FSDs boost catering sales with up-charges

Nearly half that cater both on and off-premise now charge outside parties more.

Up-charging for some catering services has become commonplace in the non-commercial market, with nearly half the places that cater both on and off-premise now charging outside parties more than they charge insiders, according to FSD research.

The study also found that nearly a third (32.7%) of the non-commercial caterers offering biodegradable or compostable utensils charge more for providing the environmentally friendly disposables. The greener forks, spoons and knives are available currently from nearly 45% of non-commercial facilities that cater, the data indicated.

About 82% of the non-commercial facilities in the market's five main sectors--business and industry, healthcare, schools, colleges and universities and nursing homes--currently offer catering, and nearly a third, or 30%, provide both on and off-premise catering.

Forty-four percent of the facilities that offer both modes of catering charge more when the meals are provided to off-premise customers, or parties outside their core constituencies. The large majority (85.3%) charge less than a 20% premium.

For more FSD research on the non-commercial catering market, look here.

More From FoodService Director

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources