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Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
Trends in U.S. Corporate Foodservice
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Trends in U.S. Corporate Foodservice

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  • 1. Get more info on this report!Trends in U.S. Corporate FoodserviceMarch 1, 2011Packaged Facts forecasts that corporate foodservice sales will drop more than 6%during 2011-12, driven primarily by continued high unemployment, restaurantencroachment into the corporate catering space, company site size trends, and remoteworking arrangements, as detailed in Trends in U.S. Corporate Foodservice (March2011).However, we believe significant untapped opportunity exists in building greater synergybetween corporate foodservice and wellness programs; and in meeting employees’foodservice needs by profession and occupation in concert with demographics such asgender, generation and race/ethnicity. The bottom line is that demonstrating return oninvestment—in the form of increased employee productivity and reduced health carecosts—is more important than ever.But growing employee foodservice participation also means providing menu optionscompetitive with those found at the restaurants drawing employees from theirworkplaces, as well as promoting the price advantages many corporate foodserviceprograms have over quick service, family/midscale and casual restaurants. Asimportantly, it means tailoring each corporate foodservice program according to itsrespective degree of restaurant proximity and density.Trends in U.S. Corporate Foodservice provides the insight corporate foodserviceparticipants need to understand these challenges and opportunities and frame theirstrategies accordingly. Key coverage includes: “Share of stomach” corporate foodservice sales analysis, which includes a market size and forecast for the U.S. corporate foodservice market; market size trending for managed service and noncommercial services; and market size trending by managed service segment—to help market participants gauge market and segment sales momentum. Packaged Facts’ proprietary Consumer Foodservice Tracker, the report includes directional analysis related to bagging breakfast, lunch and snacks; foodservice usage and usage frequency by foodservice category; and demographic analysis
  • 2. of corporate foodservice use, usage frequency and usage ratios—to assess the degree specific consumer groups are shaping the market. Trend analysis on metrics such as establishment size; employment by industry and occupation; and telecommuting trends—to provide insight on underlying market challenges and plan accordingly. Trend analysis on wellness programs and healthy eating initiatives—to assess ROI opportunity. Trend analysis on competitive factors such as restaurant and catering activity; corporate foodservice traffic, menu pricing, menu variety, per-hour meal timing; and other trends—to competitively frame corporate foodservice programs for success. And corporate foodservice strategy profiles for national and regional managed services players—to gain strategic perspective.Table of ContentsChapter 1: Executive SummaryScope and Methodology ScopeMethodology Consumer survey methodology Market size and forecast DefinitionsContent SummaryShare of Stomach: Corporate Foodservice Sales AnalysisInsight CapsuleFast FactsCorporate Foodservice Usage and Outlook TrackerInsight CapsuleFast FactsCorporate Foodservice Employee Population Challenges & SolutionsInsight CapsuleFast FactsCorporate Foodservice Wellness & Healthy Eating TrendsInsight CapsuleFast FactsRestaurant, Menu Pricing, Catering & Meal Timing TrendsInsight CapsuleFast FactsNational Corporate Foodservice ContractorsAramark Corp. Sales summary Business & Industry segment Strategy: Workplace Productivity, Value-Added Services, Contract Design
