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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Industry News & Opinion

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Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

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Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

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Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

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Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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