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:
Corporate Foodservice Trends in the U.S.
March 01, 2011
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