World Market for Food Service Equipment, 5th Edition
 

World Market for Food Service Equipment, 5th Edition

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    World Market for Food Service Equipment, 5th Edition World Market for Food Service Equipment, 5th Edition Document Transcript

    • Get more info on this report!World Market for Food Service Equipment, 5th EditionSeptember 1, 2009The 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 forfoodservice equipment is strong; growth of the $10 billion+ market in the U.S. outpacesthe nation’s GDP growth rate. Industry growth is driven by operators’ need to replaceexisting equipment and the technological and energy efficiency advantages of today’snew equipment.In addition to the economy, the foodservice equipment industry has seen severalnotable acquisitions in the past few months and years, which may have a dramaticimpact on all sectors: preparation equipment, cooking ovens and ranges, refrigeration,ice and beverage dispensing, and warewashing. These include Manitowoc’s acquisitionof 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 foodserviceequipment manufacturers. Purchase decisions increasingly driven by the need forenergy 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 andvaried options for meals prepared outside the home. Commercial foodservice venuesinclude not just restaurants (stand-alone or part of hotels, casino’s, etc.), but sportsstadiums and arenas, museums, family entertainment parks, and more. Supermarketsand convenience stores offer prepared meals - part of the booming home mealreplacement concept. Non-commercial foodservice operators serve healthcare, seniorcare, educational, corrections, and military clientele.Report MethodologyThe information in Foodservice Equipment is based on primary and secondaryresearch. Primary research entailed interviews with industry participants, fromcompanies, associations, and trade publications, to obtain information on industry and
    • product issues and trends. Secondary research entailed data gathering from relevantsources, including industry, business, and general interest publications, newspapers,government reports, company web sites, and corporate annual reports. Consumerdemographics are derived from Simmons Market Research Bureau data.What You’ll Get in This ReportFoodservice Equipment makes important predictions and recommendations regardingthe future of this market, and pinpoints ways current and prospective players cancapitalize on current trends and spearhead new ones. No other market research reportprovides both the comprehensive analysis and extensive data that FoodserviceEquipment offers. Plus, you’ll benefit from extensive data, presented in easy-to-readand practical charts, tables and graphs.How You’ll Benefit from This ReportIf your company is already doing business in the foodservice equipment market, or isconsidering making the leap, you will find this report invaluable, as it provides acomprehensive package of information and insight not offered in any other singlesource. You will gain a thorough understanding of the current market for Hispanic foodsand 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 InformationMarket Insights: A Selection From The Report
    • Technology as a DifferentiatorIn addition to their expertise and design sophistication, landscapers’ use of technologysets them apart from competitors and the general public. Landscape architects usecomputeraided design graphic software to draft their designs.Landscape architects use geographic information systems (GIS) technology, acomputer mapping system, as a tool for large-scale designs.Video simulation and imaging help clients visualize design plans. Digital previews showwhat the end product will look like.Technology is not just a tool, but also a part of the installations. Sophisticated timersmanage decorative lighting and water features. Remote control is a given forentertainment features.High-level technology is used in irrigation systems, transmitting weather reports fromsatellites to on-site control boxes that control timing an amount of irrigation.Landscaping for SecurityLandscaping, residential and nonresidential alike, can foster and provide a sense ofsecurity against a number of threats. Landscaping includes aesthetics in designs toprotect property from break-ins, fire- or weather-related, or even terrorism.Many businesses, government buildings, and schools require standoff areas to protectboth 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 howgardens can help increase the chances of their homes surviving a wildfire. Well-plannedlandscaping can disrupt the natural path of a fire, account for wind conditions, andreduce fuel for a fire to burn.Landscapers identify and install fire-resistant plants, consider size and overhang ofbranches, 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 ReportImports of Foodservice Cooking & Food-Warming EquipmentThe U.S. imports two large categories of foodservice cooking equipment, characterizedby the government as microwave ovens and equipment for cooking or heating food.
    • Cooking equipment for commercial/industrial and domestic use are distinguished in theU.S. Harmonized Tariff Schedule, with codes that note “of a kind used for domesticpurposes” in the case of microwave ovens and “of a type used in restaurants, hotels orsimilar locations” in the case of equipment “for making hot drinks or for cooking orheating food.”The U.S. imported $377 million of foodservice cooking equipment in 2008. The top fourcountries 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 importsfor 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%, Italy16% and China 9%. No other country represented more than 4% of imports. Chinawas the main driver of import growth, with 36% CAGR from 2004 to 2008.Exports of Foodservice Cooking & Food-Warming EquipmentAs with imports, the U.S. government tracks exports of two primary categories offoodservice cooking equipment: microwave ovens and equipment for cooking orheating food. Both are distinguished in the U.S. Harmonized Tariff Schedule fromhousehold-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 similarlocations” in the case of equipment “for making hot drinks or for cooking or heatingfood.”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 exportsfrom the U.S. were the U.K., Germany, Mexico, Australia, and Canada. Exports toGermany and Mexico have driven volume growth of U.S. exports, with CAGR of 42%and 22%, respectively.TABLE OF CONTENTSChapter 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 SizeFigure 1-1: Worldwide Foodservice Equipment Market, 2005-2009 (billion $)Figure 1-2: Global Market Share of Foodservice Equipment Sales (%)The U.S. Market SizeFigure 1-3: Share of U.S. Foodservice Equipment & Furnishings Market, byCategory, 2009 (%)Table 1-2: U.S. Market For Foodservice Equipment, by Category, 2005-2009(e)(in million $)U.S. Value of Product ShipmentsThe U.S. Trade Scenario for Foodservice EquipmentU.S. Market Segment - Food Products MachineryTable 1-3: Value of U.S. Shipments of Foodservice Food Products Machinery, byType, 2005-2009(e) (in million $)International Trade of Food Products MachineryU.S. Market Segment - Commercial Cooking & Food-Warming EquipmentTable 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 EquipmentExports of Foodservice Cooking & Food-Warming EquipmentU.S. Market Segment - Commercial Dishwashing EquipmentTable 1-5: Value of U.S. Shipments of Commercial Dishwashing Equipment,2005-2009(e) (in million $)Imports and Exports of Foodservice Dishwashing EquipmentU.S. Market Segment - Commercial Refrigeration EquipmentU.S. Value of Shipments of Foodservice Refrigeration EquipmentTable 1-6: Value of U.S. Shipments of Commercial Foodservice RefrigerationEquipment, by Category, 2005-2009(e) (in million $) ..14-15Imports of Foodservice Refrigeration EquipmentExports of Foodservice Refrigeration EquipmentU.S. Market Segment - Institutional FurnitureTable 1-7: Value of U.S. Shipments of Foodservice Furniture, 2005-2009(e) (inmillion $)Market OutlookGlobal Markets Increasingly CompetitiveFactors Contributing to GrowthEconomic FactorsEnvironmental IssuesLifestyle FactorsReplacement EquipmentNew Menu Offerings and Food TrendsTechnological InnovationsFive-Year OutlookTable 1-8: Forecast U.S. Value of Product Shipments of Foodservice Equipment,by Category, 2010-2014 (in billion $)Foodservice Equipment Industry TrendsEnergy Efficiency
    • VersatilityHealth and SafetyTechnology - temperature tracking and documentationCompetitive EnvironmentTable 1-9: Largest Primary Foodservice Companies by ProductFoodservice Equipment Purchase Decision ProcessPlanning for Capital ExpendituresInstitutions Have Long Lead TimesMenu-Driven PurchasesProduction Process ConsiderationsSpecific MachinesReplacementLife Cycle AnalysisTable 1-10: Life-Cycle Analysis ConsiderationsMarketing & PromotionTrade PublicationsIndustry AssociationsTrade Shows and ConventionsDirect MarketingCertificationsAmerican National Standards InstituteNational Standard Foundation International (NSFI)International Organization for Standardization (ISO)Testing OrganizationsProfessional CertificationsSelling & DistributionThe Purchase ProcessManufacturersManufacturers’ RepresentativesDealers and DistributorsBuying GroupsInternetConsultants/Design FirmsService AgentsSeasonalityFoodservice Equipment End UsersFigure 1-4: Projected U.S. Foodservice Industry Sales, by Segment, 2009 (%)Strength of the Foodservice IndustryTable 1-11: Strength of Foodservice Sectors, 2009International Foodservice MarketsFigure 1-5: Global Out-of-Home Food Sales, by Region, 2009 (%)Commercial End UsersRestaurants Anchor the Foodservice IndustrySupermarkets and Home Meal ReplacementNoncommercial End UsersFigure 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-WarmingEquipment, by Country, 2008 (%)Table 2-8: Value of U.S. Imports of Total Foodservice Cooking & Food-WarmingEquipment, by Top Ten Countries (based on 2008 imports), 2004-2008 andJanuary-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 $)Imports of Foodservice Microwave OvensFigure 2-6: Share of U.S. Imports of Foodservice Microwave Ovens, by Country,2008 (%)Table 2-10: Value of U.S. Imports of Foodservice Microwave Ovens, by Top TenCountries (based on 2008 imports), 2004-2008 and January-May 2009 (in million$)Exports of Foodservice Cooking & Food-Warming EquipmentFigure 2-7: Share of U.S. Exports of Total Foodservice Cooking Equipment, byCountry, 2008 (%)Table 2-11: Value of U.S. Exports of Total Foodservice Cooking Equipment, byTop 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 $)Exports of Foodservice Microwave OvensFigure 2-9: Share of U.S. Exports of Foodservice Microwave Ovens, by Country,2008 (%)Table 2-13: Value of U.S. Exports of Foodservice Microwave Ovens, by Top TenCountries (based on 2008 exports), 2004-2008 and January-May 2009 (in million$)U.S. Market Segment - Commercial Dishwashing EquipmentTable 2-14: U.S. Market For Commercial Dishwashing Equipment, 2005-2009(e)(in million $)U.S. Value of Shipments of Commercial Dishwashing EquipmentTable 2-15: Value of U.S. Shipments of Commercial Dishwashing Equipment,2005-2009(e) (in million $)Imports and Exports of Foodservice Dishwashing EquipmentFigure 2-10: U.S. Imports of Foodservice Dishwashing Equipment, by TopCountries, 2008 (%)
    • Table 2-16: Value of U.S. Imports of Foodservice Dishwashing Equipment, byTop 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 TopCountries, 2008 (%)Table 2-17: Value of U.S. Exports of Foodservice Dishwashing Equipment, byTop Ten Countries (based on 2008 imports), 2005-2008 and January-May 2009(in million $)U.S. Market Segment - Commercial Refrigeration EquipmentTable 2-18: U.S. Market For Foodservice Refrigeration Equipment, 2005-2009(e)(in million $)U.S. Value of Shipments of Foodservice Refrigeration EquipmentTable 2-19: Value of U.S. Shipments of Commercial Foodservice RefrigerationEquipment, by Category, 2005-2009(e) (in million $)Table 2-19: [cont.] Value of U.S. Shipments of Commercial FoodserviceRefrigeration Equipment, by Category, 2005-2009(e) (in million $)Imports of Foodservice Refrigeration EquipmentFigure 2-12: U.S. Imports of Total Foodservice Refrigeration Equipment, by TopCountries, 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-May2009 (in million $)Figure 2-13: U.S. Imports of Foodservice Refrigerators, Freezers, andRefrigerated Display Equipment, by Top Countries, 2008 (%)Table 2-21: Value of U.S. Imports of Foodservice Refrigerators, Freezers, andRefrigerated Display Equipment, by Top Ten Countries (based on2008 imports), 2004-2008 and January-May 2009 (in million $)Imports of Foodservice Ice-Making EquipmentFigure 2-14: U.S. Imports of Foodservice Ice-Making Equipment, by TopCountries, 2008 (%)Table 2-22: Value of U.S. Imports of Foodservice Ice-Making Equipment, by TopTen Countries (based on 2008 imports), 2004-2008 and January-May 2009: (inmillion $)Imports of Foodservice Beverage Dispensing EquipmentFigure 2-15: U.S. Imports of Foodservice Beverage Dispensing Equipment, byTop Countries, 2008 (%)Table 2-23: Value of U.S. Imports of Foodservice Beverage DispensingEquipment, by Top Ten Countries (based on 2008 imports), 2004-2008 andJanuary-May 2009 (in million $)Exports of Foodservice Refrigeration EquipmentFigure 2-16: U.S. Exports of Foodservice Refrigerators, Freezers, andRefrigerated Display Equipment, by Top Countries, 2008 (%)Table 2-24: Value of U.S. Exports of Foodservice Refrigerators & FreezerEquipment, by Top Ten Countries (based on 2008 imports), 2005-2008 andJanuary-May 2009 (in million $)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 $) Figure 3-5: Restaurant Capital Expenditures Expectations Index, 2007-2009 MAFSI Figure 3-6: MAFSI Business Barometer, First Quarter 2007-First Quarter 2009 Figure 3-7: MAFSI Business Confidence Index, First Quarter 2007-First Quarter 2009 (percent change) Energy Prices Figure 3-8: U.S. Average Commercial Electricity Prices, 2004-2008 (¢ per kilowatt hour) Figure 3-9: U.S. Producer Price Index for Commercial Electric Power, 2004-2008 (seasonally adjusted)
    • Figure 3-10: U.S. Average Commercial Natural Gas Prices, 2004-2008 ($ perthousand cubic feet)Figure 3-11: U.S. Average Annual Producer Price Index for Commercial NaturalGas, 2004-2008 (seasonally adjusted)Commodity PricesFigure 3-12: U.S. Annual Average Producer Price Index for Carbon, Stainless,and Alloy Investment Castings and for Other Steel Castings, High Alloy andStainless, 2004-2008Figure 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 MetalExchange, 2004-2008 (¢ per pound)Producer PricesFigure 3-16: U.S. Annual Average Producer Price Index: Commercial Cookingand Food Warming Equipment, 2004-2008Figure 3-17: U.S. Annual Average Producer Price Index: CommercialRefrigerators and Related Equipment, 2004-2008Figure 3-18: U.S. Annual Average Producer Price Index: Bar, Bowling Center,Cafeteria, and Restaurant Furniture, 2004-2008Labor CostsTable 3-3: U.S. Annual Average Number of Food Services Employees (notseasonally adjusted), 2004-2008 (in thousands)Table 3-4: U.S. Average Weekly Earnings of Food Services Workers (notseasonally adjusted), 2004-2008Consumer Preferences and BehaviorsHome Meal ReplacementMeal Preparation ServicesThe Need for SpeedDining Out as an EventComfort FoodserviceDiet TrendsTechnology/InnovationProduction TechnologiesComputerizationStandardized Information“Green”/Environmental issuesEnergy SavingsFigure 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 ConservationLEEDEnergy Efficiency in Foodservice EquipmentInternational 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 2009Chapter 4: Competitive Profiles Table 4-1: Largest Primary Foodservice Companies by ProductAli SpA Group Corporate Background Product and Brand Portfolio Table 4-2: The Ali Group’s Product and Brand Portfolio for Foodservice Equipment Performance Company NewsAlto-Shaam, Inc. Corporate Background Product and Brand Portfolio Table 4-3: Product and Brand Portfolio for Foodservice Equipment PerformanceCommercial Furniture Group, Inc. Corporate Background Product and Brand Portfolio Table 4-4: CFGroup’s Product and Brand Portfolio for Foodservice Equipment PerformanceDover Corp Corporate Background Product and Brand Portfolio 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 Corporate Background Product and Brand Portfolio Table 4-6: Duke Manufacturing Product and Brand Portfolio for Foodservice Equipment Performance
