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Foodservice 101 partnering with the providers to interpret goals Presented by Robert Mullooly Written by Brad Barnes Certified Master Chef Director, CIA Consulting & Industry Programs

Chef Rob Mullooly Associate Professor, The Culinary Institute of America Certified Executive Chef & Certified Hospitality Educator 25 years experience in the food business- hotels, restaurants, education

We eat for pleasure and to nourish Don't forget the enjoyment Cooks love to prepare delicious food The food business is about creating pleasure See through the consumer's eyes

Eating away from home Eating away from home is becoming more and more a way of life Our industry is comprised of commercial and non commercial food providers Commercial, exists to profit from the goods sold Non-commercial profits from the act of providing the food

Changing landscape More Options 40% -Consumers who say diet-specific food options make them choose one restaurant over another 49%- Consumers would buy kits to take home if their favorite restaurant offered them 30%- Consumers who say technology makes them dine out or order take out more often National Restaurant Association, 2017

Business segments non-commercial College & university Business & industry Healthcare, congregate, senior K - 12

Business segments commercial Sports & entertainment Private clubs Restaurants Catering & Banquets Retail Airport and airline, cruise ships and transportation

The supply chain Growers / Manufacturers Distribution Broadliners, national to smaller regional Specialists, supply, various low volume or highly perishable goods Re-distributors, Dot Foods To end user through various means of foodservice

Culinary considerations Training Past practice Recipes Common SOPs We specialize in delicious

Menus of change Flip the ratio - increase plant based protein intake Reduce sodium - lower processed food intake Increase integrity of foods served - great creative menus Lower carbon footprint as a result - business practices

Primary opportunity non-commercial

3 Types of Food Service Providers Self operated Regional Single Operation Corporate Private Publically Held Private Single Owner

The principles 1. Compass Group North America, 12.8b 2. Aramark Corp. 14.4b 3. Sodexo, Inc. 15.3b 4. Delaware North Companies 2.6b 5. Centerplate 825b 6. AVI Foodsystems, Inc. 441.9m 7. Trusthouse Services Group 498m 8. Thompson Hospitality 350m 9. Healthcare Services Group, Inc. 10. Guest Services, Inc. 387m

Primary motivation Corporate - maintain growth and margin Self operated, regional & single op Private - single owner, survive and please client

Self operated, regional & single op Engaged in progress Highly malleable 100% control internally More about culture than dollars

Challenges Rising food costs Entry level staff More competition

Create sustainable Develop opportunities with ROI - measurable success When cost is greater - define intangible return Just because you did it different, doesn't mean it changed Work within operational constraints - easily implementable initiatives Develop customizable programs - understand the situation Create the story that benefits the situation

Time for your thoughts