Frank Dale, the renowned producer of premium quiches and buffet food, is marking its 30th anniversary this year with a fresh new look and renewed focus on sustainability. Known for its miniatures, including quiches, canapés, pies, and Yorkshire puddings, the brand has played a pivotal role in the UK’s catering and foodservice sector since its inception in 1994.
Founded by the Dale family in Norfolk, the business initially began baking quiches from a dozen farm eggs, having diversified from farming into food production. Over three decades, Frank Dale has expanded dramatically, now using 200,000 eggs annually to produce 12 million quiches each year, alongside an extensive range of mini sweet and savoury treats.
The brand’s evolution has been built on a foundation of innovation and quality. Frank Dale has become synonymous with high-end, British-made frozen and chilled baked goods, offering caterers a reliable source for exceptional buffet food. Its commitment to using locally sourced, premium ingredients has made it a trusted partner for chefs and caterers looking for quality, chef-ready products.
This milestone anniversary comes with significant updates for the brand, including new contemporary branding and packaging. The refreshed look is designed to enhance the user experience for caterers and chefs, while also promoting sustainability. Frank Dale has switched to 100% clear recyclable plastic and committed to using 100% recycled cardboard for its packaging.
Edward Miles, Managing Director of Frank Dale, emphasised the importance of investing in the future of the brand. “We wanted to celebrate our 30th anniversary by taking the brand forward. Our new packaging not only reflects our heritage but also positions us for the future, with sustainability and innovation at its heart,” Miles explained.
Earlier this year, the company also launched a new website, featuring modern product photography and an online brochure that highlights both the brand’s historical innovations and its current offerings.
Despite challenges such as the collapse of Frank Dale Foods in 2017 and the impact of the COVID-19 pandemic on the foodservice industry, Frank Dale has shown resilience. In 2017, Finedale Foods took over the brand, and since then, investments have revitalised the company. A key partnership with frozen food distributor Central Foods has also expanded Frank Dale’s reach across the foodservice sector, lifting sales and broadening the appeal of its products.
The company is now looking ahead to future innovations, with plans for product enhancements and the introduction of new items, including a revamped version of its popular mini salmon bagels. This move reflects Frank Dale’s ongoing efforts to meet the changing demands of the catering sector.
As part of its strategy for growth, Frank Dale continues to provide caterers with high-quality, easy-to-use frozen products that reduce waste and offer clear, upfront costs. The range is suitable for a variety of events, from weddings and corporate gatherings to graduation ceremonies and business lunches.
With a strong focus on quality and sustainability, Frank Dale aims to remain at the forefront of the UK foodservice industry, ensuring its products continue to be a staple of catered events for years to come. To find out more about Frank Dale, its current range and its historical innovation, visit https://www.frankdalefoodservice.co.uk/
