Frozen food to the rescue

FOODSERVICE BUSINESSES in London and other Olympic areas should stock up on frozen food to sidestep the eventuality of delivery disruptions during the Olympic this summer says British Frozen Food Federation (BFFF).

Foodservice Footprint Brian-Young-BFFF-2011-200x300 Frozen food to the rescue  Foodservice industry news Foodservice News and Information  Olympics London 2012 British Frozen Food Federation BFFF

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With less than three months until the start of the temporary Olympic and Paralympic Road Network, foodservice operators are likely to find their delivery schedules severely disrupted, which if not handled properly can lead to disastrous consequences in a touch economic climate.

 

BFFF is advising that reducing the reliance on fresh deliveries and switching to frozen ingredients and prepared meals is the ideal preparation for foodservice operators in avoiding the potential delivery pitfalls.

 

Restrictions, diversions and closures during in event locations and central London could lead to three months of misery for disorganised operators. By stocking up ahead of time pubs and restaurants can avoid the scramble for fresh deliveries which will often be out of hours and less frequent. Frozen food can enable the restaurant to make the most of London’s visitors without having to alter their existing menus.

 

Brian Young, director general of BFFF said: “By stocking up on frozen in advance, pubs and restaurants in restricted areas can guarantee availability throughout whilst their competitors face tough challenges in maintaining their stock levels.

 

“The huge range of frozen ingredients and prepared dishes means that operators don’t have to cut back on menu options and can offer the same great meals throughout. This will leave them ideally positioned to make the most of the Olympic visitors.”

 

Recent research commissioned by BFFF has shown that frozen food can also have financial for foodservice providers with research showing that dishes created from scratch using fresh ingredients cost 24% more than their frozen counterparts.

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