New Zealand Foodservice Distribution

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.

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 to market.

Report Contents. The report has two volumes:

1. FOODSERVICE DISTRIBUTION STRUCTURE & CHANNELS

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

2. 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