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

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources