FSDs boost catering sales with up-charges

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.


Harvard Strives to Set Standards in Green Catering

Sustainability has infiltrated every aspect of dining services departments and catering is no different, according to many operators. At 21,000-student Harvard University the dining department’s...

The holidays mean many, many events for catering departments at universities around the country. Handling the season’s high demand for catering can be a challenge for operators, especially at th...

Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

Dining services at the 11,700-student University of Notre Dame in South Bend, Ind., has had two major issues to deal with in recent months: a failing economy and a struggling football team. Unfortunately, both events have hit catering sales equally hard.

The recession is leaving caterers feeling sour, but some operators are finding ways to make it work.   Some operators may be viewing this holiday season as the year the Grinch stole catering, a...

How did non-commercial caterers do during the last year? What does the new year hold for them? What are the major challenges and opportunities as these operators battle their commercial counterparts for a share of the stomach in this competitive field?

Buffets are up and sit-downs are down for many non-commercial catering operators, according to the FSD 2007 Catering Study. Learn what trends are driving catering, and what challenges non-commercial caterers faced in the last year.

Catering can reap substantial rewards for non-commercial operators, especially those pursuing on- and off-premise customers for revenue.

  • Page 6