Foodservice Consulting Firm, Clarion Group Announces Key 2010 Trends: Lean, Green and Mean
Kingston, NH, January 15, 2010 --(PR.com)-- The aftershocks of the Great Recession have affected all segments of on-site food service, according to Tom Mac Dermott, president of food service consulting firm Clarion Group. “People in all income brackets have tightened up on discretionary spending, including for meals and are unlikely to loosen up very much in the near future,” he said.
The impact has been greatest in corporate dining, according to Mac Dermott, as reduced employment, increased telecommuting and cutbacks in profitable catering activity have decimated bottom lines across the board. College dining services have been affected by tighter institutional budgets, reduced spending by customers and, in some cases, by lower catering, on-campus conference and summer program activity, he said.
At the same time, surveys are showing that consumers are more aware of, and make buying decisions based on, “green” and “sustainability” factors. “Locally grown”, “all-natural” and “USDA certified organic” are phrases that resonate with survey respondents.
“There are new trends and opportunities that astute food service operators can exploit,” he said, citing the emergence of Indian and other countries’ native foods into the mainstream as an example. “U.S. consumers are branching out and sampling more ethnic-inspired fare,” Whole Foods magazine has reported.
“But operators at companies and campuses with large ethnic populations should take care,” Mac Dermott warned. “These folks know what food from home should taste like and won’t be customers for long if the food isn’t authentic.”
Innovative operators are identifying trends and finding new ways to exploit them to grow their businesses.
“We expect to see continued increases in non-traditional mealtimes, including late-night options, Greg Black, who heads dining services at the University of Iowa says, as reported in FoodService Director.
“Delivery to individuals’ workstations is an untapped market,” Damian Monticello, corporate food service liaison at Blue Cross Blue Shield of Florida, told the magazine.
Corporate catering may stage a modest comeback this year, Mac Dermott believes. “Companies are cutting back on restaurant lunches for entertaining clients,” he said. “A restaurant-level meal served in the corporate offices’ dining or conference room may become an acceptable – even preferred – alternative.”
About Clarion
Clarion Group is a food service consulting firm that works with companies, professional firms and educational institutions nationwide to improve the operation and reduce costs of their in-house food service operations. For more information, visit www.ClarionGP.com
###
The impact has been greatest in corporate dining, according to Mac Dermott, as reduced employment, increased telecommuting and cutbacks in profitable catering activity have decimated bottom lines across the board. College dining services have been affected by tighter institutional budgets, reduced spending by customers and, in some cases, by lower catering, on-campus conference and summer program activity, he said.
At the same time, surveys are showing that consumers are more aware of, and make buying decisions based on, “green” and “sustainability” factors. “Locally grown”, “all-natural” and “USDA certified organic” are phrases that resonate with survey respondents.
“There are new trends and opportunities that astute food service operators can exploit,” he said, citing the emergence of Indian and other countries’ native foods into the mainstream as an example. “U.S. consumers are branching out and sampling more ethnic-inspired fare,” Whole Foods magazine has reported.
“But operators at companies and campuses with large ethnic populations should take care,” Mac Dermott warned. “These folks know what food from home should taste like and won’t be customers for long if the food isn’t authentic.”
Innovative operators are identifying trends and finding new ways to exploit them to grow their businesses.
“We expect to see continued increases in non-traditional mealtimes, including late-night options, Greg Black, who heads dining services at the University of Iowa says, as reported in FoodService Director.
“Delivery to individuals’ workstations is an untapped market,” Damian Monticello, corporate food service liaison at Blue Cross Blue Shield of Florida, told the magazine.
Corporate catering may stage a modest comeback this year, Mac Dermott believes. “Companies are cutting back on restaurant lunches for entertaining clients,” he said. “A restaurant-level meal served in the corporate offices’ dining or conference room may become an acceptable – even preferred – alternative.”
About Clarion
Clarion Group is a food service consulting firm that works with companies, professional firms and educational institutions nationwide to improve the operation and reduce costs of their in-house food service operations. For more information, visit www.ClarionGP.com
###
Contact
Clarion Group
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
Tom Mac Dermott
603-642-8011
www.ClarionGP.com
Contact
Categories