Market Insights: A Selection From The Report
Placing corporate foodservice usage into perspective
Drawing from our Tracker, in the table below, Packaged Facts provides figures for foodservice
category and types share of use gin the past month,h mean usage in the past month among users,
Timing meals: an hour-by-hour analysis
Meeting employeesf foodservice needs also involves understanding how their work habits affect their eating habits. While those in one type of occupation or industry may adhere to more regimented meal times, others may not.
To initiate a deeper discussion of this issue, Packaged Facts analyzes findings below from the
Experian Simmons Summer 2010 National Consumer Study. As part of the survey, respondents
are asked about specific activities they engage in and the time at which they are engaged in the
activity. Similar to ATUS (analyzed above), respondents are asked what they did gyesterday.h
Shown in the table below are hourly incidence rates for employees engaged in the activity of eating. We have narrowed results to include only those for respondents who are employed fulltime at a Fortune 500 company and who do not work off-site (a group we estimate at 11.5 million people). The results isolate responses for Wednesday only.
Wellness program trends
Wellness programs have continued to gain momentum in Corporate America to address skyrocketing health care costs, enhance worker productivity, and reduce absenteeism. As defined by the U.S. Bureau of Labor Statisticsf National Compensation Survey (NCS) (results of which we analyze below), a wellness program is ga structured plan, independent from health insurance, that offers employees two or more of the following benefits: smoking cessation programs, exercise/physical fitness programs, weight control programs, nutrition education, hypertension tests, periodic physical examinations, stress management programs, back care courses, and life style assessment tests.