HOME

TheInfoList



OR:

The foodservice (US English) or catering (British English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes
restaurant A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearan ...
s, school and hospital
cafeteria A cafeteria, sometimes called a canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or sch ...
s,
catering Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering The earliest account of major servi ...
operations, and many other formats. Suppliers to foodservice operators are foodservice distributors, who provide small wares (kitchen utensils) and foods. Some companies manufacture products in both
consumer A consumer is a person or a group who intends to order, or uses purchased goods, products, or services primarily for personal, social, family, household and similar needs, who is not directly related to entrepreneurial or business activities. ...
and food service versions. The consumer version usually comes in individual-sized packages with elaborate label design for
retail Retail is the sale of goods and Service (economics), services to consumers, in contrast to wholesaling, which is sale to business or institutional customers. A retailer purchases goods in large quantities from manufacturing, manufacturers, dire ...
sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.


Statistics

The
food system The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture. A food system includes all processes and infrastructure involved in feeding a population: growi ...
, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the
USDA The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of comme ...
as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. Full-service and fast food restaurants account for 77% of all foodservice sales, with full-service restaurants accounting for just slightly more than fast food in 2010. The shifts in the market shares between fast food and full-service restaurants to market demand changes the offerings of both foods and services of both types of restaurants. According to the
National Restaurant Association The National Restaurant Association is a restaurant industry business association in the United States, representing more than 380,000 restaurant locations. It also operates the National Restaurant Association Educational Foundation. The associa ...
a growing trend among US consumers for the foodservice industry is global cuisine with 66% of US consumers eating more widely in 2015 than in 2010, 80% of consumers eating 'ethnic' cuisines at least once a month, and 29% trying a new 'ethnic' cuisine within the last year. The Foodservice distributor market size is as of 2015 $231 billion in the US; the national broadline market is controlled by US Foods and Sysco which combined have 60-70% share of the market and were blocked from merging by the FTC for reasons of market power.


Health concerns

Foodservice foods tends to be, on average, higher in
calorie The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of o ...
s and lower in key
nutrient A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excre ...
s than foods prepared at home. Many restaurants, including
fast food Fast food is a type of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. It is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredie ...
, have added more salads and fruit offerings and either by choice or in response to local legislation provided nutrition labeling. In the US, the FDA is moving towards establishing uniform guidelines for fast food and restaurant labeling, proposed rules were published in 2011 and final regulations published on 1 December 2014 which supersede State and local menu-labeling provisions, going into effect 1 December 2015. Research has shown that the new labels may influence
consumer choice The theory of consumer choice is the branch of microeconomics that relates preferences to consumption expenditures and to consumer demand curves. It analyzes how consumers maximize the desirability of their consumption as measured by their pre ...
s, but primarily if it provides unexpected information and that health-conscious consumers are resistant to changing behaviors based on menu labeling Fast food restaurants are expected by the
ERS ERS, Ers or ers may refer to: Arts and entertainment * Egyptian Ratscrew or Slap, a card game * Elevator Repair Service, an American theater ensemble Economics and finance * ERS10, a share index of the Serbian Banja Luka Stock Exchange * Eco ...
to do better under the new menu labeling than full-service restaurants as full-service restaurants tend to offer much more calorie-dense foods, with 50% of fast food meals being between 400 and 800 calories and less than 20% above 1000 calories, in contrast, full-service restaurants 20% of meals are above 1,400 calories. When consumers are aware of the calorie counts at full-service restaurants 20% choose lower calorie options and consumers also reduce their calorie intake over the rest of the day. Eating one meal away from home each week translates to 2 extra pounds each year or a daily increase of 134 calories and a decrease in diet quality by 2 points on the Healthy Eating Index. In addition; the likelihood of contracting a food-borne illness (such as
typhoid Typhoid fever, also known as typhoid, is a disease caused by ''Salmonella'' serotype Typhi bacteria. Symptoms vary from mild to severe, and usually begin six to 30 days after exposure. Often there is a gradual onset of a high fever over several d ...
and
hepatitis B Hepatitis B is an infectious disease caused by the '' Hepatitis B virus'' (HBV) that affects the liver; it is a type of viral hepatitis. It can cause both acute and chronic infection. Many people have no symptoms during an initial infection. ...
, or diseases caused by E. coli, H. pylori,
Listeria ''Listeria'' is a genus of bacteria that acts as an intracellular parasite in mammals. Until 1992, 17 species were known, each containing two subspecies. By 2020, 21 species had been identified. The genus is named in honour of the British pio ...
,
Salmonella ''Salmonella'' is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of ''Salmonella'' are '' Salmonella enterica'' and '' Salmonella bongori''. ''S. enterica'' is the type species and is ...
, and
Norovirus Norovirus, sometimes referred to as the winter vomiting disease, is the most common cause of gastroenteritis. Infection is characterized by non-bloody diarrhea, vomiting, and stomach pain. Fever or headaches may also occur. Symptoms usually devel ...
) is greatly increased due to food not being kept below or cooked to a temperature of higher than , not washing hands for at least 20 seconds for food handlers or not washing contaminated cutting boards and other kitchen tools in hot water.


Types of service

Counter service is food ordered by the customer at the counter and either picked up at the counter by the customer or delivered to the table by restaurant staff. It is common in fast food restaurants in the United States, and in pubs and
bar Bar or BAR may refer to: Food and drink * Bar (establishment), selling alcoholic beverages * Candy bar * Chocolate bar Science and technology * Bar (river morphology), a deposit of sediment * Bar (tropical cyclone), a layer of cloud * Bar ( ...
s in the
United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and ...
(see:
Table meal A substantial meal or table meal is a legal term of art regarding the application of alcohol licensing laws in England and Wales. It was also used in reference to the closure in England of pubs, restaurants and cafés due to the COVID-19 pandem ...
). Table service is food ordered by the customer at the table and served to the customer's table by waiters and waitresses, also known as "servers". Table service is common in most restaurants. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided, such as silver service.


Food safety

The provision of safe food for foodservice specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in
catering Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering The earliest account of major servi ...
. A
technical specification A specification often refers to a set of documented requirements to be satisfied by a material, design, product, or service. A specification is often a type of technical standard. There are different types of technical or engineering specificat ...
is provided as an
international standard international standard is a technical standard developed by one or more international standards organization, standards organizations. International standards are available for consideration and use worldwide. The most prominent such organization ...
, ISO/TS 22002-2:2013 Prerequisite programmes on food safety — Part 2: Catering. This
technical specification A specification often refers to a set of documented requirements to be satisfied by a material, design, product, or service. A specification is often a type of technical standard. There are different types of technical or engineering specificat ...
is part of the ISO 22000 family of standards. The scope includes
catering Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering The earliest account of major servi ...
, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.


See also

* Horeca *
Food safety Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from ...


References


External links


What is Foodservice?
– Anchor Football Professional {{Authority control Retailers by type of merchandise sold Serving and dining Retail formats Food industry Industries (economics)