  • 3. Sodexo Inc North American Corporate Foodservice Corporate Foodservice StrategyCompass Group PLC Compass Group North America (CGNA) Foodservice strategy North America Business & Industry Sector StrategySmall & Midsize Corporate Foodservice ContractorsChapter 2: Share of Stomach: Corporate Foodservice Sales AnalysisIntroductionPackaged Facts corporate foodservice market size & forecastGraph 2-1: Corporate Foodservice Sales, 2006-2012Managed services dominate the market Managed services haunted by their success? Highly penetrated market feeds ROI justification Tapping opportunitiesGraph 2-2: Corporate Foodservice Sales, Managed & Non-Commercial Sales, 2006-2012Corporate foodservice contracts comprise large slice of managed services totalTable 2-1: Foodservice Contract Management, B&I Contract Penetration, 2009Manufacturing & Industry vs. Commercial & Office BuildingsGraph 2-3: Corporate Managed Services Foodservice Sales, by Segment, 2006-2012Chapter 3: Corporate Foodservice Usage and Outlook TrackerNote: Packaged Facts’ Consumer Foodservice TrackerSaving money remains a top priority Creating downward pressure on corporate foodserviceGraph 3-1: Consumer Restaurant Tracker: Future Behavior: Saving MoneyRediscovering brownbaggingQuarterly comparison: brown bagging trends maintains momentumCreating downward pressure on corporate foodserviceTable 3-1: Spending On “Packing” Lunch, Breakfast Or Snack,2010 Quarterly AnalysisPlacing corporate foodservice usage into perspectiveLimited-service restaurants garner more than 4 in 10 total visitsFull-service restaurantsSnack and beverage conceptsInstitutional foodserviceCorporate foodserviceTable 3-2: Foodservice Usage, Mean Use & Total Visits, by Industry Segment, 2010Corporate foodservice usage analysis Note on reading chartsSummary analysisGenderGraph 3-2: Workplace Foodservice Usage & Mean Use and Total Visits,
  • 4. By Gender, 2010GenerationsGraph 3-3: Workplace Foodservice Usage & Mean Use and Total Visits,By Generation, 2010 Detailed age analysisGraph 3-4: Workplace Foodservice Usage & Mean Use and Total Visits,By Age, 2010HH incomeGraph 3-5: Workplace Foodservice Usage & Mean Use and Total Visits,By HH Income, 2010Race/ethnicityGraph 3-6: Workplace Foodservice Usage & Mean Use and Total Visits,By Race/Ethnicity, 2010Educational levelGraph 3-7: Workplace Foodservice Usage & Mean Use and Total Visits,By Educational Level, 2010Population densityGraph 3-8: Workplace Foodservice Usage & Mean Use, and Total Visits,Population Density, 2010Chapter 4: Corporate Foodservice Employee Population Challenges & SolutionsIntroductionSummary analysisFirm and establishment size trends and analysisLarger companies growing shareBut employment among all firm sizes shrinksTable 4-1: Private Sector Employment Distribution, by Firm Size, 1994-2010And large establishment growth lagsTable 4-2: Business Establishment Size, by Number of Employees, 2000-2008 Pinpointing opportunity by geographyTable 4-3: 1000+ Employee Establishments, Top 15 States,by Number of Establishments & Percent of Establishments, 2008Assessing corporate foodservice establishment opportunity by industry Administrative & support servicesGraph 4-1: Top 25 Corporate Foodservice Industries, 1000+ Employee Establishments,by Industry, Percent Share, 2008Industry growth patterns among large establishmentsTable 4-4: Top 25 Corporate Foodservice Industries, 1000+ Employee Establishments,by Industry:Employee Metrics, 2004-2008Assessing corporate foodservice establishment opportunity by occupationConsumer research suggests that food attitudes vary widely by occupation Snacking Meal times Fast foodTable 4-5: Selected Food Attitudes, Full-Time On-Site Fortune 500 Employees, byOccupation, 2010
  • 5. Menu selection by occupation application: NASA Jet Propulsion Laboratory Varying menus by occupation and locationGenerational trends: Industry and Occupation The Millennial issueIndustry employment trends by employee age Administrative & support servicesTable 4-6: Administrative & Support Services Industry, Age Analysis by IndustrySegment, 2010 Professional & technical servicesTable 4-7: Professional & Technical Services Industry, Age Analysis by IndustrySegment, 2010 Finance & insuranceTable 4-8: Finance & Insurance Industry, Age Analysis by Industry Segment, 2010 Transportation equipment manufacturingTable 4-9: Transportation Equipment Manufacturing Industry, Age Analysis by IndustrySegment, 2010Occupation employment trends by employee age Management and professional occupations Service occupations Sales and office occupationsTable 4-10: Occupation Overview, Age Analysis by Occupation Category andSubcategory, 2010Remote working Small business & telecommuting challenges aheadOff-site-only employment reaches 16% in 2009 Off-site-only employment surges 17.9% during 2007-09Table 4-11: Employed Persons* Working At Home, At Workplace, and Away FromWorkplace,Time Spent Working At Locations, 2003-2009Different strokes for different folks Education and occupation key determinantsTable 4-12: Employed Persons Working At Home And At Their WorkplaceAnd Time Spent Working At Each Location, Detailed Demographics, 2009 Salary indicators Self-employed workersTable 4-13: Employed Persons Working At Home And At Their WorkplaceAnd Time Spent Working At Each Location, Detailed Demographics, 2009Future growth in remote employmentFlexible workplace benefit trends Clear lines by occupationTable 4-14: Flexible Workplace Benefit Access, by Employee Occupation, 2010 Industry trendsTable 4-15: Flexible Workplace Benefit Access, by Industry,Industry Segment, and Geography, 2010 Benefits provided to employees at larger establishmentsTable 4-16: Flexible Workplace Benefit Access,
  • 6. by Establishment Size and Geography, 2010 Wage differences also revealingTable 4-17: Flexible Workplace Benefit Access, by Wage and Employment Status, 2010Employee versus contract telecommutingTable 4-18: Employee Telecommuter and Contract Telecommuter Trends, 2006 versus2008 Weekly frequency of working at homeTable 4-19: Frequency of Telecommuting, 2006 versus 2008 Remote means more than homeTable 4-20: Telecommuters: Locations Where Work Was Performed In Last Month,2006 versus 2008Small business growthTable 4-21: Non-Employee Firms, By Industry,2002 versus 2008Chapter 5: Corporate Wellness Program & Healthy Eating Foodservice TrendsIntroductionWellness program trendsA trend on the riseTable 5-1: Wellness Program Benefit Access, 2000-2010With strong occupational varianceTable 5-2: Wellness Program Benefit Access, by Employee Occupation, 2010And correlation to wage incomeTable 5-3: Wellness Program Benefit Access, by Wage and Employment Status, 2010Industry penetrationTable 5-4: Wellness Program Benefit Access, by IndustryAnd Industry Segment, 2010Company size plays key roleTable 5-5: Wellness Program Benefit Access,by Establishment Size, 2010Healthy food promotion policies nearing majority statusWellness program ROI analysis lags Preventative medicine program measures health risk reduction Menus and employee health: trend summary It’s in the employer’s interest Sustainable and local Application: Thomas Cuisine Management Application: Whitsons Culinary Group Application: Cerner Corporation Application: Hallmark Cards Application: NBC Universal Going trayless to reduce portion sizeChapter 6: Restaurant, Menu Pricing, Catering & Meal Timing TrendsIntroductionEmployees are not prisoners: Restaurants beckon offsiteFamiliarity and ease of use drive restaurant decision
  • 7. Convenience is King Among restaurants, convenience comes in many forms For employees, what does it mean?Restaurant density analysis provides insight As urban as it gets: Aon Corporation 400 restaurant choices! A giant in Rural America: Tyson Foods Setting up shop on the suburban fringe: General Motors Suburban sprawls: Baxter International, Allstate andWhy it mattersTable 6-1: Restaurant Selection Density, Selected Fortune 500 LocationsMeal participation & cost trendsTraffic declinesMeal participation trends Lunch BreakfastGraph 6-1: Corporate Foodservice Breakfast & Lunch Meal Participation Trends, 2005-09Average guest check trends Employment site examples Lunch BreakfastGraph 6-2: Corporate Foodservice Breakfast & Lunch Meal Cost Trends, 2005-09Food costs increase Corporate foodservice can leverage pricing advantage Datassential MenuTrends Direct menu pricing analysisTable 6-2: Average Entrée Price, Breakfast and Lunch Dayparts, QSR, FamilyMidscale, and Casual Restaurant Segments, 2008-2010 And increase supply volumeMenu analysis, selected restaurant brands Value meal approaches: Compass & Thomas Cuisine Breakfast: Value pairing and combinations a mustTable 6-3: Breakfast Meals: McDonald’s, Starbucks and Denny’s,Pricing and Variety Summary, 2010LunchTable 6-4: Lunch Meals: McDonald’s and Olive Garden,Pricing and Variety Summary, 2010 Success story: Hallmark Success story: Microsoft The Commons hits some important notesMenu variety initiatives Whitsons Culinary Group: One contractor; a variety of menu concepts Crepes a big hit Sodexo sees promise with international cuisines A variety application: Microsoft A variety application: Jet Propulsion Laboratory
