Airlines & Airport
~Challenge~
1. High variety of food menus from different countries: there are a lot of airlines companies from different countries. Customers expect to eat the unique food on the plane that can be matched with the brand image with the company. Diverse airlines have diverse images that can lead to different food meuns.
2. Limited Time: there are many flights in the airport. The flight cannot be missed in normal situations. Food must be delivered to the specific plane concisely without any mistakes and deplay.
3. Delivery: food has to be delivered to the plane on time and properly. This is because the food is prepared in a certain location rather than the place near the flight. Food has to be handled with care or it will be broken or rotten.
~Trend~
1. Company-owned food operation
2. Airline resiponsible for portion of delivery cost
3. Taste is more demanding over years
Schools
~Challenge~
1. High degree of self-operators; tight budgetary constraints.
2. Nutritious lunch to students and underprivileged.
3. Some regulations in many countries require lunches to conform to basic pattern: calorie, nutrient, fat content.
4. School response to requirement of nutritious selections - offer food that closely resembles fast food menus and meets regulation guidelines.
~Trend~
1. Board Plan: Students required to contract for minimum number of meals over term. This offeres benefits to operator by having absentee missed some meals and predicting volume of sales over long period. Flexible Board Plan is becoming more popular for trend.
2. Card Plan: Students contract for minimum dollar value of food service. Card had cash amount credited. Food is usually at a discounted amount.
3. Off-campus Students: About one half of all students live off campus. The trend is to attract off-campus students who are brand conscious.
Health Care
~Challenge~
1. Unique Request for Each Patient: patients have their specific illness. They need different types of food that suit them most for better recovery and healing. Nutritional values and cooking methods should be paid attention.
2. High Cost: Different food incur higher cost. More sorting process, cooking methods and raw materails are needed to prepare a suitable meal for a specific patient.
3. Patient Daily Taste: Patients may feel bored if they eat the same thing every day. Then, they may refuse to eat any if the same menu continues every day. Changing menus causes increased procudures and cost.
~Trend~
1. Living with less: dramatic impact on dietary departments
a. government regulators and insurance agencies cap cost by limiting length of stay
b. lower occupancy means greater competition for patients
c. dietary plays key role in competing for patients
d. special services and frills needed to compete
2. Lowering Cost
a. consolidation of food production facilities
b. group purchasing organizations (GPO) - cooperative purchasing, volumes secures lower unit cost
c. examination of employee schedule practices and product use to ensure maximum efficiency
3. Enhancing Revenue
a. opportunities for growth in non-patient sector include: adding national brands; broadening food service activities; delivery; commercial catering; baking; home meal replacement
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