Trends in U.S. Corporate Foodservice

March 2011 | 122 pages | ID: TA413679DE6EN
Packaged Facts

Abstracts

Price (Global Site License): US$ 4,950.00

Packaged Facts forecasts that corporate foodservice sales will drop more than 6% during 2011-12, driven primarily by continued high unemployment, restaurant encroachment into the corporate catering space, company site size trends, and remote working arrangements, as detailed in Trends in U.S. Corporate Foodservice (March 2011).

However, we believe significant untapped opportunity exists in building greater synergy between corporate foodservice and wellness programs; and in meeting employees’ foodservice needs by profession and occupation in concert with demographics such as gender, generation and race/ethnicity. The bottom line is that demonstrating return on investment—in the form of increased employee productivity and reduced health care costs—is more important than ever.

But growing employee foodservice participation also means providing menu options competitive with those found at the restaurants drawing employees from their workplaces, as well as promoting the price advantages many corporate foodservice programs have over quick service, family/midscale and casual restaurants. As importantly, it means tailoring each corporate foodservice program according to its respective degree of restaurant proximity and density.

Trends in U.S. Corporate Foodservice provides the insight corporate foodservice participants need to understand these needs and frame their strategies accordingly. Key coverage includes:

• “Share of stomach” corporate foodservice sales analysis, which includes a market size and forecast for the U.S. corporate foodservice market; market size trending for managed service and noncommercial services; and market size trending by managed service segment—to help market participants gauge market and segment sales momentum.
• Packaged Facts’ proprietary Consumer Foodservice Tracker, the report includes directional analysis related to bagging breakfast, lunch and snacks; foodservice usage and usage frequency by foodservice category; and demographic analysis of corporate foodservice use, usage frequency and usage ratios—to assess the degree specific consumer groups are shaping the market.
• Trend analysis on metrics such as establishment size; employment by industry and occupation; and telecommuting trends—to provide insight on underlying market challenges and plan accordingly.
• Trend analysis on wellness programs and healthy eating initiatives—to assess ROI opportunity.
• Trend analysis on competitive factors such as restaurant and catering activity; corporate foodservice traffic, menu pricing, menu variety, per-hour meal timing; and other trends—to competitively frame corporate foodservice programs for success.
• And corporate foodservice strategy profiles for national and regional managed services players—to gain strategic perspective.

Contents

CHAPTER 1: EXECUTIVE SUMMARY

Scope and Methodology

Scope

Methodology

Consumer survey methodology

Market size and forecast

Definitions

Content Summary

Share of Stomach: Corporate Foodservice Sales Analysis

Insight Capsule

Fast Facts

Corporate Foodservice Usage and Outlook Tracker

Insight Capsule

Fast Facts

Corporate Foodservice Employee Population Challenges & Solutions

Insight Capsule

Fast Facts

Corporate Foodservice Wellness & Healthy Eating Trends

Insight Capsule

Fast Facts

Restaurant, Menu Pricing, Catering & Meal Timing Trends

Insight Capsule

Fast Facts

National Corporate Foodservice Contractors

Aramark Corp.

Sales summary

Business & Industry segment

Strategy: Workplace Productivity, Value-Added Services, Contract Design

Sodexo Inc

North American Corporate Foodservice

Corporate Foodservice Strategy

Compass Group PLC

Compass Group North America (CGNA)

Foodservice strategy

North America Business & Industry Sector

Strategy

Small & Midsize Corporate Foodservice Contractors

CHAPTER 2: SHARE OF STOMACH: CORPORATE FOODSERVICE SALES ANALYSIS

Introduction

Packaged Facts corporate foodservice market size & forecast

Graph 2-1: Corporate Foodservice Sales, 2006-2012

Managed services dominate the market

Managed services haunted by their success?

Highly penetrated market feeds ROI justification

Tapping opportunities

Graph 2-2: Corporate Foodservice Sales, Managed & Non-Commercial Sales, 2006-2012

Corporate foodservice contracts comprise large slice of managed services total

Table 2-1: Foodservice Contract Management, B&I Contract Penetration, 2009

Manufacturing & Industry vs. Commercial & Office Buildings

Graph 2-3: Corporate Managed Services Foodservice Sales, by Segment, 2006-2012

CHAPTER 3: CORPORATE FOODSERVICE USAGE AND OUTLOOK TRACKER

Note: Packaged Facts’ Consumer Foodservice Tracker

Saving money remains a top priority

Creating downward pressure on corporate foodservice

Graph 3-1: Consumer Restaurant Tracker: Future Behavior: Saving Money

Rediscovering brownbagging

Quarterly comparison: brown bagging trends maintains momentum

Creating downward pressure on corporate foodservice

Table 3-1: Spending On “Packing” Lunch, Breakfast Or Snack,

2010 Quarterly Analysis

Placing corporate foodservice usage into perspective

Limited-service restaurants garner more than 4 in 10 total visits

Full-service restaurants

Snack and beverage concepts

Institutional foodservice

Corporate foodservice

Table 3-2: Foodservice Usage, Mean Use & Total Visits, by Industry Segment, 2010

Corporate foodservice usage analysis

Note on reading charts

Summary analysis

Gender

Graph 3-2: Workplace Foodservice Usage & Mean Use and Total Visits,

By Gender, 2010

Generations

Graph 3-3: Workplace Foodservice Usage & Mean Use and Total Visits,

By Generation, 2010

Detailed age analysis

Graph 3-4: Workplace Foodservice Usage & Mean Use and Total Visits,

By Age, 2010

HH income

Graph 3-5: Workplace Foodservice Usage & Mean Use and Total Visits,

By HH Income, 2010

Race/ethnicity

Graph 3-6: Workplace Foodservice Usage & Mean Use and Total Visits,

By Race/Ethnicity, 2010

Educational level

Graph 3-7: Workplace Foodservice Usage & Mean Use and Total Visits,

By Educational Level, 2010

Population density

Graph 3-8: Workplace Foodservice Usage & Mean Use, and Total Visits,

Population Density, 2010

CHAPTER 4: CORPORATE FOODSERVICE EMPLOYEE POPULATION CHALLENGES & SOLUTIONS

Introduction

Summary analysis

Firm and establishment size trends and analysis

Larger companies growing share

But employment among all firm sizes shrinks

Table 4-1: Private Sector Employment Distribution, by Firm Size, 1994-2010

And large establishment growth lags

Table 4-2: Business Establishment Size, by Number of Employees, 2000-2008

Pinpointing opportunity by geography

Table 4-3: 1000+ Employee Establishments, Top 15 States,

by Number of Establishments & Percent of Establishments, 2008

Assessing corporate foodservice establishment opportunity by industry

Administrative & support services

Graph 4-1: Top 25 Corporate Foodservice Industries, 1000+ Employee Establishments,

by Industry, Percent Share, 2008

Industry growth patterns among large establishments

Table 4-4: Top 25 Corporate Foodservice Industries, 1000+ Employee Establishments, by Industry:

Employee Metrics, 2004-2008

Assessing corporate foodservice establishment opportunity by occupation

Consumer research suggests that food attitudes vary widely by occupation

Snacking

Meal times

Fast food

Table 4-5: Selected Food Attitudes, Full-Time On-Site Fortune 500 Employees, by Occupation, 2010

Menu selection by occupation application: NASA Jet Propulsion Laboratory

Varying menus by occupation and location

Generational trends: Industry and Occupation

The Millennial issue

Industry employment trends by employee age

Administrative & support services

Table 4-6: Administrative & Support Services Industry, Age Analysis by Industry Segment, 2010

Professional & technical services

Table 4-7: Professional & Technical Services Industry, Age Analysis by Industry Segment, 2010

Finance & insurance

Table 4-8: Finance & Insurance Industry, Age Analysis by Industry Segment, 2010

Transportation equipment manufacturing

Table 4-9: Transportation Equipment Manufacturing Industry, Age Analysis by Industry Segment, 2010

Occupation employment trends by employee age

Management and professional occupations

Service occupations

Sales and office occupations

Table 4-10: Occupation Overview, Age Analysis by Occupation Category and Subcategory, 2010

Remote working

Small business & telecommuting challenges ahead

Off-site-only employment reaches 16% in 2009

Off-site-only employment surges 17.9% during 2007-09

Table 4-11: Employed Persons* Working At Home, At Workplace, and Away From Workplace,

