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Trends in U.S. Corporate Foodservice
March 1, 2011
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

2. 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.
Table of Contents
Chapter 1: Executive Summary
Scope and Methodology
Scope
Methodology
Consumer survey methodology
Market size and forecast
Definitions
Content Summary
Share of Stomach: Corporate Foodservice Sales Analysis
Insight Capsule
Fast Facts
Corporate Foodservice Usage and Outlook Tracker
Insight Capsule
Fast Facts
Corporate Foodservice Employee Population Challenges & Solutions
Insight Capsule
Fast Facts
Corporate Foodservice Wellness & Healthy Eating Trends
Insight Capsule
Fast Facts
Restaurant, Menu Pricing, Catering & Meal Timing Trends
Insight Capsule
Fast Facts
National Corporate Foodservice Contractors
Aramark Corp.
Sales summary
Business & Industry segment
Strategy: Workplace Productivity, Value-Added Services, Contract Design

3. Sodexo Inc
North American Corporate Foodservice
Corporate Foodservice Strategy
Compass Group PLC
Compass Group North America (CGNA)
Foodservice strategy
North America Business & Industry Sector
Strategy
Small & Midsize Corporate Foodservice Contractors
Chapter 2: Share of Stomach: Corporate Foodservice Sales Analysis
Introduction
Packaged Facts corporate foodservice market size & forecast
Graph 2-1: Corporate Foodservice Sales, 2006-2012
Managed services dominate the market
Managed services haunted by their success?
Highly penetrated market feeds ROI justification
Tapping opportunities
Graph 2-2: Corporate Foodservice Sales, Managed & Non-Commercial Sales, 2006-
2012
Corporate foodservice contracts comprise large slice of managed services total
Table 2-1: Foodservice Contract Management, B&I Contract Penetration, 2009
Manufacturing & Industry vs. Commercial & Office Buildings
Graph 2-3: Corporate Managed Services Foodservice Sales, by Segment, 2006-2012
Chapter 3: Corporate Foodservice Usage and Outlook Tracker
Note: Packaged Facts’ Consumer Foodservice Tracker
Saving money remains a top priority
Creating downward pressure on corporate foodservice
Graph 3-1: Consumer Restaurant Tracker: Future Behavior: Saving Money
Rediscovering brownbagging
Quarterly comparison: brown bagging trends maintains momentum
Creating downward pressure on corporate foodservice
Table 3-1: Spending On “Packing” Lunch, Breakfast Or Snack,
2010 Quarterly Analysis
Placing corporate foodservice usage into perspective
Limited-service restaurants garner more than 4 in 10 total visits
Full-service restaurants
Snack and beverage concepts
Institutional foodservice
Corporate foodservice
Table 3-2: Foodservice Usage, Mean Use & Total Visits, by Industry Segment, 2010
Corporate foodservice usage analysis
Note on reading charts
Summary analysis
Gender
Graph 3-2: Workplace Foodservice Usage & Mean Use and Total Visits,

4. By Gender, 2010
Generations
Graph 3-3: Workplace Foodservice Usage & Mean Use and Total Visits,
By Generation, 2010
Detailed age analysis
Graph 3-4: Workplace Foodservice Usage & Mean Use and Total Visits,
By Age, 2010
HH income
Graph 3-5: Workplace Foodservice Usage & Mean Use and Total Visits,
By HH Income, 2010
Race/ethnicity
Graph 3-6: Workplace Foodservice Usage & Mean Use and Total Visits,
By Race/Ethnicity, 2010
Educational level
Graph 3-7: Workplace Foodservice Usage & Mean Use and Total Visits,
By Educational Level, 2010
Population density
Graph 3-8: Workplace Foodservice Usage & Mean Use, and Total Visits,
Population Density, 2010
Chapter 4: Corporate Foodservice Employee Population Challenges & Solutions
Introduction
Summary analysis
Firm and establishment size trends and analysis
Larger companies growing share
But employment among all firm sizes shrinks
Table 4-1: Private Sector Employment Distribution, by Firm Size, 1994-2010
And large establishment growth lags
Table 4-2: Business Establishment Size, by Number of Employees, 2000-2008
Pinpointing opportunity by geography
Table 4-3: 1000+ Employee Establishments, Top 15 States,
by Number of Establishments & Percent of Establishments, 2008
Assessing corporate foodservice establishment opportunity by industry
Administrative & support services
Graph 4-1: Top 25 Corporate Foodservice Industries, 1000+ Employee Establishments,
by Industry, Percent Share, 2008
Industry growth patterns among large establishments
Table 4-4: Top 25 Corporate Foodservice Industries, 1000+ Employee Establishments,
by Industry:
Employee Metrics, 2004-2008
Assessing corporate foodservice establishment opportunity by occupation
Consumer research suggests that food attitudes vary widely by occupation
Snacking
Meal times
Fast food
Table 4-5: Selected Food Attitudes, Full-Time On-Site Fortune 500 Employees, by
Occupation, 2010

