World Market for Food Service Equipment, 5th Edition

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World Market for Food Service Equipment, 5th Edition

September 1, 2009

The market for foodservice equipment is made up of global players based in the U.S.,
Europe, and Japan. Even with the global recession, the $20 billion market for
foodservice equipment is strong; growth of the $10 billion+ market in the U.S. outpaces
the nation’s GDP growth rate. Industry growth is driven by operators’ need to replace
existing equipment and the technological and energy efficiency advantages of today’s
new equipment.

In addition to the economy, the foodservice equipment industry has seen several
notable acquisitions in the past few months and years, which may have a dramatic
impact on all sectors: preparation equipment, cooking ovens and ranges, refrigeration,
ice and beverage dispensing, and warewashing. These include Manitowoc’s acquisition
of Enodis, Ali Group’s acquisition of Aga’s commercial foodservice equipment business,
and Middleby’s acquisition of Turbochef.

Environmental factors are important to foodservice operators and foodservice
equipment manufacturers. Purchase decisions increasingly driven by the need for
energy efficiency and pollution reduction - which impact the bottom line, companies’
images, and consumer perceptions. Existing and potential legislation and regulation -
whether local, regional, national, or international - also affects “green” considerations.

The array of foodservice operators is broader than ever, offering more sophisticated and
varied options for meals prepared outside the home. Commercial foodservice venues
include not just restaurants (stand-alone or part of hotels, casino’s, etc.), but sports
stadiums and arenas, museums, family entertainment parks, and more. Supermarkets
and convenience stores offer prepared meals - part of the booming home meal
replacement concept. Non-commercial foodservice operators serve healthcare, senior
care, educational, corrections, and military clientele.

Report Methodology

The information in Foodservice Equipment is based on primary and secondary
research. Primary research entailed interviews with industry participants, from
companies, associations, and trade publications, to obtain information on industry and

product issues and trends. Secondary research entailed data gathering from relevant
sources, including industry, business, and general interest publications, newspapers,
government reports, company web sites, and corporate annual reports. Consumer
demographics are derived from Simmons Market Research Bureau data.

What You’ll Get in This Report

Foodservice Equipment makes important predictions and recommendations regarding
the future of this market, and pinpoints ways current and prospective players can
capitalize on current trends and spearhead new ones. No other market research report
provides both the comprehensive analysis and extensive data that Foodservice
Equipment offers. Plus, you’ll benefit from extensive data, presented in easy-to-read
and practical charts, tables and graphs.

How You’ll Benefit from This Report

If your company is already doing business in the foodservice equipment market, or is
considering making the leap, you will find this report invaluable, as it provides a
comprehensive package of information and insight not offered in any other single
source. You will gain a thorough understanding of the current market for Hispanic foods
and beverages, as well as projected markets and trends through 2013.

This report will help:

Marketing managers identify market opportunities and develop targeted
promotion plans for foodservice equipment.
Research and development professionals stay on top of competitor initiatives
and explore demand for foodservice equipment.
Advertising agencies working with clients in the foodservice and retail food
industries understand the product buyer to develop messages and images that
compel consumers to buy meals prepared away from home.
Business development executives understand the dynamics of the market and
identify possible partnerships.
Information and research center librarians provide market researchers, brand
and product managers and other colleagues with the vital information they need
to do their jobs more effectively.

Additional Information

Market Insights: A Selection From The Report

Technology as a Differentiator

In addition to their expertise and design sophistication, landscapers’ use of technology
sets them apart from competitors and the general public. Landscape architects use
computeraided design graphic software to draft their designs.

Landscape architects use geographic information systems (GIS) technology, a
computer mapping system, as a tool for large-scale designs.

Video simulation and imaging help clients visualize design plans. Digital previews show
what the end product will look like.

Technology is not just a tool, but also a part of the installations. Sophisticated timers
manage decorative lighting and water features. Remote control is a given for
entertainment features.

High-level technology is used in irrigation systems, transmitting weather reports from
satellites to on-site control boxes that control timing an amount of irrigation.

