The trend you've observed in UK cafés may have various contributing factors. Here are a few possible reasons for the shift from on-premises cooking to offering pre-prepared meals:
Convenience and efficiency: Using pre-prepared chilled meals from a caterer and reheating them in a microwave can be a more time-efficient process. It allows cafés to quickly serve a wide range of menu items without investing significant time and resources into on-site food preparation.
Cost considerations: Cooking meals from scratch on the premises requires skilled staff, kitchen equipment, and ingredients. It can be costly to maintain such operations, especially for smaller cafés with limited resources. Opting for pre-prepared meals can help reduce expenses associated with food preparation, labor, and kitchen infrastructure.
Consistency and quality control: By relying on a reputable caterer or supplier for pre-prepared meals, cafés can ensure consistent quality and taste across their menu items. This consistency can be appealing to customers who prefer familiar flavors and know what to expect from their meals.
Diverse menu options: Pre-prepared meals often come in a wide variety of options, allowing cafés to offer a more extensive menu selection without the need for extensive kitchen facilities. This variety can cater to different dietary preferences and attract a broader customer base.
Time constraints and customer demand: With people leading busy lives, there may be a growing demand for quick and convenient dining options. Pre-prepared meals allow cafés to serve customers promptly, catering to those who are looking for a fast meal or takeaway option.
It's important to note that while some cafés have shifted towards pre-prepared meals, many others continue to focus on freshly cooked food on-site. These cafés often emphasize quality ingredients, culinary skill, and a unique dining experience. The café landscape can vary greatly, with establishments catering to different preferences and market demands.
Additionally, it's worth considering that the observations may vary from one region to another and depend on individual cafés' business strategies and target markets.