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:
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,
and estimated share of total visits.
-Limited]service restaurants garner more than 4 in 10 total visits-
Limited-service restaurants comprised 42.8% of all visits to all foodservice types listed below, with fast food chains garnering almost one-quarter of all visits. [continued...]
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
Because the survey is conducted on a rolling basis, each day of the week is covered.
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.
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