Landscaping for Security
Landscaping, residential and nonresidential alike, can foster and provide a sense of
security against a number of threats. Landscaping includes aesthetics in designs to
protect property from break-ins, fire- or weather-related, or even terrorism.

Many businesses, government buildings, and schools require standoff areas to protect
both the building and its inhabitants. Far from simple and obvious concrete barriers,
landscaping integrates security into the building and property design.

In recent years, wildfires have had a devastating effect on properties in the western U.S.
Landscapers and government agencies have called on residents to consider how
gardens can help increase the chances of their homes surviving a wildfire. Well-planned
landscaping can disrupt the natural path of a fire, account for wind conditions, and
reduce fuel for a fire to burn.

Landscapers identify and install fire-resistant plants, consider size and overhang of
branches, ensure plants are sited safely, use driveways and walkways as fuel breaks,
and provide guidance and/or services for care and maintenance.

Market Insights: A Selection From The Report

Imports of Foodservice Cooking & Food-Warming Equipment

The U.S. imports two large categories of foodservice cooking equipment, characterized
by the government as microwave ovens and equipment for cooking or heating food.

Cooking equipment for commercial/industrial and domestic use are distinguished in the
U.S. Harmonized Tariff Schedule, with codes that note “of a kind used for domestic
purposes” in the case of microwave ovens and “of a type used in restaurants, hotels or
similar locations” in the case of equipment “for making hot drinks or for cooking or
heating food.”

The U.S. imported $377 million of foodservice cooking equipment in 2008. The top four
countries from which the United States imported foodservice cooking equipment in 2008
(and for the first five months of 2009) were Switzerland, Canada, China, and Italy.
Switzerland provided 40% of the imports in 2008 and 30% of the $106 million in imports
for the first five months of 2009. Switzerland’s imports in 2008 were extraordinary -
about three times its annual imports for previous years. Switzerland provided 22%, Italy
16% and China 9%. No other country represented more than 4% of imports. China
was the main driver of import growth, with 36% CAGR from 2004 to 2008.

Exports of Foodservice Cooking & Food-Warming Equipment

As with imports, the U.S. government tracks exports of two primary categories of
foodservice cooking equipment: microwave ovens and equipment for cooking or
heating food. Both are distinguished in the U.S. Harmonized Tariff Schedule from
household-type equipment, with codes that note “of a kind used for domestic purposes”
in the case of microwave ovens and “of a type used in restaurants, hotels or similar
locations” in the case of equipment “for making hot drinks or for cooking or heating
food.”

The U.S. exported $349 million worth of foodservice cooking equipment in 2008,
representing 19% growth (CAGR) vs. 2004. In 2008, the top countries receiving exports
from the U.S. were the U.K., Germany, Mexico, Australia, and Canada. Exports to
Germany and Mexico have driven volume growth of U.S. exports, with CAGR of 42%
and 22%, respectively.

TABLE OF CONTENTS

Chapter 1: Executive Summary
Scope of the Report
Methodology
Product Definitions and Classifications
Commercial Food Products Machinery
Commercial Cooking & Food-Warming Equipment
Commercial Dishwashing Equipment
Commercial Refrigeration Equipment
Institutional Furniture
Table 1-1: Foodservice Equipment Categories and Products
Market Size

