Corporate Foodservice Trends in the U.S.

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 challenges and opportunities 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.