I have said it before and will say it again, one of the five business-industry-related periodicals I read religiously is Foodservice Director. I would pay for the subscription if it were not delivered for FREE. It has the best stories on what contract foodservice operations in all categories are doing to run their business. The insights into what this segment of the foodservice industry is doing to adapt and evolve their operations to that of the current economic, political, or social climate is excellent. The June 15, 2010 issue is no exception with a series of articles pertaining to food allergens. Better still, the back page had an executive summary of a recent survey of contract firms that are national tier 1 contractor chains (e.g. Compass), tier 2 midsize contractor chains (e.g., Centerplate), and tier 3 regional/specialty contractors (e.g., Metz & Associates).
Of particular interest was one of the findings that indicated that 88% of the contractors surveyed said they are sourcing at least some local products. The survey did find, however, that the percentage of operators sourcing produce, dairy, baked goods, and meat rose or remained steady after a drop last year. This finding suggests, yet again, that local is not a trend and becoming more a mainstream expectation of those consuming the services of contractors. A fact that should not be lost on today's students or faculty for that matter!
To see the performance report for 43 top contract firms and census highlights visit:
http://www.foodservicedirector.com/images/pdf/FSD-2010-Contract-Census-Report.pdf
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