Global Market Size
Figure 1-1: Worldwide Foodservice Equipment Market, 2005-2009 (billion $)
Figure 1-2: Global Market Share of Foodservice Equipment Sales (%)
The U.S. Market Size
Figure 1-3: Share of U.S. Foodservice Equipment & Furnishings Market, by
Category, 2009 (%)
Table 1-2: U.S. Market For Foodservice Equipment, by Category, 2005-2009(e)
(in million $)
U.S. Value of Product Shipments
The U.S. Trade Scenario for Foodservice Equipment
U.S. Market Segment - Food Products Machinery
Table 1-3: Value of U.S. Shipments of Foodservice Food Products Machinery, by
Type, 2005-2009(e) (in million $)
International Trade of Food Products Machinery
U.S. Market Segment - Commercial Cooking & Food-Warming Equipment
Table 1-4: Value of U.S. Shipments of Foodservice Commercial Cooking & Food-
Warming Equipment, by Type, 2005-2009(e) (in million $)
Imports of Foodservice Cooking & Food-Warming Equipment
U.S. Market Segment - Commercial Dishwashing Equipment
Table 1-5: Value of U.S. Shipments of Commercial Dishwashing Equipment,
2005-2009(e) (in million $)
Imports and Exports of Foodservice Dishwashing Equipment
U.S. Market Segment - Commercial Refrigeration Equipment
U.S. Value of Shipments of Foodservice Refrigeration Equipment
Table 1-6: Value of U.S. Shipments of Commercial Foodservice Refrigeration
Equipment, by Category, 2005-2009(e) (in million $) ..14-15
Imports of Foodservice Refrigeration Equipment
Exports of Foodservice Refrigeration Equipment
U.S. Market Segment - Institutional Furniture
Table 1-7: Value of U.S. Shipments of Foodservice Furniture, 2005-2009(e) (in
million $)
Market Outlook
Global Markets Increasingly Competitive
Factors Contributing to Growth
Economic Factors
Environmental Issues
Lifestyle Factors
Replacement Equipment
New Menu Offerings and Food Trends
Technological Innovations
Five-Year Outlook
Table 1-8: Forecast U.S. Value of Product Shipments of Foodservice Equipment,
by Category, 2010-2014 (in billion $)
Foodservice Equipment Industry Trends
Energy Efficiency

Versatility
Health and Safety
Technology - temperature tracking and documentation
Competitive Environment
Table 1-9: Largest Primary Foodservice Companies by Product
Foodservice Equipment Purchase Decision Process
Planning for Capital Expenditures
Institutions Have Long Lead Times
Menu-Driven Purchases
Production Process Considerations
Specific Machines
Replacement
Life Cycle Analysis
Table 1-10: Life-Cycle Analysis Considerations
Marketing & Promotion
Trade Publications
Industry Associations
Trade Shows and Conventions
Direct Marketing
Certifications
American National Standards Institute
National Standard Foundation International (NSFI)
International Organization for Standardization (ISO)
Testing Organizations
Professional Certifications
Selling & Distribution
The Purchase Process
Manufacturers
Manufacturers’ Representatives
Dealers and Distributors
Buying Groups
Internet
Consultants/Design Firms
Service Agents
Seasonality
Foodservice Equipment End Users
Figure 1-4: Projected U.S. Foodservice Industry Sales, by Segment, 2009 (%)
Strength of the Foodservice Industry
Table 1-11: Strength of Foodservice Sectors, 2009
International Foodservice Markets
Figure 1-5: Global Out-of-Home Food Sales, by Region, 2009 (%)
Commercial End Users
Restaurants Anchor the Foodservice Industry
Supermarkets and Home Meal Replacement
Noncommercial End Users
Figure 1-6: U.S. Noncommercial Foodservice, by Segment, 2009 (%)

Figure 1-7: Noncommercial Foodservice Industry Sales by Country, 2009
The Ultimate End User, the Consumer
Experian Simmons Survey Findings on End User Behavior
Table 1-12: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by
Age, Last 30 Days (Index = 100)
Consumers and Store-Made Pre-Cooked Meals
Table 1-13: Age of Those Who Often Eat Store-Made Pre-Cooked Meals (Index
= 100)

Chapter 2: The Market
Scope of the Report
Methodology
Product Definitions and Classifications
Commercial Food Products Machinery
Commercial Cooking & Food-Warming Equipment
Commercial Dishwashing Equipment
Commercial Refrigeration Equipment
Institutional Furniture
Table 2-1: Foodservice Equipment Categories and Products
Market Size
Global Market size
Figure 2-1: Worldwide Foodservice Equipment Market, 2005-2009 (in billion $)
Figure 2-2: Global Market Share of Foodservice Equipment Sales (%)
The U.S. Market Size
Figure 2-3: Share of U.S. Foodservice Equipment & Furnishings Market, by
Category, 2009 (%)
Table 2-2: U.S. Market For Foodservice Equipment, by Category, 2005-2009(e)
(in million $)
U.S. Value of Product Shipments
Table 2-3 :U.S. Shipments of Foodservice Equipment, by Category, 2005-
2009(e) (in million $)
The U.S. Trade Scenario for Foodservice Equipment
Table 2-4: Value of U.S. Imports and Exports of Foodservice Equipment, by
Category, 2005-2009(e) (in million $)
U.S. Market Segment - Food Products Machinery
Table 2-5: Value of U.S. Shipments of Foodservice Food Products Machinery, by
Type, 2005-2009(e) (in million $)
International Trade of Food Products Machinery
U.S. Market Segment - Commercial Cooking & Food-Warming Equipment
Table 2-6: U.S. Market For Foodservice Cooking & Food-Warming Equipment,
2005-2009(e) (in million $)
U.S. Value of Shipments of Commercial Cooking & Food-Warming Equipment
Table 2-7: Value of U.S. Shipments of Foodservice Commercial Cooking & Food-
Warming Equipment, by Type, 2005-2009(e) (in million $)
Switzerland and Canada: Largest Import Markets for Foodservice Cooking &
Food-Warming Equipment

Figure 2-4: Share of U.S. Imports of Total Foodservice Cooking & Food-Warming
Equipment, by Country, 2008 (%)
Table 2-8: Value of U.S. Imports of Total Foodservice Cooking & Food-Warming
Equipment, by Top Ten Countries (based on 2008 imports), 2004-2008 and
January-May 2009 (in million $)
Imports of Foodservice Cooking & Heating Equipment (except microwave ovens)
Figure 2-5: Share of U.S. Imports of Foodservice Cooking & Heating Equipment
(except microwave ovens), by Country, 2008 (%)
Table 2-9: Value of U.S. Imports of Foodservice Cooking & Heating Equipment
(except microwave ovens), by Top Ten Countries (based on 2008 imports),
2004-2008 and January-May 2009 (in million $)
Imports of Foodservice Microwave Ovens
Figure 2-6: Share of U.S. Imports of Foodservice Microwave Ovens, by Country,
2008 (%)
Table 2-10: Value of U.S. Imports of Foodservice Microwave Ovens, by Top Ten
Countries (based on 2008 imports), 2004-2008 and January-May 2009 (in million
$)
Figure 2-7: Share of U.S. Exports of Total Foodservice Cooking Equipment, by
Country, 2008 (%)
Table 2-11: Value of U.S. Exports of Total Foodservice Cooking Equipment, by
Top Ten Countries (based on 2008 exports), 2004-2008 and January-May 2009
(in million $)
Exports of Foodservice Cooking & Heating Equipment (except microwave ovens)
Figure 2-8: Share of U.S. Exports of Foodservice Cooking & Heating Equipment
(except microwave ovens), by Country, 2008 (%)
Table 2-12: Value of U.S. Exports of Foodservice Cooking & Heating Equipment
(except microwave ovens), by Top Ten Countries (based on 2008 exports),
2004-2008 and January-May 2009 (in million $)
Exports of Foodservice Microwave Ovens
Figure 2-9: Share of U.S. Exports of Foodservice Microwave Ovens, by Country,
2008 (%)
Table 2-13: Value of U.S. Exports of Foodservice Microwave Ovens, by Top Ten
Countries (based on 2008 exports), 2004-2008 and January-May 2009 (in million
$)
U.S. Market Segment - Commercial Dishwashing Equipment
Table 2-14: U.S. Market For Commercial Dishwashing Equipment, 2005-2009(e)
(in million $)
U.S. Value of Shipments of Commercial Dishwashing Equipment
Table 2-15: Value of U.S. Shipments of Commercial Dishwashing Equipment,
2005-2009(e) (in million $)
Imports and Exports of Foodservice Dishwashing Equipment
Figure 2-10: U.S. Imports of Foodservice Dishwashing Equipment, by Top
Countries, 2008 (%)

