Foodservice Distribution in Australia

We are seeing further structural changes in Foodservice Distribution with the recent Metcash/Superior tie-up that occurred subsequent to this report. This new set of reports on Distribution in Australian Foodservice reveals significant changes in Distributor's own brand/private label versus manufacturer's brands. Some distributor choices that changed during Covid, have lingered on, and independent/specialist distributors account for the largest volume of sales and dominate significantly in certain product categories.

Have you aligned your distribution strategy with foodservice operator market behaviour? Buy the report to learn more. This essential report analyses the very fragmented and complex distribution structure in Australian Foodservice. Even all the largest General Distributors groups added together supply less than 40% of total volume. This means you need to understand and use a good portion of the literally hundreds of independent and specialist distributors if you want to cover the whole market and reach your potential.

The average foodservice operator buys from 8-10 different suppliers on average and chooses specific types of distributor for various product categories. Understanding buying behaviour and distribution choices is critical when bringing your product into this very fragmented market.

Report Contents. The report has three volumes:

1. FOODSERVICE DISTRIBUTION STRUCTURE & CHANNELS

• Chapter 1 Foodservice Distribution Structure & Channels
• Chapter 2 Trends & Developments
• Chapter 3 General Distributors Performance Ratings

2. OPERATOR PROCUREMENT PREFERENCES

• Chapter 1 – Preferred Method of Placing Orders
• Chapter 2 – Distributor’s Own/Private Label vs Manufacturer’s Branded Product
• Chapter 3 – General Distributors Loyalty Schemes
• Chapter 4 – Technology in the Kitchen
• Chapter 5 – Suppliers

3. PRIMARY & SECONDARY SOURCE OF SUPPLY BY PRODUCT

• Chapter 1 – Meat, Poultry, Fish & Seafood
• Chapter 2 – Fruit & Vegetables
• Chapter 3 – Bread
• Chapter 4 – Cakes & Desserts
• Chapter 5 – Prepared Meals
• Chapter 6 – Sauces & Condiments
• Chapter 7 – Fats & Oils
• Chapter 8 – Dairy Products
• Chapter 9 – Beverages
• Chapter 10 – Snacks & Confectioner

Format: PDF File