By 1950 a large number of companies had entered the frozen food market.
Hospitals and fast food restaurants were the first to welcome frozen food. The simplicity of transporting and storing caught on all over the country.
The idea of kitchens without large prep-areas, to have warmer uppers instead of expensive chefs made instantly sense to many food outlets.
Airlines soon used the same as well.
Food now could be prepared, packaged and frozen in a manufacturing plant like setting. On demand such food item could be shipped to the store, restaurant, cafeteria or airline at a price much lower than made in any on property kitchen.
Soon the rest of the world caught on to this concept and by today it’s a common standard to use frozen food.