  • 8. StarbucksCooking to orderDeveloping the foodservice retail space Application: Microsoft The Commons: the future of corporate foodservice? Application: Cerner Corporation AramarkOnsite brands Example: Sodexo Example: Thomas Cuisine Example: Whitsons Culinary Group Microsoft builds “local brands” Leveraging celebrityCatering trendsGreen shoots Success story: NBC Universal Success story: Jet Propulsion LaboratoryBreak time and meal time lengthHours of operationTiming meals: an hour-by-hour analysisTable 6-5: Eating Activity Index, Full-Time On-Site Fortune 500 Employees, 2010 Worker break spontaneityEmployee camaraderie & morale Teaming up to slim down Flik melds food & atmosphere to enhance social responsibility & camaraderieFoodservice as oasis where people want to come to relax Success story: 30 RockService and portability as means to cut costs Example: Whitsons Culinary Group Example: Starbucks Example: Thomas Cuisine Example: Cini-Little International Example: SodexoKitchen size reductions: why and where Reducing labor costsChapter 7: National Corporate Foodservice ContractorsSelfmanagement versus contract managementContract management dominates corporate foodserviceTotal contracts grow but overall revenue flattensTable 7-1: Foodservice Contract Management Performance, 2008-2009Corporate foodservice contracts a large slice of managed services totalTable 7-2: Foodservice Contract Management, B&I Contract Penetration, 2009Aramark CorpFoodservice operations Sales analysisNorth America Education Sector
  • 9. North America Health Care SectorNorth America Business and Industry Sector Vending & Office Refreshments Operations On-Site Foodservice Event CateringStrategy: Workplace Productivity, Value-Added Services, Contract Design Workplace Productivity Value-Added Services Contract DesignTable 7-3: Aramark by the NumbersSodexo IncEducation FoodserviceNorth American Health CareCorporate FoodserviceNorth American Corporate FoodserviceNorth American Corporate FoodserviceCafes, Retail BrandsCateringOffice RefreshmentCorporate Foodservice Strategy: Sustainability, Celebrity Chef Partnerships, EmployeeHealth Employee Health Celebrity Chef Partnerships Sustainability Work/Life BalanceTable 7-4: Sodexo by the NumbersCompass Group PLCCompass Group North America (CGNA) Sales analysisFoodservice strategy Room for growth It Takes You - Eat Local Leveraging role of single-source provider Selective acquisitionsNorth America Health Care SectorNorth America Education SectorNorth America Business & Industry SectorCorporate DiningPremium/Executive DiningCatering and Event Services VendingStrategy Focused Promotions and Value Offerings Kimco & Cross-SellingTable 7-5: Compass Group by the NumbersSubsidiaries
  • 10. Chapter 8: Small & Midsize Corporate Foodservice ContractorsGuckenheimer Enterprises, Inc.Table 8-1: Guckenheimer Enterprises, Inc., Selected MetricsGuest Services, Inc.Table 8-2: Guest Services, Inc., Selected MetricsThompson HospitalityTable 8-3: Thompson Hospitality, Selected MetricsAVI Food Systems, IncTable 8-4: AVI Food Systems, Inc., Selected MetricsCulinArt, Inc.Table 8-5: CulinArt, Inc., Selected MetricsNext Generation Vending & Food Service, Inc.Table 8-6: Next Generation Vending & Food Service, Inc., Selected MetricsTreat America Food Services, Inc.Table 8-7: Treat America Food Services, Inc., Selected MetricsSouthern Foodservice Management, IncTable 8-8: Southern Foodservice Management, Inc., Selected MetricsCL Swanson CorporationTable 8-9: CL Swanson Corporation, Selected MetricsSanese Services, IncTable 8-10: Sanese Services, Inc., Selected MetricsCorporate Chefs, Inc.Table 8-11: Corporate Chefs, Inc., Selected MetricsBrock & Co., Inc.Table 8-12: Brock & Co,, Inc., Selected MetricsRestaurant Marketing AssociatesTable 8-13: Restaurant Marketing Associates, Selected MetricsFood For ThoughtTable 8-14: Food For Thought, Selected MetricsAvailable immediately for Online Download athttp://www.marketresearch.com/product/display.asp?productid=2848311US: 800.298.5699UK +44.207.256.3920Intl: +1.240.747.3093Fax: 240.747.3004

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