Aarkstore.com - World Market for Food Service Equipment, 5th Edition

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

Online PR News – 02-October-2009 – – 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.

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