The UK food service industry has been grappling with persistent challenges over the past few years, from soaring operational costs and supply chain pressures to an ongoing shortage of skilled labour.
In response to these challenges, many chefs are turning to pre-prepared products to help streamline operations and ensure efficiency. New data from Fresho’s inaugural UK Fruit and Veg Report revealed a 30% surge in cut, diced, peeled, or shredded fruit and vegetable orders on our platform from 2023 to 2024.
Fresh food wholesalers can leverage this shift as an opportunity to address market demands and strengthen their future resilience.
Manufacturers may also want to consider the impact of the pre-prepared food trend on operations and order patterns from wholesaler customers.
The rise of pre-prepared food
The hospitality industry continues to grapple with the aftershocks of Brexit, the COVID pandemic, and the subsequent cost of living crisis. Operational costs are soaring, supply chain challenges persist and staff are scarce and increasingly expensive.
The recent increase in employer National Insurance Contributions and the minimum wage is another blow to many restaurants and food service businesses that are having to adapt to survive.
Pre-prepared produce, such as ready-to-use fruit and vegetables, is one way to ease the burden, allowing venues to maintain efficiency and consistency while keeping costs down.
Pre-cut, peeled and shredded fruit and vegetables save valuable prep time for short-staffed kitchens, ensure consistent portion sizes and eliminate the risk of errors or waste. This in turn helps control inventory and reduce spoilage, offering both cost savings and operational efficiency.
Accordingly, demand for these convenience products has surged. Anonymised data from the Fresho software platform, that connects fresh produce wholesalers and the restaurants that order from them, shows that the average number of orders including pre-prepared products has increased from an average of 308 orders per wholesale supplier in 2023 to almost 400 average orders per supplier in 2024 - a 29.87% increase.
An opportunity for suppliers
This surge in demand for pre-prepared food offers a ripe opportunity for wholesalers, who can capitalise on the trend in order to meet the immediate needs of venues, as well as establish themselves as a competitive, long-term partner to help drive operational success:
- Product Innovation: It’s crucial for suppliers to offer a wide range of pre-prepared options for customers that align with market trends. For example, insights from chefs and wholesalers in the Fresho UK Fruit & Veg Report revealed an increased demand for vegan and wellness-focused products and dishes. With this in mind, wholesalers could consider adapting their offerings to provide pre-prepared produce popular with these market segments – such a leafy greens, root vegetables and avocado - alongside staples like frozen chips and pre-sliced fruit for desserts.
- Leverage technology: Innovative technology can help wholesalers manage increased orders for pre-prepared food and other items. By using tools like Fresho’s AI-driven wholesale food order management system, suppliers can streamline their order process and increase overall efficiency by saving time on order management and minimising errors from manual entry.
- Sustainable packaging solutions: With sustainability an increasing priority for food service businesses, the trend for pre-prepared fruit and vegetables might appear to present a paradoxical challenge; more preparation lends itself to more packaging. However, this provides an opportunity for suppliers to utilise eco-friendly or biodegradable packaging options to respond to customer needs and remain competitive in the market.
Be prepared for a pre-prepared future
The increased demand for pre-prepared produce illustrates the necessary shifts taking place in the food service industry.
As costs rise and staffing challenges persist, the need for convenient, cost-effective solutions will continue to grow. Wholesalers that are responsive to market trends, embrace innovations in technology and sustainability are poised to position themselves as market leaders and help build the food industry of the future.
