Made in America

Will an uptick in manufacturing plants lead to more B&I foodservice locations?

The cover story for the April 22 issue of Time was about the rebounding manufacturing industry in the United States. Companies like Apple, Dow Chemical and JetBlue are opening new plants in the U.S., and manufacturing is one industry that has actually created jobs during the recession.

Nine percent of the U.S. workforce—12 million people—is directly employed in manufacturing, according to the U.S. Bureau of Labor Statistics.

Here’s what Time had to say:

“Climbing out of the recession, the U.S. has seen its manufacturing growth outpace that of other advanced nations, with some 500,000 jobs created in the past three years. It marks the first time in more than a decade that the number of factory jobs had gone up instead of down.”

The question I couldn’t help but ask was: Will that growth translate to more B&I foodservice operations?

I’d like to think so. Many of these manufacturing plants aren’t located in areas that are teeming with options where employees can dine. That food desert lends itself quite nicely to an in-house run foodservice operation.

B&I foodservice shouldn’t be options for only those Silicon Valley businesses—think Facebook and Google. There’s an opportunity to provide a service to employees—and make money for the client company—in manufacturing plants as well. Let’s hope companies are smart enough to see the value. 

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources