FSD 2008 Catering Study

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

Business up or down?:  Half of our respondents said their catering business increased in the last fiscal year, and only 18% reported a decrease, with the rest saying business remained steady. The major reasons for increased business were more catered events (76%) and increased customer satisfaction (73%). Other reasons given were increase in customer base (37%), menu changes (32%) and better marketing/promotion (18%).

Among operators who reported a decline in business, most (76%) cited budget cuts. Another possibly related reason given was fewer events to cater (33%). A decrease in customer base was given by 12% of respondents, and facility issues were named by 7%.

When it comes to the environment, with the exception of colleges and universities, environmentally friendly disposables have yet to become an option for most. Sixty-three percent of college operators make such serviceware available, but only 19% of hospitals do. Forty-two percent of B&I/contractors offer such biodegradable or compostable service items, as do 40% of long-term care operators and 35% of school operators. But among operators who do offer them, the option is provided by most as a value-added service. Only 28% of operators charge extra for environmentally friendly serviceware.

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Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

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