaurant Performance Index (Current Situation)

Menu-Driven Purchases

Production Process Considerations

Specific Machines

Replacement

Life Cycle Analysis

Table 5-2: Life-Cycle Analysis Considerations

Initial Costs

Energy Costs

Table 5-3: Foodservice Equipment Energy Savings Estimates for Full Service Restaurants, Standard vs. Energy Efficient Equipment

Table 5-4: Foodservice Equipment Energy Savings Estimates for Quick Service Restaurants, Standard vs. Energy Efficient Equipment

Gas or Electric?

Table 5-5: Average Retail Price of Electricity and Natural Gas for Commercial Customers by State, February 2009

Indirect Energy Costs

Consumables and Maintenance

Disposal

Marketing & Promotion

Trade Publications

Industry Associations

Trade Shows and Conventions

Direct Marketing

Certifications

Setting the Standards

American National Standards Institute

National Standard Foundation International (NSFI)

International Organization for Standardization (ISO)

Testing Organizations

Underwriters Laboratories (UL)

Canadian Standards Association International (CSA)

Electric Testing Laboratories (ETL)

Energy Star

PG&E Food Service Technology Center

Consortium for Energy Efficiency (CEE)

U.S. Green Building Council, LEED Green Building Rating System

Green Restaurant Association (GRA)

FoodServiceWarehouse.com (FSW)

Conformité Européenne (CE)

Professional Certifications

Selling & Distribution

The Purchase Process

Manufacturers

Manufacturers’ Representatives

Dealers and Distributors

Buying Groups

Table 5-6: Top U.S. Foodservice Equipment and Supplies Buying Groups

Internet

Consultants/Design Firms

Service Agents

Seasonality

 

Chapter 6: End User

Figure 6-1: Projected U.S. Foodservice Industry Sales, by Segment, 2009

Table 6-1: Projected U.S. Foodservice Sales by Segment, 2009 (in billion $)

Strength of the Foodservice Industry

Table 6-2: Strength of Foodservice Sectors, 2009

International Foodservice Markets

Figure 6-2: Global Out-of-Home Food Sales by Region, 2009 (%)

Commercial End Users

Restaurants

Figure 6-3: U.S. Restaurant Sales, 1970-2009(p) (in billion $)

Consumer Restaurant Visits

International Restaurant Markets

Restaurant Equipment Purchasing

Economy’s Impact on Restaurant Equipment Purchasing

Hospitality/Lodging

Table 6-3: Lodging Construction Pipeline, First Quarter 2009

Foodservice Equipment in Hotels

Supermarkets and Home Meal Replacement

Supermarket Foodservice Equipment

Convenience Stores

Figure 6-4: Number of Convenience Stores in the U.S, 2004-2009(p) (thousand)

Off-Site Kitchens and Commissaries

Convenience Store Restaurants

International Convenience Store Foodservice

Opportunity for Equipment Manufacturers

Recreation

Recreation Foodservice Equipment Needs

Catering

Noncommercial End Users

Figure 6-5: U.S. Noncommercial Foodservice by Segment, 2009 (%)

Figure 6-6: Noncommercial Foodservice Industry Sales by Country, 2009

Healthcare/Senior Care

Table 6-4: U.S. Healthcare Institutions

International Healthcare Foodservice Markets

Foodservice Equipment in Healthcare Operations

Primary and Secondary Schools

Table 6-5: U.S. Enrollment in Elementary and Secondary Schools, 2004-2009 and 2015(p) (thousands)

Foodservice Equipment for Schools

Colleges/Universities

Business & Industry

International Business & Industry Foodservice

Business & Industry Foodservice Equipment

Corrections

The Military

The Ultimate End User, the Consumer

Simmons Survey Findings on End User Behavior

Figure 6-7: Adults Who Have Visited a Fast-Food or Drive-In Restaurant 6+ Times in the Past 30 Days (Index = 100)

Figure 6-8: Adults Who Have Visited a Family Restaurant or Steak House 6+ Times in the Past 30 Days (Index = 100)

Table 6-6: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Age, Last 30 Days (Index = 100)

Table 6-7: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Race/Ethnicity, Last 30 Days (Index = 100)

Table 6-8: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Geographic Region, Last 30 Days (Index = 100)

Table 6-9: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Education, Last 30 Days (Index = 100)

Table 6-10: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Household Income, Last 30 Days (Index = 100)

Table 6-11: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Presence of Children by Age, Last 30 Days (Index = 100).246

Consumers and Store-Made Pre-Cooked Meals

Table 6-12: Age of Those Who Often Eat Store-Made Pre-Cooked Meals (Index = 100)

Table 6-13: Race/Ethnicity of Those Who Often Eat Store-Made Pre-Cooked Meals (Index = 100)

Table 6-14: Geographic Region of Those Who Often Eat Store-Made Pre-Cooked Meals (Index = 100)

Table 6-15: Education of Those Who Often Eat Store-Made Pre-Cooked Meals (Index = 100)

Table 6-16: Household Income of Those Who Often Eat Store-Made Pre-Cooked Meals (Index = 100)

Table 6-17: Age of Children of Those Households Who Often Eat Store-Made Pre-Cooked Meals (Index = 100)

 

Appendix: Addresses of Selected Manufacturers