2009 Catering Survey: Catering's new reality

The economic picture may be bleak, but creative on-site catering teams are finding a silver lining amid the gloom using new marketing plans and refurbished menus.

FSD’s 2009 Catering Study

The results of our 2009 Catering Study are in. Here’s a snapshot of the industry, based on the responses of 297 operators:

Eighty-five percent of operators offer catering; virtually all of the respondents in B&I, colleges and hospitals do. In schools, 73% offer catering, while only 68% of operators in long-term care do. The average annual catering volume was $511,246.

Of the operators who do offer catering, 51% cater both on- and off-premise events, with 77% of their business on average coming from on-premise catering. Fifty-five percent of operators say they charge off-premise customers more than they do for on-premise business, with most charging between 11% and 20% more.

The types of services offered run the gamut from breakfast meetings to cocktail receptions. In total, 91% of respondents offer continental breakfast; 89% offer lunches with deli meats, buffets and salads; 89% offer break service that include cookies and pastries; 86% offer hot and cold buffets; 83% make box meals available; 83% do plated meals; and 56% do cocktail receptions. Colleges are most likely to do sit-down meals (98%) and receptions (75%), while schools are least likely (57% and 29%, respectively).

For more than half of the respondents (63%), catering represents 10% or less of their total foodservice revenue. But catering is big business in colleges: 21% of respondents say catering represents more than 30% of their overall revenue, versus only 13% of respondents as a whole.

The downturn in the economy affected a fairly high percentage of operators in 2009; 34% say their catering revenue decreased last year, compared with only 18% the previous year. The recession hit B&I hardest, as 50% say catering business had declined. By contrast, only 21% of long-term care operators reported a decrease last year. By far the reason cited most by operators reporting a decrease (81%) was budget cuts in their companies or institutions. Other noted reasons included fewer events to cater (45%) and a decrease in customer base (22%).

Full-service catering, as opposed to drop-off, makes up the majority of business in all segments except B&I and hospitals. Overall 58% of catering is full-service; it is 77% of the business in long-term care, 62% in colleges and 57% in schools. However, drop-off service makes up 63% of the business in B&I and 53% in hospitals.

Exclusivity is a right enjoyed by 43% of operators. Long-term care (55%) and colleges (54%) are most likely to have the sole right to catering on their campuses, while schools (18%) are least likely.

Overall, 44% of operators offer their customers the options of choosing environmentally friendly disposable serviceware for their catered events. Twelve percent say they use only permanentware. Colleges (64%) are most likely to offer biodegradable/
recyclable serviceware, while long-term care (29%) is least likely. However, overall only 23% of clients are requesting such serviceware, and only 38% of operators will charge customers more if they use it.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources