New Research Study:Trends in U.S. Hospital, Nursing Home and Residential Facility Foodservice

New Research Study:Trends in U.S. Hospital, Nursing Home and Residential Facility Foodservice Reaching $34 billion last year, the future of hospital & nursing and residential care foodservice is bright. This marketplace is awash with change and innovation, as foodservice operators struggle to make sense of government healthcare spending while meeting personal patient food and flavor expectations. If you are a foodservice operator in the healthcare industry, the revealing, expert analyses in this report will help you articulate better business and marketing plans going forward. The market study will help you: Leverage new marketing opportunities in women’s nutrition and tailored foodservice programs around family caregivers. Learn the market value of “meal opportunity” for inpatient and outpatient hospital, assisted living, and hospital employee settings. Analyze the win-win proposition for hospital foodservice with a restaurant brand that forcefully plays the health card. Asses “primary” with positive momentum: Room service and individualized patient care; customer service; wellness and nutrition; variety and culinary exploration; sustainability and green initiatives; and the need for speed. A special feature of this report is Packaged Facts' own exclusive proprietary data. This Packaged Facts report maps key trends and policies shaping sales growth and potential, and provide in-depth profiles of hospital foodservice programs and hospital and nursing home foodservice contractors. More information: Price/Info   |   Table of Contents   |   Place an Order

Catering Services on the Rebound, Consumers Seeking Healthier Options

January 27 2011 | Shannon Bryant | Ad-ology

Though the recession brought a period of famine to the catering foodservice industry, the feast is at hand as growth initiated in 2010 will continue through 2012 due to aggressive expansion into the catering space by limited–service establishments, the return of business event–driven spending, higher wedding spending, and a moderately healthier consumer, according to “Catering Trends in U.S. Foodservice,” by market research publisher Packaged Facts.

“Self–standing catering operations dominate sales, but full–service restaurants, limited–service restaurants and snack and beverage concepts also contribute significantly. Driven by aggressive catering launches and expansions, our experts view restaurant–based catering as a growth area into 2012,” says Don Montuori, publisher of Packaged Facts.

Catering revenue exceeded $14 billion in 2010 for an increase of 9% over a stormy 2009. Sales are expected to increase 9% and 7% in 2011 and 2012 respectively. Catering at foodservice and drinking places generated 75% of the catering market size, or $11 billion, in 2010, up 8%. Limited–service establishments are expected to lead catering sales growth through 2012 due to the segment’s ability to leverage moderate menu pricing structures, provide portable fare, and offer in-house operations capabilities.

The recession brought declines in both corporate and consumer spending on catered events. However, Packaged Facts predicts that as the economy continues to recover, businesses will be eager to build revenues again and such eagerness may indirectly fuel the catering business through increased sales meetings, business travel, and convention attendance. Recovery will also spur consumers to entertain with more catered affairs. Weddings, graduations, births, funerals, and other milestones will return as catalysts for consumer spending on catering.

Meanwhile, consumers seeking healthier options have caused a significant change in catering, offering an advantage to companies that highlight the health benefits of their products. Key among these is Subway, which has long promoted the low–fat sub sandwiches on its menu as part of its marketing plans. Other caterers are also seeing a preference for healthier choices, with consumers opting for Greek yogurt, granola, and toasted nuts instead of bagels and donuts, for instance.

More Information> https://www.packagedfacts.com/Catering-Trends-Foodservice-2848313/


[Source:  "Catering Trends in U.S. Foodservice," Packaged Facts.  11 Jan. 2011.  Web.  18 Jan. 2011.] Full Article: http://www.marketingforecast.com/archives/9777/trackback

Catering Foodservice Rebounds from Recession, Growth Forecast through 2012

Catering Foodservice Rebounds from Recession, Growth Forecast through 2012

New York, January 11, 2010— Though the recession brought a period of famine to the catering foodservice industry, the feast is at hand as growth initiated last year will continue through 2012 due to aggressive expansion into the catering space by limited–service establishments, the return of business event–driven spending, higher wedding spending, and a moderately healthier consumer, according to Catering Trends in U.S. Foodservice by market research publisher Packaged Facts.

"Self–standing catering operations dominate sales, but full–service restaurants, limited–service restaurants and snack and beverage concepts also contribute significantly. Driven by aggressive catering launches and expansions, our experts view restaurant–based catering as a growth area into 2012," says Don Montuori, publisher of Packaged Facts.

Catering revenue exceeded $14 billion in 2010 for an increase of 9% over a stormy 2009. Sales are expected to increase 9% and 7% in 2011 and 2012 respectively. Catering at foodservice and drinking places generated 75% of the catering market size, or $11 billion, in 2010, up 8%. Limited–service establishments are expected to lead catering sales growth through 2012 due to the segment’s ability to leverage moderate menu pricing structures, provide portable fare, and offer in-house operations capabilities.

The recession brought declines in both corporate and consumer spending on catered events. However, Packaged Facts predicts that as the economy continues to recover, businesses will be eager to build revenues again and such eagerness may indirectly fuel the catering business through increased sales meetings, business travel, and convention attendance. Recovery will also spur consumers to entertain with more catered affairs. Weddings, graduations, births, funerals, and other milestones will return as catalysts for consumer spending on catering.

Meanwhile, consumers seeking healthier options have caused a significant change in catering, offering an advantage to companies that highlight the health benefits of their products. Key among these is Subway, which has long promoted the low–fat sub sandwiches on its menu as part of its marketing plans. Other caterers are also seeing a preference for healthier choices, with consumers opting for Greek yogurt, granola, and toasted nuts instead of bagels and donuts, for instance.

Catering Trends in U.S. Foodservice offers the insight and analysis market participants need to plan their catering and foodservice strategies, especially in regard to caterers as providers of single event-based food services. The scope of the market size and forecast is restricted to caterers; full–service restaurants; limited-service restaurants; snack and non–alcoholic beverage establishments; foodservice contractors; and hotels. For further information, please visit: http://www.packagedfacts.com/Catering-Trends-Foodservice-2848313/.

About Packaged Facts—Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com. Follow us on Facebook, LinkedIn and Twitter.

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