Time Spent Working At Locations, 2003-2009

Different strokes for different folks

Education and occupation key determinants

Table 4-12: Employed Persons Working At Home And At Their Workplace

And Time Spent Working At Each Location, Detailed Demographics, 2009

Salary indicators

Self-employed workers

Table 4-13: Employed Persons Working At Home And At Their Workplace

And Time Spent Working At Each Location, Detailed Demographics, 2009

Future growth in remote employment

Flexible workplace benefit trends

Clear lines by occupation

Table 4-14: Flexible Workplace Benefit Access, by Employee Occupation, 2010

Industry trends

Table 4-15: Flexible Workplace Benefit Access, by Industry,

Industry Segment, and Geography, 2010

Benefits provided to employees at larger establishments

Table 4-16: Flexible Workplace Benefit Access,

by Establishment Size and Geography, 2010

Wage differences also revealing

Table 4-17: Flexible Workplace Benefit Access, by Wage and Employment Status, 2010

Employee versus contract telecommuting

Table 4-18: Employee Telecommuter and Contract Telecommuter Trends, 2006 versus 2008

Weekly frequency of working at home

Table 4-19: Frequency of Telecommuting, 2006 versus 2008

Remote means more than home

Table 4-20: Telecommuters: Locations Where Work Was Performed In Last Month,

2006 versus 2008

Small business growth

Table 4-21: Non-Employee Firms, By Industry,

2002 versus 2008

CHAPTER 5: CORPORATE WELLNESS PROGRAM & HEALTHY EATING FOODSERVICE TRENDS

Introduction

Wellness program trends

A trend on the rise

Table 5-1: Wellness Program Benefit Access, 2000-2010

With strong occupational variance

Table 5-2: Wellness Program Benefit Access, by Employee Occupation, 2010

And correlation to wage income

Table 5-3: Wellness Program Benefit Access, by Wage and Employment Status, 2010

Industry penetration

Table 5-4: Wellness Program Benefit Access, by Industry

And Industry Segment, 2010

Company size plays key role

Table 5-5: Wellness Program Benefit Access,

by Establishment Size, 2010

Healthy food promotion policies nearing majority status

Wellness program ROI analysis lags

Preventative medicine program measures health risk reduction

Menus and employee health: trend summary

It’s in the employer’s interest

Sustainable and local

Application: Thomas Cuisine Management

Application: Whitsons Culinary Group

Application: Cerner Corporation

Application: Hallmark Cards

Application: NBC Universal

Going trayless to reduce portion size

CHAPTER 6: RESTAURANT, MENU PRICING, CATERING & MEAL TIMING TRENDS

Introduction

Employees are not prisoners: Restaurants beckon offsite

Familiarity and ease of use drive restaurant decision

Convenience is King

Among restaurants, convenience comes in many forms

For employees, what does it mean?

Restaurant density analysis provides insight

As urban as it gets: Aon Corporation

400 restaurant choices!

A giant in Rural America: Tyson Foods

Setting up shop on the suburban fringe: General Motors

Suburban sprawls: Baxter International, Allstate and

Why it matters

Table 6-1: Restaurant Selection Density, Selected Fortune 500 Locations

Meal participation & cost trends

Traffic declines

Meal participation trends

Lunch

Breakfast

Graph 6-1: Corporate Foodservice Breakfast & Lunch Meal Participation Trends, 2005-09

Average guest check trends

Employment site examples

Lunch

Breakfast

Graph 6-2: Corporate Foodservice Breakfast & Lunch Meal Cost Trends, 2005-09

Food costs increase

Corporate foodservice can leverage pricing advantage

Datassential MenuTrends Direct menu pricing analysis

Table 6-2: Average Entrée Price, Breakfast and Lunch Dayparts, QSR, Family Midscale, and Casual Restaurant Segments, 2008-2010

And increase supply volume

Menu analysis, selected restaurant brands

Value meal approaches: Compass & Thomas Cuisine

Breakfast: Value pairing and combinations a must

Table 6-3: Breakfast Meals: McDonald’s, Starbucks and Denny’s,

Pricing and Variety Summary, 2010

Lunch

Table 6-4: Lunch Meals: McDonald’s and Olive Garden,

Pricing and Variety Summary, 2010

Success story: Hallmark

Success story: Microsoft

The Commons hits some important notes

Menu variety initiatives

Whitsons Culinary Group: One contractor; a variety of menu concepts

Crepes a big hit

Sodexo sees promise with international cuisines

A variety application: Microsoft

A variety application: Jet Propulsion Laboratory

Starbucks

Cooking to order

Developing the foodservice retail space

Application: Microsoft

The Commons: the future of corporate foodservice?

Application: Cerner Corporation

Aramark

Onsite brands

Example: Sodexo

Example: Thomas Cuisine

Example: Whitsons Culinary Group

Microsoft builds “local brands”

Leveraging celebrity

Catering trends

Green shoots

Success story: NBC Universal

Success story: Jet Propulsion Laboratory

Break time and meal time length

Hours of operation

Timing meals: an hour-by-hour analysis

Table 6-5: Eating Activity Index, Full-Time On-Site Fortune 500 Employees, 2010

Worker break spontaneity

Employee camaraderie & morale

Teaming up to slim down

Flik melds food & atmosphere to enhance social responsibility & camaraderie

Foodservice as oasis where people want to come to relax

Success story: 30 Rock

Service and portability as means to cut costs

Example: Whitsons Culinary Group

Example: Starbucks

Example: Thomas Cuisine

Example: Cini-Little International

Example: Sodexo

Kitchen size reductions: why and where

Reducing labor costs

CHAPTER 7: NATIONAL CORPORATE FOODSERVICE CONTRACTORS

Selfmanagement versus contract management

Contract management dominates corporate foodservice

Total contracts grow but overall revenue flattens

Table 7-1: Foodservice Contract Management Performance, 2008-2009

Corporate foodservice contracts a large slice of managed services total

Table 7-2: Foodservice Contract Management, B&I Contract Penetration, 2009

Aramark Corp

Foodservice operations

Sales analysis

North America Education Sector

North America Health Care Sector

North America Business and Industry Sector

Vending & Office Refreshments Operations

On-Site Foodservice

Event Catering

Strategy: Workplace Productivity, Value-Added Services, Contract Design

Workplace Productivity

Value-Added Services

Contract Design

Table 7-3: Aramark by the Numbers

Sodexo Inc

Education Foodservice

North American Health Care

Corporate Foodservice

North American Corporate Foodservice

North American Corporate Foodservice

Cafes, Retail Brands

Catering

Office Refreshment

Corporate Foodservice Strategy: Sustainability, Celebrity Chef Partnerships, Employee Health

Employee Health

Celebrity Chef Partnerships

Sustainability

Work/Life Balance

Table 7-4: Sodexo by the Numbers

Compass Group PLC

Compass Group North America (CGNA)

Sales analysis

Foodservice strategy

Room for growth

It Takes You - Eat Local

Leveraging role of single-source provider

Selective acquisitions

North America Health Care Sector

North America Education Sector

North America Business & Industry Sector

Corporate Dining

Premium/Executive Dining

Catering and Event Services

Vending

Strategy

Focused Promotions and Value Offerings

Kimco & Cross-Selling

Table 7-5: Compass Group by the Numbers

Subsidiaries

CHAPTER 8: SMALL & MIDSIZE CORPORATE FOODSERVICE CONTRACTORS

Guckenheimer Enterprises, Inc.

Table 8-1: Guckenheimer Enterprises, Inc., Selected Metrics

Guest Services, Inc.

Table 8-2: Guest Services, Inc., Selected Metrics

Thompson Hospitality

Table 8-3: Thompson Hospitality, Selected Metrics

AVI Food Systems, Inc

Table 8-4: AVI Food Systems, Inc., Selected Metrics

CulinArt, Inc.

Table 8-5: CulinArt, Inc., Selected Metrics

Next Generation Vending & Food Service, Inc.

Table 8-6: Next Generation Vending & Food Service, Inc., Selected Metrics

Treat America Food Services, Inc.

Table 8-7: Treat America Food Services, Inc., Selected Metrics

Southern Foodservice Management, Inc

Table 8-8: Southern Foodservice Management, Inc., Selected Metrics

CL Swanson Corporation

Table 8-9: CL Swanson Corporation, Selected Metrics

Sanese Services, Inc

Table 8-10: Sanese Services, Inc., Selected Metrics

Corporate Chefs, Inc.

Table 8-11: Corporate Chefs, Inc., Selected Metrics

Brock & Co., Inc.

Table 8-12: Brock & Co,, Inc., Selected Metrics

Restaurant Marketing Associates

Table 8-13: Restaurant Marketing Associates, Selected Metrics

Food For Thought

Table 8-14: Food For Thought, Selected Metrics