Table 2-16: Value of U.S. Imports of Foodservice Dishwashing Equipment, by
Top Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009
(in million $)
Figure 2-11: U.S. Exports of Foodservice Dishwashing Equipment, by Top
Countries, 2008 (%)
Table 2-17: Value of U.S. Exports of Foodservice Dishwashing Equipment, by
Top Ten Countries (based on 2008 imports), 2005-2008 and January-May 2009
(in million $)
U.S. Market Segment - Commercial Refrigeration Equipment
Table 2-18: U.S. Market For Foodservice Refrigeration Equipment, 2005-2009(e)
(in million $)
U.S. Value of Shipments of Foodservice Refrigeration Equipment
Table 2-19: Value of U.S. Shipments of Commercial Foodservice Refrigeration
Equipment, by Category, 2005-2009(e) (in million $)
Table 2-19: [cont.] Value of U.S. Shipments of Commercial Foodservice
Refrigeration Equipment, by Category, 2005-2009(e) (in million $)
Imports of Foodservice Refrigeration Equipment
Figure 2-12: U.S. Imports of Total Foodservice Refrigeration Equipment, by Top
Countries, 2008 (%)
Table 2-20: Value of U.S. Imports of Total Foodservice Refrigeration Equipment,
by Top Ten Countries (based on 2008 imports), 2004-2008 and January-May
2009 (in million $)
Figure 2-13: U.S. Imports of Foodservice Refrigerators, Freezers, and
Refrigerated Display Equipment, by Top Countries, 2008 (%)
Table 2-21: Value of U.S. Imports of Foodservice Refrigerators, Freezers, and
Refrigerated Display Equipment, by Top Ten Countries (based on
2008 imports), 2004-2008 and January-May 2009 (in million $)
Imports of Foodservice Ice-Making Equipment
Figure 2-14: U.S. Imports of Foodservice Ice-Making Equipment, by Top
Countries, 2008 (%)
Table 2-22: Value of U.S. Imports of Foodservice Ice-Making Equipment, by Top
Ten Countries (based on 2008 imports), 2004-2008 and January-May 2009: (in
million $)
Imports of Foodservice Beverage Dispensing Equipment
Figure 2-15: U.S. Imports of Foodservice Beverage Dispensing Equipment, by
Top Countries, 2008 (%)
Table 2-23: Value of U.S. Imports of Foodservice Beverage Dispensing
Exports of Foodservice Refrigeration Equipment
Figure 2-16: U.S. Exports of Foodservice Refrigerators, Freezers, and
Refrigerated Display Equipment, by Top Countries, 2008 (%)
Table 2-24: Value of U.S. Exports of Foodservice Refrigerators & Freezer
U.S. Market Segment - Institutional Furniture

Table 2-25: Value of U.S. Shipments of Foodservice Furniture, 2005-2009(e) (in
million $)
Market Outlook
Global Markets Increasingly Competitive
Factors Contributing to Growth
Economic Factors
Environmental Issues
Lifestyle Factors
Replacement Equipment
New Menu Offerings and Food Trends
Technological Innovations
Five-Year Outlook
Table 2-26: Forecast U.S. Value of Product Shipments of Foodservice
Equipment, by Category, 2010-2014 (in million $)

Chapter 3: Trends and Dynamics
Foodservice Equipment Industry Trends
Energy efficiency
Figure 3-1: Annual Savings of Energy Star-Rated Equipment (approximate)
Versatility
Health and Safety
Technology - temperature tracking and documentation
Impacts on the Industry
The Economy
Government Indicators
Food Away From Home
Table 3-1: U.S. Food Expenditures by Families and Individuals as a Share of
Disposable Personal Money Income, 2004-2008 (in billion $)
Table 3-2 U.S. Consumer Household Income and Expenditures for Food Away
From Home, 2003-2007
Restaurant Sales
Figure 3-2: U.S. Estimated Annual Food Services Sales, 2005-2009(e) (in billion
$)
Figure 3-3: U.S. Estimated Monthly Food Services Sales, 2004-2008 (in billion $)
Capital Expenditures
Figure 3-4: U.S. Foodservices and Drinking Places: Capital Expenditures for New
and Used Equipment, 2003-2007 (in million $)
Figure 3-5: Restaurant Capital Expenditures Expectations Index, 2007-2009
MAFSI
Figure 3-6: MAFSI Business Barometer, First Quarter 2007-First Quarter 2009
Figure 3-7: MAFSI Business Confidence Index, First Quarter 2007-First Quarter
2009 (percent change)
Energy Prices
Figure 3-8: U.S. Average Commercial Electricity Prices, 2004-2008 (¢ per
kilowatt hour)
Figure 3-9: U.S. Producer Price Index for Commercial Electric Power, 2004-2008
(seasonally adjusted)

