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市場調查報告書
美國餐飲服務承包市場趨勢
Trends in U.S. Foodservice Contracting
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美國餐飲服務承包市場趨勢 是由出版商Packaged Facts在2011年07月所出版的。
這份英文市場調查報告書包含162 pages 價格從美金3995起跳。
本報告為，以主要產業部門別，調查分析美國餐飲服務承包市場趨勢，並匯整產業部門別承包合約額之變化及預測（∼2012年）、影響市場成長之各種因素、使用者期望及需求、國家及產業等相關計畫及提倡、主要承包商策略及合約表現、簡介等，以下列摘要形式闡述。
第1章 實施概要
第2章 Share of Stomach（胃的佔有率））：餐飲服務承包之銷售分析
- 簡介
- Packaged Facts餐飲服務承包之市場規模及預測
- 市場區隔
- 教育部門
- 醫療部門
- 企業、工業部門
- 軍事部門
- 娛樂休閒部門，等
第3章 K-12餐飲服務合約趨勢
- 勢力分析：積極的
- 政府預算之控制
- 底線：簽訂合約
- 積極的宏觀趨勢：招募
- 健康&衛生
- 「National School Lunch Program & Breakfast Program」：對象範圍
- 符合政府主導改善健康
- 兒童肥胖之工作團隊
- 提倡吃早餐
- K-12創新餐飲服務：案例研究
- 餐飲服務菜單之焦點
- 「Grab n Go Breakfast Program」，等
第4章 學院&大學之餐飲服務合約趨勢
- 中等教育起教育機構之餐飲服務承包商勢力：積極的
- 滿足學生需求及期待
- 健康及技術
- 整合彈性、多元、便利之膳食計劃
- 輕食
- 宵夜
- 健康
- 因應食品過敏問題
- 使用社群媒體
- 資訊及通訊
- 蒐集迴響
- 餐廳之改革，等
第5章 醫院之餐飲服務合約趨勢
- 醫院之餐飲服務承包商勢力：積極的
- 因預算壓力由承包商獲得之優勢
- 積極的宏觀趨勢：政府供應資金
- 積極的宏觀趨勢：高齡化
- 積極的宏觀趨勢：外來病患、住院病患之訪客
- 趨勢應用：健康及營養價值
- 健康之醫院餐飲服務：正反意見
- 提倡健康及營養
- 菜單策略：特定病患之專用菜單
- 菜單策略：益生菌菜單
- 餐廳策略：健康品牌
- 客製化服務、個別照護服務
- 迅速及方便之需求
- 病患簡介
- 餐飲服務之計畫及服務，等
第6章 企業之餐飲服務合約趨勢
- 餐飲服務承包商勢力：不積極的
- 挑戰：對大企業之依賴
- 挑戰：使用率低
- 挑戰：自備餐點
- 解決方案：小型餐飲
- 解決方案：職業別餐飲
- 解決方案：世代別餐飲
- 解決方案：重視健康，等
第7章 軍事部門之餐飲服務合約趨勢
- 軍事部門之餐飲服務承包商勢力：積極的
- 積極的宏觀趨勢：僱用趨勢
- 積極的宏觀趨勢：國內軍事部門支出
- 承包商分析：U.S. Marine Corp.
- Sodexo：軍事部門之餐飲
- RGFSC II
- 承包商分析：「Air Force Food Transformation Initiative」
- 空軍：優勢評估
- 提供給軍事及家眷
- 給軍眷停留於基地之理由
- 收益、品牌分析：AAFES Exchange
- 餐廳營運之成長
- 提倡健康及營養
- 健康教育
- 環保疑慮
- Aramark Corp
- 餐飲營運
第8章 企業簡介：Aramark Corp
第9章 企業簡介：Sodexo, Inc
第10章 企業簡介：Compass Group PLC
第11章 中小企業之餐飲服務承包商
Abstract
Unlike restaurants and food retailers, foodservice contractors may not be
household names, but they participate in one of the most successful areas of
the food and foodservice industry. As detailed in Packaged Facts' Trends in
U.S. Foodservice Contracting, we believe its future is bright, forecasting
enviable growth in education, healthcare, military, and sports and recreation
markets, with more significant challenges ahead for the business and industry
segment.
Trends in U.S. Foodservice Contracting provides insight on opportunities for
contractors providing food services to commercial, non-commercial and
government locations. We provide in-depth segment analysis for six key market
verticals, including market size and forecasting, innovation leadership case
studies, and opportunity analysis.
The report also includes thorough competitive analyses of the four major
foodservice contracting players: Aramark Corp, Sodexo Inc., Compass Group PLC,
and Delaware North Companies. Each profile analyzes foodservice strategies and
innovations, as well as sales trends, by market segment. The report also
includes profiles of growing mid-size firms such as Guckenheimer Enterprises,
Inc. Guest Services, Inc. Centerplate, and Thompson Hospitality.
While certain aspects of foodservice are common to each market vertical, each
presents unique differences and challenges.
- We view K-12 foodservice contracting trend momentum as positive, as
foodservice contractors can leverage the need for money-losing school
districts to provide meal service options that adapt to sweeping health and
nutrition-driven regulatory changes. Balancing nutritional requirements with
boosting breakfast and lunch participation.
- Momentum in college & university foodservice contracting is also
positive, driven by a mixture of solid fundamental growth metrics and
contractor innovation in addressing student needs and expectations. To
leverage opportunity, foodservice contractors should focus on providing
students with flexibility, variety and convenience; healthful and sustainable
options; and refashioned dining halls fit for the 21st century.
- Healthcare foodservice contracting trend momentum is also positive,
as healthcare continues to grow revenue and employment while serving an aging
population more apt to use its services. While opposition among some members
of the hospital foodservice community is strong, we believe contract
relationships built on serving the patient while controlling costs will grow
solidly. Foodservice contractors should target the following key areas for
innovation: wellness and nutrition (from targeted menu planning, to rebranding
healthy restaurant concepts,) customer service, individualized care and room
service; and grab-and-go options.
- Corporate foodservice contracting trend momentum is negative. For
Business and Industry foodservice contractors, reliance on larger companies
and declining usage provide significant obstacles to growth. However,
solutions abound, from catering to smaller sites to targeting by generation to
tapping into wellness. This report frames these “solutions” with
rationales and examples.
- Military foodservice contractors are on the cusp of significant
growth, as the federal government seeks to increase efficiencies and
consolidate contracts. This report analyzes the evolving foodservice
contracting relationships and opportunities with the Armed Forces, framed
against “trend applications” we believe are important to growing
military foodservice sales.
Table of Contents
Chapter 1: Executive Summary
- Scope and Methodology
- Methodology
- Consumer survey methodology
- Market size and forecast
- Definitions
- Content Summary
- Share of stomach: foodservice contractor sales analysis
- K-12 foodservice contracting trends
- College & university foodservice contracting trends
- Healthcare foodservice contracting
- Corporate foodservice contracting trends
- Military foodservice contracting trends
Chapter 2: Share of Stomach: Foodservice Contractor Sales Analysis
- Introduction
- Packaged Facts foodservice contractor market size & forecast
- Graph 2-1: Foodservice Contracting Sales, 2007-2012
- Bundling services
- A significant strategic shift
- Revenue among “Big Three” foodservice contractors surges
- Table 2-1: “Big Three” Foodservice Contractors, U.S.
Contracting Revenue, 2009-11
- Segment analysis
- Corporate and education markets dominate contract share
- Graph 2-2: Foodservice Contract Management Contract Share, by Market
Segment, 2010
- Sales segmentation
- Segment sales trends
- Graph 2-3: Foodservice Contracting Sales, by Segment, 2007-2012
- B&I more sensitive to macro-trends than education and healthcare
- Graph 2-4: Foodservice Contracting Sales, by Segment, Percent Change,
2007-2012
- Education foodservice contracting
- K-12 foodservice
- College and university foodservice
- Summary growth analysis
- Graph 2-5: Education Foodservice Contracting Sales, 2007-2012
- Healthcare foodservice contracting
- Self-managed hospital foodservice still holds sway
- Summary growth analysis
- Graph 2-6: Healthcare Foodservice Contracting Sales, 2007-2012
- Business & Industry foodservice contracting
- Graph 2-7: B&I Foodservice Contracting Sales, 2007-2012
- Military foodservice contracting
- Graph 2-8: Military Foodservice Contracting Sales, 2007-2012
- U.S. Army generates highest percentage of revenue
- Sodexo receives highest percentage of revenue
- Table 2-2: Top Five Military Foodservice Contracting Agencies, 2010
- Recreation and amusement foodservice contracting
- Graph 2-9: Sports & Entertainment Foodservice Contracting Sales, 2007-2012
Chapter 3: K-12 Foodservice Contracting Trends
- Momentum analysis: positive
- Government budget constraints a mixed blessing
- Cacophony of K-12 foodservice attention to shield it from budget axe
- Bottom line: enter contracting
- Positive macrotrend: Enrollment
- Table 3-1: PK-8, 9-12, and PK-12 Enrollment Trends, 2007-17
- Macro-trend application: health and wellness
- National School Lunch Program & Breakfast Program: scope of coverage
- Nutritional requirements
- Participation
- Program costs
- Adapting to government-driven health changes
- Task Force on Childhood Obesity
- Targeting food content
- Strengthening legislation
- Adapting to the Healthy, Hunger-Free Kids Act
- Food waste and funding issues may stifle possibilities
- Incenting breakfast use
- Program availability reduces tendency to skip breakfast
- Convenient breakfast options increase participation
- K-12 foodservice innovation case studies
- Contracting success: District of Columbia Public Schools
- The perfect candidate: A debt-ridden school district in need
- Revamping menus
- Redesign by Chartwells
- School innovation: San Francisco Unified School District
- Table 3-2: San Francisco Unified School District, by the Numbers
- Student Nutrition Services
- Electronic POS system in place
- Slow food pilot program
- Nutrition initiatives: local, whole grains, and “featured”
fruits and vegetables
- Table 3-3: San Francisco Unified School District,
- Food Service Menu Highlights
- Table 3-4: San Francisco Unified School District,
- Grab n Go Breakfast Program, by the Numbers
- Super Choice menu rollout to bridge income-related issues
- Salad bar implementation
- Other initiatives
Chapter 4: College & University Foodservice Contracting Trends
- Postsecondary foodservice contractor momentum: positive
- Addressing student needs and expectations
- Healthful offerings and technology provide draws
- Table 4-1: Food & Foodservice Attitudes & Behaviors: All Users, Students &
College Foodservice Users, 2010
- Build flexibility, variety and convenience into meal plan
- Grab and go flexibility
- Late night flexibility
- Provide healthful options
- Address food allergies
- Leverage social media
- Inform and communicate
- Obtain feedback
- Reinvent the dining hall
- Guest traffic drivers
- Table 4-2: Mean Restaurant Usage in Last Month, by Restaurant Type, 2010,
by Age
- On-campus dining still lags the offsite competition
- Ramp up entertainment value
- Foodservice contractors partners in remodeling
- Innovate with own-brand restaurant concepts
- Practice sustainability
- Trayless and to-go cups
- University of Colorado at Boulder
- University of Massachusetts
- University of Texas at Austin
Chapter 5: Hospital Foodservice Contracting Trends
- Hospital Foodservice contractor momentum: positive
- Contractors to benefit from budget pressures
- Positive macrotrend: government funding
- Positive macrotrend: aging population
- Table 5-1: Population Projection, Age 65+ and Age 85+, 2010-2025
- Positive macrotrend: inpatient and outpatient guest footprints
- Trend application: wellness and nutrition
- Healthy hospital foodservice: pro and con
- Pros to healthier hospital foodservice
- Cons to healthier hospital foodservice
- Wellness and nutrition initiatives on the upswing
- Menu strategy: disease-specific menus
- Menu strategy: probiotic menus
- Restaurant strategy: branding health
- The dilemma
- 30,000 McDonald' s in the U.S. but only 32 in hospitals
- The bottom line: healthy brands have room to grow
- Branding health innovation snapshot: Mayo Clinic
- Customer service, individualized care & room service
- Customer service
- Room service and individualized patient care
- Personal dining care, on demand
- Johns Hopkins Hospital
- Ronald Reagan UCLA Medical Center
- Hybridizing room service and retail
- The need for speed and convenience
- Examples: Mayo Clinic, Children' s Hospital of Philadelphia, UCLA Medical
Center
- Grab and go!
- Minimizing disease transmission at expense of self-service
- Sustainability and green initiatives
- Examples: Mayo Clinic Arizona, ARAMARK and AVI Food Systems
- Variety and culinary exploration
- Variety
- Examples Central DuPage Hospital, Mayo Clinic, UCLA Medical Center
- Culinary exploration
- Examples: Mayo Clinic and Cleveland Clinic
- Chefs on board
- Example: Tyson Food Service
- Special discounts and incentives to dine in the hospital
- Example: Grant Medical Center
- Visual stimulation
- Driven by restaurant competition
- Examples: Barnes-Jewish Hospital, Northwestern Memorial
- Food as visual stimulation
- Foodservice innovation profile: Cleveland Clinic
- Patient profile
- Table 5-1: Cleveland Clinic, Demographic Data, Treated Diabetics
- Foodservice programs and services
- Multitude of dining options
- Ousting chains
- Pizza Hut leaves; McDonald' s stays
- Management split between Sodexo and AVI Food Systems
- Room service an extra: get a Founders Suite
- Foodservice growth trends
- Emerging trends
- 2009-10 foodservice initiatives
- Future initiatives
Chapter 6: Corporate Foodservice Contracting Trends
- Foodservice contractor momentum: negative
- Challenge: reliance on larger companies
- Challenge: declining usage
- Meal participation declines
- Challenge: brown bagging
- Brown bagging trend maintains momentum through 2010
- Creating downward pressure on corporate foodservice
- Solution: cater to smaller sites
- Eurest' s Simply Puur cafe concept
- Solution: target by occupation
- Consumer research suggests that food attitudes vary widely by occupation
- Snacking
- Meal times
- Fast food
- Table 6-1: 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
- Solution: target by generation
- Solution: tap into wellness
- A trend on the rise
- Table 6-2: Wellness Program Benefit Access, 2000-2010
- Healthy food promotion policies nearing majority status
- Application: Aramark
- Sustainable and local
- Application: Thomas Cuisine Management
- Application: Whitsons Culinary Group
- Application: Cerner Corporation
- Application: Hallmark Cards
- Application: NBC Universal
- Application: Guest Services, Inc.
- Going trayless to reduce portion size
- Solution: adapt to restaurant competition
- 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
- 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
- Solution: leverage cost advantage
- Average guest check trends
- Employment site examples: Whitsons Culinary Group
- Lunch
- Breakfast
- Corporate foodservice can leverage pricing advantage
- Datassential MenuTrends Direct menu pricing analysis
- Table 6-3: Average Entree Price, Breakfast and Lunch Dayparts, QSR, Family
Midscale, and Casual Restaurant Segments, 2008-2010
- And increase supply volume
- Solution: reinvent menus
- Value meal approaches: Compass & Thomas Cuisine
- 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
- Sodexo sees promise with international cuisines
- A variety application: Microsoft
- A variety application: Jet Propulsion Laboratory
- Starbucks headquarters
- Solution: adapt to break time and meal time
- Hours of operation
- Timing meals: an hour-by-hour analysis
- 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
- Solution: reduce costs
- Service and portability as means to cut costs
- Example: Whitsons Culinary Group
- Example: Thomas Cuisine
- Example: Sodexo
Chapter 7: Military Foodservice Contracting Trends
- Military foodservice contractor momentum: positive
- Positive macrotrend: employment trends
- Positive macrotrend: domestic military spending
- Graph 7-1: Department of Defense Budget, 2001-2012
- Contractor analysis: U.S. Marine Corp.
- Sodexo' s military foodservice leadership
- RGFSC I
- RGFSC I consequences
- RGFSC II
- Sodexo' s contract halved into two
- Superior Services picks up other half
- Table 7-1: U.S. Marine Corps RGFSC II Foodservice Contract, Selected
Metrics
- Contractor Analysis: Air Force Food Transformation Initiative
- Putting it in perspective: 91 million meals per year
- Bringing food service into the 21st century
- ARAMARK gets the nod
- Expected improvements
- Alaska base sees significant change
- Air Force already weighing benefits
- Trend application: feed the family, not just the soldier
- Family members substantially outnumber service members
- Table 7-2: Ratio of Family Members to Active Duty Service Members
- Army breakdown: lots of kids!
- Trend application: give them a reason to stay on the base
- Remember! Most Army members live off-post
- Table 7-3: Places of Residence of Active Duty Soldiers
- Remember: military members prefer off-site food options to on-site options
- On-post vs. off-post food & beverage services comparison
- Table 7-4: Comparison of Quality of On-Post and Off-Post Food and Beverage
Services,
- On Post versus Off Post
- Dining preferences, by daypart and by service option
- Table 7-5: Frequency of Meals Eaten Out, Taken Out or Ordered In, by
Daypart & Restaurant Service Type
- Remember: borrow liberally from off-site foodservice options and atmosphere
- Marine Corps takes a few pages from college campuses
- Camp Lejeune borrows from Colorado State University
- Remember: Leverage restaurant branding opportunities
- Revenue and brand analysis: AAFES Exchange
- Table 7-6: AAFES Retail and Concession Sales, 2007-2009
- Growing restaurant operations
- 1,600 restaurants and counting
- Trend application: adapt to health & nutrition initiatives
- Military not immune to obesity epidemic
- A significant military medical concern
- Menu changes galore
- Change in the wind: Army Meal Kits
- Change in the wind: Army Soldier Fuelling Initiative
- Change in the wind: Health education
- Marine Corps FUEL For Life
- JCCoE Goes for Green
- Trend application: respect the environment
- Marines lead the charge
- Marine Corps base goes green
- Aramark Corp
- Foodservice operations
Chapter 8: Competitive Profile: Aramark Corp
- Food service sales analysis: 2011
- Food service sales analysis: 2010
- Food service sales analysis: 2009
- North America Business and Industry Sector
- Sales analysis: 2009-11
- Vending & Office Refreshments Operations
- On-Site Foodservice
- Event Catering
- Strategy: Workplace Productivity, Value-Added Services, Contract Design
- Workplace Productivity
- Value-Added Services
- Contract Design
- North America Education Sector
- Sales analysis: 2009-11
- K-12 Education Overview
- School Meal Programs
- Expanded Meal Opportunities
- Nutrition Education
- K-12 Strategy: Health & Nutrition, Boosting Student Participation, Age
Differentiation
- Health & Nutrition
- Boosting Student Participation
- Age-Segmented Dining Brands
- Higher Education Overview
- Residential Foodservice
- Food Courts & Snack Bars
- Convenience Stores & Vending
- Higher Education Strategy: Green Thread Program, Health, Technology
- Green Thread Program
- Health
- Technology
- North America Health Care Sector
- Sales analysis: 2009-11
- Patient foodservice
- Retail foodservice
- Facility services
- Strategy: partnering in patient care, custom menus, branding
- Partnering in patient care
- Custom menus
- Branding
- North American Sports and Entertainment sector
- Sales analysis: 2009-11
- Summary sales analysis
- Table 8-1: Aramark by the Numbers, 2008-2011
- Sodexo Inc.
- North American Corporate Foodservice
Chapter 9: Competitive Profile: Sodexo, Inc
- Sales analysis: 2009-11
- Cafes, Retail Brands
- Catering
- Office Refreshment
- Corporate Foodservice Strategy: Sustainability, Celebrity Chef
Partnerships, Employee Health
- Employee Health
- Celebrity Chef Partnerships
- Sustainability
- Work/Life Balance
- North American Education Foodservice
- Sales analysis: 2009-11
- K-12 Foodservice
- School Lunch Programs
- Age-specific dining programs
- Childhood hunger programs
- Nutrition Education
- Higher Education Foodservice
- Residential Foodservice
- Retail Foodservice
- Convenience Stores & Vending
- Education Foodservice Strategy: Student Board of Directors, CustoMenu,
Autonomy
- Student Board of Directors
- CustoMenu
- Autonomy
- Sodexo' s Retail Brand Group
- Pandini' s
- Jazzman' s Cafe and Bakery
- Salsa Rico
- Original Burger Company
- Mein Bowl
- Bruegger' s Bakery Cafe licensing agreement
- Market Trends and Sodexo Response
- Obesity and Health
- Globalization and Diversity
- Sustainability
- North American Health Care
- North American Health Care Foodservice
- Patient dining services
- Visitor & staff dining services
- Retail foodservice
- Health care foodservice strategy: high-value custom offerings, nutrition
services
- High-value custom offerings
- Nutrition Services
- Market trends & Sodexo response
- Health care expenditures
- Patient consumerism
- Shortage of health care personnel
- Summary sales analysis
- Table 9-1: Sodexo by the Numbers: 2008-11
- Compass Group PLC
- Compass Group North America (CGNA)
Chapter 10: Competitive Profile: Compass Group PLC
- Acquisitions
- Foodservice strategy
- Room for growth
- It Takes You - Eat Local
- Leveraging role of single-source provider
- Selective acquisitions
- North America Business & Industry Sector
- Corporate Dining
- Premium/Executive Dining
- Catering and Event Services
- Strategy
- Focused Promotions and Value Offerings
- Kimco & Cross-Selling
- North America Education Sector
- K-12 Dining
- Private Schools
- Higher Education
- Education Strategy
- Health & Wellness
- Campus Community
- Dining Programs
- North America Health Care Sector
- Patient Foodservice
- Senior Living Foodservice
- Retail Foodservice
- Support Services
- Strategy
- Personalized Care
- Retail Branding
- Retail Strategy
- Sports & Recreation
- Summary sales analysis
- 2010 sales on the upswing
- Trend continues into 2011
- U.S. operating segment performance
- Table 10-1: Compass Group by the Numbers: 2009-11
- Subsidiaries
- Delaware North Companies
- Segments
- Recent performance
Chapter 11: Small & Midsize Corporate Foodservice Contractors
- Sportservice
- Gaming Hospitality Group
- Travel Hospitality Services
- Parks & Resorts
- Recent activity
- Delaware North Companies Boston
- Centerplate
- Recent activity
- Guckenheimer Enterprises, Inc.
- Table 11-1: Guckenheimer Enterprises, Inc., Selected Metrics
- Guest Services, Inc.
- Table 11-2: Guest Services, Inc., Selected Metrics
- Thompson Hospitality
- Table 11-3: Thompson Hospitality, Selected Metrics
- AVI Food Systems, Inc.
- Table 11-4: AVI Food Systems, Inc., Selected Metrics
- CulinArt, Inc.
- Table 11-5: CulinArt, Inc., Selected Metrics
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