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Food Service Equipment Market Research Report by Top Key Players Alto-Shaam, Inc., Cambro Manufacturing Co. Inc., Castle Stove, Duke Manufacturing Co. Inc., Dover Corporation

12-22-2018 08:24 AM CET | Business, Economy, Finances, Banking & Insurance

Press release from: Big Market Research

Food Service Equipment

Food Service Equipment

Food service equipment comprise cookware; wash ware; and preparation, storage, & serving equipment, which are used to cook and preserve food products for commercial purposes. These equipment are widely adopted in hotels, restaurants, commercial institutes, and budgetary hotels for preparation of various cuisines. The global food service equipment market was valued at $31,088 million in 2017, and is projected to reach $50,039 million by 2025, registering a CAGR of 6.4% from 2018 to 2025.

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This report gives an in-depth research about the overall state of Food Service Equipment market and projects an overview of its growth market. It also gives the crucial elements of the market and across major Europe regions in detail. Number on primary and secondary research has been carried out in order to collect required data for completing this particular report. Sever industry based analytical techniques has been narrowed down for a better understanding of this market.

Market Segment by Key Players, this report covers: Alto-Shaam, Inc., Cambro Manufacturing Co. Inc., Castle Stove, Duke Manufacturing Co. Inc., Dover Corporation, Electrolux, Illinois Tool Works Inc., Ali S.p.A, The Middleby Corporation, and Welbilt, Inc.

Increase in demand for refrigerated food products and inclination towards junk food have boosted the adoption of food service equipment worldwide. Moreover, shift to modular kitchens with advanced features has boosted the demand for cooking food service equipment. Furthermore, rise in number of cafés & restaurants, development in urban infrastructure in both developed & developing countries, and increase in disposable income are the factors contributing towards the gradual growth of the food service equipment market.

The food service equipment market is segmented based on product type, end-use, and region. On the basis of product type, the market is divided into cooking equipment, ware washing equipment, storage & holding equipment, food & beverage preparation equipment, and serving equipment. Increase in investments in hotel & restaurant industry, surge in demand for ready-made food, and vast varieties in food products offered by these hotels have contributed to the significant growth of these equipment.

KEY BENEFITS:

• This report provides a quantitative analysis of the current trends, estimations, and dynamics of the global food service equipment market from 2017 to 2025 to identify the prevailing market opportunities.
• The key countries in all the major regions are mapped based on their market share.
• Porter’s Five Forces analysis highlights the potency of buyers and suppliers to enable stakeholders to make profit-oriented business decisions and strengthen their supplier‐buyer network.
• In-depth analysis of the market segmentation assists to determine the prevailing market opportunities.
• Major countries in each region are mapped according to their revenue contribution to the global industry.
• Market player positioning segment facilitates benchmarking and provides a clear understanding of the present position of market players.
• The report includes the analysis of the regional as well as global market, key players, market segments, application areas, and growth strategies.

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Market Segment:

By Product Type
• Cooking Equipment
• Storage and Handling Equipment
• Warewashing Equipment
• Food and Beverage Preparation Equipment
• Serving Equipment

By End-use
• Full-Service Restaurants and Hotels
• Quick-Service Restaurants and Pubs
• Caterings

Table of Content
CHAPTER 1: INTRODUCTION
1.1. Report description
1.2. Key benefits for stakeholders
1.3. Key market segments
1.4. Research methodology
1.4.1. Primary research
1.4.2. Secondary research
1.4.3. Analyst tools and models
CHAPTER 2: EXECUTIVE SUMMARY
2.1. Key finding of the study
2.2. CXO perspective
CHAPTER 3: MARKET OVERVIEW
3.1. Market definition and scope
3.2. Key findings
3.2.1. Top investment pocket
3.2.2. Top winning strategies
3.3. Market share analysis
3.4. Porter's five forces analysis
3.4.1. Bargaining power of suppliers
3.4.2. Bargaining power of buyers
3.4.3. Thereat of new entrants
3.4.4. Threat of substitutes
3.4.5. Intensity of competitive rivalry
3.5. Market dynamics
3.5.1. Drivers
3.5.1.1. Growth in hospitality industry
3.5.1.2. Rise in preference for quick-service restaurants
3.5.1.3. Advancements in refrigeration technology
3.5.1.4. Growth in urbanization
3.5.1.5. Increase in concerns of food safety
3.5.2. Restraint
3.5.2.1. High capital requirement
3.5.3. Opportunities
3.5.3.1. Regulatory benefits
3.5.3.2. Surge in demand for energy-efficient and cost-effective products
CHAPTER 4: FOOD SERVICE EQUIPMENT MARKET, BY PRODUCT
4.1. Overview
4.1.1. Market size and forecast
4.2. Cooking equipment
4.2.1. Key market trends, growth factors, and opportunities
4.2.2. Grills
4.2.3. Fryers
4.2.4. Ovens
4.2.5. Cooking & bakery utensils
4.2.6. Market size and forecast
4.2.7. Market analysis, by country
4.3. Storage & handling equipment
4.3.1. Key market trends, growth factors, and opportunities

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