1. excellence - leadership - professionalism - ethics
nimble expertise
excellence - leadership - professionalism - ethics
respect for diversity

2. 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

3. 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

4. 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

5. 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

6. 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

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

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

9. 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

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

11. 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

13. Primary opportunity non-commercial

14. 3 Types of Food Service Providers
Self operated
Regional
Single Operation
Corporate
Private
Publically Held
Private
Single Owner

15. 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 m
7. Trusthouse Services Group 498m
8. Thompson Hospitality 350m
9. Healthcare Services Group, Inc.
10. Guest Services, Inc. 387m

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

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

18. Challenges
Rising food costs
Entry level staff
More competition

19. 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

20. Time for your thoughts