The Use of Frozen Foods by Restaurants (Classic Reprint)

Henry Timmons Badger

ISBN 10: 1390536378 / ISBN 13: 9781390536379

Published by Forgotten Books, 2024

About this Item

Print on Demand. This book delves into the evolving landscape of food consumption and its impact on the frozen food industry, particularly within the restaurant sector. The author presents a comprehensive analysis of restaurant purchases of frozen vegetables, fruits, and juices, providing valuable insights into the factors driving their usage and the future prospects of the frozen food industry. By examining the changing patterns of meals purchased away from home and the influence of income levels and restaurant size on the use of frozen foods, this book offers a nuanced understanding of the industry's dynamics. The exploration of consumer trends and the implications for the frozen food market makes this book an essential resource for both industry professionals and those interested in the evolving food landscape. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9781390536379_0

Bibliographic Details

• Title: The Use of Frozen Foods by Restaurants (Classic Reprint)
• Publisher: Forgotten Books
• Publication Date: 2024
• Language: English
• ISBN 10: 1390536378
• ISBN 13: 9781390536379
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Audits and Surveys

About this title

Synopsis

Discover how frozen foods reshaped the restaurant world—and what that means for today’s kitchens.

This study examines how often restaurants used frozen vegetables and fruits, and how choices varied by meal price, restaurant size, region, and season. It offers a clear snapshot of past industry practices and the factors that influenced them, presented in plain language for quick understanding.

This edition presents findings from a survey of restaurant operators and purchase data, showing how different forms—frozen, fresh, and canned—played in overall menus. It highlights trends such as convenience, quality, and cost considerations, and it traces how regional patterns and establishment size affected buying behavior.

• How often frozen produce appeared on menus compared with fresh or canned items.
• How meal price and restaurant size influenced the use of frozen foods.
• Regional and seasonal patterns that shaped purchasing choices.
• What factors operators cited as advantages of frozen foods.

Ideal for readers of business and food-industry histories who want a grounded look at mid-20th-century food purchasing and its implications for menus and marketing.