Researchers created a business case using a real life pub, analyzing costs for the ten most popular meals sold over the course of a week. In comparison to using fresh or chilled, they concluded a total saving of £50,000 could be achieved per year by opting for frozen ingredients or £115,000 if they opted for ready-made frozen meals.
"Eighteen pubs are closing their doors every week, 50% up on the previous year," remarked BFFF Director General Brian Young. "Pubs are having to deal with rising energy costs, continued food price inflation and the decreased spending power of their consumer base. They need foodservice industry support. In this tough economic climate there is a compelling business case for pubs to use frozen food. Buying frozen will save them money because of competitive and stable food prices, the ability to control portion sizes and wastage, plus the opportunity to cut kitchen labour costs."
The Salford study covered 2012-13. Dishes included one starter (prawn cocktail) eight main courses (steak pie, burger and chips, fish and chips, a roast beef dinner, lamb shank, nut loaf, continental chicken and a hot beef sandwich) and one dessert (rhubarb crumble).
Researchers evaluated the equivalent ingredient costs for fresh/chilled and frozen ingredients, in terms of weight and quality. They reviewed the cost of kitchen staff grades -- from chef de partie to kitchen porter, plus the time needed to prepare each dish. In addition, they investigated the total cost of utilities -- including gas, electricity and water needed to store, prepare, cook, plus wash and clean up after each chilled and frozen dish. The cost of food waste was also determined.
