FSD 2008 Catering Study

Innovation and diversification could be key to non-commercial caterers surviving 2009.

All types of business: The types of services rendered can run the gamut from breakfast to receptions. Among operators who offer catering, 94% cater breakfasts, 89% do deli meat/salad/buffet lunches, 89% do break service, 87% do hot/cold buffets, 84% offer box lunches and 74% sit-down meals. Fifty percent do cocktail receptions, which seem to be a service for larger institutions or companies; only 28% of operators with less than $100,000 in annual catering revenue do such receptions, while 92% of operators with revenue of $500,000 or more do.

Catering business leans most heavily toward lunch, with 42% of catering revenue, on average, coming from that daypart. Another 29% comes from breakfast, 21% from dinner and only 8% from special events such as weddings.

College catering is the most expensive. The average per-person prices for college catering were $8.09 for breakfast, $12.27 for lunch, $21.26 for dinner and $30.01 for special events. (Only B&I/contractors was higher for dinner, $25.48, and special events, $37.86.) By contrast, school catering is the least expensive, with an average of $3.94 for breakfast, $6.68 for lunch, $10.72 for dinner and $15 for special events.

Drop-off catering, in which caterers make up and deliver platters but offer no service, makes up a sizeable portion of business for most, particularly at breakfast and lunch. On average, only 35% of breakfast business is full-service, as is only 41% at lunch. At dinner, however, full service makes up 69% of business, and 80% of special events are handled as full-service events. Drop-off service is most prevalent in hospitals and B&I/contractors. At breakfast, 75% of hospital catering and 78% of B&I/contractor catering is drop-off; at lunch the percentages are 69% for hospitals and 72% for B&I/contractors. Even at dinner, hospital caterers tend to do more drop-off than any other segment, 43% compared with only 24% for schools and 23% for colleges, for example.

More From FoodService Director

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources