Buoyant market, changing habits
With Allied Market Research revealing a buoyant regional foodservice equipment market growing at a Compound Annual Growth Rate (CAGR) of 5.4 per cent, heavy investment by commercial food outlets is driving demand. Top of the shopping list for full-service restaurants, hotels and quick-service restaurants is automated equipment which boosts process efficiency via smart, high-quality equipment solutions.
“Consumer preference has shifted from high-end luxurious hotels to mid-level and quick-service restaurants, owing to an increase in demand for value-for-money food products. Thus, the development of the hospitality industry is anticipated to continue driving market growth in food service equipment sales,” said Shankar Bhandalkar, Sr. Research Analyst, Foods & Beverages at Allied Market Research.
“Experimental food items, limited-edition menus and unique food combinations are the key factors increasing the popularity of quick-service restaurant chains. Customers prefer fresh, appealing, and appetising food at a reasonable cost. An increase in demand for ready-made food and healthy menus, coupled with changes in lifestyle and increased disposable income have led to automated food service solutions replacing traditional cooking equipment in commercial kitchens.”
ACP Inc., a US affiliate of Italian industry heavyweight Ali Group, will demonstrate how it is meeting the needs of an evolving foodservice equipment market with its new New Menumaster® Xpress IQ™ MRX oven. The energy-efficient product boasts an innovative combination of three perfectly-tuned cooking technologies that enhance cavity airflow to deliver even toasting, browning, and crisping.
““ACP has decades of experience in servicing the industry with best-in-class equipment and GulfHost has emerged as an important event for ACP,” said Al Brown, Sales Director, ACP. “With the regional hospitality market rising, driven by new opportunities in Saudi Arabia and the constantly evolving UAE sector, the show offers a great platform to engage with the key hospitality decision makers and meet their foodservice needs.”