5. Menu selection by occupation application: NASA Jet Propulsion Laboratory
Varying menus by occupation and location
Generational trends: Industry and Occupation
The Millennial issue
Industry employment trends by employee age
Administrative & support services
Table 4-6: Administrative & Support Services Industry, Age Analysis by Industry
Segment, 2010
Professional & technical services
Table 4-7: Professional & Technical Services Industry, Age Analysis by Industry
Segment, 2010
Finance & insurance
Table 4-8: Finance & Insurance Industry, Age Analysis by Industry Segment, 2010
Transportation equipment manufacturing
Table 4-9: Transportation Equipment Manufacturing Industry, Age Analysis by Industry
Segment, 2010
Occupation employment trends by employee age
Management and professional occupations
Service occupations
Sales and office occupations
Table 4-10: Occupation Overview, Age Analysis by Occupation Category and
Subcategory, 2010
Remote working
Small business & telecommuting challenges ahead
Off-site-only employment reaches 16% in 2009
Off-site-only employment surges 17.9% during 2007-09
Table 4-11: Employed Persons* Working At Home, At Workplace, and Away From
Workplace,
Time Spent Working At Locations, 2003-2009
Different strokes for different folks
Education and occupation key determinants
Table 4-12: Employed Persons Working At Home And At Their Workplace
And Time Spent Working At Each Location, Detailed Demographics, 2009
Salary indicators
Self-employed workers
Table 4-13: Employed Persons Working At Home And At Their Workplace
And Time Spent Working At Each Location, Detailed Demographics, 2009
Future growth in remote employment
Flexible workplace benefit trends
Clear lines by occupation
Table 4-14: Flexible Workplace Benefit Access, by Employee Occupation, 2010
Industry trends
Table 4-15: Flexible Workplace Benefit Access, by Industry,
Industry Segment, and Geography, 2010
Benefits provided to employees at larger establishments
Table 4-16: Flexible Workplace Benefit Access,

6. by Establishment Size and Geography, 2010
Wage differences also revealing
Table 4-17: Flexible Workplace Benefit Access, by Wage and Employment Status, 2010
Employee versus contract telecommuting
Table 4-18: Employee Telecommuter and Contract Telecommuter Trends, 2006 versus
2008
Weekly frequency of working at home
Table 4-19: Frequency of Telecommuting, 2006 versus 2008
Remote means more than home
Table 4-20: Telecommuters: Locations Where Work Was Performed In Last Month,
2006 versus 2008
Small business growth
Table 4-21: Non-Employee Firms, By Industry,
2002 versus 2008
Chapter 5: Corporate Wellness Program & Healthy Eating Foodservice Trends
Introduction
Wellness program trends
A trend on the rise
Table 5-1: Wellness Program Benefit Access, 2000-2010
With strong occupational variance
Table 5-2: Wellness Program Benefit Access, by Employee Occupation, 2010
And correlation to wage income
Table 5-3: Wellness Program Benefit Access, by Wage and Employment Status, 2010
Industry penetration
Table 5-4: Wellness Program Benefit Access, by Industry
And Industry Segment, 2010
Company size plays key role
Table 5-5: Wellness Program Benefit Access,
by Establishment Size, 2010
Healthy food promotion policies nearing majority status
Wellness program ROI analysis lags
Preventative medicine program measures health risk reduction
Menus and employee health: trend summary
It’s in the employer’s interest
Sustainable and local
Application: Thomas Cuisine Management
Application: Whitsons Culinary Group
Application: Cerner Corporation
Application: Hallmark Cards
Application: NBC Universal
Going trayless to reduce portion size
Chapter 6: Restaurant, Menu Pricing, Catering & Meal Timing Trends
Introduction
Employees are not prisoners: Restaurants beckon offsite
Familiarity and ease of use drive restaurant decision

7. Convenience is King
Among restaurants, convenience comes in many forms
For employees, what does it mean?
Restaurant density analysis provides insight
As urban as it gets: Aon Corporation
400 restaurant choices!
A giant in Rural America: Tyson Foods
Setting up shop on the suburban fringe: General Motors
Suburban sprawls: Baxter International, Allstate and
Why it matters
Table 6-1: Restaurant Selection Density, Selected Fortune 500 Locations
Meal participation & cost trends
Traffic declines
Meal participation trends
Lunch
Breakfast
Graph 6-1: Corporate Foodservice Breakfast & Lunch Meal Participation Trends, 2005-
09
Average guest check trends
Employment site examples
Lunch
Breakfast
Graph 6-2: Corporate Foodservice Breakfast & Lunch Meal Cost Trends, 2005-09
Food costs increase
Corporate foodservice can leverage pricing advantage
Datassential MenuTrends Direct menu pricing analysis
Table 6-2: Average Entrée Price, Breakfast and Lunch Dayparts, QSR, Family
Midscale, and Casual Restaurant Segments, 2008-2010
And increase supply volume
Menu analysis, selected restaurant brands
Value meal approaches: Compass & Thomas Cuisine
Breakfast: Value pairing and combinations a must
Table 6-3: Breakfast Meals: McDonald’s, Starbucks and Denny’s,
Pricing and Variety Summary, 2010
Lunch
Table 6-4: Lunch Meals: McDonald’s and Olive Garden,
Pricing and Variety Summary, 2010
Success story: Hallmark
Success story: Microsoft
The Commons hits some important notes
Menu variety initiatives
Whitsons Culinary Group: One contractor; a variety of menu concepts
Crepes a big hit
Sodexo sees promise with international cuisines
A variety application: Microsoft
A variety application: Jet Propulsion Laboratory

8. Starbucks
Cooking to order
Developing the foodservice retail space
Application: Microsoft
The Commons: the future of corporate foodservice?
Application: Cerner Corporation
Aramark
Onsite brands
Example: Sodexo
Example: Thomas Cuisine
Example: Whitsons Culinary Group
Microsoft builds “local brands”
Leveraging celebrity
Catering trends
Green shoots
Success story: NBC Universal
Success story: Jet Propulsion Laboratory
Break time and meal time length
Hours of operation
Timing meals: an hour-by-hour analysis
Table 6-5: Eating Activity Index, Full-Time On-Site Fortune 500 Employees, 2010
Worker break spontaneity
Employee camaraderie & morale
Teaming up to slim down
Flik melds food & atmosphere to enhance social responsibility & camaraderie
Foodservice as oasis where people want to come to relax
Success story: 30 Rock
Service and portability as means to cut costs
Example: Whitsons Culinary Group
Example: Starbucks
Example: Thomas Cuisine
Example: Cini-Little International
Example: Sodexo
Kitchen size reductions: why and where
Reducing labor costs
Chapter 7: National Corporate Foodservice Contractors
Selfmanagement versus contract management
Contract management dominates corporate foodservice
Total contracts grow but overall revenue flattens
Table 7-1: Foodservice Contract Management Performance, 2008-2009
Corporate foodservice contracts a large slice of managed services total
Table 7-2: Foodservice Contract Management, B&I Contract Penetration, 2009
Aramark Corp
Foodservice operations
Sales analysis
North America Education Sector

9. North America Health Care Sector
North America Business and Industry Sector
Vending & Office Refreshments Operations
On-Site Foodservice
Event Catering
Strategy: Workplace Productivity, Value-Added Services, Contract Design
Workplace Productivity
Value-Added Services
Contract Design
Table 7-3: Aramark by the Numbers
Sodexo Inc
Education Foodservice
North American Health Care
Corporate Foodservice
North American Corporate Foodservice
North American Corporate Foodservice
Cafes, Retail Brands
Catering
Office Refreshment
Corporate Foodservice Strategy: Sustainability, Celebrity Chef Partnerships, Employee
Health
Employee Health
Celebrity Chef Partnerships
Sustainability
Work/Life Balance
Table 7-4: Sodexo by the Numbers
Compass Group PLC
Compass Group North America (CGNA)
Sales analysis
Foodservice strategy
Room for growth
It Takes You - Eat Local
Leveraging role of single-source provider
Selective acquisitions
North America Health Care Sector
North America Education Sector
North America Business & Industry Sector
Corporate Dining
Premium/Executive Dining
Catering and Event Services
Vending
Strategy
Focused Promotions and Value Offerings
Kimco & Cross-Selling
Table 7-5: Compass Group by the Numbers
Subsidiaries

10. Chapter 8: Small & Midsize Corporate Foodservice Contractors
Guckenheimer Enterprises, Inc.
Table 8-1: Guckenheimer Enterprises, Inc., Selected Metrics
Guest Services, Inc.
Table 8-2: Guest Services, Inc., Selected Metrics
Thompson Hospitality
Table 8-3: Thompson Hospitality, Selected Metrics
AVI Food Systems, Inc
Table 8-4: AVI Food Systems, Inc., Selected Metrics
CulinArt, Inc.
Table 8-5: CulinArt, Inc., Selected Metrics
Next Generation Vending & Food Service, Inc.
Table 8-6: Next Generation Vending & Food Service, Inc., Selected Metrics
Treat America Food Services, Inc.
Table 8-7: Treat America Food Services, Inc., Selected Metrics
Southern Foodservice Management, Inc
Table 8-8: Southern Foodservice Management, Inc., Selected Metrics
CL Swanson Corporation
Table 8-9: CL Swanson Corporation, Selected Metrics
Sanese Services, Inc
Table 8-10: Sanese Services, Inc., Selected Metrics
Corporate Chefs, Inc.
Table 8-11: Corporate Chefs, Inc., Selected Metrics
Brock & Co., Inc.
Table 8-12: Brock & Co,, Inc., Selected Metrics
Restaurant Marketing Associates
Table 8-13: Restaurant Marketing Associates, Selected Metrics
Food For Thought
Table 8-14: Food For Thought, Selected Metrics
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