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Cost comparison of frozen food and fresh food in a small pub or restaurant. A BFFF project in conjunction with the Manchester Food Research Centre.

Author(s) : BFFF

Type of monograph: Report

Summary

The BFFF launched a foodservice campaign in March 2009 which aims to highlight a business case for using frozen food. As part of this, the BFFF instructed the Manchester Food Research Centre to conduct a 'cost comparison' study; investigating the overall cost of using frozen foods compared to 'freshly prepared' foods. The meals tested were two starters, two main meals and two desserts, which were commonly served within UK pubs, restaurants and hotels. The report can be downloaded from: www.bfff.co.uk/sites/default/files/Final_report_220609.pdf.

Details

  • Original title: Cost comparison of frozen food and fresh food in a small pub or restaurant. A BFFF project in conjunction with the Manchester Food Research Centre.
  • Record ID : 2009-2205
  • Languages: English
  • Publication: Bfff (british frozen food federation) - United kingdom/United kingdom
  • Publication date: 2009/05
  • Source: Source: 20 p.; photogr.; tabl.; append.

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