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.

More From FoodService Director

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

FSD Resources