    • AB Electrolux Corporate Background Product and Brand Portfolio 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, 2004-2008Fujimak Corporation Corporate Background Product and Brand Portfolio Performance Figure 4-5: Annual Revenues of Fujimak, 2005-2009 (in billion ¥) Henny Penny Corporate Background Product and Brand Portfolio PerformanceHoshizaki Electric Co. Ltd. Corporate Background Product and Brand Portfolio Table 4-8: Hoshizaki’s Product and Brand Portfolio for Foodservice Equipment PerformanceIllinois Tool Works, Inc. Corporate Background Product and Brand Portfolio 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 Corporate Background Product and Brand Portfolio 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 Background Product and Brand Portfolio Corporate Performance Figure 4-10: Estimated Annual Revenues of Meiko, 2004-2008The Middleby Corp. Corporate Background Table 4-11: Middleby’s Acquisitions Foodservice Equipment Acquisitions, 2006- 2008
    • Product and Brand Portfolio 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 Corporate Background Product and Brand Portfolio Performance Figure 4-13: Annual Revenues of Rational, 2004-2008Standex International Corp Corporate Background Product and Brand Portfolio 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 SeasonalityChapter 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
    • RestaurantsFigure 6-3: U.S. Restaurant Sales, 1970-2009(p) (in billion $)Consumer Restaurant VisitsInternational Restaurant MarketsRestaurant Equipment PurchasingEconomy’s Impact on Restaurant Equipment PurchasingHospitality/LodgingTable 6-3: Lodging Construction Pipeline, First Quarter 2009Foodservice Equipment in HotelsSupermarkets and Home Meal ReplacementSupermarket Foodservice EquipmentConvenience StoresFigure 6-4: Number of Convenience Stores in the U.S, 2004-2009(p) (thousand)Off-Site Kitchens and CommissariesConvenience Store RestaurantsInternational Convenience Store FoodserviceOpportunity for Equipment ManufacturersRecreationRecreation Foodservice Equipment NeedsCateringNoncommercial End UsersFigure 6-5: U.S. Noncommercial Foodservice by Segment, 2009 (%)Figure 6-6: Noncommercial Foodservice Industry Sales by Country, 2009Healthcare/Senior CareTable 6-4: U.S. Healthcare InstitutionsInternational Healthcare Foodservice MarketsFoodservice Equipment in Healthcare OperationsPrimary and Secondary SchoolsTable 6-5: U.S. Enrollment in Elementary and Secondary Schools, 2004-2009and 2015(p) (thousands)Foodservice Equipment for SchoolsColleges/UniversitiesBusiness & IndustryInternational Business & Industry FoodserviceBusiness & Industry Foodservice EquipmentCorrectionsThe MilitaryThe Ultimate End User, the ConsumerSimmons Survey Findings on End User BehaviorFigure 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)Table 6-6: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, byAge, Last 30 Days (Index = 100)
    • Table 6-7: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Race/Ethnicity, Last 30 Days (Index = 100) Table 6-8: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Geographic Region, Last 30 Days (Index = 100) Table 6-9: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Education, Last 30 Days (Index = 100) Table 6-10: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by Household Income, Last 30 Days (Index = 100) Table 6-11: Fast-Food/Drive-In and Family Restaurant/Steak House Patrons, by 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)Available immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=1926701US: 800.298.5699UK +44.207.256.3920Intl: +1.240.747.3093Fax: 240.747.3004