The foodservice market accounts for about 60 percent of U.S. frozen food sales. In 1999, manufacturers' foodservice sales of frozen foods in the U.S. totaled $40.6 billion according to Technomic, Inc. Categories of frozen products used in foodservice include meat, fish, poultry, fruits, vegetables, dairy and bakery products, prepared foods, soups, sauces and juices.
　　A National Restaurant Association survey of frozen food usage in independent foodservice operations indicates frozen products continue to offer a variety of benefits to operators.
　　Eighty percent of survey respondents said using frozen food can reduce labor costs, and 79 percent said using preportioned frozen food is more convenient than using unpackaged or bulk food items. Nearly 60 percent indicated frozen food is easier to store than other categories of product.
Why do operators use frozen foods? When asked to cite the top three reasons for frozen food usage, respondents noted year-round availability, which ranked number one, followed by product consistency, reduced prep-time, portion control, high quality, ease of storage, price stability and low costs.
　　The survey indicated that operator perceptions about the nutritional value of frozen foods are primarily positive. In fact, more than half of respondents agreed that frozen food is more nutritious than nonfrozen food. Thirty-five percent remained neutral on this issue. When asked whether frozen food offers a better value than nonfrozen food, 45 percent of respondents were neutral, and 27 percent agreed with the proposition.
　　Other qualities of any food product that remain important to operators include taste, customer acceptance, "freshness" and product consistency. As for technological or operational characteristics of food, operators look for price, availability, shelf-life and the prep time required.
　　And frozen food companies are more conscious than ever of the need to meet consumer demand for flavor, texture and quality ingredients.