Figure 3-10: U.S. Average Commercial Natural Gas Prices, 2004-2008 ($ per
thousand cubic feet)
Figure 3-11: U.S. Average Annual Producer Price Index for Commercial Natural
Gas, 2004-2008 (seasonally adjusted)
Commodity Prices
Figure 3-12: U.S. Annual Average Producer Price Index for Carbon, Stainless,
and Alloy Investment Castings and for Other Steel Castings, High Alloy and
Stainless, 2004-2008
Figure 3-13: Average Annual Price of Nickel on the London Metal Exchange,
2004-2008 ($ per pound)
Figure 3-14: U.S. Average Prices for Aluminum Ingot, 2004-2008 (¢ per pound)
Figure 3-15: Average Prices for High-Grade Copper on the London Metal
Exchange, 2004-2008 (¢ per pound)
Producer Prices
Figure 3-16: U.S. Annual Average Producer Price Index: Commercial Cooking
and Food Warming Equipment, 2004-2008
Figure 3-17: U.S. Annual Average Producer Price Index: Commercial
Refrigerators and Related Equipment, 2004-2008
Figure 3-18: U.S. Annual Average Producer Price Index: Bar, Bowling Center,
Cafeteria, and Restaurant Furniture, 2004-2008
Labor Costs
Table 3-3: U.S. Annual Average Number of Food Services Employees (not
seasonally adjusted), 2004-2008 (in thousands)
Table 3-4: U.S. Average Weekly Earnings of Food Services Workers (not
seasonally adjusted), 2004-2008
Consumer Preferences and Behaviors
Home Meal Replacement
Meal Preparation Services
The Need for Speed
Dining Out as an Event
Comfort Foodservice
Diet Trends
Technology/Innovation
Production Technologies
Computerization
Standardized Information
“Green”/Environmental issues
Energy Savings
Figure 3-19: Electricity Consumption by End Use for Non-Mall Buildings, 2003
(%)
Figure 3-20: Energy Consumption by Full Service Restaurants (% of btu’s)
Figure 3-21: Foodservice Energy Consumption by End Use (%)
Water Conservation
LEED
Energy Efficiency in Foodservice Equipment
International Considerations

Waste Management
Regulations
Refrigeration
Building Safety and Comfort Regulations
Schools
International Regulation
Extended Producer Responsibility
Indirect Affects
Competition
Mergers and Acquisitions
Table 3-5: Selected Foodservice Equipment Industry Acquisition Transactions,
1999-2008
Outlook for 2009

Chapter 4: Competitive Profiles
Table 4-1: Largest Primary Foodservice Companies by Product
Ali SpA Group
Corporate Background
Product and Brand Portfolio
Table 4-2: The Ali Group’s Product and Brand Portfolio for Foodservice
Equipment
Performance
Company News
Alto-Shaam, Inc.
Table 4-3: Product and Brand Portfolio for Foodservice Equipment
Performance
Commercial Furniture Group, Inc.
Table 4-4: CFGroup’s Product and Brand Portfolio for Foodservice Equipment
Performance
Dover Corp
Table 4-5: Dover Corp.’s Product and Brand Portfolio for Foodservice Equipment
Performance
Figure 4-1: Annual Revenues of Dover Corp., 2004-2008 ($ in billion)
Figure 4-2: Annual Revenues of Dover Engineered Products, 2006-2008 ($ in
million)
Duke Manufacturing
Table 4-6: Duke Manufacturing Product and Brand Portfolio for Foodservice
Equipment
Performance

AB Electrolux
Table 4-7: Electrolux’s Product and Brand Portfolio for Foodservice Equipment
Performance
Figure 4-3: Annual Revenues of Electrolux, 2004-2008
Figure 4-4: Annual Revenues of Electrolux Professional, 2004-2008
Fujimak Corporation
Performance
Figure 4-5: Annual Revenues of Fujimak, 2005-2009 (in billion ¥)
Henny Penny
Performance
Hoshizaki Electric Co. Ltd.
Table 4-8: Hoshizaki’s Product and Brand Portfolio for Foodservice Equipment
Performance
Illinois Tool Works, Inc.
Table 4-9: ITW’s Product and Brand Portfolio for Foodservice Equipment
Performance
Figure 4-6: Annual Revenues of ITW, 2004-2008 (in billion $)
Figure 4-7: Annual Revenues of ITW Foodservice Equipment, 2004-2008 (in
billion $)
The Manitowoc Co., Inc
Table 4-10: Manitowoc’s Product and Brand Portfolio for Foodservice Equipment
Performance
Figure 4-8: Annual Revenues of Manitowoc, 2004-2008 (in billion $)
Figure 4-9: Annual Revenues of Manitowoc’s Foodservice Equipment Segment,
2004-2008 (in million $)
MEIKO Maschinenbau GmbH & Co
Corporate Performance
Figure 4-10: Estimated Annual Revenues of Meiko, 2004-2008
The Middleby Corp.
Table 4-11: Middleby’s Acquisitions Foodservice Equipment Acquisitions, 2006-
2008

Table 4-12: Middleby’s Product and Brand Portfolio for Foodservice Equipment
Performance
Figure 4-11: Annual Revenues of The Middleby Corp., 2004-2008 (in million $)
Figure 4-12: Annual Revenues of The Middleby Corp.’s Commercial Foodservice
Segment, 2004-2008 (in million $)
Rational Ag
Performance
Figure 4-13: Annual Revenues of Rational, 2004-2008
Standex International Corp
Table 4-13: Standex International Corp.’s Product and Brand Portfolio for
Foodservice Equipment
Performance
Figure 4-14: Annual Revenues of Standex, 2004-2008 (in million $)
Figure 4-15: Annual Revenues of Standex’s Food Service Equipment Division,
2004-2008 (in million $)

Chapter 5: Distribution & Marketing
The Purchase Decision Process
Planning for Capital Expenditures
Institutions Have Long Lead Times
P.F. Chang’s and Red Lobster Forge Ahead
Kings Redesigns Pay Off
Brinker and Ruby Tuesday Scale Back
Restaurant Bankruptcies
Table 5-1: Restaurant Company Bankruptcies, January 2008-June 2009.184
International Bankruptcies
Figure 5-1: National Restaurant Association Capital Expenditure Indictor
Component of Restaurant Performance Index (Current Situation)
Menu-Driven Purchases
Production Process Considerations
Specific Machines
Replacement
Life Cycle Analysis
Table 5-2: Life-Cycle Analysis Considerations
Initial Costs
Energy Costs
Table 5-3: Foodservice Equipment Energy Savings Estimates for Full Service
Restaurants, Standard vs. Energy Efficient Equipment
Table 5-4: Foodservice Equipment Energy Savings Estimates for Quick Service
Restaurants, Standard vs. Energy Efficient Equipment
Gas or Electric?

