Aug. 31—Clarion Group, a foodservice consulting firm, says that demonstrating value is the most important way to improve corporate foodservice operations during the current recession.
“The most important thing to keep a company dining service profitable is to keep demonstrating real value,” Tom Mac Dermott, president of Clarion Group, said in a press release. “That doesn’t mean lower prices, but offering meals that are fresh, food quality that is high, quick, efficient and friendly service and a welcoming environment.”Demonstrating value was just one of the recommendations Clarion Group released in its newest report. Mac Dermott said he believes that the downturn isn’t likely to reverse any time soon for several reasons, including more people working from home a few days a week and more people bringing food from home.
Most employees cite cost as the primary reason they bring meals from home, according to Clarion. In three recent Clarion employee surveys, 53%, 40% and 38% of respondents, respectively, said the meal they received wasn’t worth the price charged. Other strategies Clarion recommends for improving participation are: offer daily low price “specials” priced at about $5 including a beverage; feature healthy scratch-made foods, including items that vegetarians will eat; develop grab-and-go options for those who work at their desk; offer online ordering if possible so the customer’s order will be ready when they arrive; and market special events to entice infrequent diners into the café.