Against a backdrop of continued cost pressures, cautious consumer spending, and the disappointing Autumn budget, Bidfood, one of the UK’s largest foodservice providers, is bringing customers some much-needed good news with the launch of its new Price Freeze promotion.
Customers can secure up to four months of cut pricing across categories such as bakery and cleaning simply by purchasing from the Price Freeze range from 1st January to 28th February 2026.
The campaign invites customers to ‘put your price on ice’ by purchasing any qualifying Price Freeze product during the January to February window. They will then automatically receive the same frozen price on all subsequent orders of that product until 30th April 2026.
This Bidfood first provides consistent, dependable pricing on everyday essentials and popular items, even with changes in the market, giving operators the opportunity to plan ahead for what is often a tricky time of year.
Katie Sillars, head of commercial growth initiatives at Bidfood, commented: “Right now, operators don’t just need another promotion, they need certainty. Our Price Freeze is about locking in real savings on the products customers rely on most, so they can plan with confidence and focus on driving sustainable growth as we head into the new year.
“We’ve combined deep cuts on key lines and frozen those prices right through to the end of April, across a strong mix of customer favourites from our own and supplier brands. Even small savings add up, freeing up cash that can be reinvested in teams, menus and customer experience. We want this to feel like a genuine boost for hospitality – supporting both resilience and growth through the toughest winter months and into early spring.”
Recent Posts
- Value, familiarity and routine-led occasions driving eating out market
- Young Fish Friers head north to visit Colmans and Larry’s Fishcakes
- Hospitality loses three sites a day in tough first quarter of 2026
- Chip vending machine goes live in Wrexham
- Carmarthen chippy wins a utensils upgrade courtesy of Hopkins








