Managed%20Services

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Managed Services
C H A P T E R
C H A P T E R
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What Are ManagedServices?

• Managed Services
• Consists of all food service operations that are
  classified as not-for-profit

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What Are ManagedServices?

• Managed Services (cont.)
• Service operations including
• Military
• Airlines
• Elementary and secondary schools
• Colleges and universities
• Health care facilities
• Business and industry

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Unique Qualities

• Qualities
• Challenge to please guest and client
• Guests are captive clientele
• Food service is not the primary business
• Produce food in large quantity
• Volume of business is consistent

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Reasons for Contract Management

• Contract Management
• Financial
• Quality of program
• Recruitment of management and staff
• Expertise in management of service departments

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Reasons for Contract Management

• Contract Management (cont.)
• Resources available
• People, programs, management systems, and
  information systems
• Labor relations and other support
• Outsource administrative functions

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Airlines

• Airlines
• Competitive factor
• Logistical operation that is complex
• Expansion industry
• Cost for average in-flight meal is 6.00
• Food service at airports is typically contracted

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Military

• Military
• 6 billion dollars each year
• Trends
• Contract of officers club
• Fine dining to casual style
• Prepared foods
• Use of fast food restaurants on bases

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Elementary andSecondary Schools

• Schools
• National School Lunch Program feeds 25 million
  children daily
• Good nutrition is the key
• Potential market for fast food chains
• Preparation varies amongst schools

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Colleges and Universities

• Schools (cont.)
• Residence halls
• Cafeterias/student unions
• Faculty clubs
• Convenience stores
• Administrative catering
• Outside catering

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Campus Dining

• Dining
• Challenging
• Use of cyclical menus
• Budgeting is easy due to payment plans
• Various meal plans
• Sodexho

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Trends in Campus Dining

• Trends
• Branded concepts
• Privatization
• Campus cards

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Healthcare Facilities

• Facilities
• Hospitals
• Extended life facilities
• Retirement centers
• Major growth segment is the senior citizen market
• ARAMARK

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Healthcare Foodservice Offered

• Foodservice
• Tray
• Cafeteria
• Dining room
• Coffee shop
• Catering
• Vending

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Healthcare

• Healthcare
• Challenge because of special meal requirements
• Economic pressures of health care
• Use of sous vide and cook chill methods
• Increased market share of contractors
• Use of major quick-service chains

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Business and Industry (BI)

• BI
• Contractors
• Self-operators
• 80 of BI is contracted
• 30,000 units nationwide
• Compass Group

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Leisure and Recreation Foodservices

• Characteristics
• Unique and fun
• Stadiums, arenas, and state parks
• Points of Service
• Where food and beverage are provided

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Contract Management Client Perspective

• Advantages
• Experience in size and types of operations
• Variety of services
• Resource and support available
• Hold contractor to higher level of performance

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Support Staff Positions

• Positions
• Sales/Marketing
• Controller/Audit
• Financial Analysis
• Human Resources
• Training and Development
• Affirmative action

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Support Staff Positions

• Positions (cont.)
• Safety Administrator
• Procurement
• Technical Services (recipes, menus, etc.)
• Labor Relations
• Legal aspects

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Contract Management Client Perspective

• Disadvantages
• Some segments perceived as institutionalized
• Potential for lost contracts

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Trends in Managed Services

• Trends
• Increasing challenges
• Reduction of revenues
• Increased cost
• Declining enrollment

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Trends in Managed Services

• Trends (cont.)
• Increased use of
• Campus cards
• Food-to-go
• Proliferation of branded concepts
• Development of home meal replacement
• 24 hour food service