In 2007, the UK market for catering equipment was worth £668m at manufacturers' selling prices (msp). This represents a 2.9% increase on 2006, and is 14% higher than in 2003.
The catering equipment market, as defined in this Key Note Market Report, is divided into five main sectors: cooking equipment, food-handling equipment, food-preparation equipment, refrigeration equipment and other catering equipment. These products are used to store, prepare, cook, display and serve food; and to wash food, utensils and crockery. In 2007, cooking equipment was the largest sector and refrigeration equipment was the fastest-growing sector.
Catering equipment manufacturers faced significant material cost inflation in 2007, with items such as steel, aluminium and copper at, or near, record levels. To offset these costs, the companies introduced price increases, sourced more of their materials from low-cost countries and reduced their manufacturing costs. The food manufacturing industry in the UK is also being affected by cost increases, especially in areas such as food and energy prices. These cost increases are, in turn, contributing to higher prices in restaurants and other catering establishments.
Replacement levels for some forms of catering equipment are shortening. Technology advances mean that installed equipment becomes obsolete at a faster rate, and there has been an increase in the number of catering outlets that are open 24-hours a day, a development that affects equipment usage levels and equipment lifecycles. The replacement market now accounts for approximately 50%-60% of the catering equipment market; with new outlets accounting for approximately 15%-20%; and store remodellings 25%-30%. This is a change from the situation in the past when the market was evenly split three ways.
The UK market for catering equipment is expected to show further growth between 2008 and 2012, with new product launches being the key drivers of this expansion. However, lower economic growth and falling consumer expenditure in 2008 could reduce the propensity of consumers to eat out as frequently as in previous years, and this could in turn negatively impact on demand for catering equipment.
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