Managed Services in Foodservice

A set of vocabulary flashcards covering key concepts and definitions related to managed services in the foodservice industry.

Managed Services

Foodservice operations managed by third-party companies like airlines, schools, elementary and secondary schools, colleges and universities, healthcare facilities, business and industry, leisure and recreation, conference centers, events, airports, travel plazas, and prisons.

Market Sector

Distinct areas of service in the managed foodservice industry, such as:

• Education: K-12, universities

• Healthcare: hospitals, senior care

• Business & Industry: Corporate cafeterias

• Defense & Government: Military bases, prisons

• Sports & Leisure: Arenas, theme parks

Batch Cooking

Preparing food in large quantities to be served during specific hours, common in managed service operations.

Compass Group

A UK-based global leader in managed foodservice, operating in over 45 countries.

Sodexo

A French managed services company known for sustainability, providing food and facilities management.

Aramark

A US-based company focusing on food and non-food services, especially in the North American market.

Scope of the Industry

• Operates in over 80 countries

• Serves billions of meals annually

• Valued at $200+ billion globally

• Dominated by Compass Group (UK), Sodexo (France), and Aramark (USA)

Managed Services Responsibilities

• Employee relations

• HR Management

• Financial/Budgeting

• Safety Administration

• Safety Budgeting

• Food Production/Service

• Sanitation/Foodborne Illness Prevention

• Purchasing/Recruiting

• Staff Training/Development

What are characteristics that make managed food service different from commercial food service operations?

• must meet the needs of both the guest and the client

• housed in host organizations that do not have food service as their main business

• prepare food in large quantities to be served during specific hours (batch cooking)

In-flight and Airport Food Service

• Operators plan the menus, develop the product specifications, and arrange the purchasing contracts

• Food must be able to withstand transportation conditions and extended holding times

• Must also be appealing and able to fit in the limited passenger eating space

Elementary & Secondary School

• National School Lunch Act in 1946 provided federal funding and guidelines for nutritious meals in schools, ensuring that students receive balanced nutrition during lunch

• school lunch provision is multifaceted with governments, orgs like the World Food Programme and non-profits like the Global Child Nutrition Foundation to implement school feeding programs

• Major challenge is to balance nutrition with foods the students like

• Compass Group operate dining programs for schools and districts across the country, focusing on creating custom programs with delicious, great-tasting meals

• Sodexo helps K-12 schools build strong foundations for student achievement and wellness by optimizing operations and enhancing student experiences like food and nutrition services, building and grounds maintenance, tech integration, and data-backed reporting

• Aramark provides food and non-food services to schools as well

College & Universities

• Residence halls, cafeterias/student unions, faculty clubs, sports concession, conferences, convenience stores, admin catering, and outside catering

• Pre-paid credit plan

• Restaurant chains to open on campus

Contractors

Companies that operate food service for the client on a contractual basis (80% of B&I market)

Self-operators

Companies that operate their own foodservice operations

Liaison personnel

Responsible for translating corporate philosophy to the contractor and overseeing the contractor

Healthcare Facilities

• Labor accounts for 55& to 66% of operating dollars

• Innovations in prep, such as sous vide, and cook-chill, have allowed for labor savings

• Quick-service chains have also entered this segment of the industry

• These chains benefit from long-term leases at very attractive rates compared with a restaurant site

Leisure Recreation & Stadium Points of Service

• Stadiums, arenas, national parks, state parks, zoos, aquariums, and other venues where F&B are provide for large numbers of people

• Stadium points of service include vendors, concession stands, and restaurants

• A major point of service is the F&B offered in the premium seating areas, known as superboxes, suites, and skyboxes

• It is possible for all of these points of service to go on all at once, serving upwards of 60k to 70k fans

Advantages of working in leisure & recreational food service

• unique opportunity to see professional and amateur sporting events as much as you please

• to be in rural scenic areas, and enjoy the great outdoors

• to provide a diverse set of services for the guests or fans; and to have a set work schedule

Disadvantages of leisure & recreation

• large amounts of people to serve in short amount of time

• a work schedule of weekends, holidays, and nights

• seasonal employees

• impersonal service; less creativity with food

• on and off season work schedule