3/31 Types of Food Service Systems

What percent of the dollar spend on food was outside of the house during 1955 vs. present?

• 1955 → 35%

• present → 53%

Describe supply chain industries/establishments and their contribution to the food dollar. Rank from greatest contribution to least.

each have their share

MOST

• food services (34.1 cents)

• food processing (14.4 cents)

• retail trade (12.4 cents)

• wholesale trade (10.7 cents)

• farm production (7.9 cents)

• other (3.9 cents)

• energy (3.8 cents)

• transportation (3.5 cents)

• advertising (3.4 cents)

• finance and insurance (3.2 cents)

• packaging (2.7 cents)

What are top 10 charting topping trends with food right now?

1. local sourcing

2. comfort food

3. value menus and options

4. smashed burgers

5. clear menu labeling, icons, and cues

6. allergen-friendly menus

7. global comfort foods

8. “cleaner” recipes, additive- and dye-free, or less processes menu items

9. proteins as add-ons

10. comostable and reusable packaging

What are some words that were recently added to the dictionary in 2025?

• ultra-processed

• burrata

• capicola

• street corn

• international bitterness unit

What are eight challenges to the food service industry?

1. food costs

2. labor costs

3. competition

4. building/maintaining sales volume

5. weather

6. legislation

7. FDA’s new traceability rule 2026

8. US Dietary Guideline changes

Describe how food cost is a challenge to the food service industry.

inflation within the economy has made prices for food go up

• ↑ 3.1% for food (continues to go up every year)

• ↑ 3.9% for food away from home

• ↑ 33% cost of food

• ↑ 33% salaries and wages

Describe how labor cost is a challenge to the food service industry.

• need to recruit/retain employees

• new $20 minimum wage

Describe how maintaining sales volume is a challenge to the food service industry.

hard to bounce back if restaurant gets a C rating for sanitation

• lose trust with consumers

What two things related to legislation impacted the food service industry?

1. COVID-19 Relief Bill 2021 (brought additional funds from the government to restaurants)

2. National School Lunch Program - CA Universal Meals (influenced by dietary guidelines)

What is the FDA’s new food traceability rule?

basically tells us that we must be able to track foods back to the individual farm if/when they are found to be contamination with stuff

What are 11 types of commercial food services?

1. quick-service restaurants (QSR)/fast food

2. family-owned/sole proprietor

3. fast casual

4. casual dining restaurants

5. fine dining restaurants

6. franchises (individually owned, not corporately owned)

7. supermarkets

8. delis

9. snack bars

10. convenience stores

11. take-out only (ghost kitchens)

all have corporate dietitians that work for them

What are 6 non-commercial/onsite/institutional food services?

1. healthcare (hospitals/skilled nursing/rehabilitation)

2. education (schools)

3. business and industry (have contract companies that work with the business)

4. government

5. corrections

6. military operations

What characteristics do institutional food service industries have?

• captive customer base (non-students/employees are not rushing to eat here)

• profit motive often exists

• often compete with commercial

What are three different management structures within onsite food services?

1. self-operated (ex. DCs on campus)

2. contract management companies

3. hybrid model (managers can work for management company within, while the food service workers can be the employees of the school/hospital)

What are four different types of onsite foodservice?

1. conventional

2. ready prepared

3. centralized/commissary

4. assembly-serve

difference is if the food is prepared where it is eaten

Describe the flow of food.

menu planning → purchasing → receiving → storing → preparing → cooking → holding → serving → cooling → reheating

Describe the operations behind conventional foodservice.

raw foods purchased → food preparation → hold heated/chilled → served after preparation and on site

What are six different places that make use of conventional foodservice?

1. restaurants

2. cafeterias

3. hospitals/healthcare

4. worksite

5. k-12 schools

6. colleges/universities

What are the advantages to a conventional operation (5)?

1. high perceived quality

2. quality control

3. menu flexibility

4. less freezer storage required

5. foods with limited processing

What are the disadvantages to a conventional operation (6)?

1. labor intensive

2. skilled labor

3. stressful workday

4. consistency

5. scheduling workers

6. food safety