Table 5-5: Average Retail Price of Electricity and Natural Gas for Commercial
Customers by State, February 2009
Indirect Energy Costs
Consumables and Maintenance
Disposal
Marketing & Promotion
Trade Publications
Industry Associations
Trade Shows and Conventions
Direct Marketing
Certifications
Setting the Standards
American National Standards Institute
National Standard Foundation International (NSFI)
International Organization for Standardization (ISO)
Testing Organizations
Underwriters Laboratories (UL)
Canadian Standards Association International (CSA)
Electric Testing Laboratories (ETL)
Energy Star
PG&E Food Service Technology Center
Consortium for Energy Efficiency (CEE)
U.S. Green Building Council, LEED Green Building Rating System
Green Restaurant Association (GRA)
FoodServiceWarehouse.com (FSW)
Conformité Européenne (CE)
Professional Certifications
Selling & Distribution
The Purchase Process
Manufacturers
Manufacturers’ Representatives
Dealers and Distributors
Buying Groups
Table 5-6: Top U.S. Foodservice Equipment and Supplies Buying Groups
Internet
Consultants/Design Firms
Service Agents
Seasonality

Chapter 6: End User
Figure 6-1: Projected U.S. Foodservice Industry Sales, by Segment, 2009
Table 6-1: Projected U.S. Foodservice Sales by Segment, 2009 (in billion $)
Strength of the Foodservice Industry
Table 6-2: Strength of Foodservice Sectors, 2009
International Foodservice Markets
Figure 6-2: Global Out-of-Home Food Sales by Region, 2009 (%)
Commercial End Users

Restaurants
Figure 6-3: U.S. Restaurant Sales, 1970-2009(p) (in billion $)
Consumer Restaurant Visits
International Restaurant Markets
Restaurant Equipment Purchasing
Economy’s Impact on Restaurant Equipment Purchasing
Hospitality/Lodging
Table 6-3: Lodging Construction Pipeline, First Quarter 2009
Foodservice Equipment in Hotels
Supermarkets and Home Meal Replacement
Supermarket Foodservice Equipment
Convenience Stores
Figure 6-4: Number of Convenience Stores in the U.S, 2004-2009(p) (thousand)
Off-Site Kitchens and Commissaries
Convenience Store Restaurants
International Convenience Store Foodservice
Opportunity for Equipment Manufacturers
Recreation
Recreation Foodservice Equipment Needs
Catering
Noncommercial End Users
Figure 6-5: U.S. Noncommercial Foodservice by Segment, 2009 (%)
Figure 6-6: Noncommercial Foodservice Industry Sales by Country, 2009
Healthcare/Senior Care
Table 6-4: U.S. Healthcare Institutions
International Healthcare Foodservice Markets
Foodservice Equipment in Healthcare Operations
Primary and Secondary Schools
Table 6-5: U.S. Enrollment in Elementary and Secondary Schools, 2004-2009
and 2015(p) (thousands)
Foodservice Equipment for Schools
Colleges/Universities
Business & Industry
International Business & Industry Foodservice
Business & Industry Foodservice Equipment
Corrections
The Military
The Ultimate End User, the Consumer
Simmons Survey Findings on End User Behavior
Figure 6-7: Adults Who Have Visited a Fast-Food or Drive-In Restaurant 6+
Times in the Past 30 Days (Index = 100)
Figure 6-8: Adults Who Have Visited a Family Restaurant or Steak House 6+
Times in the Past 30 Days (Index = 100)
Age, Last 30 Days (Index = 100)

Race/Ethnicity, Last 30 Days (Index = 100)
Geographic Region, Last 30 Days (Index = 100)
Education, Last 30 Days (Index = 100)
Household Income, Last 30 Days (Index = 100)
Presence of Children by Age, Last 30 Days (Index = 100).246
Consumers and Store-Made Pre-Cooked Meals
Table 6-12: Age of Those Who Often Eat Store-Made Pre-Cooked Meals (Index
= 100)
Table 6-13: Race/Ethnicity of Those Who Often Eat Store-Made Pre-Cooked
Meals (Index = 100)
Table 6-14: Geographic Region of Those Who Often Eat Store-Made Pre-
Cooked Meals (Index = 100)
Table 6-15: Education of Those Who Often Eat Store-Made Pre-Cooked Meals
(Index = 100)
Table 6-16: Household Income of Those Who Often Eat Store-Made Pre-Cooked
Meals (Index = 100)
Table 6-17: Age of Children of Those Households Who Often Eat Store-Made
Pre-Cooked Meals (Index = 100)

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World Market for Food Service Equipment, 5th Edition

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World Market for Food Service Equipment, 5th Edition