Contract ops to lead sales growth, NRA says

Forecast pegs next year’s top-line increase for outsourced healthcare foodservice at 5.5%, or 2.1% in inflation-adjusted or “real” terms.

Dec. 13—Outsourced foodservice operations in hospitals and nursing homes will enjoy the biggest sales gains in onsite foodservice during 2013, closely followed by contract-managed cafeterias inside factories, according to a National Restaurant Association forecast.

The trade group’s just-released 2013 Restaurant Industry Forecast pegs next year’s top-line increase for outsourced healthcare foodservice operations at 5.5%, or 2.1% in inflation-adjusted or “real” terms.

In contrast, the NRA predicts a 4.5% rise in revenues for self-operated hospital and long-term-care foodservice facilities, or a 0.5% real uptick. A 2.6% nominal increase and a real decline of 0.4% are forecast for nursing-home foodservices.

The NRA expects the contractor-run cafeterias of manufacturing and industrial plants to share a 5.2% sales rise, for real growth of 2.3%. The group foresees virtually no change in real sales for self-operated employee-feeding operations, though it anticipates a 3.7% nominal gain from price increases.

The NRA is forecasting a 2.8% rise in sales at white-collar feeding facilities managed by contractors, but it predicts that virtually all of that increase will come from price increases rather than traffic gains. Without the benefits of pricing, sales within the segment would decline, according to the NRA.

Overall, the association anticipates a 4% increase in nominal sales for what it calls the managed services sector, which it differentiates from non-commercial foodservices. Self-operated onsite facilities are included in the latter category, along with food and drink outlets in transportation and recreation.

The association forecast a 3.8% nominal sales gain and a 0.8% real rise for the U.S. foodservice industry as a whole in 2013.

It is also predicting a 4.2% rise in wholesale food costs, or nearly double the increase clocked in 2012. 

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources