Eskort wants to bring the bacon home to hotel kitchens

South Africa’s food service market, valued at R174-trillion ($10.16-billion) in 2025 according to Mordor Intelligence, is on an uneven growth trajectory. Statistics South Africa data for June 2024 showed real income for the food and beverages industry down 1.8% year-on-year, driven by a 3.9% decline in restaurants and coffee shops.

Hotels, caterers and restaurant kitchens face mounting pressure to deliver high-quality meals while keeping costs under control.

Arnold Prinsloo, CEO of pork producer Eskort, points to pork’s rising appeal in this environment. “Pork is just very versatile and you can feed more people with pork than with any beef or lamb product,” he said.

Rising beef and lamb prices have forced operators to look for alternatives, making pork a cost-efficient solution without sacrificing quality.

Chefs vs buyers

In South Africa’s hotels, restaurants and catering (Horeca) sector, procurement is a balancing act between cost and quality. Chefs look for consistent, high-quality products that minimise waste and support creative menu development, while buyers focus on price and dependable supply.

“The chef wants the best quality, but the buyer wants the best price and that’s where the conflict starts,” Prinsloo explained. “Your [product] quality will determine if the chef is going to insist on Eskort products or not.”

Malinda Lennox, a dietitian at South African catering company Feedem Group, said procurement decisions must consider client expectations along with location, supplier availability, product costs, the type of establishment and any religious or cultural requirements. Feedem’s regional procurement manager, Marianna Ellis, added that availability, consistent quality, pricing, food safety and traceability also guide the group’s choice of protein suppliers.

Rising protein costs are adding further pressure in professional kitchens. Saxon Hotel executive chef Matthew Foxon points to beef and lamb, where input prices are “showing sharp increases following recent supply disruptions” – which is why pork is the belle of the catering ball.

Pork’s growing role in food service

Pork is becoming more important in institutional catering because its versatility helps operators manage rising costs while keeping menus varied.

Foxon said many kitchens are responding to higher red meat prices by using whole-animal butchery, working with more adaptable proteins, and tightening portion control.

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“Chicken remains more affordable than beef and lamb and tends to feature more prominently as a result,” he said. “Menu engineering has become a dynamic process, driven by the need to balance guest value with sustainable margins.”

Demand for pork varies by sector. Retirement homes and corporate kitchens prefer less-processed cuts, according to Ellis. Eskort targets industrial sites, which gravitate towards cost-effective, processed formats like Russians and rib burgers. High-end restaurants emphasise guest experience and dietary considerations.

Lennox said their clients are looking for more diverse meals, prompting a wider range of cooking methods and recipes that include pork. She noted that lean cuts are often used in health-focused options because they contain less saturated fat.

“Apart from religious reasons for pork avoidance, there are certain cultures in South Africa preferring not to eat pork products, therefore a non-pork alternative needs to be offered when catering for institutions and workplaces,” Lennox said, noting that pork has helped stabilise menu costs as beef prices have climbed.

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“In group and conference settings, operators often avoid pork to accommodate diverse dietary requirements,” Foxton said. “In upmarket and à la carte scenarios, pork remains a feature, provided alternatives are thoughtfully curated.”

To meet these demands, suppliers like Eskort are expanding their range with products such as individually wrapped loin chops and rib burgers, allowing portion control and waste reduction. Raw, unmarinated products give chefs creative control. “The chefs like to put their bit of individual taste to each product,” Prinsloo said.

Investment in infrastructure

Pork producers are focused on operational resilience. For example, Eskort invested R300-million in its Heidelberg factory, which features a 120-tonne freezing capacity and 1.4-megawatt generators to ensure supply continuity.

Their distribution relies on established logistics partners to ensure nationwide coverage. Prinsloo stressed that the capital outlay is essential for consistent supply. “We have to listen to [customers] and say, ‘What do you want? What do you expect from us?’ And then grow that market because we were not strong in [the Horeca] market,” he said.

Innovation for bulk and convenience

Product development is central to capturing the Horeca market. Eskort has a dedicated team of food technologists designing convenience-led products such as crumbed meatballs, pork fingers and bacon-and-potato bowls.

“Catering companies are looking for versatility. They’re looking for something different. Not the old, old-style, you know, pork industry [that] would sell ribs and schnitzels and that’s it,” Prinsloo said.

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These innovations align with the operational reality of professional kitchens, which require limited storage, high throughput and strict portioning needs.

Protein suppliers should strike the right balance, especially between product and price, Ellis said. “This affects preparation, cooking performance, yield, waste levels and the final meal outcome. Operators choose suppliers who can save costs, minimise risk and deliver reliable, high-quality raw materials at scale.”

Local growth pressures

The South African hospitality market was valued at R787-billion ($45.91-billion) in 2024 and Deep Market Insights projects it to reach R1.2-trillion ($73.43-billion) by 2033.

The country’s rebound in international tourist arrivals – 8.92 million in 2024 according to Mordor Intelligence – and the growth of conferences and exhibitions are also driving demand.

Yet, food operators within this sector face inflation, energy crises, water scarcity and labour shortages. Foxton noted that for Federated Hospitality Association of South Africa (Fedhasa) members, labour attraction, retention and skills shortages are top concerns.

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“Passion for hospitality has declined post-Covid, and finding well-trained, invested talent is increasingly difficult, partly due to shortcomings in formal training and the disappearance of traditional apprenticeship pathways,” he said.

Targeting 30% growth

Eskort is aiming for a 30% growth surge in the Horeca segment over the next two years, building on the 10% of company revenue this sector currently accounts for.

Their success hinges on a dual-targeted engagement strategy, according to Prinsloo. “You must target the buyer and you must actually target the buyer and the chef.”

Operating a commercial kitchen in South Africa demands balancing rising costs, logistics and labour shortages. Pork’s versatility and affordability give it a strategic edge, allowing chefs to deliver quality meals while buyers manage budgets.

And maybe, somewhere in a procurement office right now, a buyer and a chef are agreeing on something. DM