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    Food Service & Kitchen Hygiene

    Author

    Montserrat Franco Rojas Marketing Team Leader HC & IS, Care Chemicals Mexico

    Published On

    November 18, 2019

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    The food service market consists of any food and beverages that were prepared for sale whether as immediate consumption, takeaway or home delivery. In 2018 this market was estimated to be worth $3.4 trillion dollars globally. Both commercial and non-commercial food service outlets are evolving to serve a growing population of consumers who are increasingly concerned with sanitation and food safety.

    Whether they are assembling and preparing ingredients onsite or receiving food from a central kitchen, food service institutions are in the business of delivering a safe and pleasant dining experience. In a Kline Group survey of more than 700 foodservice professionals, food safety compliance was reported to be the single most important issue they faced.

    This growing consumer concern has made most all sectors of the food service industry increase their use of foodservice cleaning chemicals. These sectors includes full-service restaurants and fast food establishments as well as nursing homes, long-term care facilities, schools, and hospitals.

    Consumer demand for cleanliness continues to increase while available labor is decreasing. As environmental regulations and oversight grow, food service institutions can’t afford to compromise on performance, but at the same time, they are searching for ways to reduce costs.

    The advancements that will address the most pressing needs of food service institutions in the future will allow them to balance sustainability, performance and cost as the demands on their businesses shift and grow.